Vincent's Clam Bar

Vincent's Clam Bar

Last Updated on Friday, 04 December 2009 18:05 By Joe Gannascoli Thursday, 03 December 2009 20:13

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Long before I was an actor, I was a chef. I worked in restaurants in Los Angeles, New Orleans, Boston, N.Y., and the garden spot of the world, Brooklyn.

During those stops I have met many an owner. Some were born to be restaurateurs and some were born to be out-of-business restaurateurs. Rarely have I met two owners that have been in business for over 25 years and still treat every night like it’s their first one.

Vincent's Clam Bar in Carle Place is something of a paradox. It’s simple, yet there is nothing ordinary about it. Brothers Bobby and Tony Marisi took ownership in 1983 after working as waiters at the establishment. According to Bobby, they follow a simple recipe for success: “Treat friends like they are family and family like they are friends.”

It’s not surprising that Vincent’s was voted Long Island’s Best Italian Restaurant two years in a row. Bobby and Tony are very hands-on owners. They hold weekly staff meetings to go over menu ideas, service issues and all the incidentals that arise when you run one of Long Island’s busiest eateries. To sustain a reputation like Vincent’s, constant attention to details, both large and small, is essential to maintaining excellence.

The Marisi brothers have created a dining experience that feels as familiar as an old friend. The interior décor is set back in Little Italy, with old-style cityscape murals, hardwood floors, dark wood seating and a brick oven. The restaurant is alive and always filled with patrons. It’s not uncommon to see some of Long Island’s celebrities come in for a meal, as depicted on the Wall of Fame, or to have your waiter suddenly start singing an Italian opera.

But it takes more than atmosphere and hard work to be the best in the restaurant business. Ahh, yes, there’s the food…

At Vincent’s, it starts with the sauce. Whether it’s for the pizza, the chicken parm, the lobster ravioli, the incredible meatballs or the steamed seafood combo, you are treated to Vincent’s “World Famous” sauce. “We have been using the same recipe since 1904,” says Tony. It’s a trademark of the establishment and is certainly unique. One of my all-time favorite dishes has to be the Lobster Kiss, one of the restaurant’s specialties. Baked in foil, this scrumptious delicacy releases an aroma when unwrapped that makes your mouth water and the linguine baked in a lobster cream sauce tossed with pancetta, lobster meat and scallops is a feast for your eyes as well.

But I caution you; you might not have room for dessert and that would be a crime. There’s a good chance you’ll pick your dessert as soon as you enter Vincent’s and eye the bakery display strategically placed at the front of the restaurant, but if not, I recommend you try the homemade Napoleon – hand-whipped Bavarian cream layered with flaky pastry crust and dusted with powdered sugar. Perfection!