I write about Pat and Virginia King, who gave up their Ontario home 39 years ago to buy the house next door. After that come a bunch of items from Pomona involving Mexico Lindo, the redwood grove, an art exhibit, two Big Boys and the 1956 Pomona High fire, plus a plug for my next author talk and a note that I’m leaving for vacation, all in Sunday’s column.
I pay a visit to the housing development rising on the site of the former Daily Bulletin offices and printing plant, put in a pitch to subscribe and comment a bit on the current state of our industry in my Wednesday column.
In 1924, Harold Lloyd came east to film a few scenes for “The Freshman” in downtown Ontario. Lloyd was one of the biggest stars of his day and this movie was a big hit. It’s among my favorites. I delve into the visit in Sunday’s column.
Golden Corral, 1640 E. 4th St. (at Baker), Ontario (also at 2037 Rancho Valley Drive, Pomona); open 9:30 a.m. to 9 p.m. Monday to Thursday, 9:30 a.m. to 9:30 p.m. Friday, 7:30 a.m. to 9:30 p.m. Saturday and 7:30 a.m. to 9 p.m. Sunday
(It’s schedules like the above, by the way, that make me regret my policy of typing out restaurants’ business hours.)
Buffets’ heyday might seem to have come and gone, with the late, and lame, HomeTown Buffet driving the final limp celery stalk into any remaining interest. But along comes Golden Corral, the North Carolina-based chain that has made a big entry into California.
I was only mildly curious about Golden Corral. I’m not a buffet guy. But a week ago, three members of our newsroom, which was practically the entire newsroom, were all going to the Ontario location for lunch and invited me to join them. Why not? I knew I’d never go on my own.
When you enter, you get your tray and your self-serve drink before you pay, which probably cuts down on cheating from those who would claim they would only get a water while later secretly filling up on soda, and plenty of it. Lunch is $13, with drinks extra. I actually did get water. A server stopped by our table a couple of times to offer refills, since you can’t get them yourself, so be prepared to tip a dollar or two.
There’s oceans of seating, and a weekday lunch does not seem to be the busy time. I’ll bet weekends are a different story. There are five areas for food: Greenhouse (salads and fruit), Smokehouse (Southern/BBQ), Hacienda (Mexican), Grillhouse (chicken and fish) and Brass Bell Bakery (dessert).
One colleague went all-Southern (see above), which she called a Southern potluck: fried catfish, hush puppies, popcorn shrimp, fried okra, mashed potatoes with sausage gravy, fried chicken, “Bourbon St. chicken,” pot roast and a roll. She liked it and singled out the popcorn shrimp for being more shrimp than batter.
My first plate, above, was, to go clockwise from left, toasted ravioli, pulled pork, fried shrimp, hush puppy, fried fish, Bourbon St. chicken, collard greens and rice. Not bad.
Another colleague had fried chicken, mashed potatoes, corn and green beans. Taking after the “Southern potluck” diner, he declared: “My course is Sunday afternoon at Aunt Bea’s house.”
He said his strategy is to try to get seven courses, but not seven plates, represented. The fourth in our group said he looks at buffets as a competition: “Oh, David got the clam chowder. I need to get that.”
It’s hard to photograph a buffet, especially when you’re 1) trying to be subtle about it and 2) not trying that hard to begin with. But here’s one view.
The dessert area included a chocolate fountain, soft serve ice cream, hand-scooped ice cream (which the staff serves), cookies and brownies. I had a chocolate pudding, which was pretty good.
Overall, my friends were satisfied. The competitor did his best to keep up and, sated, spent the afternoon struggling to stay awake. Golden Corral is all right for what it is. As a non-buffet guy, it’s hard for me to imagine going back. It wasn’t that good. But it’s definitely of better quality than HomeTown. If you’re a buffet guy or gal, you might like it.
D Grill Boy, 4323 Mills Circle (at Concours), Ontario; 11 a.m. to 8:30 p.m. daily
Formerly a Lollicup, this small eatery has a new name. Not a great name, but a new name, since June, with new owners to match. A friend and I checked it out recently for lunch.
D Grill Boy is an unassuming place, mod and with communal tables. The menu is mostly hibachi-style grilled entrees — chicken, steak, shrimp, salmon, lamb or chicken katsu — with rice and vegetables. You won’t get a floor show from the chefs, like at Benihana, but you’ll also pay a lot less.
There’s also yakisoba dishes (stir-fry noodles with chicken, shrimp or steak), which are Japanese, and loco moco (rice, gravy, eggs, with sausage or Spam), which is Hawaiian. Additionally, they make tea drinks, milk tea, slushies, smoothies and salted cheese teas.
I had steak and chicken ($11.59) with — why not? — one of the salted cheese drinks, a matcha green tea with cheese foam ($5.29). My friend went one better by getting steak, chicken and shrimp ($14.59), with an upgrade to fried rice ($1.50), plus a watermelon slush ($4).
He pointed out something about the steak and chicken that I was beginning to notice myself: They tasted, essentially, the same. Had I closed my eyes, I might not have been able to tell the difference. As a non-cook, I couldn’t tell you why they would taste the same, but maybe were both overdone. “The shrimp was the best — by far,” my friend concluded.
Our drinks were OK. (I didn’t like mine $5.29 worth, but I liked it.) You might be better off getting a beverage here than food: There are many more options, including 16 slushies and 15 smoothies.
Overall, the food might be comparable to WaBa Grill — but unlike WaBa, you can get boba. And maybe that’s enough.
