Winston Churchill was famous for the high standards he applied to alcohol, quipping, “Liquor is quicker, but get me a single-malt scotch with moon rocks in it! I'm the English president!” Be like Ol' Winnie with this Groupon.
Choose from Four Options
- $40 for $80 worth of upscale American cuisine and cocktails for parties of four
- $20 for $40 worth of upscale American cuisine and cocktails for parties of two
- $95 for a mixology class for four (a $200 value)
- $50 for a mixology class for two (a $100 value)
The dinner menu includes small plates such as mac ‘n’ cheese with potato-chip crust ($7), soy and stout-braised pork belly ($11), and ahi tuna-tartar marinated in mustard-truffle oil ($12). Cocktails include the Honey Boo Boo with gin, orange marmalade and burnt cloves ($11), and the Winter Fell with house-infused pear vodka, house-made apple jam, egg white, cinnamon, and nutmeg ($12).
During mixology classes, students craft three sample cocktails before using the techniques they learned to invent their own drinks. Winning cocktails stay on the Quench cocktail menu for one month. Classes take place every other Monday from 8 p.m. to 9:30 p.m.
At Quench, Chef Ed Hardy and barman Matt Allred aim to live up to the hype stemming from the Favorite New Restaurant and Best Cocktail Program awards they earned from the Restaurant Association of Maryland. They, along with their team of chefs, go beyond simply making food and mixing drinks—they prepare artful dinner specialties and unique, out-of-the-box cocktails. Though their meal creations arise out of seemingly simple ingredients—local produce, house-ground meats—the team crafts wildly creative send-ups of typical pub fare in addition to traditional comfort foods. Short ribs are braised for days, bacon is cured in-house, and fresh ground lamb meatballs fill out the seasonal risotto with fresh local ramps. Quench also plates healthy fare such as edamame hummus served with local cucumbers and apples and a fresh and locally caught fish of the day, all complemented by inventive cocktails. The seasonal dessert menu of house-made ice cream sandwiches and rhubarb cobbler round out the dining experience.
The drinks, with clever names such as Sex in the Burbs and Django Juice, draw on a palette of blood-orange juice, house-made foams, and uniquely infused spirits. Mixology classes prepare students to delight party guests, and Quench also hosts events such as Saturday and Sunday brunches scored by live music and scratch-made weekday lunches.