On our way out, I notice several fewer lobsters scooting around the lobster tank. Now there's more of that precious turf they're always fighting to dominate. But not for long, I fear.
The Salt Cellar is back. Don't wait too long before you go below-below sea level to give it a second try. You, too, might be surprised.
Hooters, Arizona Center, 455 North Third Street, Phoenix, 257-0000. Hours: 11 a.m. to midnight, Monday through Sunday.
Salt Cellar, 550 North Hayden, Scottsdale, 947-1963. Hours: 5 to 11 p.m., Monday through Thursday; 5 p.m. to midnight, Friday and Saturday.
It is a cheerfully casual place where young, perky waitresses wear skimpy uniforms.
Jody is Hula-Hooping on the patio outside when we're ready for our check. I catch her eye and she comes to our table, breathless.
In the Eighties, the Salt Cellar fell on hard times. People stopped coming. New seafood restaurants opened up.
Picture this: ahi tuna, seared on the outside with Cajun seasonings, rare in the middle, sliced like London broil. It's fantastic.