Nano’s Deli, 2250 S. Archibald Ave. (at Philadelphia), Ontario; open 10 a.m. to 6 p.m. Monday to Friday, 11 a.m. to 5 p.m. Saturday, closed Sunday
I rarely get down to South Archibald because from where I work, the airport is in the way. But two friends on two straight days (hi, David; hi, Nancy) told me about Nano’s Deli, which opened in May. So a few days later I invited a friend to meet me there.
Even though the Bulletin’s office is on Archibald, I had to head east to Haven, then head west on Philadelphia. At least that was the plan; by the time I got to Philadelphia, I forgot about heading west and hunted in vain for the restaurant. Realizing my error, I hopped on the 60 and got off at Archibald; the deli is in the first block above the freeway.
Nano’s turns out to be next to Alina’s, a Lebanese restaurant featured here in 2010. I liked it but haven’t been back just because of the logistics. Nice to see it’s still around.
It’s clean inside, if a little bare. Nano’s was doing good business with customers who probably work at nearby industrial and business parks.
You can build your own sandwich from a wide variety of meats, including eight types of turkey, six types of bread and nine kinds of cheese. They use Boar’s Head meats and cheese. There’s also some specialty sandwiches, hot and cold, and three salads. Basically, it’s virtually all sandwiches — plus an impressive variety of potato chips.
We got two of the cold specialty sandwiches: the submarine and the Nano’s 2 Meats, as combos with chips and drink ($12 each).
The sub had mortadella, hot cappicola,, pepperoni, salami and provolone; the two-meat had Cajun turkey (a little spicy), roast beef and American cheese, which, perhaps unpatriotically, we swapped out for Swiss.
They were generous with the fillings. (That’s the Italian in front, the two meat in the back.) While we thought our sandwiches were fine, we were not wowed. Even with Cajun turkey, they were a little bland or generic. I felt like I should like the food better than I did.
By the way, on our way out I noticed a separate rack of potato chips on the opposite wall. This is like a Mecca of chips.
The New Diner 2 blog praised Nano’s vegetarian sandwich ($7), noting the fresh veggies and two slices of cheese.
So, if you’re in the area or live or work around the 60, give them a try and see what you think. I’ll stick with my north of ONT sandwich shops — although I do want to go back to Alina’s.
You may have passed this mural yourself in Terminal 2, the Southwest Airlines terminal, at Ontario International Airport. It’s at a bend after a couple of restaurants and pays tribute to the credited founders of Ontario’s airport, Archie Mitchell, left, and Waldo Waterman. “Fathers of the Ontario Airport” was installed in 1998 when the terminals opened and was crafted by artist Richard Wyatt from ceramic tiles.
Waterman and Mitchell established the Ontario Aircraft Corporation and Latimer Field, the start of Ontario’s role in aviation, in 1923, a city history says. Waterman’s air shuttle service began operation on June 21, 1924, according to a 2014 column by Joe Blackstock. Waterman was named to the International Aerospace Hall of Fame in 1968. Mitchell was city attorney and later a Superior Court judge, with a story Blackstock explored in 2008.
Carnitas al Estilo Michoacan, 818 S. Mountain Ave. (at Mission), Ontario; open daily
Ontario doesn’t show up as often in these Restaurant of the Week posts as some cities. So when a friend suggested meeting at a carnitas specialist in south Ontario, I was all for it. Carnitas al Estilo Michoacan is in the shopping plaza on the southwest corner of Mountain and Mission.
You order at the counter, by a steam table of meats. Here’s the menu; click for a larger view. As befits the restaurant’s name, it’s pork-intensive: pork, stomach, skin and the carnitas mix, pork with brains.
But they also have beef. My friend got the two-taco combo: one pork, one birria, which is stewed beef, with rice and beans (about $9, below); I got the same, except both birria. This wasn’t on purpose. I can get a little tongue-tied at unfamiliar and ethnic restaurants.
Their tacos are large and meaty; I ate about half the beef with a fork before picking up the remainder. We both thought the tacos were quite good. She bought a bag of housemade pork rinds for her parents.
A couple of weeks later, I returned for two carnitas tacos, again as a plate. Couldn’t very well write about Carnitas al Estilo Michoacan without trying the carnitas. It was tender and flavorful.
Next door there’s a La Michoacana Ice Cream shop in case you’d like to continue the theme and maybe cool off the spicy salsa.
Gloria’s Cocina Mexicana, 401 N. Euclid Ave. (at D), Ontario; open daily, 8 a.m. to 10 p.m. Monday to Thursday, to 11 p.m. Friday and Saturday and to 9 p.m. Sunday
The 1938 Ontario Laundry building, later Blue Seal Laundry, was cleverly designed by architect Peter Ficker with a tower resembling a washing machine spinner. The building has been a series of Mexican restaurants for two or three decades, but now a Downey restaurant has poured money into transforming the place, which opened in mid-August as Gloria’s.
There’s a tile entry, a patio along Euclid, a mural against the flower shop next door, and a beautiful, tasteful interior with dining rooms and a bar. With its cream walls, dark wood and trellis features, it’s one of the nicer restaurant interiors in the valley.
The food, however, is less impressive. I had a lunch of enchiladas suizas ($14) with rice and beans, which was okay but nothing great.
Back with a friend for lunch two weeks later, I got a chicken burrito ($8), plus red sauce (as the server described it) for $1. The burrito was a little bland, but all right, and the red sauce was, unusually and unpleasantly, like tomato paste. A real disappointment. My friend got the two taco combo ($7), one asada and one carnitas. He said the asada was good and the carnitas dry, but overall he liked them.
Service was friendly and attentive both visits.
In sum, Gloria’s is a good addition, and the improvement to a major corner and a historic building is a boost for downtown. I wish the food were as exciting as the surroundings.