Bar Sajor: Chuletón de Buey

During Spanish winters, the cider houses of Basque country throw open their doors to offer guests pints of tart cider and rib-eye steaks (chuletón) cooked over fire. That ancient European tradition comes to delectable life in Seattle’s own ancient neighborhood, Pioneer Square, where chef Matt Dillon turns dry-aged rib-eyes into crisp-on-the-outside, pink-on-the-inside dinners for two, suffused with juice and tang and smoke. Topped with Treviso and garlic, accented with glasses of cider—it’s a fitting repast amid the Old World splendor of Bar Sajor.

Here are more of my favorite dishes of 2013


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