Alaskan Halibut and their Cheeks! Alaskan Halibut has arrived at the Salt Cellar and is being served broiled over Mesquite charcoal and topped with gourmet butter or charcoal broiled and …

The NANTUCKET CAPE SCALLOP season opens on November 1st. Many of you have been looking forward to enjoying these very seasonal scallops. These scallops come from the nutrient rich, pure …

If you are a fan of fresh Maryland Soft Shell Crab, the 2018 season has regrettably ended! We are always unhappy when this season ends, not to be back until …

Whole Live Maine Lobster has been an integral part of the Salt Cellar’s menu since 1981. For many years now, we have partnered with Boston Wholesale Lobster Corporation for all …

Many of you are very familiar with our well-known Shrimp San Remo, a long time Salt Cellar signature dish. The appetizer seems to be more recognized to our many bar patrons …

The Maryland Soft Shell Crabs have arrived at the Salt Cellar!  We feature the blue crabs that are harvested when they shed their hard shells and are about to grow …

Alaskan Halibut has arrived at the Salt Cellar and is being served broiled over Mesquite charcoal and topped with gourmet butter or charcoal broiled and served with lemon caper butter …

In celebration of Easter on Sunday, April 1st, we will begin serving dinner at 4:00PM, with the Bar opening at 3:00PM.  Be sure to make your reservations, either by phone …

The goal of the Salt Cellar for well over 35 years now is “an uncompromising approach to fresh seafood”. Our journey begins with our largest supplier of fresh seafood, M.F. …

The readers of Arizona Business Magazine have, once again, voted the Salt Cellar Restaurant as the “Best Seafood Restaurant”. For more than 37 years, the Salt Cellar has taken great …