Scottsdale sells views; its best-loved crab house has none. The Salt Cellar is three flights underground on Hayden Road, a windowless mid-century dinner room that has been operating since 1971 and has been run by the Huie family since 1980, with seafood flown in daily from four coastlines.
The king crab is the reason — cracked, hot, drawn butter, priced by the ocean. The rest of the menu is proudly old-school, and the regulars would riot if it weren’t.
When to go: weeknights, for the same crab with room to breathe. Weekends and January through April fill the bunker nightly, so reserve.