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KISS Front Men Expand the Rock & Brews Restaurant Chain

KISS Front Men Expand the Rock & Brews Restaurant Chain

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Paul Stanley and Gene Simmons extend their rock 'n' roll view to food and drink

Rock & Brews seeks to create a family-friendly dining experience that features good food and classic rock.

Continuing the expansion of their Rock & Brews restaurant chain, KISS members Paul Stanley and Gene Simmons will open their third restaurant on the Pacific Coast Highway in Torrance, Calif., on May 8, 2013. The opening is part of an effort to grow the family-friendly chain worldwide.

Specializing in high-quality food and craft brews, the restaurant chain seeks to create a themed restaurant experience that, according to Stanley, doesn’t compromise the quality of its dishes. "Having a themed restaurant is no excuse to not serve good food," he said while explaining that, like rock 'n' roll, food is one of his great passions.

The chain is set to open as many as 100 locations in the next five years, with upcoming outposts including a restaurant in the Delta terminal of Los Angeles International Airport, Maui, Hawaii, Agoura, Calif., and Kansas City, Mo.

Stanley underlines that the restaurant chain hopes to be "a good neighbor" in the cities where it has staged an arrival by sourcing local ingredients and craft beers, as well as creating menus with familiar staples that reflect the region.

Kiss frontman Gene Simmons accused of 'sexual battery' by female employee

Gene Simmons allegedly touched a woman's vagina during a photo opportunity at one of his U.S. restaurants.

Kiss frontman Gene Simmons has been accused of sexual battery in a new lawsuit filed in the U.S.

A female employee at one of his restaurants alleged the musician touched her vagina during a photo session in 2016.

The women, who is suing under the name Jane Doe, was working as a dishwasher at one of Simmons&apos Rock & Brews restaurants when she claims the alleged incident occured. claim to have to have seen legal documents which claim the woman was encouraged to pose for a photo with Gene, 69, during his visit to the restaurant.

The lawsuit claims the woman&aposs manager encouraged her to move closer to Gene and when she did, the singer allegedly "reached over and forcefully placed his hand on her vagina completely covering it".

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The location of the restaurant hasn&apost been confirmed, although the singer&aposs chain of eateries covers 22 locations across eight states.

The woman alleged Gene acted in a "sexually charged" manner to other female employees, including touching their hands and encouraging them to unbutton their shirts.

Mirror Online has contacted Simmons&apos spokesperson and lawyer for comment.

Simmons&apos legal claim came as it was announced on Friday that his mother Flora &aposFlorence&apos Klein had died at the age of 93.

Posting a black and white photo of his mother as young woman on his Instagram page, Simmons wrote: "I lost my mother. My mentor. My moral compass. And I am heartbroken. My mother, Flora Klein passed away at 93 years of age.

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"No illness,. No pain. She simply quietly went to sleep. My mother will always be in my thoughts and in my heart. Today and forever. And I would urge all of you, to run over, put your arms around your mother, kiss her and tell her how much you love her. Do this every day."

This latest lawsuit comes after Simmons settled another case by a female radio personality, who interviewed the rocker at the opening of his restaurant in San Bernadino, California in November 2017.

In July this year, Gene reached a settlement with another Jane Doe over her allegations that he groped her at the launch.

Prior to the settlement, Gene denied all the claims, saying: "For the record, I did not assault the person making these accusations in the manner alleged in the complaint or harm her in any way."

Last year, Gene hit the headlines for his opinions on women, claiming they needed to use their sexuality to get ahead.

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He told the New York Post: "Women have a choice. They can dress in potato sacks, (but) as soon as they pretty themselves up with lipstick, lift and separate them (breasts) and point them in our general direction, they&aposre gonna get a response. Guys are jacka**es - we will buy them mansions and houses. all because of sex."

He also said women needed to "get over your biological urges", adding: "It&aposs natural to want to have kids, but, sorry, you can&apost have it both ways. You have to commit to either career or family. It&aposs very difficult to have both."

Earlier this year, he apologised for past "arrogant and sexist" behaviour after an Australian journalist accused him of offensive behaviour when she interviewed him in the 1990s.

He said: "You also have to recognise - and this is not a defence, just an observation - it was a different time. So there&aposs no excuse for that kind of language, but it was also a different time&apos the more arrogant and sexist you were the cooler you were to your fans.

"I&aposve made lots of mistakes you&aposve got to move on and be better. It&aposs time all of us woke up - and I&aposll be the first to one to admit I&aposve been an arrogant sexist pig."

Burgers, Brew & 'Que

Michael Symon starts in his hometown of Cleveland, Ohio, at his very own restaurant where he enjoys a tender, juicy and hulking pastrami beef rib and a gets a special look at his grandfather's recipe for scratch-made spaetzle and spicy sauerkraut. Then, in Pittsburg, he hits a food truck that serves up a beer-marinated, oven-roasted pork loin sandwich. Finally in Buffalo, chicken and waffles gets a burger makeover with a spicy maple-bourbon glaze and waffle buns.

Build Your Own Burger

Chef Michael Symon starts at the ultimate custom burger bar in Providence, Rhode Island, where he chooses from over 400,000 topping combinations to create his own meaty masterpiece. Next, he hits a modern Filipino diner that's braising and frying succulent pork belly to make the juiciest pork buns in Columbus, Ohio. Finally in Buffalo, Michael enjoys a roasted onion stuffed with smoked pork and brisket -- a true northern take on classic southern 'que.

Smokehouse Reinventions

In Islip, N.Y., Michael Symon digs into a decadent, 17-layer smokehouse reinvention of lasagna with pork, brisket, bacon and mac and cheese. Then in Buffalo, a brewpub takes the city's most famous export, buffalo chicken, and stuffs it into a scratch-made pierogi for an epic reinvention of the game day classic. Finally, a bicycle cafe in Pittsburgh slings some seriously tricked-out burgers for hungry riders.

Meat Lover's Madness

Michael Symon heads to his hometown of Cleveland to visit a brewery that revolutionizes classic pub fare with decadent confit chicken wings in chipotle-maple glaze. Then, a burger bar in Pittsburgh piles brisket, bacon and ham on top of a four-cut blended steak patty for the ultimate meat lover's paradise. In Indianapolis, pork ribs get smoked and then deep-fried for the juiciest meat and the crispiest crunch.

Sausages, Franks and Dogs

In Sagaponack, N.Y., Michael Symon heads to a smokehouse where succulent, slow-smoked pork ribs are mopped with a tangy, citrus barbecue sauce. In Columbus, Ohio, a beefy burger topped with smoky kielbasa is a fusion of local flavors and an American classic. Finally, an Indianapolis restaurant serves up octopus-pork and salmon sausages in an insanely unique take on the tried-and-true hot dog.

Bacon Behemoths

Michael Symon heads to Providence, where a traditional Rhode Island hot wiener in a crepe topped with chili is the ultimate local comfort food. In Indianapolis, a steak patty topped with Chinese char siu slaw and nestled inside a soft steamed bao bun is a delicious burger fusion. Finally, a smokehouse in Columbus, Ohio, serves their cold-smoked baby back ribs on a bed of flaming hay for total smoke saturation, and their 18-ounce bacon steak is pork belly perfection.

Burnt Ends for Breakfast

Michael Symon heads to Plainview, N.Y., where a chocolate bacon burger is loaded from top to bottom with sweet and savory indulgence. A restaurant in Columbus, Ohio, has a soy-marinated pineapple hanger steak draped over spicy kimchi fried rice that will set your taste buds on fire. In Pittsburgh, fried potato cakes loaded with brisket burnt ends, mustard hollandaise sauce and a perfectly runny egg take breakfast to a whole new level.

O.G. Flavor

Michael Symon visits his hometown of Cleveland, where a lamb burger with kalamata olive salt gives him a nostalgic taste of his Greek heritage. In Buffalo, the place where the original, iconic Buffalo wings were invented over 50 years ago offers a taste of all their saucy glory. Finally, wild boar baby back ribs and a duck sausage pig-in-a-blanket are innovative takes on smoky, succulent 'que in Indianapolis.

Brews and Bites: Famous foods of Hampton Roads

Here is a list of famous foods that originated in Hampton Roads. WYDaily/Courtesy of Wikimedia Commons)

HAMPTON ROADS — Virginia is a state that is rich in history. Not only is it known for its important figures and milestones, but also for its cuisine.

Virginia is the home of some of the most delicious dishes that are not often brought up while discussing the topic of Virginia’s heritage.

Every state is known for an iconic dish. When one thinks of Maryland, blue crabs and Old Bay comes to mind. Think of Pennsylvania, and it’s the Philly Cheese Steak.

When it comes to traditional Virginia foods, Smithfield Ham might be the first food people think of. However, there’s a few meals that are specific to Virginia culture, particularly to Hampton Roads.

Below is a mouthwatering list of foods that originated right here in Coastal Virginia.

Smithfield ’s legendary hams are a staple for traditional holiday meals throughout our region.

In 1936, Joseph W. Luter and his son founded The Smithfield Packing Company, named after the small town that is just a ferry ride away from Jamestown. Through a unique curing process, they produced the “Genuine Smithfield Ham,” which went on to become a mainstay for family tables during the holidays.

The history of the Smithfield Ham goes back a bit further, though. In 1926, the Commonwealth of Virginia first used the term “Smithfield Ham” in a statute that was passed by the General Assembly, which stated, “Genuine Smithfield hams are those from the peanut-fed hogs, raised in the peanut-belt of the State of Virginia or the State of North Carolina, and which are cured, treated, smoked, and processed in the town of Smithfield, in the Commonwealth of Virginia.”

The terms “peanut fed” and “peanut belt” were later removed in 1966, with the statute currently reading, “ Genuine Smithfield hams are hereby defined to be hams processed, treated, smoked, aged, cured by the long-cure, dry salt method of cure and aged for a minimum period of six months such six-month period to commence when the green pork cut is first introduced to dry salt, all such salting, processing, treating, smoking, curing, and aging to be done within the corporate limits of the town of Smithfield, Virginia.”

Smithfield’s famous hickory-smoked glazed ham is perhaps one of the most iconic meals to originate from Hampton Roads.

Here is a fun fact: Isle of Wight County Museum, located at 103 Main Street in Smithfield, has “The World’s Oldest Ham” on display. The mummified-looking meat dates back to 1924. If you aren’t able to visit the museum, you can always tune into its “Ham Cam,” which is a live feed of one of the museum’s gallery, which streams 24/7,

Those who frequent Mexican restaurants in Hampton Roads are likely familiar with getting not one, but two, small bowls to accompany their chips.

Served alongside traditional red salsa, the mystery sauce, is simply known as “white sauce,” “white salsa,” or “salsa blanca.”

The thick, creamy white sauce that accompanies chips and salsa originated in Norfolk. (WYDaily/Courtesy of Wikimedia Commons)

The thick, creamy concoction may seem to be a normal addition to the table, but many might not know that it is extremely specific to Hampton Roads. In fact, it was invented here.

Its history that can be traced back to El Toro, a former Mexican restaurant off Diamond Springs Road in Virginia Beach. It was there that owner, Willie Jenkins, originally served the salsa as a salad dressing throughout the 1970s. The sauce was a hit, and over the years transitioned into chip dip.

Now it can be found at spots like Plaza Azteca in most Virginia cities, including Hampton, Newport News, Williamsburg, Virginia Beach, Norfolk and Richmond. However, it will be harder to find for folks as they go out of state.

The original recipe for the popular sauce consisted of Miracle Whip salad dressing, milk, cumin, oregano and crushed red peppers. A similar recipe can be found on

Planters Nut and Chocolate Company is perhaps best known for its Mr. Peanut icon, but the company has some strong ties in Hampton Roads.

Suffolk, the “Peanut Capitol of the World, is home to Planters Peanuts. (WYDaily/Courtesy of Wikimedia Commons)

Founded in Pennsylvania by Italian immigrant Amedeo Obici, he opened Planters’ first mass production plant and facility in 1912 in the heart of Suffolk.

In 1941, Suffolk was declared “The Peanut Capital of the World,” and the home of Mr. Peanut.

A statue of Mr. Peanut can be found proudly displayed in downtown Suffolk .

Now, the Planters Peanut Center , which has been in business since 1967, is located at 308 W. Washington St. in Suffolk, and offers many kinds of Planters Peanuts.

There are other companies around Hampton Roads that offer real, Virginia peanuts including: Whitley’s Peanuts, Virginia Diner, and Smithfield’s The Peanut Shop.

While Brunswick Stew has a bit of a complicated origin story and it doesn’t technically fall within this list’s lines of “Hampton Roads-specific foods,” it still holds a special place in Virginians’ hearts and kitchens.

The exact origins of Brunswick Stew is unclear, but Virginia still claims to be the birthplace. (WYDaily/Courtesy of Wikimedia Commons)

Virginia, North Carolina and Georgia all claim to be the birthplace of this famous tomato-based stew.

Both Brunswick County in Virginia and the city of Brunswick in Georgia insist that the stew was created there, but the exact origins are still unknown. Some say it may have even originated in Braunschweig, Germany.

The recipes are also different wherever it’s eaten, but it’s almost always tomato-based, with some kind of meat and various types of beans and other vegetables.

In Virginia, it’s common to be cooked with rabbit or chicken. The famous stew is often made in a huge iron pot and is a classic meal for chilly winter or autumn days.

Several organizations around the Historic Triangle hold Brunswick Stew fundraisers throughout the year.

Those Crazy Kids

VCU Arts Theatre is bringing the Tony Award-winning Broadway rock musical “Spring Awakening” to life, by combining live action and film for virtual viewing May 5-16. Director Kikau Alvaro teamed with Anthony Smith, music director, and Dorie Barton, film director, to adapt the show about late 19th-century German students trying to figure out who they are and how they can function in a restraining and oppressive culture. Streaming and ticketed performances run May 5-8 at 8 p.m. A video-on-demand option is available May 5 at 8 p.m. through May 16 at 11:45 p.m.

Harry Kollatz Jr., Senior Writer

In Photos: Café Chinois officially opens, will expand by summer

Chinese roasted duck is served with kumquat sauce with yellow five-treasure rice. (Port City Daily/Shea Carver) *Click the photo to scroll through the gallery. The full menu is at the bottom.

WILMINGTON — It’s been less than a week since Café Chinois — the latest eatery from the Indochine restaurant group — opened its doors to the public. Yet, its expansion is already on the horizon, according to owner Solange “Niki” Thompson and her daughter Marie Bartsch, who oversee the restaurants, along with director of operations Kathy Long.

“It’s in a strip mall, so you’re limited where you can go,” Bartsch said, speaking of Chinois’ location in the former Southern Thai space (3715 Patriot Way) in Fulton Station. “So, Mom’s taking over the driving school next door soon.”

Currently, the restaurant seats about 40 and has a few outdoor patio tables, but by summer will be adding around 30 more seats. Thompson will knock down a wall between the restaurant and where Coastal Carolina Driving School is located.

Interior designer Denis Castro traveled from Alabama to help Thompson renovate the space since she bought it at the end of 2020. The eatery’s vibrant facelift comes with animated purple and teal walls, lime green chandeliers, and a red accent wall showcasing an Asian woman looking over the entire restaurant.

Every square inch of space showcases Thompson’s international art collection, with most imagery celebrating women. “They are in different tones and different outfits,” Thompson told Port City Daily when she announced the restaurant’s opening last month. “It’s mostly Asian queens and princesses that I had painted in Vietnam – some of them are very contemporary.”

One trio of paintings hangs above a marble bar top and features the same image but is replicated in the style of Andy Warhol with bright filters — green, pink, yellow.

“Mom is selling replicates of them, too,” Bartsch said on Saturday during Café Chinois’ first weekend lunch service.

“It’s a place where food meets art and art meets food,” Thompson said.

Thompson kept the Southern Thai staff and a great deal of its old menu, including its well-known Thai Southern chicken dish. Plates of Vietnamese banana-blossom salad, Thai pad udon, Chinese duck with kumquats, curries, dumplings, and lemongrass-pork lettuce wraps wafted through the air as diners trickled in to take advantage of $8.95 lunch specials.

“We brought back Vietnamese crepes,” Bartsch said, noting diner outcry when they had to remove the popular item from the Indochine menu more than a decade ago. “It was too much on our kitchen staff, and diners have asked us to bring it back for years.”

Café Chinois’ menu focuses on Thai, Korean, Vietnamese-French and Chinese flavors. It offers 50 or so appetizers, entrees, soups and salads — not quite as large as Indochine’s menu, Bartsch said. It’s also economical prices don’t top out over $21 for dinner, with most dishes averaging around $15.

Click the first photo to view a gallery of Café Chinois images — or just scroll down. The full menu is available to view at the end of the photos.

Vietnamese Bahn Xeo is a fresh crepe, served with shrimp, bean sprouts, fresh lettuce and nuoc cham. (Port City Daily/Shea Carver) Diners enjoy a leisure Saturday lunch, where items aren’t priced over $8.95 from 11 a.m. to 2 p.m. daily. (Port City Daily/Shea Carver) Art hangs on every wall in Café Chinois, the newest eatery from the Indochine restaurant group. (Port City Daily/Shea Carver) Thai dumplings consist of ground chicken, pork and shrimp, with carrots, cilantro, onions and water chestnuts, steamed in a pastry. (Port City Daily/Shea Carver) In addition to original art work, Café Chinois features hand-cut wooden screens throughout the restaurant (Port City Daily/Shea Carver) Café Chinois’ interior is bright with color and original Asian art from owner Niki Thompson’s collection. (Port City Daily/Shea Carver) Vietnamese nem nuong wrap is served with marinated pork, grilled with lemongrass, served with lettuce, cucumbers, pickled vegetables, and rice noodles. (Port City Daily/Shea Carver) Thompson pays tribute to family, many of whom inspired the Thai and Vietnamese recipes popular in her three local restaurants, Indochine, Indochine Express and Café Chinois. (Port City Daily/Shea Carver) The bar program features drinks like Rangoon Ruby, made with gin and lemon, garnished with hibiscus, and Angkor Wat, served with coconut rum, serrano pepper and cilantro. (Port City Daily/Shea Carver)

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Love sour beers? Try the well-balanced brews at Beard Science Sour House in The Colony

11:03 AM on May 5, 2021 CDT

Beard Science Sour House in The Colony is one of the newest breweries in North Texas. It’s understandable if the wait for the sour-only brewery to start pouring has felt rather lengthy. The brewery’s construction has been happening in plain sight for visitors to one of the hottest day-drinking spots the northern ‘burbs has to offer.

Beard Science is next to the sprawling Truck Yard in The Colony’s Grandscape development. Since the second D-FW Truck Yard location opened in the summer of 2019 (with another one planned for Fort Worth), revelers have had a first-row seat to the construction of not only Beard Science, but also of a soon-to-open tiki bar.

Situated just to the side of the outdoor live music stage, Beard Science opened in December 2020. As the name suggests, the only brews available to customers are of the sour variety, with an emphasis on tart, acidic kettle sours and funky wild sours brewed with natural yeasts.

Beard Science brews can be taken out of the brewery to be enjoyed in any other spot of the Truck Yard, or beverages purchased from one of the many other bars can be brought into the brewery’s seating area.

Also notable is that the brewing operations here are helmed by veteran brewer Dennis Wehrmann. The German-born Wehrmann is well-known in North Texas as the founder of Franconia Brewing in McKinney, where he served until leaving in 2020. Franconia’s calling card was in its long-held following of German beer purity law, also known as Reinheitsgebot. Certainly, Beard Science’s ales filled with lactobacillus bacteria strains fail to fall under the strict, short recipe list of barley, hops and water that Reinheitsgebot allows.

Don Julio’s grandson continues the family’s legacy with new tequila brand, LALO

For the uninitiated, a maiden trip to Beard Science is likely similar to the first time someone visits Bishop Cider Company in Dallas or Breaking Brew Meadery in Farmers Branch. Many will walk in with a narrow set of preconceived notions as to what they’re about to drink, but probably aren’t truly aware of just how varied the flavors of the beverage can be.

