Coni'Seafood and Mariscos Chente
I finally went! I like Costco's generic champagne - aka Kirkland - but they ran out at Culver City and Inglewood was closest. So I figured why not give Mariscos Chente a try? Well, it's now Coni'Seafood (as Westsidegal pointed out some time ago).
First impression - it has a gray cement interior with aluminum chairs - going for a contemporary industrial look I suspect. But this now looks dated to me - this was hip in the early '80's. But gone by the '90's. While waiting for my food I was fantasizing about painting it all white. It's so small, the dunegeon-y color scheme made it feel even more cramped, if not downright depressing. I've seen brighter, more cherry prisons.
But this is about the food. Ordered two things - a mixed fish ceviche and the garlic shrimp. Loved the ceviche. and defijnitely liked the shrimp. Would've preferred it less stewed (that is, overcooked) that it was, but still liked it. In all fairness, I didn't want the champagne to sit in the trunk of a black car on a hot day - so I ordered it to go, took it home and ate it. (25 minutes later).
And they were very generous with the slightly oily, thick crunnchy chips. (love the chips too) The salsa - a green lime-y chile affair was good, but just too salty. Is this common? Does it vary? Didn't stop me from eating it, but I'm paying the price with liquid overload this afternoon.
A question - is the place in Mar Vista the same owner? I haven't been, but it's much closer. How is different?
1) mar vista does not have the same owner
2) the difference is cooking depends on who is doing the cooking at the time you went.
the mara vista location has changed chefs several times since i left there, so i can't hazard a guess about what is getting served and when it is getting served.
3) the one chef that i will always vouch for is Sergio.
he only cooks at the inglewood location and i generally call before going to make sure that he, in fact, is the one doing the cooking that night before i commit to making the drive.
4) if they packed up the hot food to-go in those syrofoam containers, you should expect that the hot food will continue to cook and steam as you make your way home. imho, do yourself a favor and eat the food at the restaurant, the way it is supposed to be eaten.