David Foster Wallace once wrote an extremely voluminous essay called “Consider the Lobster.”
We’re considering it, too — more than ever — particularly how it relates to one of the most hotly anticipated restaurants of summer: Connie and Ted’s.
West Hollywood’s former Silver Spoon space has morphed into a cross between a 1960’s supermarket and this Uruguayan airport. It's a far cry from a seafood shack, though the airy interior is full of wooden planks, oceanesque curves, and most importantly...
Smellls. Mouth-watering, hyperventilating, tears-of-joy-inducing smells.
Clam chowder, lobster, oysters... they're all coming your way thanks to Michael Cimarusti of Providence and Providence’s former chef de cuisine Sam Baxter. (Yes, the same Providence Jonathan Gold just named LA’s best restaurant.)
On the edge of your seat yet? Let’s run some numbers: 140 seats. 4,000 oyster tags sported on the walls. Two kinds of lobster rolls. Three kinds of clam chowder. 16 kinds of oysters. 24 beers on tap.
Not a seafood fan? They have a burger and some steaks.
But you should really consider the lobster.