Abby Park

About

Abby Park, the first restaurant in Milton to boast a full bar, offers American cuisine with a modern and creative twist. Meditteranean and European influences infuse classic comfort dishes with a hint of worldliness making our menus fun, yet familiar. Our stylish and inviting space, designed by renowned designer Steve Todisco, welcomes you to a quick, casual bite at the bar or to celebrate that special anniversary dinner.

Our staff provides engaging, gracious and individualized service to each and every guest that chooses Abby Park. We want Abby Park to be the haven for discerning diners seeking the best in cuisine, service and cocktails. Enjoy a contemporary and urban eatery experience without adventuring to the city!

The Gallery at Abby Park

In a commitment to support local art communities we will begin featuring nearby artists in our dining room. Our next artist, Sue Hoy is now on display in our dining room. Also, please

Click here to see the write up on Sue Hoy from the Milton Times For future consideration consideration please submit samples to Sirena.

Executive Chef, Tony DeRienzo

Tony DeRienzo’s passion for cooking was ignited at a young age, thanks in large part to his Neapolitan mother, Raffaela. Growing up in Brockton, he often helped her prepare Italian feasts from scratch, including curing prosciutto in oak barrels, using a manual meat grinder to create homemade sausage, and making Italian “gravy” from the homegrown vegetables in her garden.

At Johnson & Wales, DeRienzo refined his talents and bolstered his knowledge base, and upon graduating in 1994, he joined the culinary staff of Ambrosia. Under the leadership of Chef and Owner Tony Ambrose, DeRienzo learned about the Back Bay restaurant’s French-Asian fusion cuisine and its many unique flavor profiles. He then went on to cook alongside the renowned Chef Lydia Shire at her critically-acclaimed BIBA, whose bold menu transformed the Boston dining scene and garnered her recognition as “America’s Best Chef, Northeast” from the James Beard Foundation.

Having worked with two leading chefs before the age of 26, DeRienzo’s impressive background and skill set landed him the role of Executive Chef at the Stoneforge Restaurant & Publick House in Raynham in 1998. He was quickly promoted, and, after just six weeks, found himself managing a 30-person staff. Over the next seven years, DeRienzo led the openings of four more restaurants for the group. He also oversaw a 180-seat function facility and developed an entire commissary that housed and provided all components for the restaurant group’s properties.

Recognizing a talent in himself for successful restaurant openings, DeRienzo launched his own consulting company in 2007 called Venture Restaurants. He opened The Waterfront Grille, the first restaurant in New Bedford Harbor, which garnered rave reviews and acclaim. In 2009, he consulted on the menu development and kitchen design for Milton’s Abby Park, and, in 2010, its sister restaurant in Plymouth, Alden Park.

Now, as Executive Chef at Abby Park, DeRienzo brings with him a unique perspective to its menu. Constantly experimenting with different ingredients and flavors, his food is modern American comfort with infusions of Mediterranean and Asian cuisine.

Beyond his passion for food and cooking, DeRienzo practices mixed martial arts (MMA) Tony discovered MMA four years ago when his young son started training. Recognizing the sport’s pure athleticism, DeRienzo, who has always made health & fitness a priority, immediately became involved himself. Today, he is a member of Lauzon MMA’s Team Aggression and fights throughout the Greater Boston area. Joe Lauzon, owner of Lauzon MMA and a well-respected UFC fighter, regularly utilizes DeRienzo’s talents in the kitchen and on the mat to prepare for his fights. The two train together and DeRienzo creates high-protein meal plans that Lauzon follows strictly four weeks before each fight.

DeRienzo currently resides in Raynham with his family.