Chef / owner Matthew Dillon supports local farm-to-table cuisine and foraging. Before he opened his own restaurants, he worked at The Herb Farm in Woodinville and at the Salish Lodge in Snoqualmie. Chef Dillon is a 2012 James Beard Award winner. “Food & Wine” magazine voted him the Best New Chef in 2007. Other properties owned by the Matt Dillon company are Bar Ferd’nand (Melrose Market), the Corson Building (Georgetown), the London Plane (also in Pioneer Square), and the Old Chaser Farm (Vashon Island).
The indoor restaurant space at Bar Sajor covers two floors, with seating on the street level as well as on the mezzanine level that overlooks the main dining room. Bar Sajor has high ceilings, tall windows, and mostly white decor with blue accents. Tables are small and arranged closely together. The restaurant also has outdoor space on a patio on the pedestrian walkway on Occidental Avenue South. The kitchen is open to the main dining area. Incredibly, this restaurant has no stove! Everything diners eat is smoked, baked in an oven, cooked on a rotisserie or grill, or served raw, and it is all prepared right in front of you.
We shared two tartine sandwiches (smelt / chickpea spread / zucchini and also albacore tuna / aioli mayonnaise), both of which were served on thick slices of sprouted rye bread. We should have stopped there! However, we had already ordered the warm mushroom quiche accompanied by a small salad, which the menu described as a “rocket” salad; however, no arugula was present (instead, it was well-dressed mesclun greens). This restaurant serves beer, wine, and mixed cocktails, but it does not serve iced tea or carbonated sodas. We tried the house-made kombucha draft, which is a Japanese sour fermented tea.
We enjoyed our meal, but the lunch menu was limited, so next time, we will return for dinner, when the menu is more expansive.
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