A Valley landmark since 1971, the Salt Cellar Restaurant continues to reign atop the “Best Of Seafood” lists.
Your dining adventure at the Salt Cellar begins with its unique underground location. Peek through the ground level skylight and There is a restaurant far removed from the desert. Walk down the antique wooden stairway and you will find yourself transported to a snug seaside hideaway.
The Salt Cellar's fresh fish and seafood selections will take you around the world; from Hawaii, Alaska, the Gulf of Mexico, Chesapeake Bay, Boston, Georges Bank and even New Zealand.
The Salt Cellar is known for always having available a selection of whole Maine lobster; 1 1/4 lbs, 3 lbs and 5 lbs. Their extensive menu has other fish choices for every palette. They also serve Black Angus steaks, chicken and beef Wellington.
Here is a link to view their menu: Salt Cellar Menu
The always-hopping Salt Cellar bar not only offers a wide range of liquors of which to mix your favorite drinks and a fine selection of wine and beer but also offers a huge array of appetizers served from 4 pm till closing.
For you Happy Hour connoisseurs, The Salt Cellar pioneered the "twin" happy hour concept, serving discounted cocktails and appetizers daily from 4 PM to 7 PM and again from 10 PM to closing.
The first time we went to the Salt Cellar the place was full with an hour back up. The hostess directed us to the bar where we were tempted by the appetizer menu. We didn't want to spoil our dinner so we declined. The wait went quickly and soon we were showed to our table. Actually, one of the only 3 booths in the restaurant.
The knowledgeable, experienced and friendly staff walked us through the extensive menu and offered to crack the lobster or crab table side.
We started with a Jonah Crab cocktail. I had never heard of Jonah Crab but I was told it's similar to Dungeness Crab but sweeter if that's possible. Well it certainly was. It came garnished with avocado and portobello mushrooms. Yummy!
The crab cocktail was followed by a delicious salad. Mixed greens with sweet grape tomatoes, cucumber and sliced mushrooms.
The knowledgeable, experienced and friendly staff walked us through the extensive menu and offered to crack the lobster or crab table side.
We started with a Jonah Crab cocktail. I had never heard of Jonah Crab but I was told it's similar to Dungeness Crab but sweeter if that's possible. Well it certainly was. It came garnished with avocado and portobello mushrooms. Yummy!The crab cocktail was followed by a delicious salad. Mixed greens with sweet grape tomatoes, cucumber and sliced mushrooms.
I ended up ordering my favorite combo of a 1 1/4 pound Maine lobster and a petite filet. The filet was cooked exactly as ordered- a rarity at a mainly seafood restaurant. My friend had the crispy Florida Black Grouper with Thai dipping sauce. Both were served with fresh steamed veggies.
Over the many visits to Arizona I have dined at the Salt Cellar and have had appetizers of Blue Point oysters, escargot in mushroom caps, Maryland crab cakes, Blue Point oysters Rockefeller and turtle soup (not that great). Dinners of Alaska King Crab grilled on the mesquite grill, Filet Wellington, Lobster several times.
On the most recent visit my friend and I shared one of the 3 pound lobsters and an added filet. What a monster!
At the Salt Cellar, all the seafood is fresh from the source and never frozen. They appear to be constantly searching for the best available selections from New England, the West Coast and Gulf of Mexico. The seafood is flown in fresh daily. They are always open to personal requests and suggestions.
When you visit the Phoenix area be sure to dine at the Salt Cellar. It's on our "must do" list.
Comments
Post a Comment