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.
$20 for $40 Worth of Upscale American Cuisine and Drinks
The dinner menu includes small plates such as soy-and-stout-braised pork belly ($11), edamame humus ($7), and ahi-tuna tartar marinated in mustard-truffle oil ($12). Large plates include duck tacos ($14) and peach bourbon glazed brisket ($15). Cocktails change seasonally and include Sex in the ‘Burbs ($13) with hibiscus-infused vodka, cranberry, lime, and concord grape foam, and the Winter Fell ($12) with house-infused pear vodka, housemade apple jam, egg white, cinnamon, and nutmeg.
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.