The culinarian modeled his casual, 140-seat restaurant and raw bar (named after his grandparents) on a Massachusetts clam shack, and the menu is rife with nostalgic East Coast eats. Standout appetizers include a sampler of “chowdas”—New England, Manhattan and the clear-broth Rhode Island styles—plus deviled oysters with San Marzano tomatoes, arugula and garlic breadcrumbs. Move on to a lobster roll or Portuguese fish stew (with a craft beer or cocktail such as the Narragansett Cooler) before ending with Indian pudding. FER Studio designed the contemporary-looking space, outfitted in wood and industrial-chic brushed metal with red accents. When it comes to culinary experiences, this place sets the scene for what’s going on in LA. 8171 Santa Monica Blvd., West Hollywood, 323.848.2722. connieandteds.com