The anticipation surrounding Dillon’s baking team has been building, especially after the remarkable bread emerging from the Corson Building ovens. These loaves, available at Bar Ferd’nand and Sitka & Spruce in Melrose Market, have become a sensation among food enthusiasts. The exceptional quality even garnered praise from the LA Times, solidifying their status as must-try baked goods. “Have you tasted the bread?” became a common refrain among Seattle’s food-obsessed circles, a testament to their deliciousness.
However, Corson Building’s ovens were not designed for large-scale bread production. The growing demand for Dillon’s breads and pastries, including the much-admired croissants from Bar Ferd’nand, made a dedicated bakery inevitable. As previously reported, Dillon is indeed opening London Plane, a bakery and more, in Pioneer Square. This exciting new space, reminiscent of Melrose Market, will also feature a flower shop by Dillon’s partner Katherine Anderson of Marigold & Mint, a wine bar in the style of Bar Ferd’nand, and a private dining area. The name “London Plane” is inspired by the iconic Sycamore trees that grace Pioneer Square.
But London Plane isn’t the only culinary gem Dillon is bringing to Pioneer Square. Before the bakery opens, he is launching Bar Sajor, a lunch-focused restaurant named after his mother. Bar Sajor will showcase Dillon’s signature wood-fired cooking, a trend gaining popularity in the dining world. Drawing inspiration from Sitka’s lunch offerings, Bar Sajor’s menu will feature flatbreads, wood-oven roasted meats, fermented and pickled vegetables, house-made yogurts, ancient grains, and smoked fish. Complementing the food will be a selection of wine, hard cider, and cocktails. Notably, at Bar Sajor, all dishes will be prepared using a wood grill or wood-fired oven, promising a unique smoky flavor profile.
The excitement surrounding Dillon’s Pioneer Square plans has ignited further development in the neighborhood’s restaurant scene. Perhaps the most eagerly awaited opening is Mike Easton’s Il Corvo, the beloved pasta destination previously located in a gelato shop. Il Corvo is relocating and reopening in Pioneer Square, taking over the former BuiltBurger space. This move is a major win for Pioneer Square food, bringing Easton’s celebrated pasta creations to a wider audience in a more prominent location.
This influx of new restaurants marks a significant turning point for Pioneer Square. After what some might consider a decade of relative quiet on the dining front, the neighborhood is buzzing with anticipation. What’s driving this sudden surge of culinary activity?
One potential factor is the upcoming Stadium Place project, set to bring a substantial 738 new apartments and condos to the area in 2013. Could Dillon and Easton be strategically positioning themselves to capitalize on this influx of new residents? It’s also possible that Dillon’s reputation and influence are attracting other Seattle restaurateurs to Pioneer Square, similar to how Tom Douglas’s investments revitalized South Lake Union.
The future of Pioneer Square is undeniably linked to the redevelopment of the waterfront. As the Alaskan Way Viaduct comes down and the waterfront undergoes a transformation, the area has the potential to become a true point of pride for Seattle, moving beyond its current status as a tourist area. Many envision a transformation akin to San Francisco’s Ferry Building Marketplace.
The Ferry Building, with its bustling Farmers Market and diverse array of specialty food shops and florists, serves as an inspiring model for Pioneer Square’s potential. As Seattle’s waterfront is reimagined and gentrification extends to neighboring areas, the arrival of thoughtful, locally-owned restaurants like London Plane, Bar Sajor, and Il Corvo suggests a promising future for Pioneer Square food. If these establishments are indicative of what’s to come, Pioneer Square is poised to become a premier dining destination in Seattle.
