June 21, 2015 - Salt Cellar - Scottsdale, Arizona

I visited on June 21, 2015 for Father’s Day Dinner with Joshua, Jody, Judson and Jonah Hayes.  We started with two appetizers.  The Hayes family ordered Oysters on the Half Shell 1/2 Dozen -
Fresh Maryland Blue Point Oysters shucked to order and served on ice.  Joshua, Jody and Judson each ate two with cocktail sauce…Joshua ordering a side of chopped horseradish.

Jody and I ordered Escargot en Caps  - Escargot baked in fresh mushroom caps with garlic
butter. An old Salt Cellar favorite.  Judson tried one of them.  All of us took chunks of the sourdough bread that was served in a basket…and dipped the chunks in the great tasting garlic butter sauce.

A very fresh salad was served to us with lots of sliced mushrooms, thinly sliced carrots – I chose the Roquefort Dressing – Judson chose the Creamy Tarragon (which was the closest dressing they had to Ranch)…he didn’t care for it…and I tasted it and agreed with him.

Joshua chose one of the specials – Blackened Alaskan Halibut – served with Lemon-Pecan Rice and a Vegetable Medley.  Joshua likes his halibut dry and flaky.  This was perfect to his liking.  I had a bite.  I would order it on another visit.

Judson ordered Baked Stuffed Shrimp  - four Jumbo Shrimp with a delicate crabmeat stuffing.  He chose the Baked Potato with butter, sour cream and chives and the Vegetable Medley.

Jonah ordered the Shrimp off the Children’s Menu with rice.  His vegetable was this delicious looking Baked Zucchini.

Jody and I ordered the  Pan Fried Lobster  - Tail and claw meat of a 1 1/4 pound lobster, dusted with rice flour, pan fried in butter served over cheesy bacon grits.  Served with Pico de Gallo and Ponzu Sauce, the tangy soy-based sauce, is traditionally made with a citrus fruit and may have been inspired by visitors from Holland during the 17th century to Japan. Fresh lemon juice and orange juice give this sauce a citrus snap.

We ordered two desserts with forks around…Snickers Cheesecake – it wasn’t one of those frozen kind either…it was a New York Cheesecake with caramel guzzled over it…some whipped cream…then chocolate and very large peanuts all the while it was surrounded on the plate by chocolate and peanuts…delicious.  The second selection was the Chocolate Vulcano Cake (which I do not particularly like) but this one had a raspberry sauce in the middle of the crater.  That changed the whole taste of the small cake.  I wish though that there would have been some whipped cream…if at the very least on the side of the dish.

Another excellent dinner with the Hayes Family.  Jody said that she spotted it because she always drove by it taking Judson to hockey practice when his home rink was Oceanside.

All the seafood is flown in daily except for some certain shellfish which is available only seasonally.

History:  Started in 1971, “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.”

( I want to research just exactly how and when the cellar was in this area…and why!)

Salt Cellar

550 N. Hayden

Scottsdale, AZ

(480) 947-1963

Owners:  Richard and Cindy Huie

Chef:  Kurt Theleman 

Awards

Arizona Business Magazine/Ranking Arizona “Best Seafood” in 2000, 2001, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2014

Phoenix New Times “Best Seafood” in 1983, 1991, 1994, 1999, 2001, 2002, 2003, 2004

Phoenix Magazine “Best of the Valley/Best Seafood” in 2001 and 2002

Scottsdale Magazine “Best Seafood” in 2004

Citysearch “Best Seafood” in 2004, 2005, 2006

AOL City Guide “Best Seafood” in 2001, 2005

Arizona Republic “Best Happy Hour” in 2003