VINCENT LO BUONO
General Manager - Waterman Grille
Vincent Lo Buono came to the Newport Restaurant Group with a seasoned hospitality career under his belt, working in restaurants in both the New England and the Tri-State area. Acting as key player in the Todd English Enterprise from 2002 to 2012 and the Director of Boston Operations, Vincent was responsible for overseeing operations of five Todd English restaurants. These restaurants included Kingfish Hall, OLiVES, Figs in Charlestown and Figs in Beacon Hill, just to name a few. As part of the Todd English Corporate team, Vincent also opened a number of the group’s other restaurants including Ca Va Brasserie at the Intercontinental Hotel in Times Square, NY and The Plaza Food Hall at The Plaza Hotel in New York City. Most recently, Vincent was the Director of Food and Beverage for Renaissance Providence Hotel under Sage Hospitality.
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..