On our way home from the north, we decided to stop in Frederick for
dinner. As we were in shorts and t-shirts, we chose the informal
QUYNN's ATTIC (10 E Patrick St-www.quynnsattic.com) in historic
It's an odd old upstairs place with bar, wooden floors and a very
"colonial" feel for sure. The place was empty save for two other
tables, one server and that was it. I assume there was a chef in the
kitchen, and our sweet server, Kelsey, insisted she liked to work
alone on off nights, but sometimes suffered when the table next to us
submitted all kinds of coupons and discounts that were restricted!
Samuel asked for the Chicken Quesadilla and I ordered the starter of
Steamed Mussels which were not so plump P.E.I. mussels with chorizo
and a tasty garlic, white wine cilantro sauce that Samuel adored (he
loved the mussels as well) and mopped up after finishing his
Quesadilla. Will started with the Shredded Duck Tostada that comprised
3 mini-tostadas with black beans, romaine, fire roasted tomato salsa,
duck and a light lemon creme fraiche dab on top. Crunchy, meaty and
delightful for sure.
A bottle of FRENZY Sauvignon Blanc 2011 was a crisp and tasty New
Zealand with citrus, though not too much.
For my main course I had the Confit of DUCK Salad made from Long
Island duck leg, mixed greens, dried cranberries, Gorgonzola and
cranberry vinaigrette. The candied pecans in the description did not
appear. Will chose the Crab Encrusted Filet of ROCKFISH with applewood
bacon, veggie rice pilaf and ginger lime cream that was a tasty and
huge portion. All the entrees here are quite large.
Will could not resist the Cajun BREAD PUDDING and it was superb with
great flavor as Kelsey promised and we rolled home to DC after a 1500
road trip full of fun and flavors.