Sauce is King...and much more...at The Original Vincent's Clam Bar, Carle Place, L.I. N.Y., USA

                                                                                             

"As a bustling metropolis was welcomed in the turn of the century, an Italian American tradition was born in the heart of New York's Little Italy. The Original Vincent's Clam bar, established in 1904, offered the perfect setting for one to enjoy an authentic Italian dining experience". 

 

That tradition, I'm happy to say, continues today on Long Island in Carle Place and directly across the street from the Roosevelt Field shopping mall.

As with any restaurant I choose to include in this blog, it's all about the dishes I have enjoyed while dining with them. 

This writing is long overdue, so let me start by saying that once you enter this restaurant, your senses are immediately surrounded by that old world Italian feeling. How can they not be when the oil and garlic aroma greets you and Dean Martin is crooning "That's Amore" along with other Italian classics playing in the background?

My first experience with Vincent's was at least 25 years ago at a location (I think on Mulberry Street) in New York City. The big draw for me was always the baked clams and a big bowl of al dente linguine covered with the famous Vincent's red sauce.Bottom line: If you like sauces (available in mild, medium and hot)...ie gravy...Vincent's is the place for you. For me, it's mild and I'll control the heat with my own sprinkling of crushed red pepper.

While I was perusing the International Fancy Food Shows in NYC, I ran into Mr. Robert Marisi presiding over his Vincent's booth graciously passing out tastes of his Vincent's Original sauces. You'll find him still presiding over his domain from a small table by the front in his Carle Place location. He's also there making sure his customers are treated to complimentary tastes of new and special menu items such as this cup of Tomato Basil Soup with Basil Chiffonade seen below. The concept of creating a successful new menu item is easy to understand. If you can taste it and you like it...you'll buy it. Capisci?

A tasting of Tomato Basil Soup/Chiffonade of Basil

I have to say I was quite happy to see that Vincent's was alive and well on Long Island and I now make it in as often as I can. Trust me when I say lunch is quite impressive for the price. In many restaurants, lunch specials are lower in cost because the portions are smaller. Not here. Lunch portions are still big enough for two and by most people's definition...huge!

One recent afternoon while sitting in my usual spot at the food bar, a fellow with a familiar face walks up to me and says with a smile "you're sitting in my seat" (there's actually a small brass plate with his name on it where I was sitting). For a split second, I felt like Charles Grodin lying on a beautiful beach in Miami enjoying some afternoon sun  in the 1972 movie "The Heartbreak Kid", when Cybill Shepherd approaches him and says "You're on my spot". 

It happened to be Joe Gannascoli from the Soprano's TV series at Vincent's celebrating the release, and signing copies, of his new book "A Meal to Die For". Of course I bought the book!

A few years ago, in another chance meeting I ran into Tony Tantillo**on the LIRR. We started talking about recipes and restaurants...and in the course of our conversation I told him he should find his way into Vincent's in Carle Place, a restaurant he said he'd not heard of. Next thing you know, I'm watching his Sunday morning segment on TV and there's Tony with a party going on at Vincents at 9AM Sunday morning!

                                                                           Mangia Baby!

Ok...on to the food...

My favorite dish...hands down...is the steamed calamari atop linguine and covered with their Vincent's Original recipe mild sauce.

                                                                Steamed Calamari Closeup

Eric proudly serving

Anything clams is for me. White clam sauce, fresh clams and baked clams are still wonderful and the eggplant parmesan is a winner.

As you can see, my menu doesn't vary much. Simply put, these are the dishes I go for.

You have to have dessert. No matter which dessert I've eaten, they are all great. My favorite is the creme brulee. It's freshly prepared on the spot and is served with a perfect chill inside and a nice warm crispy caramelized sugar top.
On my last visit, I was treated to a not your typical Napoleon.

YUM!

                                                             Definitely not your average Napoleon

On your way out, you can stop by the front counter and grab some of Vincent's mild, medium or hot Original sauces or a Vincent's T-shirt proclaiming Legalize Marinara!

                                                                     Vincent's Original Sauces

Bert with gracious proprietor Robert

Vincent's Original Sauces for Kids

On your way in or way out, ask for Robert and tell him Bert sent you.He's a sincere people person and will always have a nice greeting for you.

                                       Bert with his favorite steamed calamari atop al dente linguine




                                                                            

**Tony Tantillo hosts a food segment on Channel 2 (CBS) on Sunday morning. He either visits restaurants to spread the word on what he thinks you will enjoy or prepares his favorite recipes on the air. 




                      As usual, please feel free to comment below. Don't be shy...we love hearing from you!
                                                                        Mangia Baby! 
                                                                           Chef Bert

Mr. Chow Downtown NYC with Sandy and WD

The last time we sat down at a table to dine for 4 hours was at Osteria Francescana in Modena, Italy...and that was because it was a 14 course tasting dinner. I'm not sure if it took that long because Chef Massimo Bottura invited us to come to his ristorante and they paid extra special attention to us...or because that's how long it takes to be served 14 courses with a selection of wines and/or beer for each of the courses.
Either way, the next time Sandy and I sat for that length of time for dinner was just the other evening at Mr. Chow in downtown NYC with no other than "WD".

WD

WD & Sandy

Chef Bert with Mr. Yip's Famous Peking Duck Platter

WD and Sonia

 "WD" values his privacy and I therefore his name will go unmentioned, however we did get permission to publish some pictures we took of dinner along with the gracious folks who make this a true dining experience...not
to mention a few of "WD" himself.

                                              General Manager Csabi, Bert and Captain Ned

Since the conversation flowed, as did the Champagne, the four hours flew by rather quickly.
As it was at Osteria Francescana, the service at Mr. Chow was first class and each of the many courses (one of which was a lemon sorbet palate cleanser) was just as delightful as the company.
I got the distinct feeling that this was WD's home away from home...ie Cheers style. He did the ordering without a menu and most likely as he has done many times before. A rare experience for me as I usually am the one doing the ordering. Oh well, I sensed this was his show...and so we gladly went along for the ride.
The first course was easily identifiable. A single sea scallop in it's individual shell made a wonderful presentation.

It wasn't as easy to identify some of the other courses, however dishes of chicken and lobster along with sauteed rice and vegetables were the prelude to the dish that makes this restaurant stand out among all others who serve it...and qualifies it as a "find".

The dish of the evening...Beijing Duck served with steamed pancakes, scallions and plum sauce!
                                                             YUM...with a capital Yip!

Mr Yip's Expertly Sliced Peking Duck

It didn't make a difference how many courses we had prior to the duck or how full we were after that many courses. It was sooooo good, we finished the whole platter of expertly cut and sliced by Mr. Yip

Peking Duck.

For dessert...Ahhhhhhhh....so cooooool!

                                         

So, to "WD"...we say helluva job & thank you for the experience. See you at Hale & Hearty!

Mangia Baby!

Chef Bert