General Manager - Avvio Ristorante
Raul Esteves, general manager of Avvio, is a Portuguese-native and has been a Rhode Islander since the age of five. His first job in the hospitality industry as a busboy at Spain restaurants in Narragansett and Cranston led him to a position as head waiter within a year, ultimately setting the stage for a long career in the restaurant business.
While attending the University of Rhode Island, Raul was offered his first general manager position at L’imaj in Providence before joining the Metrelis family and Paragon Restaurant Group. There, Raul served as general manager of Paragon Restaurant on Thayer Street and was the opening general manager of its sister properties, Kartabar and Spats. After four years with Paragon, Raul joined Ted’s Montana Grill in Cranston as the general manager through 2014.
Raul then joined Newport Harbor Corporation, coming on board to assist with the company’s rebranding of Papa Razzi Metro in Burlington, MA, as well as working as general manager at the Boat House in Tiverton and The Mooring in Newport.
Raul’s passion for creating a warm and inviting atmosphere for guests shines at Avvio and he looks forward to getting to know his guests and treating them like family. His gracious personality is the perfect complement to Avvio’s mission to be a place where friends and family gather, share laughs and celebrate milestones.
AVVIO'S CHICKEN MILANESE
6 oz. panko breaded chicken
1 oz. extra virgin olive oil (EVOO)
1/4 oz. shaved red onion
2 oz. halved grape tomatoes
1/4 oz. shaved grana padano
4 fz. canola oil
salt & pepper
1 1/2 oz. arugula
2 oz. lemon butter sauce (room temp. see below)
lemon butter sauce: 4oz. of butter with 2 oz. of lemon juice
Heat canola oil in a large saute pan.
Add chicken to hot oil and pan fry until it is golden brown on both sides.
Remove chicken from pan and onto a sizzle platter, finish in oven if needed.
In a stainless steel bowl, mix arugula, EVOO, salt, pepper, tomato, and red onion.
On large oval plate, add 2 oz. of lemon butter sauce (room temp).
Remove chicken from oven and place on large oval plate, place arugula salad over chicken.
Garnish with shaved grana..