A fun place to indulge your cravings for seafood.
Connie & Ted’s
Chef Michael Cimarusti has the utmost reverence for seafood. After all, his haute Providence has won every acclaim imaginable for its attention to seafood.
Now comes Connie & Ted’s, a West Hollywood seafood joint at the other end of the spectrum, a modern-day clam shack that treats seafood with equal esteem but in a much more laid-back atmosphere.
On a sunny day (which of course is most every day in Los Angeles), there’s no better place to be.
A mid-century-modern look at Connie & Ted’s.
A trio of chowders.
Clam bellies and perfect onion rings.
There are three chowders on the menu: New England, Manhattan, and Rhode Island. The best part is you can get a sampler of all three ($11), which comes with baby doll-sized oyster crackers.
Mussels, clams, lima beans, cherry tomato and chile — a third-course on the Taco Maria prix fixe.
I may have been in Los Angeles last month for only four days, but I did some major eating in that short time. Come along for a taste.
In a building inside SoCo design complex in Costa Mesa is the OC Mix, a mini marketplace of fun trendy shops and small cafes.
It is here you will find Taco Maria. Its artsy locale is fitting because this is high-concept Mexican food by a chef who used to cook at Coi in San Franciso and Commis in Oakland.
Nope, this is not your standard enchilada- or burrito-drowned-in-cheese kind of place. While it serves a la carte lunch, it turns into prix fixe-only at night. And what a fine parade of dishes you’re in for with the $75 four-course meal (wine pairings are $35 extra), which is quite reasonable for what you get.
Sitting at the counter, you are up close and personal with the cooks preparing your food.
Each course offers a choice of two dishes. So if there are two of you dining, you can order the entire menu and share tastes of everything, which is what my husband and I did. Sit at the counter in front of the small kitchen, and you can watch the cooks in action.
Sampling a slider-size of the Impossible Burger at Jardiniere before its public launch.
What is a burger without meat?
Diehard carnivores might answer, “A travesty.”
But even they might change their minds after a bite of the Impossible Burger and the Beyond Meat Burger. Both are entirely plant-based patties that closely mimic beef burgers. And both are now available in the Bay Area for vegetarians and the curious to enjoy.
Impossible Burger is the creation of Redwood City’s Impossible Foods. It is fashioned from wheat, coconut oil, potatoes, and heme, a compound in plants and meat, which gives meat its characteristic aroma and taste.
Compared to raising cows for burgers, the Impossible Burger uses 95 percent less land, 74 percent less water, and creates 87 percent less greenhouse gas emissions. It’s also free of hormones, antibiotics and artificial ingredients. And you don’t have to worry about slaughterhouse cross-contamination.
El Segundo’s Beyond Meat Burger is similarly environmentally-friendly, and is fashioned from pea protein, yeast extract, coconut oil, beet extract and annatto extract.
Fresh Tomales Bay oysters that I got at my local library, of all places, thanks to Real Good Fish.
Just-caught fish, delivered conveniently to pick-up locations in your Bay Area neighborhood each week, with reasonable prices and no long-list of middlemen to tack on more costs.
That’s what Moss Landing’s Real Good Fish is all about.
Established in 2012 by founder Alan Lovewell, who studied international environmental policy, it was one of the first community supported fisheries in Northern California. It operates in much the same way as a CSA. But instead of buying a “share” in a farm that provides you with a box of produce each week, you buy a “share” in the group of local fishermen that Real Good Fish partners with.
Not only are you getting impeccably fresh, local, sustainable, seasonal fish, but helping to support fishermen and their families in your community.
I shucked some to enjoy on the half shell with mignonette sauce.
I was invited to try some sample deliveries, receiving a weekly full share (1 to 2 pounds of seafood), which is normally $22 per week.
La Mere Poulard puts a generous amount of butter in these biscuits or cookies.
I had to type that in bold all caps — with an exclamation mark — just to emphasize how incredibly buttery tasting these cookies are.
La Mere Poulard cookies were first baked in 1888 by Annette Poulard, the local baker’s wife in Mont Saint-Michel, France at the inn she opened. La Mere Poulard pays homage to those original cookies with its own versions, made with no preservatives or GMOs. Produced in France for 15 years, they are now readily available in the United States.
The cookies are made with eggs from free-range hens and sugar from beets. It’s not surprising that after the first ingredient listed of wheat flour, comes butter. Because these cookies taste unabashedly of sweet, creamy butter.