Entrées steal the spotlight, but the real action happens at the beginning of the meal.
Across Fuquay-Varina and Holly Springs, restaurant chefs are treating appetizers less like an afterthought and more like a statement: small plates that are ambitious, unexpected, and confident enough to upstage whatever comes next.
We found five local spots that prove the best bite often comes first, and it’s even better when shared. Read on to discover more.
Mexican Street Corn
Wingin’ It Taphouse & Grille
Chipotle mayo and lime juice accent these elote-inspired corn ribs from Wingin’ It Taphouse and Grille.
Leave it to the inventive Eddie Forbis to put his own spin on Mexican street corn, a shrewd move that helps set this eatery apart.
The umami-packed starter defies expectations. A pound of flash-fried yellow corn, cut and curved to mimic spareribs, arrives at the table tossed in a Tajín seasoning and finished with a squeeze of fresh lime.
Crowning touches involve a house-made chipotle mayo, a dusting of parmesan, and a scatter of cilantro. Everything comes together to create an affectionate nod to the classic elote that inspired it.
“I wanted to do something you don’t really see elsewhere,” says Eddie, Wingin’ It’s kitchen manager, who’s spent 15 years working in the Triangle-area food scene. “The recipe took some fine-tuning, but we got it dialed in.”
Eat the corn with a fork and knife or pick it up. No judgment here. Either way, just make sure you have plenty of napkins handy.
Ideal pairings: Wash it down with a pint of Pacifico, a Mexican pilsner that drinks clean and easy, served cold on draft. Or go for the Spring Fling Sangria, a blush-hued blend of rosé wine, peach schnapps, and apricot brandy swirled together with freshly muddled fruit.
1625 N. Main St., Suite 109, Fuquay-Varina
winginitbarandgrille.com
@winginit_fv
Giant Brauhaus Pretzel
Duke’s Kitchen + Taphouse
If you only order one appetizer at this popular haunt, make it this one. The Bavarian-style soft pretzel, buttery and flecked with kosher salt, never fails to turn heads. But the real draw comes alongside it.
The pretzel is served with a heaping dollop of ultra-creamy pimento cheese that’s earned a cult following in the Quay. A returning favorite from the restaurant’s previous incarnation as Vicious Fishes, it’s so beloved that Duke’s lists it on the menu as “world famous.” Poised between savory, sweet, and tangy, the spread makes a fine counterpoint to the pretzel’s golden crust.
Don’t overlook the Angry Mustard, a bonus dippable condiment. Imagine a proprietary house blend that lands somewhere between a stone-ground and spicy brown, with just enough heat to keep things interesting.
“Not surprisingly, the pretzel is our top-selling appetizer,” says Fuquay-bred Kyle Jeffcoat, assistant general manager at Duke’s.
Drink options: An effervescent Modelo Especial on draft complements the pretzel well, while a dark and smoky Old Fashioned makes for a more indulgent choice.
132 S. Fuquay Ave., Fuquay-Varina
dukeskitchennc.com
facebook.com/DukesKitchenFV
Burrata & Grilled Bread
Oakview Public House
Oakview Public House’s burrata has become a dish people come back for, and it’s easy to see why. Light enough to feel like a refreshing beginning, but satisfying enough to hold its own, it hits just the right note to open a meal.
Think of burrata as mozzarella’s more indulgent cousin: firm and smooth on the outside, but the moment you cut into it, it falls open into gooey goodness that practically begs for something to scoop it up.
That something: focaccia bread, the perfect edible companion for swiping through the burrata’s creamy center. In-house roasted cherry tomatoes, fresh basil, peppery arugula, and a drizzle of aged balsamic round out the plate.
“The dish is served cold, letting the quality of each ingredient speak for itself,” says California native and Kitchen Manager Tiffany Ruiz.
Co-owner Stephen Brauer, who brought his New York sensibilities to OPH when it opened in October 2025, describes the vision simply: “The balance we’re trying to strike is an upscale, family-friendly neighborhood restaurant that’s approachable any night of the week.”
The burrata appetizer captures that ethos in a single dish.
Suggested libations: The Heat Wave mocktail, a refreshing drink crafted with fresh mango purée. “Any type of liquor could be added to make it a true cocktail,” Stephen says. Or reach for a glass of pinot noir for a more classic pairing.
131 Oakview Commons Drive, Suite 101, Holly Springs
oakviewpublichouse.com
@oakviewpublichouse
Irish Egg Rolls
Doherty’s Irish Pub & Restaurant
Some appetizers are menu staples. Others become obsessions. At Doherty’s, the Irish Egg Rolls earn both distinctions.
Three hand-rolled egg rolls, sliced in half and filled with house-cured corned beef, sauerkraut, and Swiss cheese, emerge golden and crunchy accompanied by a signature Thousand Island dressing.
The corned beef is brined for hours, then slow-cooked for up to 12, resulting in tender, full-flavored meat that anchors every mouthful. Assembled by hand and made to order, the egg rolls are deep-fried to a perfect crisp in just three to five minutes.
Then there’s the dressing, which includes 14 ingredients. All secret. “It’s a mind-blower that stands out all on its own,” says Executive Chef Scott Rees, a Massachusetts native who helms all four local Doherty’s kitchens. Don’t even think about skipping the Thousand Island. “People would be doing themselves a disservice,” the chef says with a laugh.
Order it with: The Celtic Punch, a fruity vodka-spiked cocktail with notes of pineapple, orange, and a splash of grenadine, served over ice in a Collins glass with a cherry and orange garnish. Prefer something nonalcoholic? Bar manager Sam Eissler, a New Jersey transplant now calling Holly Springs home, recommends the Sunset Isles mocktail. “It pairs well with anything,” she says, “especially a sunny day on the patio.”
3149 McChesney Hill Loop (Peterson Station), Holly Springs
dohertysirishpubnc.com
@dohertyshollysprings
Ahi Tuna
My Way Tavern
My Way’s sushi-grade ahi tuna with cucumber wasabi dressing remains a menu fixture after nearly 15 years, and for good reason.
The 6-ounce tuna steak comes to the table rare, as it should. Artfully sliced into thin, even pieces, it’s the kind of presentation that signals the kitchen means business. A lime pepper crust brings brightness and zing, complementing the richness of the fish without masking it.
Think of the cucumber wasabi dressing as the type of sauce that makes you want to lick the plate clean.
“The dressing is a light mixture of cucumber juice, wasabi powder, egg, buttermilk, soybean oil, garlic, onion, and spices,” reveals Nikki Stafford, who owns My Way Tavern along with her husband, Andrew. “It pairs beautifully with the lime pepper crust.”
This dish works equally well as the opening act to a full dinner or as a light, flavor-forward meal on its own.
Worthy pours: A sauvignon blanc or pinot noir makes a natural fit for wine drinkers, while hops enthusiasts will find a crisp IPA holds up nicely. Better yet, choose the house favorite Linen and Lace cocktail featuring Hendrick’s gin with citrus and elderflower liqueur.
301 Center St., Holly Springs
2136 Gathering Square Court, Fuquay-Varina
mywaytavern.com
@mywaytavern
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