Matt Dillon (Sitka & Spruce, the Corson Building) calls Bar Sajor (pronounced sigh-YOUR) “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. The menu—influenced by North Africa, Portugal, and Spain—revolves around the restaurant’s wood-fired oven, wood-fired grill, and rotisserie (there is no stove and no range). In addition to lots of Stokesberry chicken, there’s also flatbread, simple roasted vegetables, house-made yogurt, excellent seafood, and “lots of naturally fermented goodness,” like whey-fermented pickles. It is really, really good.