Connie and Ted’s

For a taste of the East Coast in WeHo, drop anchor at Connie and Ted’s. The newly opened and hotly anticipated restaurant from Michael Cimarusti (Providence) pays homage to two things the chef/owner loves: his grandparents (the inspiration for the spot’s name) and East Coast seafood shacks. Lately, I’ve had lobster on the brain, so I set sail for Connie and Ted’s to satisfy my craving and catch up with my friend Lindsay and her brand new baby.

The weathered-looking sign out front evokes the salt air-battered shacks of New England, but the architecturally-intriguing restaurant is all LA.

The stars of the menu at Connie and Ted’s– lobsters and oysters 

Chef Cimarusti himself was in the kitchen slinging seafood during our visit.

Unsurprisingly, reservations here are a tough to come by, so we decided to go the walk-in route and arrive early, hoping to beat the dinner rush. Our plan worked perfectly; we put our name down at 6:30 and, within 20 minutes, were seated on the outdoor patio.

In terms of drinks, Connie and Ted’s offers an impressive array of craft beers (bottled and on tap) as well as a rockin’ cocktail list.

In fact, so rockin’ is the cocktail menu that ordering took some serious deliberation. I decided to go with the Catalina Eddy ($12.00), a refreshing blend of Jamaican rum, white demerara rum, housemade banana cordial, honey, and lime whose pure banana flavor was pretty remarkable. Tropical paradise in a glass.

I’m not much for shucking, but my two dining partners both enjoyed slurping down some oysters from the expansive raw bar (market price). The two of them oohed and aahed the most over the fresh, salty finish of the Luna oyster.

The Peeky Toe Crab Cake ($11.00) played perfectly to my crustacean-loving tastes. I was delighted to find this version positively jam-packed with crab meat rather than filler.

All three of us ordered a lobster roll, and it was a thing of beauty when they all hit the table.

Cold lobster roll served with a side of fries ($20.00)

Warm lobster roll served with a side of fries ($20.00)

Lobster roll enthusiasts are divided into two camps– those who contend that the best preparation is cold with mayonnaise and those who staunchly defend the warm version with drawn butter. In the interest of peace between the factions, Connie and Ted’s offers both. Both versions featured a hearty serving of plump and juicy chunks of lobster in a toasty roll, but, in the end, it was the buttery goodness of my warm roll that stole my heart. The crispy, extra salty fries were also standouts and would be a more than worthy counterpart to even the best burgers in the city. 

As with choosing a cocktail, zeroing in on just one dessert proved to be a formidable task. In the end, my sweet tooth opted for Strawberry Rhubarb Pie a la mode ($9.00) and was absolutely bowled over by its tart filling and crumbly crust. Bad things would happen if ever I sat down with this whole pie.

Connie and Ted’s is a place that I can’t wait to visit over and over again. I just can’t say whether I will actually try new things or heed the siren song of these same outstanding plates.

Connie and Ted’s
www.connieandteds.com
8171 Santa Monica Blvd.
West Hollywood, CA 90046
(323) 848-CRAB

Mid-Week Insta-Nom: Spumoni Ice Cream Cake at Parm (NYC)

Here’s your mid-week Insta-Nom to help get you over the hump:

Even with snow falling outside and a thick, fuzzy scarf still wrapped around my neck for warmth, I couldn’t resist the call of Parm’s spumoni ice cream cake. At the casual Italian-American sister to Torrisi, pastry chef Megan Fitzroy has created a dessert celebrating both Italian flavors and American tastes. With chocolate cookie crumbles as the base, the sky-high slice features layers of pistachio, strawberry and chocolate gelato and is topped with a whipped frosting, rainbow sprinkles and a maraschino cherry. Freezing my buns off was never so deliciously worth it. 

Parm

www.parmnyc.com

248 Mulberry St. (between Prince and Spring)

New York, NY 10012

(212) 993-7189

Dinner at M.B. Post

My love for M.B. Post’s brunch has been well-documented (brunch #1, brunch #2), but chef David LeFevre’s Manhattan Beach restaurant also serves up one heckuva dinner. As with brunch, the dinner menu features seasonal small plates in cheekily named categories such as “Pass the Bread” and “Seafood…Eat Food.” When friends who recently moved from LA to NorCal were back in town for a weekend, they had only one spot in mind for our catch-up dinner: M.B. Post. Justin and I were more than happy to comply.

Although reservations are tough to come by on short notice, we walked in and were pleasantly surprised by the estimated wait time of 30-45 minutes. However, we saddled up to the bar to have a drink and were called to a table after only about 20 minutes. Guess it pays to be on-hand and ready to dine.

My Mo-Pho-Jito ($12.00) upgraded a traditional mojito by adding starr, kaffir lime, ginger and coriander honey with refreshing results.

