Connie & Ted’s is your go-to West Hollywood seafood haven, merging classic New England flavors with local flair in a relaxed, inviting patio setting.
"It’s no surprise that Connie & Ted’s serves on of the best plates of fish and chips in Los Angeles. West Hollywood’s New England-inspired seafood menu is also one of the region’s most pleasant places to sun out on a patio while dining on chef Sam Baxter’s perfectly prepared fish and chips. It gets packed here on weekends, so book a reservation with a group and order as much as possible, especially the pecan chocolate chip whoopie pie fro pastry chef Daphane DeLone." - Mona Holmes
"A seafood shack in West Hollywood serving flavors from both coasts with a focus on sustainable seafood." - Kevin Chau
"Over the years, Connie & Ted's has simmered down from ultra-sceney celebrity hotspot to what it was always meant to be: a neighborhood restaurant. On sleepy Saturday mornings, this retro East Coast seafood spot is filled with parents feeding their young children clam chowder and disheveled friends mending a hangover with mimosas and a dozen oysters. And besides smoky linguiça-stuffed clams and buttery lobster rolls with big lumps of meat, the weekend brunch menu offers less fishy dishes like a perfectly cooked steak and eggs and French omelet drenched in a tangy herb cream. " - brant cox, sylvio martins
"This upscale New England-style seafood restaurant in West Hollywood has always had a nice patio, but now it has a really nice patio. Taking advantage of a front parking lot usually reserved for valet, Connie & Ted’s new outdoor space includes tons of astroturf, string lights, and umbrellas at every table. The setting kind of feels like you’re in a park, and that’s ideal when there are crab cakes and lobster on the table." - brant cox
"Connie & Ted’s is still the place to go for a New England-style seafood feast complete with clam chowder, lobster rolls, and mussels. The paired-down menu is currently available for both takeout and delivery, and that includes some house cocktails as well." - brant cox
