Well Done: The Salt Cellar
When it comes to dining out, most of us
either tend to go to our local favorite, or seek out the
newest, trendiest and hottest restaurant in town.
Often forgotten are the establishments that have
been providing consistently delicious food for years.
One such restaurant is The Salt Cellar, located in
south Scottsdale on Hayden Road, just south of
McKellips Road. Established in 1972, the restaurant
continues to serve reliably good fare, reigning high
on the “Best of Seafood” lists. Yet, despite its successful
longevity in the Valley, many friends who have lived
here for years have never heard of it.
Were it not for a prominent sign, it would be easy to miss The Salt Cellar. The only structure above ground is the entrance and a skylight over an antique stairway. I’ve yet to hear the real story as to why someone would build a restaurant three stories underground, but one is transported to another locale in this cool and cozy eatery. Small, intimate rooms, many paneled in soft honey-colored pine, allow easy conversation and a sense of privacy.
While steak and other cuts of meat are available, this restaurant is for those who want outstanding fresh seafood. Most items are simply prepared with little reliance on sauces that often overpower the delicate flavor of fish. A blackboard, listing the fresh fish specials is prominently displayed, but the information will be recapped by your server.
For starters, we chose the shrimp cocktail, consisting of four very large shrimp, which were tender and delicious, avoiding the often-rubbery texture resulting from overcooking. A tangy cocktail sauce with a dollop of horseradish hidden at the bottom accompanies the classic presentation. We also ordered oysters, which may have been the best I’ve ever eaten – large and flavorful Blue Points, served over ice, with mignonette and cocktail sauces. Seasonal appetizers such as Georges Bank scallops and Maryland crab cakes are delicious as well.
We split a fresh 3-pound whole lobster, which thankfully, was cracked tableside, and easily handled. The crustacean was perfectly cooked, allowing the rich flavor and texture to shine, and served with clarified butter. We ate every morsel, even pulling meat from the tiny legs.
Thai black grouper with a Thai dipping sauce on the side was moist, fresh and well-seasoned. One of my favorites, simply charcoal-broiled Alaskan halibut, did not disappoint.
As was the custom in the ’70s, The Salt Cellar continues to serve a salad, choice of pecan rice or a small baked potato with sour cream, chives and cheese on the side. A fresh, seasonal vegetable is included as well.
Desserts were offered, but we were fully sated and declined. While desserts are not listed on the menu, the server would be happy to recite the day’s special offerings.
Our server was attentive and helpful. Along with a full array of alcoholic beverages, the restaurant offers an extensive wine-by-the-glass menu as well as an ample wine list.
Text by Susan L. Jones, a restaurant reviewer with a sophisticated palate and a frequent restaurant diner in the Valley and around the world. As Susan comes across noteworthy dining experiences, she will share them with azredbook.com readers.
