Salt Cellar Restaurant

Reviews 3

A

A Private User

I just got home from my first and last time dining at the Salt Cellar. I am new to the area and was relying on a family member to recommend a nice place to take my boyfriend for his birthday dinner. I admit that I was excited when I heard about it. At first glance, I thought it was a very clever idea. Ive been all over the country and have never seen a salt cellar turned restaurant. We did not have a reservation but were seated promptly and our servers were very polite. Our table was toward the back (what felt like the back, at least) of the restaurant so it was very quiet and we had a surprising level of privacy given the smaller room size. Our head server was very knowledgeable of the menu and the preparations for each of the dishes. He was also very attentive in refilling waters and wine, which I personally appreciate. It was these reasons alone that pulled the overall rating from one to two stars. Now for the food. The first page of the menu was a short paragraph explaining the restaurants extremely high standards when it came to the freshness and quality of their seafood. Given the price point for the dishes, I wouldnt expect anything less. In hindsight, I wish they would remove this message. Having spent many years living a stones throw from a fishermans wharf, fresh seafood is something which Ive grown very accustomed. I can honestly say nothing fresh was delivered to our table tonight. The menu had what seemed to be a descent selection of traditional steak and seafood entries in the typical preparations, I dont believe I saw anything that was terribly original or unique. Im not saying that a menu has to be out of the box in order to be interesting, just that if a restaurant is serving familiar dishes, they should be superbly executed. For an appetizer we had the oysters on a half shell. They were okay, at best. I didnt experience any "windex" odors like other reviewers, but they were tougher and lacked the briny sweetness that I generally experience with fresh blue point oysters. They were served with a sauce which tasted like nothing more then dressed up ketchup, which I did not like at all. For the main course I had a combination plate which included a pan-seared fish fillet, shrimp, and oysters, my boyfriend had the steak and shrimp. This is the most depressing part of the evening. At a price point of 33 and 36 dollars and the "promise" of freshness at the front of the menu, I had high expectations. The portion sizes on both of our plates, I felt, were small and the presentation wasnt any better than the buffet at Golden Corral. Everything on my plate was deep-fried beyond recognition. The oysters and shrimp were both extremely tough and the texture of the fish was very unappetizing. I tried to think of words to describe the flavor but have none because, honestly, there wasnt much there. Each item had the same bland taste that was only separated by the different types of bread and batter used to fry them. My boyfriends steak was cooked to to the correct temperature but was small and terribly under-seasoned. The sauces on both of our plates clearly came from a can (or tasted like it) and I found them very unappealing. We didnt care to continue with desert. The price point for the dishes was extremely high given the cafeteria quality that was put on our table. The total for out meal came to just over 120 dollars for the appetizer, entrees, and a bottle of wine and I regret almost every penny of it (the wine was tasty). We could have had a much more enjoyable meal at less than half the price at any other restaurant (and we did, for his birthday lunch we did happy hour at the Yard House and their Hawaiian Poke Stack appetizer was phenomenal). I am disappointed with the Salt Cellar and I do not anticipate eating there again, nor would I recommend it to any of my friends. I believe they fell extremely short on their "promise" of quality, fresh seafood. youre better off going to Red Lobster.

BR

Brett Berry

Have you ever been to a place so fancy, that your first thought before you did anything was "Will this make me look like an uncultured swine?" Arriving early for happy hour, before my daughters birthday dinner, we make our way up to the bar, as the first patrons of the day. The no-nonsense barkeep, whose entertained both debutantes and scofflaws alike since the Johnson administration, greets us and in a gravely voice, asks "Whaddaya havin" In the lowest, manly toned timbre I can muster, I reply "An iced tea... please". Looking into his expressionless eyes, I sensed that my drink order may have just broken his spirit. He returns with my frosty beverage, and a basket of sourdough bread. Sourdough bread... its the rich mans "funnel cake". A few minutes later, as we were seated next to Arizonas retired elite, who were downing vermouth and olive juice, scoffing at Ketel One, I noticed a plate of olive oil resting on the far side of the bar (see photo), I proceed to dip my bread... and then notice the viscosity is nothing like Ive ever noticed before with EVOO. The plate of "coarse salt" to its left should have been a clue. Nothing quite says "you dont belong", like dipping your sourdough bread in the margarita lime juice. Needing to salvage dignity, I quickly order the shrimp san remo and fish & chips appetizers... and hoped no one was the wiser. I couldnt try the shellfish dish, but it was probably my daughters favorite dish of the evening. My F&C looked like big puffy cod beignets, and were delicious with their light batter. Our waitress then whisked us away to our white linen-ed table, where another full basket of bread was awaiting our arrival. My daughter commented the feel of the room would go well with Disneys Pirates attraction. After taking our orders, the waiter brings a tiny chaffing glass of yellowish liquid suspended over a candle flame. I just assumed this was a heated bouquet of fragrance, being too intimidated to inquire My daughter ordered her first lobster, and I, my first wellington. Both of our assessments were exactly the same. Im glad I tried it, and I dont feel the need to order it again... ever In time, my curiosity got the best of me, and I inquired as to the canary colored solvent. It was clarified butter. Hmm, what exactly can I do with this clear elixir? It wasnt simply put there for the fragrance. As the uncultured swine that I am, I proceeded to Google "clarified butter", to better understand these fancy-man ways. Ghee, from the hills of India, which contains some unsubstantiated weight loss properties... so I immediately tossed it back... much like the two ladies with their vermouth and olive juice. A fun time was had by both father and daughter, as we bantered back and forth about our misgivings with the dessert menu, as "funnel cake" was noticeably absent As we ascended the staircase back up to our awaiting vehicle, we are instantly transported back from 1800s Spanish galleon to modern day, 104 degree phoenix... while that old, retired lady who was sitting next to you at the bar... you know, the one who had one too many vermouth and olive juices, looks back at you and says "hey, yous can go around me... its gonna take a while" "Gladly, madame... gladly"

SA

Sara Alexander

Ive been to Salt Cellar three times before, prior to my most recent visit; last night. Ive always liked it, but last night, it was just, "okay." The king crab was amazing, as usual, the escargot/garlic appetizer was amazing, and the filet mignon was great. The staff choices, and behaviors are what threw me off this time. It was as if I couldnt get what I wanted, and it wasnt a smooth encounter with them. At the start of our meal, I asked to sample the three competing cabernet options, and one tempranillo option. The server then alerted me that there was a limit of 3 samples per table. This put a bad taste in my mouth. After all, we spent $180 (appetizers, dessert, and two glasses of wine included). I felt their, "limit" was a low budget behavior. It reminded me of when fast food restaurants charge for condiments. It was low class in my view. What if I had 5 adults with me, that all wanted to sample, before making their wine selection? Even two people should not be forced to share a glass. Three per, "table" is not enough, especially when Im spending, what I did. Finally, when it came time for dessert, we asked for the dessert menu enthusiastically. Our second server said, "The kitchen is closed." I felt as if the server should have alerted us to this fact, 15 minutes before the kitchen was about to close, and offer to set aside a dessert of our choosing, to be served when we are ready. The good news is that she came back and said, "Nevermind. I forgot that the bar is still open" and at that, she allowed us to order dessert. These deflating moments, and on a romantic night with my husband, made the feeling of my dining experience less than desirable. When spending that much money on a single meal for two, I feel as if a restaurant should bend over backwards for their clientele, and make them feel as if they can have the world; within reason. But by no means, should they be skimpy on the wine samples.