Once again we find our way back to Vincent’s in Carle Place. This time, however, this iconic restaurant deserves an introduction to those of you who may not be familiar with it’s history that began in 1904 in New York’s Little Italy. Giuseppe and Carmela Siano emigrated from Italy with hopes of creating a better life for their son Vincent. With a love and desire to share their knowledge of how to prepare and serve the food they missed from back home, they began selling seafood from a pushcart on the corners of Mott and Hester Streets in New York City.
People began coming from near and far to sample their calamari, scungilli, shrimps, mussels and clams; all prepared with their soon to be World Famous Mild, Medium, and Hot Sauces. Because of the overwhelming success of their business, they decided to move into the storefront on that same corner naming their new restaurant after their son and The Original Vincent’s Clam Bar was born.
Today that “Old World Tradition” continues at The Original Vincent’s Clam Bar in Carle Place Long Island. From artisan pizzas to an array of salads, pastas, seafood, and Italian specialties, the menu at Vincent’s is as diverse as it is delicious.
One particular new dish where Chef Dave is quite successful in manipulating and finessing his ingredients to surprise his patrons is Snapper Abruzzese. How does this look?
Egg Battered Shrimp & Snapper Served In A Light Lemon Butter Sauce With Sauteed Broccoli Rabe, Seared Gnocchi & Red Grape Tomatoes 🙂
One of my favorite’s anytime is steamed calamari…and in the back of my head I simply can’t wait for Chef Dave’s creme brulee dessert 🙂 Hello again Nicolette!
Oversized portions of innovative and creative dishes as well as traditional favorites are prepared in an open kitchen in full view of everyone dining It’s recommended that you leave some room for dessert because the homemade cannoli’s, tiramisu, napoleons, apple pie and Chef David’s own fired table side crème brulee are well worth the wait.
OK Now…
Are you ready for Chef Dave’s caramelization process? So you are aware, what makes this dessert unique is the process of caramelizing a consistent fine ground sugar topping with a kitchen blowtorch just before serving. This creates a fine brittle crust on top of the smoooooth chilled custard base and is what defines this truly beloved dessert!
So now let me now introduce or should I say re-introduce you to Vincent’s Executive Chef Dave and the most Gracious proprietor Bobby who are both happy to make sure their culinary delights keep you coming back again and again.
On this particular day I walked in for lunch (of course Dino is singing That’s Amore’ in the background) and to pick up from Chef Dave his quite famous homemade ‘hybrid’ cheescakes and was pleasantly surprised to see Bobby. I’m definately feeling quite welcome again with his gracious demeanor, and before he got too busy I just had to get us together for another selfie. Like it?
Bert with the ultimate host & proprietor Bobby & Chef Dave
Another look at Chef Dave,,,and the ‘world’s best hybrid cheesecake’ derived together in Chef Dave’s Culinary Kitchen with the late great American actor and comedian Dom DeLuise.
Click the link below (seen in red) for a look at one of my past visits to Vincents with Bobby and a surprise visit from a Soprano! What the ?
http://phoodographsandfinds.blogspot.com/2015/01/sauce-is-king-and-much-more-at-vincents.html
OK…so without further ado…let’s move onto the main attraction for this particuar entry as expressed by www.tasteatlas.com …a global food website espousing the virtues of the best food anywhere in the world?
How about I show you right here…
Well folks…that’s about it! Hope you enjoyed the read and would love to hear from you in the COMMENT box below with any input.
Mangia Bene’
Chef Bert
