Sunday, April 13, 2014

Matt Dillon (the chef) is my hero.

Matt Dillon  is my culinary hero.  Everytime I eat at one of his restaurants it is a delicious experience.  I always very excited when I get to eat one of his restaurants.

Last nite I ate at Bar Sajor in the heart of Pioneer Square.  Bar Sajour is different from Sitka and Spruce where Bar Sajour is more influenced by Spain, Portugal, and North Africa.  They only use wood burning stoves and a fireplace.  There are no traditional ovens at Bar Sajor.

The menu is broken up in to your starters, from the wood burning oven and from the the fireplace.  Also the plates can be shared or ordered individually.  In order to get a little taste of as much as we could, we decided to share.

We started with the bread and butter and oysters.  Both sound so simple, and something found at any restaurant, but this is Bar Sajour.  The bread is thick, hearty,chewy, but not hard and crusty with amazing butter with the flakes of sea salt.

The oysters were blue pool and shigoku.  I'm not a big oyster connoisseur, but thought we would try them.  They were served with lemon, horseradish, and a champagne vinaigrette (which was delicious).  All 3 of these with the oysters, i would had a few more.  The blue pool were my favorites, a little sweet, and not briney or fishy.

We then moved onto from the fireplace.  We the 3 items from the fireplace, grilled asparagus, pan roasted sea scallops, and porchetta with fennel sausage.  These all seemed to be the popular dishes of the evening.  I kept seeing these dishes come from the kitchen.

Grilled asparagus with sourdough bread pudding local cheddar and cranberries.  the best part of this dish was the bread pudding and the cheese.  The asparagus just provided the veggies i needed for the day.

Pan roasted scallops with caraway brown butter with radishes,sunflower, and sunchoke puree.  The scallops were perfectly done, and I love radishes, so this was a nice touch.

Porchetta with fennel sausage with chive dumplings, wild watercress, and salt cured shoulder.  This is meat lovers paradise.  Meaty goodness wrapped together.  The fennel sausage is made in house and was out of this world.  I just a little more of this. Definitely a heavier dish, but all in all very tasty.

For dessert, we opted for a chocolate cake and butter ice cream.  Hands down, one of the best desserts I have had in a long time.  It was simple and delicious.  The cake was not overly sweet, but just had a that chocolate flavor you want, and then just a scoop of the butter ice cream, it is the perfect dessert.   The best way to end this meal.

Thank You Matt Dillon for all the fabulous food you do at Bar Sajor, Sitka and Spruce, Corson Building, and London Plane.  You are my hero!!!

Bar Sajor on Urbanspoon

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