Justin’s choice of the Pirate Ship: Revenge ($12.00) was a twist on a Dark ‘n Stormy with Gosling’s Black Seal, quince, maple and ginger.

The only way to start a meal at M.B. Post is with a plate of the Bacon-Cheddar Buttermilk Biscuits ($5.00, two orders pictured). Flaky, buttery and positively jam-packed with bacon and cheddar, they deserve their cult status and grew even more delicious with a generous slathering of fluffy maple butter.

Next to hit the table was another signature dish: Pomegranate Couscous ($9.00). Here, a pomegranate-punctuated bed of couscous was topped with marcona almonds, mint, lavender feta and brightened with grapefruit. I typically avoid grapefruit but loved the interplay of its tartness with the other floral and fruity notes of the dish.

Arriving next were Ricotta-Stuffed Squash Blossoms with Baby Zucchini and Sauce Piperade ($10.00). In each bite, the initial satisfying crunch gave way to a creamy ricotta filling, and the tempura-like coating perfectly soaked up the sauce.

Our final pick from the “Eat Your Veggies” portion of the menu was an order of Roasted Brussels Sprouts ($10.00). The sprouts were halved, roasted (and served in) a cast iron skillet, then hit with enmental, hazelnuts and sage straight out of the oven, allowing the cheese to melt over the perfectly charred sprouts.

The arrival of our Thai Marinated Shrimp Ceviche ($13.00) signaled the beginning of our heavier courses. Diced coconut, cucumber and pineapple imparted a delightful brightness to this shrimp ceviche, and the accompanying shrimp chips served as a handy vessel for chowing down.

Our table also enjoyed the tender Vietnamese Caramel Pork Jowl, which sat atop a crunchy green papaya salad ($13.00).

Among the handwritten specials on the ever-changing menu was Quail Saltado, a farm fresh take on the Peruvian classic made with Wong Farm tomatoes, red onions and fried potatoes ($14.00). Although I would have preferred thick cut french fries to these wedges, this interesting version of a familiar dish hit the spot.

Closing out the night was a sizzling cast iron plated Confit Pork Belly ($14.00). Thick slabs of tender pork belly were layered with grilled asparagus, dollops of a rich bernaise, a fried egg and crunchy chicharrones. My favorite bites mixed together a little bit of each of the components.

I may love Manhattan Beach’s ocean views, but it’s the cooking at M.B. Post that keeps me (and our LA transplant friends) coming back to this oceanside town.

M.B. Post
www.eatmbpost.com
1142 Manhattan Ave.
Manhattan Beach, CA 90266
(310) 545-5405

Recipe: Chilled Shrimp Salad with Watermelon, Tomato and Feta

Although summer is hailed as BBQ season, it’s sometimes just too hot to consider chowing down on a hamburger or steak. Chilled fruit may hit the spot but, without any protein, you’re sure to be hungry in an hour or two–or less if you’re hungry all the time anyway like I am.

While browsing Epicurious on one such hot night when fruit just wasn’t going to cut it, I happened upon this recipe for Chilled Shrimp Salad and decided to give it a try.

To Make:

Dressing:

1 clove garlic, chopped
1 tablespoon honey
1 teaspoon Dijon mustard
6 tablespoons orange juice
1 tablespoon olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt

Salad:

Juice and rind from one lemon
1 clove garlic, crushed
1 bay leaf
1 teaspoon black peppercorns
1 teaspoon salt
1 1/2 lbs. large shrimp (tail intact)
4 chunks watermelon (1 lb. each, cut from the rind)
1 pound heirloom tomatoes, cut into wedges
1/3 cup crumbled feta
1/4 cup fresh basil, torn
1 package buckwheat soba noodles

To Make:

Combine all of the dressing ingredients in a blender and then set dressing aside.

Fill 4 quart saucepan with water and bring to a boil. Add lemon juice, lemon rind, garlic, bay leaf, peppercorn and salt. Add the shrimp to the saucepan, cover it and remove from the heat. Let stand until the shrimp is cooked–about 15 minutes. Drain and cool for 10 minutes.

Cook soba according to the directions on the package.

Combine shrimp and soba, then refrigerate 30 minutes.

Line a dish with soba noodles, watermelon and tomatoes. Top with shrimp, feta and basil. Drizzle with dressing.

Although the combination of tomatoes and watermelon may seem strange, their flavors and textures are surprisingly complementary, especially if you’re using fresh farmers’ market tomatoes. The feta contributes a nice tang, and the sweet dressing ties it all together. This light and refreshing yet surprisingly filling salad is a must for summer.

