Monday, July 22, 2013

Connie and Ted's

For a taste of the East Coast in WeHo, drop anchor at Connie and Ted's. The newly opened and hotly anticipated restaurant from Michael Cimarusti (Providence) pays homage to two things the chef/owner loves: his grandparents (the inspiration for the spot's name) and East Coast seafood shacks. Lately, I've had lobster on the brain, so I set sail for Connie and Ted's to satisfy my craving and catch up with my friend Lindsay and her brand new baby.

Connie and Ted's

Connie and Ted's

The weathered-looking sign out front evokes the salt air-battered shacks of New England, but the architecturally-intriguing restaurant is all LA.

Connie and Ted's

The stars of the menu at Connie and Ted's-- lobsters and oysters 

Connie and Ted's

Chef Cimarusti himself was in the kitchen slinging seafood during our visit.

Connie and Ted's

Connie and Ted's

Unsurprisingly, reservations here are a tough to come by, so we decided to go the walk-in route and arrive early, hoping to beat the dinner rush. Our plan worked perfectly; we put our name down at 6:30 and, within 20 minutes, were seated on the outdoor patio.

Catalina Eddy at Connie and Ted's

In terms of drinks, Connie and Ted's offers an impressive array of craft beers (bottled and on tap) as well as a rockin' cocktail list.

Catalina Eddy at Connie and Ted's

In fact, so rockin' is the cocktail menu that ordering took some serious deliberation. I decided to go with the Catalina Eddy ($12.00), a refreshing blend of Jamaican rum, white demerara rum, housemade banana cordial, honey, and lime whose pure banana flavor was pretty remarkable. Tropical paradise in a glass.

Half Dozen Oysters at Connie and Ted's

Oysters at Connie and Ted's

I'm not much for shucking, but my two dining partners both enjoyed slurping down some oysters from the expansive raw bar (market price). The two of them oohed and aahed the most over the fresh, salty finish of the Luna oyster.

Crab Cake at Connie and Ted's

The Peeky Toe Crab Cake ($11.00) played perfectly to my crustacean-loving tastes. I was delighted to find this version positively jam-packed with crab meat rather than filler.

All three of us ordered a lobster roll, and it was a thing of beauty when they all hit the table.

Cold Lobster Roll at Connie and Ted's

Cold lobster roll served with a side of fries ($20.00)

Hot Lobster Roll at Connie and Ted's

Warm lobster roll served with a side of fries ($20.00)

Lobster roll enthusiasts are divided into two camps-- those who contend that the best preparation is cold with mayonnaise and those who staunchly defend the warm version with drawn butter. In the interest of peace between the factions, Connie and Ted's offers both. Both versions featured a hearty serving of plump and juicy chunks of lobster in a toasty roll, but, in the end, it was the buttery goodness of my warm roll that stole my heart. The crispy, extra salty fries were also standouts and would be a more than worthy counterpart to even the best burgers in the city. 

Strawberry Rhubarb Pie a la mode at Connie and Ted's

As with choosing a cocktail, zeroing in on just one dessert proved to be a formidable task. In the end, my sweet tooth opted for Strawberry Rhubarb Pie a la mode ($9.00) and was absolutely bowled over by its tart filling and crumbly crust. Bad things would happen if ever I sat down with this whole pie.

Connie and Ted's is a place that I can't wait to visit over and over again. I just can't say whether I will actually try new things or heed the siren song of these same outstanding plates.

Connie and Ted's
www.connieandteds.com
8171 Santa Monica Blvd.
West Hollywood, CA 90046
(323) 848-CRAB

Connie & Ted's on Urbanspoon

3 comments:

  1. Sounds perfect! We have plans to check C&T's out in a few weekends. Weeeeeee!

    ReplyDelete
  2. I was just gonna say the same thing Cathy did...

    ReplyDelete
  3. Thanks for reminding me about the refreshingly good Catalina Eddy, the lobster roll looks nice -- but I'm more intrigued about their clam roll, which is a harder find around town (with belly, of course!)

    ReplyDelete