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Nov 7, 2013 11:58 AM

FYI - Connie & Ted's now open for lunch Wednesday thru Sunday.

Yesterday was the first day for the new hours. They were only 1/3rd full, so take advantage of it while you can.

Went yesterday. Love this place. This time I took advantage of their fairly vast offerings of fresh oysters. Great!

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  1. Thanks for the update.

    Same menu as at dinner ?????


    3 Replies
      1. re: foodiemahoodie

        Sweet. That's great. Will try very soon. What's the cross street that crosses Santa Monica where it's located ??????

        thanks a bunch.

        1. re: kevin


          Love that they're open now almost every day for lunch. Now there's a place I could meet you at..... Email me.

    1. I finally got there last night for dinner. Liked it a lot. Great concept that, for the most part, is well executed. One of the "catch of the day" specials, swordfish, was overcooked. Not by a lot, but when you have a nice fresh grilled piece of fish with little adornment.....the point is to have it cooked correctly. (i should be cooked correctly even WITH adornment.)
      But they took it back, brought another piece that was perfectly cooked, and took it off the bill. They certainly didn't have to do that. (a new plate would have been sufficient) Loved the scallop appetizer. Enjoyed the trio of chowders, though didn't think the New England and broth based styles were all that different. Fried clams were nicely done. The wine list could have been a little more adventurous. But overall...a very nice experience. I'm anxious to try it at lunch time.

      1 Reply
      1. re: perk

        Hello, perk.

        I'm sorry to hear about your swordfish, but that's a very generous and nice correction on their part! I am always impressed when a restaurant goes that extra mile to tell you that they appreciate you as a customer!

        We, too, loved their scallop fresh! But we also enjoyed the chowder trio and thought each offered a subtly distinct flavor and texture.

        AND it was a delicious treat to enjoy their mint taffy chews at the exit reminiscent of the fish houses of days of yore!

      2. liu--i may have missed some of the subtle elements of the chowders. but the new england version was a bit more "broth" base than i expected. but maybe i'm just forgetting was the true version is like. i was disappointed to see the scallop dish is not on the lunch menu (by the way foodiemahoodie.....very similar menus at lunch and dinner, but not exactly the same) but there are lots of other things i'm anxious to try. and thanks for letting me know about the mint taffy at the door. i blew right by. yet another reason to return soon!

        19 Replies
        1. re: perk

          Based on your description it sounds like C&T's is likely making a cream-thickened chowder. (I've yet to visit C&Ts, so hopefully other hounds will be able to confirm this.)

          A traditional New England clam chowder is cream-thickened, like the kind you'll get at Kelly's in Revere Beach (Boston).

          Most restaurants nowadays serve a starch-thickened version of New England clam chowder, because it's more hands-off (with cream thickened chowder, you have to keep stirring it throughout the day to keep from getting clumpy protein skins or dairy scalding), which explains why we have been trained to expect thick, gloppy NE chowders in Panera bread bowls and tourist restaurants across the country.

          Mr Taster

          1. re: Mr Taster

            I enjoyed the clam chowder very much. It was not at all thick. It was very milk-like and extremely fresh and tasty with vegetables and clams. I had their lobster. No complaints. I would go often but for the traffic. Their parking lot is also pricey. But they do a good job with seafood.

              1. re: ns1

                Happy to oblige

                Even the so-called "famous" clam chowders of Pismo beach (Brad's and Splash Cafe) are starch thickened. Glad to know C&T's is bucking the trend.

                Mr Taster

                1. re: Mr Taster

                  that would explain the entirely different textured chowder I got @ RM Seafood in LV.

                  1. re: Mr Taster

                    I recall having very good chowder at Brophy's in Santa Barbara.

                    1. re: Mr Taster

                      Not sure if they're 'bucking the trend' as you say.

                      I found the chowder(s) a little mediocre.
                      The outstanding chowders I'm familiar with are thick with cream and the clams are tender.
                      I left half my chowder at the table, uneaten, because the clams were too big and very tough, similar to rubber bands.
                      I've been told by the lovers of this place that it's not something a west coaster is used to so…
                      I'll leave it to the east coasters to love and support.

