If you're looking for a restaurant that has an emphasis on fun cocktails and tasty food, there's no better choice than Cavort QC. We focus on serving dishes that utilize fresh ingredients that include Polynesian Fusion with Midwestern Funks. We also serve over 15 unique cocktails, each made with freshly pressed juices and syrups made by hand.
Visit our Quad Cities restaurant today to try our tropical food and cocktails.
Alex, a Quad City Native & graduate of United Township H.S., began working in restaurants at the age of 16. After attending college in Pennsylvania, Alex moved back to the Quad Cities and was a Case Worker for child abuse and neglect victims; all while still bartending and serving. Alex eventually transitioned to bartending full time while working at The Phoenix in Downtown Davenport, and then making the move to Cru (Cavort's neighbor) in the Spring of 2015.
In his move to Downtown Davenport, he discovered his love of craft cocktails and wine and worked over the subsequent years to learn as much as possible about managing bars, crafting menus, organizing special events and creating memorable experiences.
This also solidified his love and admiration for the downtown community and all of the incredible locally owned businesses that shape this cross section of the Quad Cities. At Cavort, you'll find Alex behind the bar, teaching cocktail classes, hosting private events and wine dinners, and running our social media.
When he is not working, you can usually find Alex spending time with his family and friends; either throwing a party, in the pool, on a boat or occasionally hiding in a cabin in the North Woods. You can typically find him sipping Bumbu Rum Old Fashioneds or White Claws and nomming on anything seafood related.
Chef Rhea, a graduate of Davenport Central H.S., began working in restaurants at the age of 18, and has experience in both Front and Back of the House. Chef Rhea has done just about every job in a restaurant (host, server, bartender, line cook, sous chef...)
In her mid-20's, she transitioned to the kitchen at Bass Street Chop house (Moline, IL) to explore her love for all things culinary. She attended Scott Community College's Culinary Program and eventually worked her way up to Sous Chef. Leaving for her next opportunity as Executive Chef at Roam in Downtown Davenport. Through tremendous growth and learning in this position, after the devastation flood of 2019 (where Roam was destroyed) she ultimately opened her own stationary food truck, Fat Sacks QC. As the sole proprietor, she learned invaluable lessons that helped propel her forward to partner with Alex and open Cavort QC to the public in the winter of 2021.
When she is not working, you can find Chef Rhea spending time with her newborn son and stomping around the Freight House Farmer's Market, visiting local restaurants and chasing down local food trucks or simply recharging her batteries at a campsite. You can typically find her sipping tequila and nomming on anything as long as she has 9 sauce options for dipping and there are animals to fawn over.