You’re likely aware that this afternoon—perhaps even as you’re read this—President Obama and the vanquished fragment of corporate software that calls itself Mitt Romney are sitting down to lunch in the White House together. With the Tea Party’s plans to obstruct the Electoral College falling apart on, ahem, their divergence from what the Constitution actually says, this is Romney’s last, best chance to make a play for the Oval Office. What’s his strategy?
Of course he and his strategists will have come up with an ideal lunch order. The White House menu is very flexible: he could probably get just about anything on his plate by asking. The chef, Cristeta Comerford, hails from the Philippines, so this may be the time to meet Obama head-on with a spicy order that evokes his native Pacific Rim. Comerford has also spent time in Vienna, meaning Romney could catch Obama wrong-footed with a request for Topfenstrudel.
Then there’s the conversation. It’s no secret that Obama detests Romney personally and has better things to do than engage in wanton etiquette; he’ll keep his comments terse and practical. This gives Romney an opening to spin a few longer yarns, tell a shaggy-dog joke or three, really dominate the room’s airwaves. That’s the sort of tactic that might not play well with whoever’s waiting to clear the table, however. What’s certain is that both candidates will seek total control of the condiments, which most observers would agree is crucial. If either man comes out of it with mustard on his tie, well, there’s always 2016.
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No longer do you teriyaki junkies have to travel all the way to Midtown to feast on Glaze Teriyaki Grill’s chicken thighs, fresh organic salmon, and soy marinated tofu. Today, owner Paul Krug opens a second location, bringing his Seattle-style teriyaki to a 750 square-foot space in Union Square, a neighborhood he has lived in, and loved, since he moved here from Seattle 10 years ago.
“I hope the downtown people will appreciate an affordable Asian restaurant with a focus on great ingredients,” said Krug, who opened his first teriyaki shop in Midtown in 2010. “With Glaze, we spruced up the food a bit by using fresh quality, all natural ingredients, and make everything from scratch—while trying to remain true to the teriyaki cuisine.”
That means their fish is fresh, never frozen, they use antibiotic-free chicken and pork, and they go organic and local as much as possible. Chef Dennis Lake oversees the kitchenand their signature teriyaki plates have a smoky, caramel-like flavor to them, with a subtle hint spicy ginger and garlic. They let you tailor your heat levels with three different hot sauces, and also give customers gluten-free options. None of the dishes cost more than $10, which makes Glaze a great place to pick up a quick, inexpensive lunch. The best part, if you don’t want to go back to the office or school, there is still time to enjoy summer and your food outside in the nearby park.
But what is Seattle-style teriyaki you may ask? Krug said in his hometown, “there is a Korean flavor profile in the teriyaki sauce.” He added that, though Seattleites are able to chow on good teriyaki at Japanese restaurants here, it just didn’t have the same taste as the stuff he got in Washington State. Does anyone else concur?