Imaginative seasonal fare in an open, airy setting.

In this edition of Food Porn, we feature Bar Sajor, one of Matt Dillon’s establishments in Pioneer Square. The food is simple and casual, but beautifully plated and Northwest-inspired. A large wood fire oven, an open kitchen, and white walls with unique art and gold accents bring an almost whimsical atmosphere. Bar Sajor prepares their menu without using sauté pans and pots, instead utilizing the wood oven, preserving, or keeping the carefully sourced ingredients fresh and whole.

Pickled Vegetables with radish, daikon, beets, ramps & pickled egg were were crunchy and the right amount of tart. The pickled egg was interesting and surprisingly good. The highlight of the Asparagus & Pea Vines dish was the shaved egg that had been frozen and then grated over the greens to give a Parmesan cheese effect. The Pacific Octopus with smoked potatoes and black garlic was slightly overcooked, but the black garlic sauce was flavorful and the smoked potatoes were the best thing we had all night, maybe all week.

RECOMMENDATIONS: Start your evening with an appetizer of local cheeses, smoked yogurt, or the charcuterie plate. Pair it with a handcrafted cocktail. Move elsewhere for dinner. The portions are small and it’s pricey.

Nice touches to note: after being seated, you are offered complimentary hot tea to warm the senses. At the end of your meal, ginger cardamon jelly cubes are presented with your tab.

Open for dinner from 5:30 to 9:30 nightly, lunch from 11:00 am to 2:30 pm Tuesday through Friday and brunch on the weekend from 10:00 am to 2:30 pm.

Bar Sajor     |     323 Occidental Ave. S, Seattle     |    (206) 682-1117