A long time ago in Naples somebody’s grandparents perfected the art of making pizza and did it with love and attention to freshness. And so it goes at the temple of italian fare on Long Island, Vincent’s Clam Bar, pizza chef from Naples, Italy included.
Only available from Monday through Thursday, this legendary landmark of fine dining always seems to surprise me with something old, something new. Although, never borrowed, never blue. Some have said that Vincent’s Clam Bar even has the best Mozzarella Wedges they have tasted, others argue the pasta with garlic and oil is the best. Whatever the owner Bobby does here, is done correctly, since there is usually a wait of an hour or more and well worth it. Many of you reading this, probably have eaten there already and know how good it is.
Tonight my friends and I were treated to an unexpected surprise, a well made old school margherita abeetz pizza from Vincent’s.
