Bar Sajor (pronounced sigh-YOUR) is a place in Pioneer Square brought to you by Matt Dillon (Sitka & Spruce and the Corson Building, and Food & Wine's 10 best new chefs in 2007, and James Beard Best Chef Northwest 2012). The lovely high-ceilinged space is on the corner of cobblestoney Occidental Park at Jackson (next to Temple Billiards for your pool-shooting convenience). It's a bar in the Spanish or Portuguese sense of being a bar, Dillon says, "a casual place for simple food," one where you stop by for lunch or after work, and have a conversation and a drink and a snack or supper, instead of, say, drinking until you can't see straight at 2 a.m. (Pioneer Square's already set for that). Sajor is Dillon's mother's maiden name. While "Sajor" is Polish, Bar Sajor serves food influenced by North Africa, Portugal, Spain... it has a wood-fired oven and a wood-fired grill and rotisserie for lots of chicken—no stove and no range. Also: flatbread, simple roasted vegetables, housemade yogurt, a little raw or cured seafood, and "lots of naturally fermented goodness," like whey-fermented pickles. It is really, really good.