“Delicious improvisation in Seattle”
Chef DIllon is at it again with his newest restaurant... Long, lazy lunches are the thing here. At Bar Sajor you feel like you’re eating in someone’s home—if that someone lived in a former bank with soaring ceilings and a wood-burning fireplace. When a waiter pulls a bottle of rosé out of a long, soapstone farmhouse sink, you know you’re exactly where you should be. Order whatever sounds good: Super-fresh, super-local Northwest cuisine (think cured Neah Bay black cod with rhubarb or a fried egg with purple sprouting broccoli) is what chef Matt Dillon of Sitka & Spruce fame does very, very well. -Bon Appetit
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