Had a great lunch here with out-of-town friends. Bar Sajor is located in an old building on a pedestrian street right off Pioneer Square. The vibe is both sophisticated and natural at the same time--all white austere shabby chic, with an open kitchen close enough to our table to observe food preparation and occasionally interact with the chefs. Big jars full of preserves are everywhere, and a large, busy wood fired oven is the primary cooking tool for nearly everything they serve.
The food matches the room: as organic and local as possible, reflective and celebratory of both Seattle and the particular abundances of the season.
We began our meal with one each of the four tartines ($8.50 ea) available as starters. The earnestness and seasonality of Bar Sajor's food mission could be no clearer: served on wooden boards, our open-faced sandwiches featured house-baked breads with toppings such as oil-cured tuna, wild mushrooms, shaved winter squash, pickled red onion, and chicken liver pate.
Next, the four of us shared two winter salads of endives and radicchio, then half an incredibly tender half roasted chicken and a large perfectly cooked rib eye steak which had been sliced in the kitchen for sharing. The platings are attractive but simple and refreshingly honest.
And this is how they mean you to eat. Like it's sister restaurant Sitka and Spruce, the food is made for a communal experience. You may, of course, order your own everything, but here you're actually encouraged to eat this way where so many restaurants, upon receiving the news of the intention to share plates, just glare.
The wine list, like at all Matt Dillon restaurants, is thoughtfully compiled with a mix of artisanal local wines and well-chosen European offerings. However, an alert to wine geeks: the wine service is pretty socialist. There's one wine glass size, period, that we'd call 'chardonnay or medium red' and if you want a big bowl for that Clos Vougeot you drug along you better bring your own.
Lunch for four, with a bubbly from Burgundy ordered from their list plus corkage for a cellar gem we carried in, ran right at $50 pp.
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