The New York Times - At Bar Sajor, which opened in March in Pioneer Square, a stone’s throw from Seattle’s waterfront, food is cooked exclusively by wood flame. Matt Dillon, the chef and owner (and a 2012 James Beard Best Chef award winner at another of his restaurants, Sitka & Spruce), said he likes the challenge of being “at the whim of the fire.”
Mr. Dillon describes the food as casual and simple, although that might understate Northwest favorites like salmon, Dungeness crab and oysters. Known for showcasing local, seasonal ingredients at Sitka & Spruce and the Corson Building, he creates dishes that range in style from European to Northwest to North African.
Mr. Dillon describes the food as casual and simple, although that might understate Northwest favorites like salmon, Dungeness crab and oysters. Known for showcasing local, seasonal ingredients at Sitka & Spruce and the Corson Building, he creates dishes that range in style from European to Northwest to North African.