Shrimp San Remo

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 so some of you may not know that we offer this same dish as a entrée, served over pappardelle pasta.  Both appetizer and entrée are made with #1 white Mexican shrimp, sautéed with sun dried San Remo tomatoes, portabella mushrooms, garlic, onion, an abundance of spices and a lot of love!  The entrée is made with larger shrimp and garnished with a marinated long stem artichoke heart.

This dish has drawn countless raves at the Salt Cellar!

Maryland Soft Shell Crab Season

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 new shells.  They have gorged on food in preparation for this process and are fat and tasty.  We prepare our Maryland Soft Shell Crabs in the traditional method, sauteed in butter and topped with roasted almonds.  They are available as an appetizer or an entree.
The prized halibut “cheeks” continue to be a popular entrée during the Alaskan Halibut season; we should be able to source them all summer.

Alaskan Halibut Season is here!

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 or blackened Cajun style.
We are also excited to announce that the Alaskan Halibut “Cheeks” are also now on our menu. Considered by many to be the most prized part of the halibut, the texture of this meat is similar to that of crab and slightly sweeter than the halibut filets. These cheeks are hand cut, put on ice, and immediately shipped. Many of the Salt Cellar diners will be excited that these gems have arrived!

Easter Sunday

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 at 480-947-1963 or online by going to our website, , and then to Reservations.  We look forward to sharing this special day with you!

We will be updating you soon as to the arrival of fresh Alaskan Halibut.  The season actually opened on March 24th but it may be the first week in April before we begin receiving this sought after fish.  Meanwhile, the Atlantic Halibut, from Nova Scotia, continues to receive rave reviews.

The Nantucket Cape Scallop fishing season is officially closed….we may have a short supply of them  throughout this week.

2018 Ranking Arizona

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 pride in our uncompromising approach to fresh seafood – sparing neither effort nor expense in finding the finest and freshest seafood available.

Our wonderfully skilled staff and our invaluable seafood partners have been paramount to our success.

We are grateful for all of our new and many returning customers. We enjoy serving you and appreciate your business.

Holiday Hours

Happy Holidays from the Salt Cellar Restaurant!

Christmas Eve hours: Dinner 4PM-10PM & Bar 3PM-12AM

Christmas Day:  CLOSED

New Years Eve hours:  Dinner 4PM-11PM & Bar 3PM-1AM

New Years Day hours: Dinner 5PM-10AM & Bar 4PM-12AM

Reservations are always recommended



Atlantic Halibut

November brought an end to fresh Alaskan Halibut and Alaskan Halibut Cheeks until the 2018 season opens next March.

We are now flying in fresh Atlantic Halibut.  Atlantic Halibut has a firm white meat with a large flake and a delicate and slightly sweet flavor.  This great fish comes to us from Nova Scotia and is sourced from the cold, nutrient-rich waters of the Gulf of Maine.
We offer several preparations of this great fish; charcoal broiled over mesquite charcoal and topped with a Belgian Gourmet Butter or broiled over mesquite and served with lemon caper butter or you can order it blackened with Cajun spice. 

Our Nantucket Cape Scallops continue to be a big hit!  Not only are these served in the dining room but can be enjoyed at the bar as an appetizer.

Holiday Hours:  The Salt Cellar is open every day of the year except for Christmas Day; we will be closed.  On Christmas Eve we will be opening our dining room at 4PM and the Bar at 3PM.  Reservations highly recommended.