Mid-Week Insta-Nom: Milk Jar Cookies

Here’s your mid-week Insta-Nom to help get you over the hump:

Milk Jar Cookies specializes in a timeless and deliciously simple combination: milk and cookies. The Pinterest-perfect shabby chic bakery serves a menu of cookies in flavors both classic and creative, including Chocolate Chip and Banana Split. I recently visited the new-ish shop and ordered both of my all-time favorite flavors– Oatmeal Raisin and White Chocolate Macadamia Nut– and simply adored these thick, pillowy sweets. What’s more, just in time for the summer heat, Milk Jar now serves Fosselman’s Ice Cream. Just don’t tell Grandma how good they are. You’ll break her heart.

Milk Jar Cookies
www.milkjarcookies.com
5466 Wilshire Blvd.
Los Angeles, CA 90036
(323) 634-9800

Ray’s and Stark Bar

Museums are not generally associated with destination dining. However, at Ray’s and Stark Bar at the Los Angeles County Museum of Art (LACMA) you won’t find any cafeteria trays or shrink-wrapped sandwiches. What you’ll get instead is a menu of ever-changing, seasonal Mediterranean small plates from chef Kris Morningstar (AOC, Patina, District) and the Patina Restaurant Group.

While planning dinner with a fellow food-loving friend, we discovered that we’d both been meaning to visit Ray’s and Stark Bar and decided to check it off our list on our double date.

Ray’s and Stark Bar, named for film producer and former LACMA trustee Ray Stark (THE WAY WE WERE, FUNNY GIRL, ANNIE), sits adjacent to the Resnick Pavilion and features views of several museum buildings as well as the famous Urban Lights installation. While summertime normally calls for outdoor dining, a heat wave made the glass-walled, mid-century-inspired dining room seem like a better option.

Once we were seated, a mile-high loaf of bread straight from the oven arrived at our table. The crusty bread was delicious on its own but when slathered with the creamy, sea salt and chive-topped butter? Heavenly.

To sip on, I ordered a Rose Wishes and Lavender Dreams made with gin, Chateau L’Afrique Cotes de Provence Rose, St. Germain, lavender syrup, freshly squeezed lemon juice and sage ($14.00). Despite its frou-frou name, this drink packed a punch.

My dining companions selected the Ray’s Swizzle (rum, freshly squeezed lime juice, pineapple syrup, blackberry, orange, $11.00), Ginger Rogers (freshly squeezed lime juice, ginger, mint, ginger ale, $11.00), and the Owl and the Pussycat (rum, freshly squeezed lemon juice, simple syrup, chilis, strawberries, $11.00) for their libations (L to R).

Drink at your own risk! The bottom of Justin’s glass broke clean off his Ray’s Swizzle while he was holding it, drenching both him and my purse. The staff apologized and brought him a replacement cocktail, but we were still a little miffed to find it on our tab at the end of the night. Oh well…

Once poor Justin cleaned himself up, our meal began with a cool, crisp amuse bouche of hamachi-topped cucumber.

The first of our dishes to arrive was the Summer Squash, a raw vegetable medley tossed with red onions, oregano, pine nuts and feta cheese and drizzled with an anchovy-mustard vinagrette ($10.00). The salad was a bit too simple to dazzle, but the cool bites were refreshing in the heat.

Next up was a trio of pastas. My favorite was the Cavatelli with broccoli rabe, anchovies, chili and garlic, finished with bread crumbs and a wonderfully nutty Grana Padano ($16.00). Each al dente bite was a perfect balance of salty and savory flavors, and I loved the crunch of the bread crumbs.

Our carb parade continued with the Agnolotti Dal Plin in which the pinched rectangular packets of pasta were served with truffled rice, hazelnuts, arugula, hen of the woods mushroom and porcini sauce ($19.00). I’m not one for mushrooms, but they imparted a nicely subtle earthiness to the spot-on agnolotti.

Our third and final pasta dish was the Ricotta Gnudi ($17.00). The tender ricotta-stuffed pillows were bathed in a savory brown butter sauce and brightened up with sweet Brentwood corn. A generous grating of pecorino sardo and a sage leaf finished the well-executed plate.

Our final savory dish of the evening was the Italian Stallion, a pizza topped with sausage, caciocavallo, olives, fennel pollen and broccoli di cicco ($18.00). Ray’s and Stark Bar’s crisp yet chewy pizza might be one of the most underrated pies in the city.

To round out the evening and satiate our sweet tooth, we selected two desserts. To my surprise, both were quite modernist-looking and a whimsical departure from our savory courses.

The “Chocolate” dessert featured chocolate bon-bons filled with passion fruit mousse as well as brownie and cookie crumbles, chocolate shavings and a tart passion fruit coulis ($10.00). Yum.

Our “Toffee” dessert with date pudding, apple balls, a disc of crunchy toffee and toffee ice cream ($10.00) also impressed.

