STRATEGIC PARTNERS
October 2, 2013
GLAZE Teriyaki Grill is bringing its Seattle-style teriyaki to New York City's Midtown West, opening this month at 60 W. 56th St.
Building on the success of GLAZE's two current New York locations and the new San Francisco unit, Founder and Seattle-native, Paul Krug, along with Head Chef Dennis Lake, have teamed up again to bring Seattle's street food to the city that never sleeps. The hustle and bustle of Midtown West made the busy neighborhood an ideal location, offering fresh, quick and tasty lunch or dinner options for those dining-in or ordering delivery, Krug said in a company press release.
GLAZE utilizes high-quality, locally sourced, all-natural and organic ingredients whenever possible, while the open-air kitchen allows diners to watch entrees char-grilled to order. Entrees, including chicken breast, chicken thigh, hanger steak, salmon, boneless pork loin, wok vegetables and soy marinated tofu, are then topped with house-made teriyaki.
In addition, every GLAZE entree is available in a gluten-free version. Those who want to "heat" up the GLAZE experience can choose "spicy," "extra spicy" or "the hottest around." Guests can also sample sides such as Crispy Gyoza Dumplings with homemade dipping sauce; Charred Pork Rib with spicy Asian BBQ sauce; or Cold Soba Noodle Salad plus grilled organic tofu square, salmon or chicken salads with homemade dressing.
For dessert, GLAZE offers its Housemade Toasted Almond Rice Pudding and made-from-scratch gourmet brownies from Brooklyn-based The Brownie Boy. The chain has also partnered with Seattle-based Jones Soda Co. for an all-natural soda fountain offering guests a variety of beverage choices.
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