                      1. re: latindancer

                        My approach to the chowders was one without a template...a seafood/vegetable "soup." Since I had no requirements or expectations, I was quite pleased.

                        I like Connie & Ted's! The raw oysters are calling me back.

                        1. re: latindancer

                          hi latin,

                          wow very strange. the 6 times i've experienced the chowders (from New England style to the Rhode Island Clear and Manhattan), the clams have been small or "normal"... nothing too big. one time it was slightly tough, but the other times were just fine (tender, not overcooked).

                          1. re: chowseeker1999

                            I'm happy you like the place.
                            I don't have a reason to go back.

                          2. re: latindancer

                            I thought the chowders were stellar. And they deliver exactly what I expected - a serious chef doing traditional food with the highest standards imaginable. Overcooked of course is a disaster - and I've never had that experience there. (only been 3 times and found it exceptionally consistent). That ain't right and as a self-respecting, upstanding hounder - do your duty and sent it back. Let them know why you're sending it back. They want to know this stuff. You'd be doing them (and ultimately the entire chow-eating world) a favor and they would be grateful.

                            I wouldn't have imagined them to turn out a thickened chowder and they didn't. This is a more elegant interpretation with quality ingredients.

                            1. re: foodiemahoodie

                              <I wouldn't have imagined them to turn out a thickened chowder and they didn't>

                              Exactly, and now I know it's not the type I like, and I'm sure it's great for those that like those types of chowders.
                              Sending it back would have done nothing for me. I didn't like the texture, it's not what I'm used to in 'stellar' chowders and it wouldn't have been worth my time.

                              As I read through your post I realize, along with others who're in love with that type of chowder and the restaurant, it's even more a reason not to talk to the manager or owner or anyone else with authority.
                              You love it and most people who're in love with C&T's do too.
                              As far as 'elegant interpretation with quality ingredients' is concerned, I can guarantee you that the places I know to be to my liking (loving) are places, in the state and out of the state, whose ingredients are far fresher (caught that morning) than this place. People stand in line beginning around 8am and wait for a seat…

                              I thought the fried clams were wonderful and that's the reason I went in the first place.

                              1. re: latindancer

                                Kind of hard, and probably prohibitively expensive, to fly in lobsters, clams and other Atlantic varieties of fish & shellfish caught at a.m. to serve that evening, but im sure they Are trying to do their best. I'm just thrilled they serve east coast food I grew up with. I'm okay with the fact that the clams or lobster are flown in live and cooked the next day.

                                1. re: Dirtywextraolives

                                  I know you love C&T's and I'm happy it's there for you.

                                  The food, other than those great fried clams, just doesn't suit my palate…

                                  No big deal.

                                2. re: latindancer

                                  Hi Dancer. What places in Calif serve seafood caught the same day? The only time I've had fish the same day was when I caught it myself.

                                  1. re: Baron

                                    If you're interested the places I know about and love are in San Francisco…

                                    Just a different animal, altogether, from LA.

                                    1. re: latindancer

                                      My daughter lives in Mill Valley so I'm up there a couple of times a year. So, yeah, I'm interested in the places you're talking about. The live fish in tanks at Chinese restaurants never appealed to me. I always go for the lobsters or crabs. But in general, the seafood up north is way better than what I can find down here.

                                    2. re: Baron

                                      There are Chinese restaurants that have live fish - prepared to order. Harder to get fresher than live.

                        2. re: perk

                          Yes, perk. It's that old-school peppermint taffy!

                        3. Are prices the same for lunch as for dinner?

                          Mr Taster

                          1 Reply
                          1. re: Mr Taster

                            Same menu, I think it would be hard to have two sets with different prices printed.....

                          2. actually...i don't think the menu is exactly the same. i was looking for the scallop appetizer on the lunch menu that's online, and it wasn't there. it was on the dinner menu.