22 hours Ago By Blair Sharp
Our readers have spoken, and the results are in for the best appetizers in town. We’re not talking about your average chips and dips. From familiar favorites to bold new fusions, these crave-worthy starters will kick off any meal with some serious flavor.
And they’re all part of the culinary creativity helping put Rochester’s food scene on the map.Jalapeño Popper Egg Rolls at Purple Goat3708 N Broadway Ave | 507-361-5144 | creativecuisineco.com/purple-goat/What you need to know: Forget your ordinary egg rolls—Purple Goat masterfully merges that Southeast Asian style with jalapeño poppers, and readers can’t get enough! "We sell so many.
.. it’s crazy,” says chef/co-owner Mark Kranz, estimating that Purple Goat serves 10,000 egg rolls every year.
Inside the crispy spring roll wraps are delicious house rotisserie chicken, jalapeño juice, cream cheese, and a few other secret ingredients. Served with special avocado verde salsa—made with grilled tomatillos and chunks of avocado for texture. As for the best drink pairing? “There’s really no right or wrong,” says Kranz.
What you say if you know: “It’s the whole package—crispy and creamy with chicken and bacon and a jalapeño kick all wrapped up for dipping. I’ve been known to eat a plate of these as my meal.” — Angie H.
Burrata at Our Paladar20 4th St SE | 507-206-0483 | ourpaladar.comWhat you need to know: The creamy Burrata at Our Paladar has been a core menu item since day one, selling nearly 60 each week. “We love burrata as a vessel for all sorts of flavors,” says chef/co-owner Kiefer Manning.
Their commitment starts with house-made polenta bread, which takes several days to perfect. The vibrant pistachio-mint pesto is the real star, remaining a mainstay while other components change seasonally. Manning recommends pairing the dish with a glass of bubbly cava or their savory Smoke and Spice cocktail.
What you say if you know: “The burrata at Paladar is probably the best appetizer I’ve ever had. That burrata blew my mind.” — Joy L.
(“And the pistachio-mint pesto is unbelievably good.” — Janelle R.) Calamari at Bleu Duck Kitchen14 4th St SW | 507-258-4663 | bleuduckkitchen.
comWhat you need to know: Appearing on Bleu Duck’s menu just a few times a year, the Calamari consistently becomes the top seller whenever it’s available. The crowd-pleasing twist? They add crispy battered pickles, onions, and pepperoncini alongside the tender squid. “It's like three appetizers in one,” says co-owner Jennifer Lester.
She shares the secret to the crave-able golden-brown crunch: impeccably clean fryer oil. Their lemon aioli adds the perfect finishing touch. Lester suggests pairing the richness with a Dry Riesling or Gin Gimlet.
What you say if you know: “I’ve liked everything I’ve tried at Bleu Duck, but the calamari is extra special. I think it’s the combination of how it’s prepared and that aioli sauce, which I could eat straight up.” — Dorcie R.
Deviled Eggs at Marrow332 Broadway Ave S | 507-258-4184 | marrowmn.comWhat you need to know: Leave it to the husband-and-wife team at Marrow--Sarah and Jeff Schwenker--to brilliantly reinvent a familiar favorite. Putting his signature playful spin on the classic deviled eggs, Head Chef Jeff folds delicate, hand-cut steak into the creamy yolk filling and tops them with the special ingredient: salmon roe, for an “eggs on eggs” twist.
The Deviled Eggs are served with house-made BBQ chips tossed in a seasoning that definitely keeps you crunching. “It's one of our most popular small plates,” says Sarah. She recommends complementing the richness with bubbly champagne.
What you say if you know: “Marrow’s deviled eggs are creamy and salty with a little kick of tart (the perfect combo). The steak tartare adds a layer of complimentary texture and a little earthiness, and the handmade potato chips give that extra crunch. So good.
” — Heather R-S. Buffalo Chicken Wontons at Five West1991 Commerce Drive NW | 507-361-5555 | fivewestrochester.comWhat you need to know: These legendary wontons star on menus at four of the Rocket Restaurant Group eateries--and have starred as regulars on Rochester Magazine's Best Apps list over the years.
Inspired by a Buffalo chicken dip sampled during a 2007 Scottsdale research trip, Chef Josh Paulson and partners had an idea: Why not capture those flavors in a crispy wonton? Debuting in 2008, they quickly became the top appetizer, selling 9,000 annually group-wide. Pair these crispy pockets of creamy, spicy buffalo chicken with a Cranberry Crush Margarita, Yes Way Rosé, or keep it local with a Brave Woman brew from Little Thistle Brewing.What you say if you know: “I always recommend the Buffalo chicken wontons to newbies! There are enough to share and even the cabbage and sauce are fantastic.
Of course, it could be a meal too.” — Gina M. Steamed Mussels at Victoria's Ristorante & Wine Bar7 1st Ave SW | 507-280-6232 | victoriasmn.
comWhat you need to know: While perfect as a starter, regulars prove just how popular the steamed mussels are—some even order two servings at a time. “They are that delish,” says co-owner Natalie Victoria. These signature steamed mussels have wowed diners since the restaurant’s opening in 1997.
Plump New Zealand Green-Lipped mussels arrive cracked open just enough in a garlicky, white wine, and lemony herb broth. Their crusty bread is essential for sopping up every last drop of the fragrant liquid gold. Victoria recommends pairing this Italian favorite with a crisp white wine.
What you say if you know: “I never expected to say that the best mussels I’ve ever had are from a restaurant in Rochester, Minnesota. But here I am, saying that. Highly recommend.
” — Chris M. Hand-Sliced Onion Rings at Canadian Honker1203 2nd St SW | 507-282-6572 | canadianhonker.comWhat you need to know: Owner Joe Powers perfected his onion ring technique while working at the former Three Crowns Dining (now Holiday Inn South).
“That inspired me to continue making them when we opened the Canadian Honker,” Powers says. Hand-sliced daily, moist onion rings are floured and coated in the signature “Honker seasoning mix”—a secret blend of beer and spices—before hitting the hot fryer. They sell approximately 800 orders every month, so prepping involves pre-cutting and portioning just to keep up.
And the Honker’s perfect pairing suggestion? Beer, naturally.What you say if you know: “Each onion ring is perfectly done—no burnt rings and all have a crunchy, sweet onion inside. And there is something extra in the batter—a touch of some spice.
But the main thing? They are cooked just right every time.” — Ken K. Noi's Egg Rolls at Whistle BinkiesWhistle Binkies Olde World Pub | 3120 Wellner Drive NE|507-289-9200 | whistlebinkiespub.
comWhistle Binkies on the Lake | 247 Woodlake Drive SE | 507-424-1227What you need to know: Noi Laanonh has been with Whistle Binkies since its opening in 2002—and she’s the heart behind their legendary egg rolls, drawing inspiration from her home country. “We would make them as a family,” Noi shares. “I love eating them, so I brought them here!” She and friend Nancy hand-roll 600-800 every other week—necessary work, as Whistle Binkies served nearly 15,000 egg rolls in 2024.
The 15 ingredients are secret, but key tips include draining liquid, wrapping, and freezing before frying for ultimate crispness. Pair with Noi’s recommendation: a crisp, light lager.What you say if you know: “My favorites! Light and crispy on the outside.
Hot and savory on the inside. And they’re even better when they’re served on top of Binkies’ egg roll salad!” — Christy H. ]]>.
