The best seafood in the Valley can be found in a dark room, buried in an underground building, across the street from a cemetery. But the owners of the Salt Cellar seem to understand that, when it comes to a fine tradition of excellent food, reasonable prices and a comfortable setting, it doesn't matter where the actual property is. So rather than go for a glitzy, high-profile location, these folks have kept the Cellar pretty much as it was when it first opened in 1981. What they save in rent, they pass on to us in lower prices for exquisitely fresh seafood flown in daily from places like Hawaii, Chesapeake Bay, Alaska, Boston, British Columbia, Idaho and the Gulf of Mexico. The cellar keeps us coming back for its seasonal specialties, too, like turtle soup, and smoked blue marlin. Great seafood, for just a few clams? Who could ask for anything more?

Readers' Choice: The Salt Cellar