We are by nature a migratory species. We either go where food is plentiful, or when we get somewhere we bring our unique cuisines with us. It’s the reason American cities tend to offer such a wide variety of food options.
The Quad Cities -- Davenport, Bettendorf and, by inclusion, LeClaire, Iowa, plus Rock Island and Moline, Illinois, offer an excellent example of this food evolution. Within the radius of five communities, you can sample a remarkable range of dining experiences, from a classically dripping hot-fudge sundae at Lagomarcino’s ice cream parlor, founded in 1908, to the more recently introduced aromatic dishes at Taste of Ethiopia in Davenport.
Some establishments have introduced their own personal take, creatively updating traditional flavor profiles and ingredients, and in one particular case the dining experience itself.
At recently opened Verde in Bettendorf the theme is Mexican nouvelle. At this riverside eatery with only 12 tables the slow-cooked pork shoulder (with grilled pineapple) melts off the bone while the back bar displays an array of the best tequilas for sipping or mixing. If you’re feeling adventurous, try the scallops, octopus or lobster mole Amarillo. You may need your GPS to find it, but it’s worth it.
In Davenport don’t miss the chance to indulge your sweet tooth with a visit to Chocolate Manor, where master chocolatier Randyl Mohr transforms ingredients into works of art. It’s where truffles can become rainbow-hued seashells and pink milk chocolate can be molded into a high-heeled pump fit for a princess. Chef Mohr also offers do-it-yourself classes by reservation.
At the Crane and Pelican Cafe in LeClaire (voted “the most adorable restaurant in Iowa”) you'll dine in the historic 1851 home of riverboat pilot Capt. Daniel Dawley overlooking the grand vista of the Mississippi River. This year the fall-winter menu includes Nutcracker Flatbread Pistachios (pine-nut pesto with sundried tomatoes and Parmesan on crisped flatbread), chicken and handmade dumplings, and the house’s special -- bourbon meatloaf. An order of the orange crepes makes an excellent dessert.
An early morning must-stop in downtown Rock Island is Chef Jose Zepeda’s QC Coffee and Pancake House, where the motto emblazoned above the dining room is “Changing lives one pancake at a time!” QC’s combines the cozy atmosphere of an old-fashioned coffee shop with a thought-provoking menu that spans the world. It’s imperative that you sample the mile-high stack of signature cinnamon-roll flapjacks. Or you can go international with the huevos con chorizo, the Greek frittata omelet or a Florentine burrito. Whatever you decide to order, expect a plentiful portion.
And then there’s the unique experience of Cook and Cuffs in Rock Island overseen by Chef K.C. Ross (aka Chef Keys, a reference to her former place of employment -- preparing food for prison inmates). Imagine being invited to Julia Child’s home for dinner and you have a sense of what a dinner at Ross’s house is like with its multiple courses (customized to her guests’ food requirements) along with a carefully selected wine flight.
Prepared for parties of up to eight guests, the experience begins with finding your way to Ross’s beautifully decorated Victorian-style home tucked away in one of Rock Island’s quaint neighborhoods. From the moment you enter, the experience is more like attending a dinner party than a restaurant. The table is laid with lavish attention, the glasses are crystal, the flowers are fresh and there are no menus.
And while the abundance of farm-to-table choices with each course is impressive and delicious, the real delight of a dinner at Cook and Cuffs is the presence of Ross herself, a transplanted New Yorker who combines the chops of a master chef with the down-home graciousness of being welcomed into an African American kitchen. Of course, you’re welcome to come into the kitchen and watch Ross at work and raise a glass. And at the end of the meal, when the chef puts away her apron and embraces her role as hostess, the conversation turns as delectable as the food.
Two of the Quad Cities’ best-known production centers also welcome visitors. Boetje’s Foods (pronounced boat-chee) is internationally known for its award-winning mustards. Be sure to ask owner Fred Boetje to tell you the story of how his little family operation beat out Grey Poupon. Another Moline landmark is Whitey’s Ice Cream factory and its accompanying parlor, where you can try a cone or cup of camouflage ice cream in support of America’s troops and veterans.
