Connie and Ted's was founded by Michael Cimarusti, the acclaimed chef behind the three-Michelin-starred Providence, as a tribute to his grandparents’ New England roots. Childhood memories of fishing trips and seafood feasts clearly shape the restaurant’s menu.

As a chowder lover, I was thrilled to see an option to sample all three varieties ($15), served as a trio of small cups.

• What immediately stood out was how light the broths were. None relied on heavy thickening, especially the New England chowder, which had only a delicate creamy richness balanced by buttery notes. It still delivered generous chunks of clams, potatoes, and onions.
• The Manhattan version brought a subtle heat from the tomato base, though I found it overloaded with thinly sliced potatoes, which overshadowed the clam flavour almost entirely.
• This was also my first time trying Rhode Island clear chowder. Served piping hot, the broth hid beneath a glossy layer of oil from the salt pork. It tasted surprisingly similar to the New England version, just without the cream.

Of the three, the New England remained my favourite simply because it felt the most familiar, though sampling all of them side by side was worthwhile. They’re served with oyster crackers that resemble crunchy croutons, sturdy enough to hold up against the soup.

Seafood dominates the menu, and I especially appreciated the selection of six wild fish of the day. We took the opportunity to try the vermillion rockfish ($39) since it was local to California, a flaky white fish with a light texture somewhat reminiscent of tilapia. Each fish can be prepared simply, with herb oil, or with an herb crust. Following our server’s recommendation, we chose the herb oil and weren’t disappointed. The fish had a lovely sear and fresh, clean flavours that let the seafood shine.

The entrée comes with a side, and we paired it with asparagus topped with almonds and an edamame relish. Lightly grilled and fresh tasting, it complemented the fish beautifully. If you’re after something satisfying without feeling heavy, the grilled fish is an excellent choice.

Even though the pistachio mascarpone cake ($14) is made with gluten-free almond flour, it remains impressively fluffy. Hints of lemon and olive oil give the cake richness and moisture, while the lightly sweetened mascarpone cream keeps everything balanced.

Connie and Ted’s also offers a strong cocktail list. The Niña, the Piña, the Santa Monica ($20) was deceptively strong, finishing with a smoky depth that would pair especially well with richer dishes. For seafood traditionalists, there’s also a solid wine and craft beer selection.

Reservations are definitely recommended. Despite the restaurant’s large size, it was packed during our visit. Thankfully, getting a table here is far easier than at Providence, and booking a few days ahead should usually do the trick.

Connie and Ted’s feels personal. There’s a warmth and sincerity to the restaurant that makes Chef Cimarusti’s tribute to his grandparents feel heartfelt and authentic, in a way that would likely make them proud.