Chef Sunny Jin offers a recipe here, shared with Wine Spectator, for one of Jory restaurant's most popular dishes. His brioche French toast is one of the few staples on the rotating brunch menu. Comfort food at its best, these thick slices of cinnamon- and vanilla-scented brioche are topped with crunchy candied hazelnuts, along with a citrus-ricotta cream that's sweetened with just a touch of honey. In addition, each serving gets a spoonful of blood orange "mimosa" marmalade.
For the full article, check out the new issue of Wine Spectator, on newsstands May 20, 2014.
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