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Quench Goes All-Out with a Fat Elvis Waffle

Missy Frederick is the Cities Director for Eater.

[Photos: R. Lopez]

When asked to make a meat-spiked dessert for The Five Days of Meat, Quench's Ed Hardy did not wimp out. Introducing the Fat Elvis, available all week at the Rockville restaurant.

The name gives a hint at what ingredients to expect. Hardy has been experimenting with waffles lately, from duck confit waffles with thyme and a marble rye swirl waffle. "This was a natural evolution of fiddling with waffles, and fit our musical sensibilities," he said.

The waffle includes bruleed homemade bacon, bruleed banana, peanut butter "butter," bourbon whipped cream and crispy chicken skin. The price is $9.
· The Five Days of Meat [-EDC-]