text: The Salt Cellar in Scottsdale Arizona has been around for over thirty years but after our first and last visit I think its time has run outnnThe only thing that has changed over the past thirty years are the charges on the wildly over priced menunnWith for a lb lobster almost for Atlantic Halibut and for crab cakes we expected superlative food Instead we received dishes that ranged from OK to awful nnWe started with Escargot on mushroom caps in garlic butter and New England clam chowder The clam chowder was a thin bland soup with a goodly supply of clams The Escargot was chewy in a butter sauce with just a hint of garlic nnMy Atlantic Halibut was fishy dry and hard After confirming my opinion with my table mates I sent it back Overcooking Escargot and Halibut at a seafood restaurant should be considered fatal errors My wife and granddaughter had Crab Cakes and Scallops which they judged just OK Not good enough for almost in entrees To the restaurants credit the Halibut was taken off my bill without asking nnThe restaurant is literally in a cellar As the air conditioner cycles the environment alternates between clammy and freezing nnWe had a cocktail waitress I have not seen one of those in many years which is code for overpriced soft drinks in a small glass with no refills nnThe Food Network has a show Restaurant Impossible in which the host Robert Irvine visits failing restaurants and fixes their problems If he visits the Salt Cellar his first stop should be the kitchen