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There used to be a number of Chuck’s Steak Houses in Los Angeles and I miss ’em. There are still Chuck’s around — the nearest one seems to be in Santa Barbara — but they do not seem to be a chain, exactly. They seem to be independently-owned places opened with the blessing (and perhaps, financial participation) of this guy Chuck.
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A favorite of his at that tender age was pan-fried fish (much like C.O.D’s pan-fried sea bream). Apparently, competition did the place in. It was not far from the Smith Brothers’ Fish Shanty, which was a much better seafood restaurant, and it was a few blocks from Alan Hale’s Lobster Barrel. Some people apparently got confused and went to The Captain’s Table thinking they were going to get to meet the Skipper.
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Another was the self-serve salad bar, which at the time was a relatively new idea. Yet another is or was the simple menu, which at times has fit on the side of a little cask on your table. Delicious and generous portions. We ordered it yesterday for my birthday and loved it so much we are ordering again tonight. Our plan is to work our way through the menu. Yesterday we had the lobster sushi roll, shrimp fried rice, spicy tuna on crispy rice , Brussels sprouts , crab salad , calamari and garlic chicken.
The Captain’s Table
Chuck was Chuck Rolles, a former All-American basketball player who opened his first restaurant in Hawaii in 1959. The concept was pretty simple. You could get a good steak, a baked potato or rice and a trip to the salad bar for a reasonable price, and you didn’t have to get all dressed up. One of the features of a Chuck’s Steak House has always been the casual, friendly atmosphere.
For months, they could get no response and the invitations grew ever more militant. I knew one of the Trekkers involved in the plan and she was beginning to lose her love for Mr. Shatner due to him not extending them even the courtesy of a reply. Chuck’s spawned numerous imitators in the seventies.
Located at the end of Restaurant Row — on La Cienega near 3rd Street — The Captain’s Table had a glorious history as one of the city’s best places to eat fish. The decor had that “men’s club” feel with a maritime flavor and chairs that had uneven legs so they made you seasick. I don’t think that was deliberate. The Record Plant burned down one night and I have a feeling that contributed to Chuck’s exit from that area.
But maybe the Chuck’s people just decided to give up on Los Angeles because that’s what they did. I liked the food there tremendously, especially the rice that came with your steak. You could substitute a baked potato for a few bucks more but the rice was so good, most people learned not to. Hands down better then EMC restaurant if you have ever been, both look similar along with the menu but COD's food quality tasted much better. The staff was excellent and made it fun for us while we were dining on the Balcony 2nd level.
I went to at least three steak places that tried to replicate Chuck’s down to the nth degree…and they usually managed to get everything right except for that rice. Only Chuck’s was Chuck’s and I wish we still had one in town. Owner and executive chef Marcus Kwan’s journey to the kitchen began at a young age. While his father and mother toiled as rice farmers in their small Cantonese village, a 7-year-old Marcus cooked simple meals for himself out of necessity.
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The last year or so of its existence, I lived one block from the place and never ventured in. My friends and I would walk right past it to get to the Fish Shanty. C.O.D stands for “Catch of the Day” and describes our restaurant’s dedication to serving only the freshest and highest quality ingredients available on the market. Seafood is the focus at C.O.D, but everything else―from the microgreens to pork belly―is also presented at the peak of freshness.
Best uni pasta, you'll ever eat it in Los Angeles, we also ordered the 12 dozen house oysters, sushi, and garlic string beans, all were super delicious. Finally, as the story was told to me, some publicist for the star called the ringleader and said, in effect, “Knock it off with all these invitations or we’ll call the police and report you all as stalkers. Shatner’s not going to dine with you anywhere and if he did, he especially wouldn’t eat at The Captain’s Table. It was like the place was so ashamed at being rejected by William Shatner that it had turned to drugs. The main thing I recall about it is that at some point in the mid-seventies, a group of local Star Trek fans decided they wanted to meet William Shatner and take him to dinner. The Captain’s Table seemed like the appropriate place to sup with Captain Kirk so they all pledged the necessary funds and bombarded Shatner — at every conceivable address — with invites to dine there with them.
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