March Madness: Hofstra men's basketball team bonds over trips to Vincent's Clam Bar in Carle Place

The Hofstra men’s basketball team is experiencing a lot of new things lately, between winning the CAA Tournament last week and preparing for Friday's game against Alabama, its first NCAA Tournament game in 25 years.

Its menu, though, remains consistent and reliable.

The players, coaches and staff went to Vincent’s Clam Bar in Carle Place on Monday to load up on some of their favorite dishes before embarking on the trip to Tampa. Vincent’s is a staple for the team, catering many of the Pride's pregame and postgame meals as well as these occasional in-person celebrations.

They were greeted by a round of applause when they entered and coach Speedy Claxton made sure he took a few bites of the “Lucky Parm” chicken dish he loves. He even received a case of Vincent’s sauce to bring along to Florida.

Claxton, whose team made the NCAA Tournament in his senior year of 1999-2000, said he has been eating at Vincent’s since his playing days.

“One of my favorite restaurants on Long Island,” he said. “It feels like home for me because I’ve been coming here for so long. It’s just warm in here.”

Vincent’s also has relationships with the two other local teams in the NCAA Tournament, St. John’s and LIU. It catered the spread for the Red Storm’s watch party at Carnesecca Hall on Selection Sunday. It has been a hangout for sports stars for years from the Islanders, Jets and Mets who used to make Nassau County their home, along with visiting stars who are lured in by the marinara and vodka sauces.

Hofstra, though, has a special bond with the restaurant, which is just a short drive from campus. It even sends its recruits there for dinner when they visit. Claxton usually can close the deal himself, but the calamari often helps.

“Hofstra is in our backyard and these are our neighbors,” Vincent’s general manager (and Hofstra graduate) Danny Pepi told Newsday. “Some of these guys, they become our best friends. We see some of these guys more than we see our family members, to be honest.”

That is not an exaggeration. Lee Gerstman, the program’s coordinator of video and player development (and a native of Roslyn), not only eats at Vincent’s literally every day but always orders the same thing: Rigatoni with sliced chicken on top without any sauce or butter . . .  and a chocolate brownie. That may seem like a waste for a place known for its Italian sauces, but Gerstman never strays.

It’s what he had on Monday, too, while the rest of the team’s two long tables at Vincent’s were laden with salads, appetizers, main courses and desserts . . .  most of which disappeared quickly.

“They have a big game against Alabama,” Pepi said. “We have to make sure they are fueled up. The big thing everyone keeps telling us is that there is a secret in the sauce and it’s the Lucky Parm that has helped them get this far. We have to keep it going.”