From Don Juan’s fried oysters and Beacon Tap’s trash can nachos to Howard Street Inn’s stuffed crabs and Daniel’s Charcuterie’s hummus crudite, we scoped out some of the tastiest, most unique appetizers in and around Park Ridge to get your meal headed in the right direction

By Trent Modglin

Fried oysters at Don Juan’s Cantina
I’ll preface this by saying I’m not a huge oyster fan in general, unless they’re baked Rockefeller style. I’ll try a few on occasion — usually on vacation by the ocean — but I don’t typically go out of my way for them like some people I know.

However, Don Juan’s fried oyster appetizer may just make them a regular staple of my diet. Fresh Malpeque oysters are panko-breaded and then pan-fried and placed on creamed spinach with a chile chipotle béarnaise sauce and fresh lemon.

“My late brother used to get together with chef friends of his every Thursday at each other’s houses around Chicago — we’re talking some big, famous names in the industry — and they’d always try to outdo each other with some of the creations they’d come up with,” says co-owner Jake Concannon. “He created this dish years ago, and although it’s pretty simple, it was always one of my favorites.”

Don Juan’s also offers a raw oyster appetizer with chili ancho, cocktail sauce and fresh pico de Gallo.

650 N. Northwest Highway in Park Ridge. DJsCantina.com

Boom boom shrimp at Harp & Fiddle

This colorful dish immediately vaulted to the top of our favorites list the minute we tried it several years ago. We’re talking tender Texas shrimp, lightly flour dusted and then flash fried and tossed in a zesty boom boom sauce before bring topped with toasted quinoa.

Sounds great, no? OK, now we’re going to take it a step further and blow your mind. Ask your server for three tortillas and a side order of Harp & Fiddle’s broccoli slaw (broccoli florets, bacon bits, raisins and sunflower seeds, tossed in a traditional slaw dressing), and make yourself some tacos out of it. Don’t forget to add the cabbage that comes with the shrimp too. It may sound odd, but trust us, it works. Appetizer? Sure. But these tacos can can also work for an easy lunch or dinner too. And we’ve already trademarked this combination, so don’t even think about it.

110 Main Street in Park Ridge. TheHarpAndFiddle.com

Brussels sprouts at Zia’s Social

I’m going to readily admit it’s very, very difficult to circumvent our family’s normal routine of fried calamari and the cast-iron skillet full of shrimp scampi and homemade focaccia to start off dinner at Zia’s Social. But for the purpose of this article, we went off the beaten path a bit… and in the process may have found another favorite to add to the rotation.

Take what you know about your standard, kid-despising Brussels sprouts and toss it out the window. Zia’s are baked crispy, then mixed with chopped bacon, spiced pecans, creamy goat cheese and a black pepper/apple cider gastrique sauce.

Take what you know about your standard, kid-despising Brussels sprouts and toss it out the window. Zia’s Brussels sprouts are baked crispy, then mixed with chopped bacon, spiced pecans, creamy goat cheese and a black pepper/apple cider gastrique sauce. They’re ahead of the curve with this, and it’s an absolute delight to kickstart any meal, or just add as a side to share at the table.

6158 N. Northwest Highway in Norwood Park. ZiasSocial.com

Stuffed crabs at the Howard Street Inn

Already known for their rather robust menu (and plenty of TVs and specials perfect for March Madness), we recently stumbled upon Howard Street Inn’s stuffed crabs appetizer. And let us tell you, it was a game changer.

The concoction: Fresh lump crab meat, bread crumbs, red and green peppers, celery, scallions, some subtle Cajun seasoning and remoulade sauce is all baked together and then stuffed back into the crab shell. It was originally added to the menu as a Mardi Gras special in February, but due to its instant popularity, they decided to keep in on year round.

