At Connie and Ted’s, every dish tells a story — of New England tides, of nets pulled heavy with the day’s catch, and of family meals shared by the shore. The menu celebrates the bounty of the sea with simply prepared fish and shellfish, letting pristine ingredients speak for themselves.

Think briny oysters shucked to order, buttery lobster rolls nestled in toasted buns, golden fried clams with just the right crunch, and chowders rich with tradition. Inspired by the iconic clam shacks, oyster bars, and fish houses that dot the New England coast — and touched by the flavors of the West — Connie and Ted’s bring the best of both coasts together on one table.

This is seafood the way it was meant to be: fresh, honest, and unforgettable. We kicked things off with glasses of Keenan Chardonnay—bright, smooth, and the perfect warm-up act. Jo’s Wicked Good Chowda’ lived up to its name: creamy, briny, and made even better with a salty punch of pork. Add fried clam strips with golden fries, and we were already wondering if we’d peaked too early.

The Parker House rolls followed, and yes, the are buttery, soft, and finished with sea salt that makes them dangerously addictive. Bread shouldn’t steal the show, but here it absolutely tries. The Little Gem salad gave us a bit of balance—crisp lettuce, juicy tomatoes, bacon, blue cheese, and a perfectly cooked hard-boiled egg.

On to mains: Joanne’s Fish and Chips delivered classic comfort—lightly battered cod, crisp fries, and tartar sauce that tied it together. My husband’s salmon was so fresh it tasted like it swam to the plate that morning, with a gorgeous crispy crust and delicate onion rings on the side. I went all in with the Fresh Maine Lobster Roll, hot and dripping with butter. The roll was overflowing—generous doesn’t even begin to describe it—and came with a bubbling dish of breadcrumb-topped mac and cheese. Rich, indulgent, and completely worth it.

For dessert, we split a blondie sundae with vanilla ice cream and caramel sauce. Sweet, warm, and just decadent enough. We debated getting the Devil’s Food cake, but decided to leave ourselves a reason to come back.