Complimentary soft, creamy housemade Oreos wrapped up the night.

From the first bite of bread to the last bite of dessert, the food and drink at Ray’s and Stark Bar really delivered. I can’t believe it’s take me so long to visit! Now, once I’ve moved past having to pay for that spontaneously shattering drink, I’ll be back.

Ray’s and Stark Bar
Website here
5905 Wilshire Blvd.
Los Angeles, CA 90036
(323) 857-6180

ink.

Recently, I rang in my 25th birthday and, to celebrate, my sweet boyfriend planned a lovely day chock-full of surprises. After a picture perfect day, I had high expectations for our surprise dinner spot, and the fella did not disappoint.

On season six of Top Chef, Michael Voltaggio not only took home the title but also (and, arguably, more importantly) captivated audiences with his bold, modernist sensibilities and even bolder attitude. ink., specializing in “modern L.A. cuisine,” was Voltaggio’s hotly anticipated follow-up to his win. Nearly two years after its opening, the Melrose restaurant continues to garner accolades, recently being crowned the Best New Restaurant in America by GQ and earning Voltaggio the title of Best New Chef from Food and Wine.

Justin and I had long been interested in the restaurant, but the stigma of small plates with big prices kept us away. With a birthday to celebrate, however, we cast aside concerns about frugality and finally headed to ink.

The dining room at ink. is a hip, minimalist space with butcher block tables, polished concrete floors and a dark gray wall color reminiscent of the restaurant’s name– a sleek counterpoint to the vibrant, imaginative plates for which Voltaggio is known.

The dark colors and low light also draw your eyes to the bright, open kitchen.

Before considering the dinner menu, we first concerned ourselves with the cocktail one, where drinks were named simply by the type of alcohol most prominently featured in their crafting.

I loved the combination of sweet and smoky flavors in my Tequila with sherry, pineapple, orgeat, lime and mole ($12.00).

Justin ordered a refreshing beer-infused cocktail with floral notes whose name escapes both of us.

With the booze situation under control, we moved onto dinner. Our server explained that dishes at the top of the page were the lightest and became progressively heavier as you worked your way down the menu. He suggested we order four to six dishes for the two of us and decide later if we wanted to order more– a far cry from the obnoxious, pushy upselling and mandate to order everything all at once that we recently encountered at another popular restaurant.

First to arrive was the Charred Avocado, which was halved and nestled under a generous mound of Dungeness crab, bolstered with almond sponge and drizzled with smoked oil ($16.00). The dish spotlighted both ink.’s Californian and modernist aesthetics and served as a perfect introduction to Voltaggio’s food and kick-off to our meal.

Next to hit the table was my favorite dish of the evening– the Lollipop Kale, which was served in a bowl with crème fraiche and togarashi and topped with translucent ribbons of lardo and a jumble of shoestring slices of crispy pig ears ($14.00). Our server poured kale juice into the crème fraiche-togarashi combo and suggested that we mix everything up to create a “fancy Ranch dressing.” Porky, creamy, salty and crunchy, this is one of my new favorite dishes in the city.

Next up was a mash of corn, nori and miso paired with oversized house made “Doritos” of the Cooler Ranch variety ($12.00). While not particularly photogenic, this high-class stoner food felt simultaneously comforting and imaginative and really hit the spot.

We then progressed to our meatier dishes. The Suckling Pig served with onions, mustard bavaroise, miso, chicharrones and green apple sauce ($26.00) was perfectly tender and elevated by just a touch of playfulness. Mustard Bavarian cream? My taste buds were baffled but intrigued.

Our final savory dish was the Beef Short Rib, which arrived in a pho broth, garnished with radish noodles and baby bok choy leaves and served with a side of shrimp chip-like puffed tendon ($30.00). The dish captured the distinct Vietnamese flavors that served as its inspiration but added a meaty, masculine touch.

We had no idea what to expect when we ordered a dessert described only as “Mountain Yam” but were delighted to receive a dessert just as well-conceived and whimsical as our earlier courses. The almost topographical-looking dessert featured mountain yam ice cream, caramelized white chocolate and dollops of whipped cream alternately topped with coconut sheets and biscotti-like “popcorn” ($11.00). This imaginative dessert was not at all what we expected but everything we wanted.

With exquisitely executed dishes (that were perfectly paced to boot) and attentive service, ink. exceeded our high expectations for my birthday dinner. Also, our preconceived notion that we’d leave still hungry but with significantly lighter wallets was completely misguided; we left full and felt that our experience more than justified our tab. In fact, ink. might just be one of my new favorite restaurants.

ink.
www.mvink.com
8360 Melrose Ave.
Los Angeles, CA 90069
(323) 651-5866