TYPE OF RESTAURANT
Best Menu Items
323 Occidental Ave. S
Seattle, WA 98104(206)682-1117
Matt Dillon's second restaurant is an exclamation point to Sitka & Spruce. I have never had smoked yogurt before, but you can bet I will have it again! And roasted chanterelle mushrooms with heirloom tomatoes is a fall treat! A stark white room with minimalist décor and wood features, bar Sajor has a simple yet somehow cozy atmosphere with its small dining room, centralized bar, and an open kitchen featuring a wood burning oven. We dined here a second time as a party of 15 during the GCIA Culinary Combine- Seattle. The menu is comprised of mostly small plates along with a few larger, shareable meat dishes.
The house made bread is a naturally unleavened bread served with cultured butter and flake salt. This made a great accompaniment to the starters of house Fermented and Vinegar Pickles. The plate consisted of tomatillos, bread and butter pickles, carrots, kale hearts, and egg. We also selected the Beet-cured Coho Salmon which was done with Fuyu persimmon, beets, mustard sauce and mustard greens. The house specialty is the Smoked Yogurt which takes on a slightly different preparation menu to menu. This particular evening it was plated with sprouted crisps, delicate squash, chestnuts, pumpkin seeds, and crispy sage; quite unique and absolutely delicious.
For the "main" course we started with the Anise-roasted Carrots tossed with salt baked Asian pears, fennel, and cured pork shoulder. The gently warmed Preserved Smelt was mild and oily true to form; served with sunchokes, winter chanterelles, and shaved radishes. The Washington Black Cod was a table favorite. It was prepared in a chowder of clams, mussels, cauliflower, Ozette potatoes, and celery. The Pan Roasted Scallops were done in the wood burning oven which gave them excellent flavor. These were served on a bed of einkokrn grains, lacinato kale, and caramelized rutabaga puree. The Yarmuth Farms Heritage Pork Leg was another group favorite. This was also prepared in the wood burning oven and served with a root vegetable hash, roasted brassicas, and finished with a walnut vinegar.
For dessert we each had a spoonful of the Apple Crumble and the Chocolate Cake. All-in-all a dining experience!