Everything Cajun we have on our menu — from the shrimp po’ boy and gumbo to the jambalaya — is all my grandma Shirley’s recipes. She could really cook. That’s why our guys in the kitchen know her secrets.” — Howard Street Inn co-owner Ken Hoffman

“Everything Cajun we have on our menu — from the shrimp po’ boy and gumbo to the jambalaya — is all my grandma Shirley’s recipes,” says co-owner Ken Hoffman. “She was famous for her food in Louisiana. She didn’t own a restaurant, but every holiday was at her house and she could really cook. That’s why our guys in the kitchen know her secrets.”

6700 W. Howard Street in Niles. HowardStreetInn.com

Brûléed bone marrow at Patina Wine Bar

Bone marrow, like oysters, isn’t always something I crave or go searching for when out at a restaurant. But when it’s done right, it can be just phenomenal. Patina’s approach represents a perfect blend of flavors. First off, it’s brûléed, which is unique in itself, and it arrives at the table with caramelized balsamic onions, shaved cornichons, fig and apricot jam, and spicy chili crisps, and it’s served with toasted baguettes. A beautiful presentation to be sure and, like many other dishes at this cozy spot, it’s ideal for sharing.

The bone marrow, served with toasted baguettes, is a beautiful presentation to be sure and, like many other dishes at this cozy spot, it’s ideal for sharing.

We’d be remiss not to mention Patina’s tuna tower as well. It’s raw ahi tuna with avocado, cucumber, scallions, sriracha and spicy chili crisps and served with wonton chips. A huge hit at a recent Chamber of Commerce dinner we attended.

112 S. Prospect Avenue in Park Ridge. PatinaWineBar.com

Hummus crudite at Daniel’s Charcuterie

Heading to Daniel’s for lunch and in need of a shareable starter? Or maybe you’re in the market for a nice appetizer when you’re hosting guests on the patio this spring? Look no further than this versatile hummus plate, served with celery, carrots and seasonal fruit, courtesy of the talented team at Daniel’s Charcuterie.

“We make everything in house,” owner Daniel Boland tells us. “The hummus recipe is actually from a family friend who’s from Iran, and she was nice enough to show us the nuances of it. We take a lot of pride in it and source our tahini from a local Middle Eastern market and import the chickpeas.”

The flatbread arrives fresh daily from a local bakery, and Daniel’s toasts it on a flat-top grill and sprinkles it with olive oil and salt. “We like to keep it simple to highlight the hummus,” Daniel says. “There are not a lot of moving parts, so you have to make sure they’re all fresh and they all count.”

15 S. Fairview in Park Ridge. DanielsCharcuterie.com

Shemroon’s falafel — ground chickpeas with parsley, garlic and onion — is freshly fried upon ordering and served atop a cucumber, tomato and onion salad with a sesame-flavored tahini sauce.

Falafel at Shemroon Kabab House

If you haven’t made it to this Persian/Mediterranean restaurant at the busy six corners intersection in Uptown Park Ridge yet, we’ll be the first to tell you that you’re definitely missing out. The menu options and combinations can be overwhelming, but there’s truly something for everyone here (try the salmon kabab or combo koobideh with adas polo rice and thank us later).

Shemroon’s falafel — ground chickpeas with parsley, garlic and onion — is freshly fried upon ordering and served atop a cucumber, tomato and onion salad with a sesame-flavored tahini sauce.

“It wasn’t on the menu at the beginning when we opened two years ago, but a lot of people were asking for it, especially since we have a really good hummus dish on the menu,” owner Mehdi Hajiaghazadeh tells us. “But very quickly, it became one of our most popular appetizers.”

Insider’s tip: Intimidated by the lack of parking around the Touhy-Prospect-Northwest Hwy intersection? Know that there is free parking reserved for Shemroon customers across Prospect in back of the Brick & Mortar building every day after 5 p.m.

