Grub Street

Up until now, the (sort of literal) bread and butter of Crown Heights restaurant Glady's, which opened in April and is named for owner Michael Jacober's paternal grandmother, has been its sandwiches. There's the corned beef Bubie, the dry-aged burger with melted Tilsit, and more. Now Jacober has two major developments in the works: First, he's signed a lease on the space next door, which he'll devote to the very first brick-and-mortar outpost of Morris Grilled Cheese, his other endeavor. Come next spring, expect a takeout spot featuring some of Morris's staples, as well as some dishes from Glady's favorites, including prepared foods and ice cream.

Is the Writing Room, which is scheduled to open next week on the Upper East Side in the old Elaine's spot, fated to be forever known as the restaurant that's not Elaine's? The New York Times set out to get the answer, beginning with the place's new owners, Michael and Susy Glick, who were at one time regulars at the storied and much-lamented restaurant. The legacy of Elaine Kaufman, who died in 2010, happily and predictably proved to be too big for the Glicks to shut out, so expect loads of photos depicting Elaine's heyday on the walls — though plenty of other changes are afoot.

A Sonic employee "known for creative use" of the restaurant's signs got a little carried away with support for his favorite football team when he crafted a sign outside a Missouri Drive-in that read " 'KC CHIEFS' WILL SCALP THE REDSKINS FEED THEM WHISKEY SEND 2 RESERVATION." As is usually the case with such acts of idiocy, the sign was only up for a few hours before it was taken down. Sonic's VP of Public Relations tells NBC that the employee's message was "in poor taste," and issued an official apology, calling the sign "wrong, offensive and unacceptable." [NBC]

Making fettunta is the traditional way for Tuscan olive growers to show off the quality of their new-harvest olive oil, or olio nuovo. Like any other fruit, olives have a season, which in Italy typically begins in October or November. And the first, fresh-off-the-presses oil made from olives at this time of year yields the most flavorful results—bright and lush and exceptionally fragrant, not to mention expensive. Look for bottles that read “2013 harvest” on the label at shops like Bklyn Larder in Park Slope. Then drizzle the stuff unstintingly over grilled and garlic-rubbed bread. According to fettunta aficionados, if your chin isn’t slicked with oil after eating a slice, you’re not doing it right.

If all goes as planned, Kenshiro Uki of the L.A.- and New Jersey–based manufacturer Sun Noodle will soon open a version of his wildly successful Ramen Lab with chef Shigetoshi "Shige" Nakamura, at 70 Kenmare Street this February. Plans for the tiny Nolita space include fourteen counter seats and an open kitchen, which means a much shorter commute for the throngs of ramen fiends who wanted in on the perpetually sold-out series, which was held in a nondescript industrial park across the Hudson. "Rather than ask people to come to Teterboro," explains Uki, "we had this opportunity to make it more accessible, and increase the kinds of ways people think about ramen. We see it as an education-driven place." If any of this brings to mind images of wizened old ramen lecturers and treatises on the elasticity of gluten, you should probably read on.