Feeding Frenzy

Restaurants opening, closing and pending

by Drew Lazor

>> NOW SEATING

The explosion of restaurant openings on Passyunk has pegged the SoPhi area as the Next Big Thing. Clementine's, a 40-seat European-inspired BYO that opened last Friday, is poised to become a dinner destination with regulars galore. It's owned by Restaurant School instructor Bob Patton, his wife Trish and Louis Cerone, a Sea Isle City restaurateur. They're running an ever-changing blackboard menu now, with lunch and brunch options looming in the near future. Bite This: Patton's opening-weekend dishes included scallops with curried red lentils and a Mediterranean lamb stew.

NoLibs jazz institution Ortlieb's will reopen March 8 sporting one hell of a face-lift. Co-owner Deep Logani tells us that the interior's been completely overhauled; major changes include fresh paint and lighting, a brand-new sound system and a refinished bar with a dozen taps. Chef Mike Suminski, who opened Azure, has put together a Cajun-Creole menu that Logani thinks will turn the Jazzhaus into a legit dining destination. Bite This: Suminski's appetizers include pan-fried oysters and blackened catfish fingers with a lime-chipotle aioli sauce.

Last weekend saw the debut of SliCE, a gourmet takeout with freshness on the brain. The team's still crafting the final menu, but the golden-baked Neopolitian pizzas, including BBQ chicken and the classic margherita, should do well to tide you over. Non-pie eats include create-your-own calzones and the SliCE-arotti, the shop's take on panzarotti. Bite This: Fickle pizza folks will love the "Quatro Stagione," a pie you customize quarter by quarter. Toppings include goodies like artichoke hearts, Maglio sausage, arugula and house-grated Parmesan.

This long-standing vegetarian buffet's new owners have taken a completely different direction, both food- and service-wise. Savitree Sandra Sukraj, a native of Guyana, says the approach is centered around a mixture of Asian and Italian vegetarian cuisine. The buffet is still the main draw, but there's also a full menu, a vegan/vegetarian bakery and takeout/delivery service. What's more, a rabbi recently came through to certify the premises kosher. L'chaim. Bite This: Regular buffet items include palak paneer, fagioli, Caribbean coconut soup and lasagna.