9 N. Prospect Avenue in Park Ridge. ShemroonKababHouse.com

Elote dip at Tavern on the Point

Tavern on the Point is known for its elevated comfort food, events and sports-watching opportunities. Oh, and the rooftop. Can’t forget that sun-soaked gem. We featured their sweet-and-spicy calamari in a previous issue and, believe us, it’s one of our favorites in the area for sure. But on a recent visit, we shifted gears and went with the elote dip. And came away impressed.

It’s a rich blend of roasted corn, peppers, onion lime, savory spices and chihuahua cheese that’s served with house-made tortilla chips. Not ready for dinner but need a shareable snack while catching the game? This dip is ideal.

Insider’s tip: Check out Tavern on the Point’s weekday happy hour. It’s one of the best around.

6724 N. Northwest Highway in Edison Park. TavernOnThePoint.com

Trash can nachos at Beacon Tap

Talk about a must order when my neighbors get together at Beacon Tap. As appetizers go, this is the perfect combination of presentation, portion size and scrumptious, melty, messy goodness.

Perfectly sharable as a large group appetizer — or perhaps even as a meal for 2-3 people — the show, which is sure to draw attention from nearby patrons, begins when a giant bottomless silver bucket arrives at the table for all to gawk at. The server then slowly pulls the bucket up, sending a cascade of nachos, cheese, meat, jalapenos, green onions and tomatoes tumbling evenly onto the tray below — with onions, guacamole and pico de gallo expertly situated to the side.

The show, which is sure to draw attention from nearby patrons, begins when a giant bottomless silver bucket arrives at the table for all to gawk at.

Feel free to add pork, chicken, chorizo, chili, steak or brisket to the mix. The smoked brisket, for what it’s worth, tends to sway us every time.

1374 Lee Street in Des Plaines. TheBeaconTap.com

Popcorn chicken at Easy Street Pizza

Sometimes, simple is better. Simple is what you need. Simple is reliable. And just what a hungry family wants while waiting for the pizza to cook. That’s the case with Easy Street’s popcorn chicken. The number of families we’ve turned on to this appetizer is in the dozens for sure.

Crispy, bite-sized chicken poppers arrive in a fun paper basket similar to the ones you get popcorn in at a movie theater or baseball game. The key here, at least for the adults, is the sriracha ranch dipping sauce.

Crispy, bite-sized chicken poppers arrive in a fun paper basket similar to the ones you get popcorn in at a movie theater or baseball game. The key here, at least for the adults, is the sriracha ranch dipping sauce. For the kids, it can turn into a meal on its own.

711 Devon Avenue in Park Ridge. EasyStreetPizzaChicago.com

Cherry pepper calamari at Pennyville Station

My family considers ourselves to be calamari connoisseurs. Legitimately. If a restaurant has it, we’re trying it. We followed this tradition at Sunday brunch at Pennyville recently, and knew right away their variation needed to make this article. It’s lightly battered and flash fried and then tossed with sliced cherry peppers and served with marinara sauce.

“We just wanted to take a staple dish and elevate it with a little spice to it,” says owner Tony Antonnaci. “I think it’s a perfect balance.”

Insider’s tip: Check out their weekday happy hour from 2-5 p.m. with $9 slider and taco combos and $2 oysters.

112 Main Street in Park Ridge. PennyvilleStation.com

Zucchini Pazzi at Pazzi di Pizza

Here’s another example of an embarrassment of riches when it comes to a menu that’s loaded with authentic Italian favorites. Decisions are never easy at Pazzi di Pizza, regardless of whether you swing in for a salad or panini for lunch or a Roman-style pizza or hearty pasta dish for dinner.

Their sautéed zucchini cake — perfectly moist and served with marina dipping sauce — is a fun break from the norm. As the staff here says, it’s the appetizer you didn’t know you needed. The mushroom caps stuffed with parmigiana, pine nuts, bread crumbs, roasted pepper and mozzarella also deserve recognition.

1 S. Prospect Ave. in Park Ridge. PazziDiPizza.com