Coastal flavors surface in Palos Park at the Original Island Shrimp House

The unassuming seafood joint promises lobster rolls worthy of Maine, peel-and-eat shrimp reminiscent of the South and king crab evoking the Pacific.

SHARE Coastal flavors surface in Palos Park at the Original Island Shrimp House

The Original Island Shrimp House in Palos Park aims to transport you back to your favorite memories of coastal eating. 

Focused on regionally accurate specialties, the restaurant uses certified, sustainably wild-caught, premium seafood from New England, the Gulf States and the Pacific Northwest. 

“Bite into a lobster roll and be transported to Maine; sample the peel-and-eat shrimp and you’ll swear you’re in the South; try the king crab and you’ll taste the Pacific,” said owner Tim Keefer. 

So how does a former biochemist turned international patent attorney open a seafood joint in the south suburbs?

“Temporary insanity,” joked Keefer, who grew up on the East Coast, the middle of five children, in an Italian family that loved to cook.

”You can go to a shack in New England and get some awesome product,” said Keefer. “I used to make soups daily in the small cafeteria at my law school in New Hampshire.”

A version of his clam chowder perfected during those years is on the menu. Made with steamed Top Neck clams, boiled potatoes, sautéed vegetables, cream and herbs, the chowder is one of three popular soups made from scratch, in-house. There’s also a rich shrimp bisque and spicy jambalaya with andouille, mahi mahi, shrimp and calamari garnished with rice. 

“The quality of what we do is over the top. It’s going to blow you away. It’s not something you’d really expect,” said Keefer. “We have a very unassuming front. We’re in a strip plaza. You kind of pull up and are like ‘What’s that?’ You just don’t know what you’re walking in to!”

The casual, warm atmosphere is enhanced by the presence of family — wife Patty and son Danny work daily. (Another son is away at law school.)

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Clam chowder served at The Original Island Shrimp House. It is made with steamed Top Neck clams, boiled potatoes, sautéed vegetables, cream and herbs.

Brian Rich/Sun-Times

“It’s a family business and everybody works really hard … and we take a lot of pride in it,” said Keefer. “It’s a labor of love in a lot of ways.”

Keefer’s relentless commitment to quality extends to preparation and customer value. His philosophy is to keep it simple by enhancing and not masking the quality of his seafood, which is prepared daily.

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Tim Keefer (left) is the owner of The Original Island Shrimp House. His wife Patty and their son Danny also work at the restaurant.

Brian Rich/Sun-Times

“I don’t want to spend my time or my money eating mediocre stuff. It just isn’t worth it,” said Keefer. “So when you buy the best, you make the best; it tastes pretty good.” 

Shrimp is de-veined, in-house, and served as peel and eat with a choice of seasoning: classic Old Bay, lemon garlic butter, buffalo or sriracha diablo. Also, it’s served breaded, deep-fried or from the smoker. 

An all-you-can-eat fish fry happens on Fridays. Long-line-caught cod and haddock from Norway is shipped in every Friday morning. 

Keefer said “word of mouth” has resulted in customers driving in “from all over the place,” often from hours away, or as a first stop after landing at the airport. 

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The lobster mac and cheese at The Original Island Shrimp House is made with eight different cheeses and topped with homemade cracker crumble.

Brian Rich/Sun-Times

The popular lobster macaroni and cheese is made with eight different cheeses and topped with a homemade, buttery green-onion cracker crumble. 

The lobster roll is served on New England butter rolls from Highland Bakery, with mayonnaise, a touch of celery and seasoning. It can be ordered in small, regular or the popular footlong known as “the Beast from the East.” A bell next to the register is rung by the customer when the gigantic sandwich filled with three quarters of a pound of lobster is ordered.

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The footlong lobster roll served at The Original Island Shrimp House is called “the Beast from the East.”

Brian Rich/Sun-Times

Other popular items include steamed king crab legs, po’ boy sandwiches, lobster quesadillas and giant diver scallops that Keefer described as “as good or better than anything you can get downtown.”

“I’ve never done anything less than a 100 percent. We constantly strive to improve what it is that we do,” said Keefer. “[What keeps me going is] the satisfaction when people realize you put the extra effort in and they’re getting an exceptional product.”

The Original Island Shrimp House is located at 12902 South LaGrange Road, Palos Park. For more information call (708) 923-6646 or visit www.originalislandshrimphouse.com

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