Michael Klein reports that Kaizan has bowed out at the Academy House after just 5 months. Originally conceptualized as Zen Setsu back in April with kaiseki, a tasting menu of up to 9 courses, Kaizan was a scaled down version that never got much traction.

Also shutting its doors is Clementine’s Bistro which got better reviews than Kaizan but suffered no better a fate, closing after a year.

Closings [Food and Drinq]

Barack Obama visited Claudio’s in the Italian/9th-Street/Curb Market-thingy earlier this week, says the Daily News. Unfortunately, it doesn’t look like he tried the burrata, which is one of the finest cheese items available in the whole stinking market. Now, he’s promising to try a cheesesteak.

Of course, this means that soon the Great Opportunity for Cheesesteak-Related Public Relations Disaster will present itself to the candidates. Obama and Hillary Clinton will be forced, probably by their misinformed advisers–the very same advisers that recommend using cliched Rocky references in a speech–to decide at which establishment they will pretend to enjoy their token cheesesteak.

They will be scrutinized mercilessly for which cheesesteak-slinger they choose and how well they handle all of the stupid ordering rules and other shenanigans that go along with cheesesteakery. Let’s face it, cheesesteaks have nothing to do with brotherly love–they seem to attract controversy and create actual hostility like no other local foodstuff. Need evidence? Try this, this, this and, now, this.

Here’s our advice to Obama and if he’s truly the Candidate for Change, he’ll take it:

Roast pork.

From DiNics in Reading Terminal Market. With or without greens, provolone or horseradish. The sandwich of the future of Philadelphia in a classic, truly historic Philly setting.

Real meat, real taste, no hate.

DiNics [Reading Terminal Market]

Kirsten Henri checks out Clementine’s Bistro on East Passyunk and finds an “often lovely” bistro that could use a little more pizazz.

Clementine’s Bistro, a BYOB on Passyunk Avenue that opened last spring, could use a little help in the vibe department. While the food is solid, it’s a shrinking violet in the atmosphere department. It’s positioned itself as a bistro, with all the trappings—a plat du jour, a prix-fixe menu option, a cheese and charcuterie plate—and it’s mostly successful, but it could use a bit more atmosphere.

Oh My Darling, Clementine’s [Philadelphia Weekly]
Clementine’s Bistro [Official Site]

Trey Popp checks out Clementine’s Bistro on Passyunk Avenue. He finds owner Bob Patton’s Spring menu to be one more reason to dine on Passyunk Avenue.

You could think of Clementine’s cuisine as mom’s cooking kicked up a few notches: square meals in generous helpings with a dash of creativity but no pretentiousness. Patton’s midspring offerings are also pretty healthful, as restaurant fare goes — after all, there’s more to French cooking than butter.

Oh, My Darlin’ [City Paper]

The South Philly Review calls Clementine’s Bistro “one of the best new restaurants of the year.”

It’s a winner on all accounts. Book a table now because when word gets out, people will be lining up at the door, bottles of wine in hand, to savor [Chef Robert] Patton’s glorious cuisine.

Three extraordinary tips of the toque to Clementine’s Bistro.

Clementine’s Bistro [South Philly Review]
Clementine’s Bistro [Official Site]

Joy Manning tries out Clementine’s on Passyunk Avenue and finds it to be a welcome addition to the ave.

Chef-owner Bob Patton, an instructor at the Restaurant School at Walnut Hill College, brings his expertise to classic dishes like French onion soup and steak frite. An appetizer of French curry mussels was one of the best plates of shellfish I’ve had in a while—order it if it’s on the blackboard menu when you visit.

The Joy of Dining 03.16 [Philadelphia STYLE]
Clementine’s Bistro [Official Site]