A Valley landmark since 1971, the Salt Cellar Restaurant continues to reign atop the “Best Of Seafood” lists. Owners Richard and Cindy Huie follow the business philosophy that consistency, quality, equitable pricing and great service are the key to success.
The culinary adventure begins with its unique underground location. One peek through the ground-level skylight reveals a world far removed from the desert; take the antique wooden stairway down 3 flights 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 “market board” menu changes as Richard and chef Kurt Theleman secure different seasonal fish throughout the year.
The Salt Cellar is known for always having available a selection of whole Maine lobster; 1 ¼ lb, 3 lb and 5 lb. The extensive menu abounds with choices that will surely satisfy every craving. In addition to the year-round and seasonal fresh fish, the Salt Cellar serves choice Black Angus steaks, a chicken entrée and even beef Wellington.
The appetizer menu not only includes favorites such as shrimp cocktail, oysters, clams, mussels and crab cakes but also includes some creative specialty dishes such as shrimp San Remo (shrimp, artichoke hearts, sun-dried tomatoes, portabello mushrooms in a seasoned butter) and skewered calamari strips served with a Thai dipping sauce. All appetizers are served in the bar from 4 PM until closing.
For the Happy Hour connoisseurs, The Salt Cellar pioneered the “twin” happy hour concept, serving discounted cocktails and appetizers daily from 4 PM to 7PM and again from 10 PM to closing.
Our knowledgeable, experienced, friendly staff will walk you through the extensive menu and are happy to crack your lobster and crab tableside.
"BREAK'N it DOWN" by T Navin
Service…Everyone I came in contact with
Food…Quality and Flavor
Bar / Drinks
This Restaurant has Not Been Reviewed, look for a Complete Review including Video coming soon!
Tags Restaurants Seafood
- Profile Owner: Richard and Cindy Huie
- Payment Options: American Express, MasterCard, Visa
- Executive Chef: Kurt Theleman
- Accept Walk-ins: Yes
- Dining Style: Sit Down
- Dress Code: Casual
- Happy Hour: 4PM-7PM & 10PM-1AM
- Outdoor Dinning: No
- Parking: Self
- Location: South Scottsdale
- Working Hours: Monday: 5pm to 11pmTuesday: 5pm to 11pmWednesday: 5pm to 11pmThursday: 5pm to 11pmFriday: 5pm to 12amSaturday: 5pm to 12amSunday: 5pm to 11pm