Top L.A. chef Michael Cimarusti's casual seafood eatery in West Hollywood now serves brunch.

Spend your weekend gorging on New England-style seafood fare for brunch at Connie and Ted’s. The sustainable seafood restaurantis now serving new seafood-centric brunch offerings created by executive chef Sam Baxter.

Oysters and shellfish bars are having a shining moment in L.A. Connie and Ted’s has one of the city’s largest daily selections at its generous-sized raw bar from Santa Barbara sea urchin to more than 12 kinds of oysters. The restaurant itself (once a coffee shop) is open and airy: the kitchen is on view and there are elevated booths, a glass walled private dining room and large outdoor patio.

Executive chef and owner Michael Cimarusti grew up on the U.S. East Coast and many items salute that heritage from the hot or cold lobster roll to several kinds of clam chowder.

Complete your meal with bloody marys made with vodka infused with celery and bay leaves; Micheladas and mimosas for $5 each.

Ideal For

Weekend brunch for seafood lovers

Favourite Table

Elevated table across from the kitchen

Favorite Room

Outside patio

Signature Dishes

Tuck into dishes like Peeky Toe crab and lobster omelet; Nor’Easter breakfast sandwich with Nueske’s bacon, egg, clam strips, Hook’s cheddar, tartar sauce, housemade English muffin, served with home fried potatoes; house-smoked salmon with buckwheat blini, crème fraiche, egg, red onion and capers; and “Biscuits and Gravy” with Maine lobster, two sunny side eggs and lobster nage.