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Five Courses at Verde

As a self-proclaimed “foodie,” I can pretty quickly rattle off the best meals I’ve had in adulthood: the cliff-side bistro in Italy’s Cinque Terre (and bottle service provided after we’d paid the bill); the night my friends and I shared the most amazing grilled pulpo at a Spanish restaurant in Las Vegas, and now at the top of the list - the incredible chef’s tasting menu last month at Verde in Bettendorf.

I’ve been singing Verde’s praises for months to anyone who would listen about this newer QC gem. When Chef Connor shared on Instagram that there was a multi-course dinner planned for Valentine’s Day, I asked good friends to join my husband and me for a night of amazing food. Spoiler alert: it did not disappoint.

Pera cocktail at Verde: green textured highball glass with a thin sliced pear, ice, and clear liquid

Verde is the downtown Bettendorf sister restaurant of Raw in downtown Davenport. If you’ve been to Raw, you know that fresh tastes are the star of both the food and drink menus - and that’s true of Verde as well (my favorite cocktail is the Pera, above). As explained by the staff, Verde promotes the tastes of what one could expect from an upscale restaurant in Mexico City: traditional Mexican flavors reimagined for contemporary, modern cuisine.

Yellow and black corn mushroom taco with a bite taken out; taco on white dish on wooden table

For the first course, I was so excited that I forgot that as a blogger, I’m supposed to take a photo before digging in. My half-hearted apologies: that bite was 100% worth sacrificing a photo op. The earthy mushroom was paired with sweet grilled pineapple - an unexpected flavor combo that started this meal off on the perfect note.

Rectangle shaped blackened carrot with dollops of orange and green sauce. Fork poised above white plate.

The next course was the most inventive carrot I’ve ever had. As a sometimes-vegetarian, I loved the ingenuity of elevating a simple, very recognizable veg ingredient to another level.

Brown meat on white plate

I think the meal could have ended with this pork neck “cochinita pilbil” and all four of us could have gone away happy. It was melt-in-your-mouth, want-to-lick-your-plate perfect. But there was much more in store…

White bowl of yellow rice with orchid petals topping rice

These orchid petals added a subtle sweetness paired with the warmly spiced mole rice “inspired by our wonderful staff.” And it was a gorgeous plate to boot!

Trio of white, round scallops with dollops of yellow/brown sauce and nut mixture

I tend to eat a little less meat as a general rule, so I was thrilled to see the option of scallops for the entree course. Chef Connor didn’t shy away the natural richness of the shell fish, choosing to enhance it with the nutty flavors of coconut and macadamia in a delectable sauce.

Medallions of brown steak with pink center; sauce underneath steak, situated on a white plate

This was the most amazing bite of beef I’ve ever had. My husband offered me two bites (only slightly offended that I offered him less of the scallop) and I indulgently took them both. No regrets. 

Brown rectangle of banana cake topped with white cream next to a pink scoop of sorbet and a smear of brown caramel - in a white bowl

One of the things that I love about Verde is the desserts - the focus is on texture and flavor and never overpoweringly sweet. Anytime there is a surprising mix of bold flavors (for example, the cateja on the regular menu mixes flavors of caramel, basil, and blackberry), I’m going to be thrilled. The banana “cake” was similar in texture to the “carrot cake” offered earlier this winter: a dense, nutty and salty but not-quite-crunchy bar was topped with a decadent, velvety cream, bursting with the flavor of natural banana. This was paired with a hibiscus ice cream and a spread of caramel - again, a trio of flavors with an unexpected flair.

Want to try everything that Verde has to offer in a multi-course experience? Definitely follow Verde’s Instagram (@VerdeBettendorf) and Facebook accounts for future chef featured menus. 

That said, when my spouse and I have a date night at Verde, we order dishes in the fashion of tapas (multiple shared courses), which works really well for perfect portions of a variety of incredible flavors. We joke that we “order half the menu” every time we go, but honestly - it’s the way to do it, especially since the menu changes slightly with the seasons. 

So even though Chef Connor’s multi-course dinners are on a limited basis, I would encourage anyone to try several courses off the regular menu for a similar experience that is just as delightful. The “rice and beans” alone is a work of art.

Written by Catherine Petersen

Catherine Petersen grew up in Central Illinois, but the Quad Cities has been home since 2007. She is an assistant professor of English and Literature at Clinton Community College, one of the Eastern Iowa Community Colleges. With her husband, Andrew, and two young daughters, she lives near the Village of East Davenport in a 100+ year-old home. Together, they love exploring the Quad Cities arts, music, culture, history, and food experiences.

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