Subscribe Now »

Special Holiday Deal

Give the Gift of the

Give one person a magazine subscription for $29.95, and get each additional subscription for just $19.95.

Newsletters

Get Dining Out delivered to your inbox every Wednesday Morning.

A Sneak Peek at the Cocktails and Dishes at Quench (Pictures)
The Rockville bar opens its doors officially next week. Check out what will be on offer now. By Jessica Voelker
Cracklin' Pork, a snack at Quench. Photograph by Dakota Fine.
Comments () | Published May 16, 2012

As has been detailed here previously, craft cocktails and haute bar food are the name of the game at Quench—opening May 22 in a strip mall just off Rockville’s Traville Gateway Drive. Executive chef Richard Gunter has created a menu of locally sourced and seasonally changing items including corn beignets, shrimp ceviche, and fresh salads. The fare complements a long list of cocktails both classic and newfangled—“chief cocktail officer” Steve Oshana (Matt Allred is head bartender) is responsible for monikers like Tequila Mockingbird and the Kentucky Irby.

The suburban lounge has ambitious plans to expand—though no one’s talking specifics, future locations are “in the hopper,” according to Oshana.

For now, however, the Quench team is focused on opening day.


Categories:

Early Looks Food & Restaurant News
Subscribe to Washingtonian

Discuss this story

Feel free to leave a comment or ask a question. The Washingtonian reserves the right to remove or edit content once posted.
  • swmluvah

    It should be "complements"! How can an inanimate object compliment something? SMH

  • Tanya Pai

    You're right; fixed. Compliments on your sharp eyes.

blog comments powered by Disqus

Posted at 06:00 PM/ET, 05/16/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs