Skip to comments.Co-owner of Fair Park-area Pizza Lounge faces misdemeanor assault charge
Posted on 10/23/2010 1:59:25 PM PDT by Free in Texas
A Fair Park-area restaurant owner accused of beating a suspected thief last week faces a misdemeanor assault charge, police said.
Michael William Liebermann, 48, co-owner of the Pizza Lounge, is accused of beating Hermilo Aguilar, 61, with a pipe and forcing him to strip naked after he tried to pay his $17.80 tab with someone else's credit card Oct. 13.
"To get a person who has committed a crime and get them to where they're stripped naked is very demeaning to a person and to inflict injuries is inappropriate," said Deputy Chief Craig Miller, commander of the crimes against persons division.
Liebermann turned himself in Thursday night. He was taken to the Dallas County Jail early Friday and posted $10,000 bond within a few hours, according to jail records.
Reached by phone, Liebermann said he was advised by his attorneys not to comment on the case.
(Excerpt) Read more at dallasnews.com ...
If he stripped the guy naked in the kitchen, I hope he at least made him wear a hairnet.
Let’s see if a jury agrees with the prosecutor. Afterall jury members like this business owner are not part of the legal systems like police, prosecutors and frequent defendants.
Theft by CC is okay of course.
The poor stealing bass turd.
I think the lesson is the Deputy Chief needs to be retired.
Is this why I cant find a decent pie in Texas?
“To get a person who has committed a crime and get them to where they’re stripped naked is very demeaning to a person and to inflict injuries is inappropriate,”
But it does get the point across rather effectively.
It certainly works in Singapore;)
Looking over the menu it is Liebermann who should be beaten, for bastardizing pizza!
Stick to brisket and barbacoa tacos washed down with cold beer. You’ll die before your time but at least you’ll die happy.
I love those! and Carnitas!
The place I get Barbacoa has truth in advertising...
They place the Cow skull right in top of the barbacoa!
I make one every Sunday to go with the back-to-back Stargate episodes.
Tomorrow's is hamburger-onion-jalapeno with dual cheeses.
Agreed. Turkey Sloppy Joes are a capital offense. All I’ve ever had are chain-restaurant pizzas so I have no standing in that matter.
I just get lazy.
I hate when people get cutesy tootsie with food.
Awesome! And authentic!
I will stick to a beef roast, potatoes, and carrots. Got to do my part to end the global warming caused by Texas long horns.
This is the best I have found in my 18 years in Texas.
It’s a difficult job, but some one has to do it!
Yes I am fortunate though my wife does the cooking for me. She’s from some big town of about 325.
Response: "There comes a time in the history of every people when they become so pathologically soft and tender that they actually side with those elements of their society that harms them; i.e. criminals"- A Great Historian 1888
“Lets see if a jury agrees with the prosecutor. Afterall jury members like this business owner are not part of the legal systems like police, prosecutors and frequent defendants.”
And who gets on juries? Government workers, who are unproductive and therefore not missed on the job.
Small business owners and their employees are more likely to avoid jury duty, out of economic necessity.
How often do juries include fat negro women that are government employees?
Them big cities produce some pretty good cooks ;)
Probably because there are no restaurants around.
The "Sofa King" doesn't look too bad. But I see no anchovies available anywhere. If it doesn't have anchovies, it's not real pizza place.
Thanks! That’s not too far for our shop (Plano and Miller). I’ll have to give ‘em a try.
Yup that is the area.
Try not to fill up on the garlic knots!
I haven’t been there in prolly 10 years since the E-Systems facility closed down.
But When I went there at lunch, you had to get there at like 11 or wait in line to get in.
There was a little place in Richardson that made a mean Calzone, and get this... They had Scungilli Salad!
Most Italians I grew up with celebrate Christmas eve with 7 fishes.
Seafood is very Italian
Oh, I know. My first marriage was to an Italian family (if you know what I mean.) Every Christmas Eve, there were those awful, burnt smelts staring at me.
No salt, pepper, red pepper flakes or grated cheese anywhere. They had one or two imported beers but the rest was off their wine $$ list.
I liked the taco stands better.
Burnt? They are supposed to be fried, and I hit them with lemon and a shot of tobasco.
A good pizza place should be unassuming, like a good taco place.
It varies. Costs maybe eight bucks, and beats hell out of commercially produced models!
I have been to Siciliano’s Taste of Italy a few times. The food was not very good the last time we were there a few months ago.
Try Sali’s pizza next door to Nicklerama (Beltline/Brand) in Garland.
As I said, I cant find a decent pie in Texas.
Sicilianos was pretty good, but certainly not wort waiting in line.
They have the dough down.
Ahh ye olde sheet pan pizza!
Fernando approves. http://www.wedgewoodpizza.com/
This place cracks me up. Fernando is in his 70’s, he is still there everyday. He does bidness in the back room between rounds of kissing the female customers.
They only take CASH
The cashier is in his 40’s wears a 3 piece suit, there are like 20 ovens
I've done triple pepperonies, Italian sausage, name it.
I never got gay enough to do a barbeque chicken one though.
I've found, for my tastes, hamburger-onion-jalapeno with dual cheeses works really well and is easy as hell. And grindable?
I'll be constructing one tomorrow.
I like pepperone, green pepper(sweet pepper) and onion.
Lashings of red pepper flakes on top.
Some places make a nice hot pepper infused olive oil to dip the crust in.
“waste not want not”
Simple and to the point.
In 1967 Pasquate "Patsy" Acconcia operated a pizza shop in Youngstown. When he decided to make the move to the present Austintown location he took on a partner, Fernando Riccioni. For the next 20 years Fernando and Patsy worked daily to develop the recipes they are still using today.
The dough process begins every morning at 6:00am and continues through the late morning and early afternoon. Our pizzas are made to order fresh daily with a variety of unique toppings along with our special recipe sauce and our homemade sausage.
We don't do anything fancy... we just do PIZZA!... and with over 40 years experience, we know we can make a pizza to please you!
The last commercial pizza I had was in a hotel room
where I lost all my coinage in a poker game where the
rules kept changing.
Plus I had a sore shoulder. :-(
I could very well be on this jury, and it looks like an open and shut guilty verdict at this point.
That was a bit of fun LoL
Yeah, a bunch of anonymous internet trolls!
That always cracks me up when n00bs take that line...
You got one of my pet peeves right.
The vegetables should be under the cheese.
That way they dont burn and they add mega flavor as they mix with the oil from the cheese.
I put the meat on top so that it browns, and I would never use orange cheese.
A dry cheese like Romano is brilliant on the top of the Mozzarella.(Provolone is welcome too)
It can take the heat.
Well I don’t know that it will be a not guilty finding either, but it sounds to me like:
1. the store owner detained a suspected criminally defrauding him.
2. he had to use force to detain him until the police arrived.
3. he made him drop his pants to disarm him.
I might not like it if the police behaved this way, but a private citizen without training on how to search a suspect, I would not be surprised if this did not fit any crime. Saying he did this because he was tired being ripped off the man may well have meant he forcibly detained the guy he felt was trying to rip off his business.
I brown the meat about 80% before it goes on the pizza.
If using pepperoni, I'll nuke it on a paper plate lined
with paper towels for a couple minutes to de-grease it.
I would never use orange cheese.
Two packs for four bucks at Brookshire Brothers.
One Mozzarella, one sharp Cheddar. Using all Mozzarella
tends to give a "too dry" product in my oven. Who knows why.
I like to cook my dough first with just the sauce. Then scrap that off add ham provolone and Romano cheese as finish baking.