I am personally NOT overly fond of Joey's, I think it's oversweet, and overpriced, but then I have not set foot in ANY of the Joey's for more than 5 years. I'd need serious incentive to return.

But in the last 5 years Downtown Pomona has had a few brave souls open up an eatery here and there.. Besides Joey's and @nd street Bistro there are:
AceroGami, Character's Sports Bar, dba Galery and Wine bar, The Brick Nightclub, Sakura Ichi, and several others I haven't sampled.

I've bought bread at the Farmer's Market from Pomona Bakery,
(200 E. 1st St. Pomona, CA,91766
909-629-7680 Phone
909-629-7680 Fax
www.pomonabakingcompany.com) Havn't actually eaten there though

I want to check out New York Delight soon
(310 S. Thomas St. Pomona, CA,91766
Mon-Fri 9-6
909-868-6518 Phone
909-868-6895 Fax)
And though I know people who LIKE the place, I personalluy have nothing kind to say about Angelo's Pizzaria
135 E. 2nd St. Pomona, CA,91766
Mon-Thur 7am-9am Fri-Sat 11am-10pm
909-629-8100 Phone
909-629-8887 Fax
www.myspace.com/angelosportsbar
angelospizzaria@verizon.net
Coach222@aol.co
)The night 2 years ago DH and I went service was downright rude, and the less than stellar pizza was served cold.

I REALLY like BOTH the downtown Aladin Jr,
296 W 2nd St. Pomona, CA,91766
909-623-4333 Phone
Fax
www.aladdinjrrestaurant.com/ )AND theNorth Gary Aladin Jr
(3161 North Garey Ave, Pomona, CA, 91768,
Phone no- 909-593-3887, Cell no - 909-896-3042
)But everytime I go to the North Gary location with my usband I feel like I have begun a lovely and romantic evening. The last time (@Mar 4rth) we arrived VERY hungry and thought we had ordered a basic meal with appetizers. WE took home 3 boxes of food that fed us for 3 days, and we are NOT light eaters. my only regret is that HONESTLY Falafel NEEDS to be eaten FRESH and HOT or it just isn't all that great.They don't reheat in the microwave so well.. but everytime I'v been to either Aladin Jr, I have been delighted.

I can also HIGHLY recomend El Meredndero, on the street level od where DAgalery used to beas it was highly recomended to me by no less than 3 other satisfied eaters. While I can't say any one dish there stands out as unforgetable, I can honestly state that every time I've been there the service was excelent, and so was the food,
240 S. Garey Ave. Pomona, CA,91766
Daily 5:30am - 9:30pm
909-620-1411 Phone
909-620-2616 Fax

So don't be afraid of downtown Pomona anymore there are some nice places to eat now. Come to the Art Walk and see!
http://www.metropomona.com/metroart.php

Saturday my friend and I got together for frivolous gab and she offered to treat me to lunch, on the grounds that she knew that where she wanted to go was slightly beyond my budget. We landed at 2nd Street Bistro. A nicely preserved old building with it's original tin ceilings restored, and , important to me - no telivisions. I really do not like to dine distracted by TV. My nose was greeted my the fragrance of fresh seafood. I am not someone who usually likes fish, I can get my omega 3s in a gel tab but I did order the lobster Alfredo and a calimari appetizer that came with a good marinar, and a new jalaapeno mushoom sauce that is good enough to make me want to go back for more.The alfredo sauce was one of the best I have had, and I think the linguini was hand made fresh. Can't say for certain, I didn't ask, buit the texture was right. I was very pleased, and took about half home to savor later.

The service was friendly and attentive, and later found out we were served by the owner himself. The art on the walls is by a local artist, and for sale, the proceeds going to the house of Ruth. they will soon start serving breakfast, and there will also soon be salsa dancing, with instructors, but I will be going back fot the food.

Renae

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2nd Street Bistro
171 W 2nd St, Pomona, CA 91766

Sounds good, but I don't haver an oven I trust, and since I usually do ok with just a stove top , it's not a problem I am gonna fix this week.
Thanks,
Renae

That souns good enough to make WAYY too much Risotto
thanks,
Renae

I thought I had posted a reply, but apparently not.

Gee what a good idea! I might try that.
Renae

What I have been doing to leftover risotto is probably an insult to Risotto Al Salto too, but that sounds a lot more like the stuff I make. The other suugestions also sound good, but, I don't usually have THAT much leftover risotto. Usually enough to feed two a light linch with salad, but not enough to feed a village a pile of Arancini

Thanks

Thanks for your response, but no, not actually. What I have been doing to risotto would be an insult to arancini. What I have been making are fried risoto cakes, except I didn't know I was upposed to coat them in flour, dip them into an egg wash, and then bread crumbs before frying. The results often stick to the pan. Nope, definitly NOT arancini. I looked up arancini on You Tube and most of the recipes shown were decried as "NOT authentic!" and those of us who don't read or speak Italian are left to wonder what other insults were written.
Renae

So today's (2/4/10) basic instructions are about how to make vegetable risoto. GREAT! I know how to make risotto, what I don't know is what to do with the leftovers. What I usually do is make patties and fry them , then top te patties with more cheese> (There's an italian name for the fried risoto patties but I forgot what it is.) But to do that you pretty much need either a well seasoned cast iron skillet (I have one) or a non-stick pan. Are there other things to do with leftover risoto? becaus whenever I make risoto, I either make too much, or too little, and I almost never make too little.
Renae