ZEKE’S TRANSITION TO BETTENDORF

Zeke’s Grand Re-Opening at 5117 Competition Drive Location.
Celebrating 10 years of Zeke’s at the Newest Location known as Zeke’s by the Bettplex.

“We are hoping to celebrate with our amazing Zeke’s Community as we focus on features for the next few months”

The first year of Zeke’s was an amazing Culinary Adventure as people from all over the world encouraged the weekly and daily specials by taking the time to teach Chef Stu about their particular culture. Chef Stu was privileged to have one on one cooking lessons on Sundays during off time.

Many of the ideas in Zeke’s developing menu originated in those early months when Zeke’s was developing its own identity in the Quad Cities.

Dishes like the Cubano Sandwich and Venezuelan Hot Dog found their way into the lives of many people in the Quad Cities. The original menu items have resurfaced over the years as newly founded combinations. Katsu Beef with Black Pepper Teriyaki and Mushrooms and Spicy Peanut Chicken have been in and out of the line up. Whether it’s Spam and Eggs or Smothered Plantains you are fondly remembering, Chef Stu is hoping to connect with the Zeke’s Community on social media and bring back the Old Days of Zeke’s to celebrate this next chapter of Zeke’s Journey.

In February 2014 Jason and Jessica Stewart began the Journey of a Lifetime known today as Zeke’s Island Cafe. The Stewarts’ “nothing to lose” approach included a monument sign on Kimberly Road that read "Zeke's Island Cafe”. It was “written” in black duct tape. The two worked and developed the menu with the feedback given by the guests in real time on a daily basis. The beginning was simple, Chef Stu made food each day inspired by suggestions from patrons. There was no cash register, only a jar on the counter.

The adventurous, curiosity seekers who wandered in were offered anything they wanted to try and asked to fill out a simple survey with plenty of space to offer suggestions. The donation jar was filled with random amounts of financial gratitude which was used to buy food the next day for the newest creations. After a few weeks the simple menu was committed to a freshly painted chalkboard wall and the Zeke’s world began to take shape.

Zeke’s has always been in “Start Up Mode”; Chef Stu has started and restarted in eight separate buildings over the years. “I learn huge lessons about life and business each time we finish a new project, but it always circles back to Community” Chef Stu said. The phrase “Connecting Cultures through Creative Cuisine ” can still be found tucked into the laminated menus at Zeke’s. “Everytime we move or grow we meet a whole new group of people that join the tribe and become our new regulars.” Chef Stu reports that this is especially true at the newest rendition of Zeke’s by the Bettplex. This store is specifically designed to welcome newcomers who may need a bit of a tour through the menu on their first trip in.

The Verbal Tour
Hi, Welcome to Zeke's. Are you familiar with our menu?
We are Pacific and Caribbean influenced
We have three main dishes
Our Hawaiian Huli Huli Chicken which is a grilled caramelized Island Teriyaki
Our Hawaiian Pulled Pork which has a mellow smoke and is nice and juicy
Our Caribbean Jerk Chicken is highly seasoned but not spicy
We can make any of our meals spicy if you like and have several ways to level up the heat on any of our menu items.
We offer Rice Bowls, each with their own sauces and garnishes
Our Island Tacos are uniquely served on our purple Calypso Coleslaw and whichever meat you choose, which you can mix and match
We also have Salads and Sliders.
There are many sizes of our Hawaiian Pulled Pork Nachos which is our cornerstone dish so you can grab a small one to try or a big one to share.
All of our entrees except the Nachos will automatically come with an Island Side Hawaiian Macaroni Salad, Calypso Coleslaw, Fresh Cut Pineapple, Black Beans and Rice Would you like to try a sample of our Caribbean Sea Breeze Pineapple Coconut Lemonade or our Zeke’s Tropical Punch that’s 100% Fruit Juice?

Chef Stu also has more information upon request about dietary restrictions. There is zero corn syrup of any kind in the food recipes. All of the seasoning mixes and sauces are made from scratch, using no commercially blended items which ensures the integrity and safety for the customers. Gluten is only where it belongs in the bread, tortillas and macaroni noodles. The teriyaki marinade is made from Gluten-Free Tamari Soy Sauce. In addition, the corn chips for the nachos are cooked separately from any other items ensuring it remains gluten-free.

“We’ve been doing pretty well at gluten-free since the beginning, but over the years we have become aware of many other restrictions that keep people from enjoying a traditional dining out experience.”

You can also find the Garlic Chili Pineapple Black Bean Bowl which offers a Vegan, Gluten-Free, Dairy-Free, and Soy-Free experience that is very well received by everyone with or without restrictions.

Chef Stu and the Zeke’s Island Crew would like to extend an open invitation to anyone

from the customers that stuffed cash into the Jar on day 1 to the “Never-Heard-of-it” people that are driving by on Interstate 80. Zeke’s by the Bettplex has an open-air feel with outside seating available and a garage door for the nice days. You can enjoy a Kona Big Wave or Pineapple Vodka Seltzer with your Nachos and there are rumors of Salsa Dancing Events on the patio. The next few months will be another amazing adventure in food at Zeke’s by the Bettplex. Keep your eyes on Zeke’s Facebook and Instagram for regular updates as Zeke’s by the Bettplex embarks on the next leg of the Journey.

As we shift focus to our newest location, we would like to assure our Quad Citizens that our Duck Creek location will remain tried and true with the menu most know and love. True to its name, Zeke’s Island Express will continue to offer an express menu of Zeke’s classics available Monday through Saturday from 11:00 am to 8:30 pm. However, we are even more excited to announce the transition of Downtown Davenport’s location to a new business venture – The Lemonade Stand.

“We will refine the culture created at Zeke’s and put it out to the world”, Yasmin Moreles. Effective February 27, 2024, Zeke's Island Cafe‘s Downtown Davenport location will transition to The Lemonade Stand.

The innovative restaurant will provide paid internship opportunities for culinary students in the surrounding communities. The students will work with a base menu created by Chef Stu. Their catering services will offer an extended version of buffet options. The apprentices will work closely with Yasmin and learn the business from a management and startup standpoint. They’ll be given opportunities to modify recipes, create features, and have hands-on application of the topics and techniques they are studying.

Yasmin has worked closely alongside Chef Stu at Zeke's and has acted as the general manager over Zeke’s locations and other Chef Stu projects such as Rico’s and their time at the Figge Cafe for the last three years. He has provided her with the tools and network to help successfully start The Lemonade Stand. Chef Stu will be actively involved in this business and may even be offering his guest culinary services in the future. The new venture will continue the spirit of Zeke’s by providing safe, ethical, made-from-scratch food to widen the dietary knowledge for the students and customers alike.

Yasmin has a Bachelor of Arts in Business Management with a double major in Communications from Augustana. She interned at The Quad Cities Chamber and has certification from the John Pappajohn Entrepreneurial Center at the U of I from their Venture School Program. Yasmin also has some sales awards from employment earlier in her career. Yasmin has the tenacity, industry passion, food and beverage experience, and local and regional contacts to make this restaurant AND the new culinary graduates successful.

The Lemonade Stand 131 | W. 2nd Street Davenport, IA 52801 | 563-900-4579