Case in point, on a recent visit to the brewery on a sunny afternoon with live music filtering in through the building’s massive, open garage doors, the two least pucker-inducing beers we sampled featured ingredients often associated with the mightiest of puckering. With a hazy yellow appearance, the pickle sour gave off a distinct pickle aroma, but yielded an entirely mellow sip. It was an almost alarming experience to be geared up for a highly piquant flash, only to taste something so well-balanced.

Immensely refreshing and effervescent, the lemon cucumber is the kind of beer that can make hard seltzer fans convert in a snap. The easy-drinking nature of this specific selection was made even more successful by being paired with the early afternoon sun washing over the area for the first time in days during our visit. The lemon sweetness, not tartness, was the star of this glass.

With eight sours on draft, there was a wide range of flavors to sample, yet there were some vital through-lines connecting most of the beers we tried. None of the sours were overpowering, favoring balance over intense jaw tingling. The caramel tart apple offered a pleasant combination of the happy mediums in both the sweetness of the caramel and the apple’s sour snap. The fizzy, pink raspberry cherry used the dry end of the flavor spectrum from the two main ingredients to create a bright, and again, well-balanced drink.

As extreme as some of the sours may seem when reading the menu board, each brew provided a clean finish and often left little lingering aftertaste. The Woodruff, which was described to us by our bartender, Becky, as “earthy” might’ve been the best example of just how versatile the sour brewing style can be. With a flavor more savory than sweet, it’s easy to see pints of the Woodruff being poured next to the turkey on Thanksgiving.

Regardless of how it may sound, there’s nothing weird about the sours at Beard Science Sour House.


A Downtown favorite, McEwen’s offers diners upscale Southern cuisine in a relaxed and comfortable dining room.

Chef Keith Bambrick gives classic dishes a Southern spin. Grilled Wild Salmon is garnished with local sorghum butter and toasted pecans. Braised Pork Osso Buco is flavored with Creole spices and served with Stone Ground Cheddar Grits and Spicy Collard Greens. And make sure to save room for dessert: McEwen’s famous Banana Cream Pie is worth every calorie.

McEwen’s also has an inviting bar to enjoy craft cocktails, boutique wine and cold brews.

Regular’s tip: If dining with a large group, McEwen’s basement wine cellar is one of the most charming private dining spots in town.

Paulette's Restaurant on Harbor Town Sq, August 2, 2019. (Photo: Ariel Cobbert, Ariel Cobbert)

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In ‘Top Chef’ Portland Episode 2, chefs cook with ‘iconic local brews,’ coffee and beer

The Season 18 "Top Chef" Episode 2 began with a breakfast Quickfire challenge. From left, Kiki Louya, Dawn Burrell and Portland- based chef Gabriel Pascuzzi. (Photo: David Moir/Bravo) David Moir/Bravo

The Portland-based Season 18 of “Top Chef” continued Thursday night, with tasks that involved whipping up breakfast, and an elimination challenge that required the competing chefs to prepare dishes featuring beer and coffee, two ingredients host and judge Padma Lakshmi described as “iconic Portland brews.”

The Bravo cooking competition series filmed in Portland last fall, using safety protocols designed to slow the spread of the coronavirus. The pandemic has had a devastating impact on the restaurant industry, a fact reflected in some serious moments in last night’s show, when two of this season’s chefs talked about how each of them had been drinking too much in the wake of restaurant closures and feelings of isolation during lockdowns.

The struggles of restaurants and culinary professionals are part of this season of “Top Chef,” as are the larger issues faced by businesses. For example, onscreen images show the Season 18 chefs staying at the Hotel Monaco in downtown Portland. But according to the Kimpton Hotel Monaco Portland Facebook page, as of December 1, 2020, the hotel was no longer a part of the Kimpton brand. It is now the Royal Sonesta Portland Downtown, and is part of Sonesta International Hotels Corporation.

Watch the video: KISS Rock and Brews Restaurant Review (August 2022).