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Regional food
Connie and Ted’s
West Hollywood, United States of America
Recommended by Food & Wine and 48 other food critics.
4.4
986
8171 California Route 2, West Hollywood, CA 90046, USA +1 323-848-2722
Famous for
Beef Dish, New England
New England Boiled Dinner
Recommended by Condé Nast Traveler and 9 other food critics.
"Connie & Ted’s opened in 2013 and has the best seafood around for miles (try the New England Boiled Dinner—with mussels, lobster, and steamers—for a bit of everything)."
Condé Nast Traveler , American luxury and lifestyle travel magazine
Dessert, United States of America
Blondie
Recommended by Garrett Snyder and 6 other food critics.
"The nostalgia doesn't stop there: the gooey, caramel-drenched blondie excited our childhood sweet tooth."
Garrett Snyder , Los Angeles magazine's Food Editor
Recommendations
"Chef Michael Cimarusti’s L.A. restaurant, Connie & Ted’s, is modeled on a New England seafood shack. It features seafood dishes ranging from clam cakes to this flavorful stew named after his Portuguese uncle. It’s loaded with clams, mussels and cod as well as chunks of linguiça, a smoky, mildly hot cured Portuguese sausage."
on Caldeirada
"Fried clam bellies are beautifully crunchy and meaty. Splurge on the bellies to get pieces of clam you can really sink your teeth into."
on Fried Clams
"At this modernized version of a New England seafood shack by acclaimed chef Michael Cimarusti, there are always classics such as fried clams, and shellfish marinara is a sacred thing."
on Fried Clams
"Connie & Ted’s opened in 2013 and has the best seafood around for miles (try the New England Boiled Dinner—with mussels, lobster, and steamers—for a bit of everything)."
"Where to go clam digging among L.A. restaurants: Connie and Ted’s - You've got to have Josephine's clam cakes too, brought over from Providence's Friday lunch menu, served with the best tartar sauce in the West."
on Clam Cake
"The crunchy fish and chips, made with fried true cod, is delicious, but it will not be the lightest version you have ever tasted."
"If you are doing it right, there are clams, vast mountains of them: plates of crisp fried clams served either with or without their tender, juicy bellies."
on Fried Clams
"As there would be at any respectable Rhode Island clambake, there are clam cakes, rough and ready fritters studded with the tougher bits of the clam, moist but not gooey under their sturdy crusts, with some tartar sauce to dip them in if you are in the mood. (You are in the mood.)"
on Clam Cake
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