The sense of umami is difficult to describe. Loosely translated as “delicious”, it refers to the savory quality in certain foods, particularly those subject to extended aging. Humans actually have separate taste receptors for umami, which is often perceived on our palates as an unctuous richness.
Combining ingredients like aged cheese, wine, red meat, garlic, balsamic vinegar, fish and mushrooms can elevate flavor from good to great. The chefs at Jory crafted not some—but all of those components into the new Jory Bar Pinot burger.
The beef we use is a Painted Hills Chuck Roll that is blended with the fat from NY Strip Wagyu and then is mixed with a deep reduction of Pinot noir. The wood grilled patty is capped with portobello mushrooms, marinated in Worcestershire and balsamic. Enrobing all of this is Raclette—a gooey Swiss melting cheese that puts mozzarella to shame, and zesty garlic aioli to shield the fluffy brioche bun from the aromatic juices within.
A great burger is always about the structural engineering, and the chefs have constructed an umami monument. (An Umanument?)
**Coming soon to the JORY brunch, lunch & bar menus.**
Nathan Ducker | Sommelier
