Connie and Ted's (West Hollywood, CA)

The Cookie at the End of the Table

There’s something disarming about a restaurant that knows exactly who it is. Connie and Ted’s sits unassumingly in West Hollywood, surrounded by flashier places with louder voices. But inside, it’s quiet. Anchored. Steady.

I went with my best friend, Tiffany. We chose the dineLA menu—our first time there. The oysters were for her. I was there to see what the place had to say.

What stayed with me wasn’t the seafood. It was the chocolate chip cookie.

Served warm. Crisp at the edges. Soft through the center. A balance of dark and milk chocolate, but it was the edges—those buttery, golden edges—that carried the flavor of toffee. It didn’t feel like a final course. It felt like a memory.

 Chef Daphane’s Special Chocolate Chip Cookie. Photo by Jessica Nichole.

The cookie arrived on a plate that looked like it had been pulled from a kitchen cabinet in 1967. Not ironic. Not nostalgic for nostalgia’s sake. Just simple. Like it belonged.

I later learned the restaurant was inspired by the chef’s grandparents, Connie and Ted—two immigrants from England who met at a volunteer fire department dance, built a life in Rhode Island, and passed on their love of fishing through generations. Suddenly, everything made sense. The cookie felt like an heirloom—quiet, generous, and honest. A small tribute to a much larger story.

This is the cookie you hope for when you visit someone who loves you.This is the table you sit at when you're not in a rush.

Connie and Ted’s doesn’t ask to be noticed. But it leaves an impression.

I’ll go back. Not for the spectacle. For the stillness. And maybe for that cookie—again.

Where I Ate + Drank:

Connie & Ted’s – We tried the dineLA lunch menu, which was $35 for three courses. I started with the Little Gem Salad—thick-cut bacon, hard-cooked egg, blue cheese, and fresh, crisp lettuce that tasted like it had just been pulled from the ground, rinsed in cold water, and served straight to my plate.

For the main course, I ordered the Deep Fried Batter Dipped Cod Sandwich with fries and a glass of Malbec. The sandwich was crunchy and flavorful, with just enough tartar sauce to complement without overpowering. Tiffany chose the 1/2 dozen oysters to start, followed by the same cod sandwich but with a side of potato salad.

She also had two drinks: a spicy margarita and a pickle martini made with vodka instead of gin, garnished with a fresh sprig of dill that floated at the top.

For dessert, we each had Chef Daphane’s Special Chocolate Chip Cookie—served warm, with crisp edges, a soft center, and the kind of nostalgic flavor that makes you pause between bites.

What Caught My Eye:

• The architecture. The patio is surrounded by wood that feels like a nod to a fishing boat—anchors carved into circular portholes along the railing, echoing the spirit of New England’s coast.

• The open-air layout—airy, comfortable, and intentional.The cookie plate—vintage, unfussy, quietly perfect.

• The dill floating in that martini. Small detail, big impression.And the salad. Again: the salad.

Personal Tips:

• Sit outside. The design details are worth noticing, and the space catches a beautiful breeze.

• If you’re visiting during dineLA week, go early or make a reservation. We arrived just after 1 PM and the place was already full—some regulars, others clearly on lunch break.Ask about happy hour offerings if you're not doing the fixed menu.

• If you’re curious about the pickle martini, try it with vodka—it works.

What Not to Miss:

• Chef Daphane’s chocolate chip cookie. Still warm, perfectly round, and deeply nostalgic.

• The Little Gem Salad. Surprisingly memorable.

• The patio—it’s easy to linger longer than you planned.