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Connie and Ted’s, West Hollywood, CA

on December 13th, 2013

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13 Dec

Lobster Roll at Michael Cimarusti's seafood restaurant Connie and Ted's

Hot lobster roll with hot drawn butter or mayonnaise at Connie and Ted’s in West Hollywood, CA.

East Coast Seafood comes West

What’s in a name? Neither Connie nor Ted work at this posh seafood ‘shack’ in a purpose-built building at a street corner in West Hollywood. And it was not established in 1940 as the logo indicates. So what’s the story? Michael Cimarusti and his partner Providence Restaurant (GAYOT 18/20) opened Connie and Ted’s after several years of planning their dream eater- [and more wallet]-friendly restaurant. And yes, it’s much more than a shack. It’s a place that will keep you coming back. Connie and Ted were Cimarusti’s grandparents who hailed from the East Coast. They took him ocean fishing off of Rhode Island, teaching young Michael how to fish AND clean AND filet the catch. So if you ever wanted to know why Michael Cimarusti likes to work in seafood restaurants, now you know.

After a few stops in New York and Paris, Michael took the helm at Water Grill in downtown Los Angeles prior to opening his lauded establishment, Providence. Lucky and sophisticated diners head to this Hollywood spot for serious seafood and an overall gastronomical experience. Not satisfied with his success and desirous of a new challenge, chef and partner engaged in a new venture based on family experience and tradition. In fact, it’s the raison d’etre of this master cook.

It’s easy to find a spot you’ll like at Connie and Ted’s, whether at the bar, a high top, on the heated patio or in the private room. Open for lunch or dinner, the restaurant packs them in; it can get loud, but table spacing preserves your privacy. A concise wine list and fun cocktail offerings can get you started, but what the establishment prides itself on is their selection of American beers: twenty-four on draft and another twenty-four California only: think Firestone Walker, etc….

There are burgers at lunch and steaks for dinner, but seriously: it’s a seafood shack – remember? Oysters are de rigueur and steamers (soft shell clams) a must. We did not love the stuffies but they are filling and an occasional fresh urchin from Santa Barbara can’t hurt — if you eat it properly, that is. Expect daily catch specials like California swordfish you are familiar with or a more obscure grenadier.