|Open and Inviting|
|Eating in the Kitchen|
For the main I kept it simple with the Pan Roasted Alaskan Halibut with watercress flavoring and Sugar Snap Peas. The Peas were made into a mash as the stage for the Halibut which was light and perfectly cooked and on top of the halibut were purple and pink edible flowers. The Scallops were more of a savory dish served with grilled Zucchini Squash and roasted Marbled New Potatoes set on a Verde Chimichurri. Both dishes were perfectly presented and were cooked to perfection.
What is interesting about this restaurant they are cooking the bulk of this meal on wood burning fires and stoves that are no more than 15 feet from you. The Executive Chef Matt Dillon is the creator of Bar Sajor and is an alumni of Herb Farm in Woodinville. In 2013 Bar Sajor and Matt won the James Beard Northwest Chef of the year. I would recommend that loves cuisine to visit Bar Sajor.