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Quench Chef Has New Menus, Mulls 'Pot Brownie'

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Missy Frederick is the Cities Director for Eater.

Ed Hardy's starting his new gig as chef for Quench in Rockville with a splash. He's already got his own new brunch, lunch, dinner and dessert menus.

The menu is a mix of customer favorites and new Hardy creations. Dinner features such dishes as deviled eggs with crispy chicken skin, chicken and waffles, short ribs with kale and polenta and even ramen. The chef has seen a big increase in burger sales since he changed up the recipe, and is planning to have some "secret" menu items in the future.

And he's not through with those menus, either. The chef is hard at work developing a "pot brownie" that comes with an applewood "joint" that is smokeable. Sounds like Hardy's having fun. The chef came to Quench in January from Bistro Vivant.

Quench Lunch

Quench Dinner

Quench Dessert

Quench Brunch

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