FEBRUARY 2022 • LONGISLANDPRESS.COM 65
NECROMANTIC BREW CO.
GLUTEN-FREE BREWERY OPENING IN FARMINGDALE
HOT PLATE
DINING SCENE ADDITIONS
BY JUSTIN MITSELMAKHER
HA LONG BAY II VIETNAMESE
SANDWICHES
What’s better than a big bowl of soup
and a sandwich on a cold day?
Ha Long Bay’s second location has you covered.
While the name highlights its tasty
sandwiches, including favorites like the
grilled pork chop sandwich ($11) served with
mayo, pickles, carrots, cucumber, and cilantro
on a crusty baguette, the pho noodle soup
takes the spotlight. With enough to eat for
two, the beef broth is cooked for a minimum
of eight hours, ensuring maximum flavor,
with options like the classic beef pho, pork
chop pho, and vegetable pho (all $15.50).
To wash it all down, try the rich, strong
and sweet Vietnamese iced coffee ($6) or
choose from the extensive list of flavored
tapioca bubble teas ($6.50).
66 Middle Neck Rd., Great Neck,
516-612-0240
BIJOU
Modern American Asian cuisine deliciously
blends with French influences.
Restaurateur Anthony Scotto, the creator
behind local spots Insignia Prime
Steak & Sushi and Blackstone Steakhouse,
unveils his latest masterpiece.
The menu has a little bit of everything,
from traditional Japanese sashimi and
inventions like the sushi stack ($26),
which layers tuna, salmon, yellowtail,
avocado, and ikura, and is topped off
with gold leaf. Dishes like the roast duck
breast ($39) and Australian Wagyu filet
mignon ($72) combine European techniques
with Asian flavors.
The extravagant flower arrangements
and neon signs create an inviting dining
experience.
400 Broadhollow Rd., Melville, bijou110.
com
EL SUENO MEXICAN GRILL
This no-frills establishment is serving
up authentic Mexican eats.
Owner Joel Salas, a Huntington local
born in Puebla, Mexico who has
24 years of experience with Oakdale’s
Viva La Vida, opens his second
location. It boasts an open-air
kitchen with a focus on fresh ingredients,
from homemade tortillas
featured in the burrito grande
($17) to various taco options, including
carnitas, chicken and shrimp.
Spicy shrimp ceviche ($17) and zesty
salmon de la Sierra ($27) provide
robust, hearty meals. Top off the culinary
adventure with sweet fried
churros ($6) that always leave you
wanting more.
The flavors and spices warm up the soul
during the cold winter months.
1711 New York Ave., Huntington Station,
elsuenomexicangrill.com
Bijou in Melville’s roast pork flat iron fried rice.
BY BERNIE KILKELLY
Necromantic Brew Co., Long Island’s
first gluten-free brewery and the first
gluten-free brewery in New York State,
is putting the finishing touches on its
new taproom in Farmingdale ahead of
a planned launch in March.
Co-founders Ralph Mandarino and
Jesse Silano had been homebrewing
gluten-free beers for several years before
deciding to go pro in 2018. Mandarino
was diagnosed nine years ago
with gluten intolerance, also known
as celiac disease, which causes an immune
reaction in the small intestine to
eating wheat, barley, and rye. The beer
lover worked with his avid homebrewer
friend Silano to develop recipes that
matched the taste of popular beer styles
while using gluten-free millet, quinoa,
and buckwheat, also known as ancient
grains.
“We developed recipes for 17 different
beers,” says Mandarino, “and we
were getting great feedback from
fellow homebrewers and local brewery
owners.”
An estimated 3 million people in the
U.S. have celiac disease, but while gluten
free food items are now more widely
available, there are only 17 dedicated
gluten-free breweries nationwide. Being
a gluten-free brewery means that the
possibility of cross-contamination is
eliminated, and the brewery will serve
only gluten-free snacks.
In searching for a location for the brewery,
the partners zeroed in on downtown
Farmingdale, where Mandarino’s
father owned a bakery. Silano is a native
of West Islip and graduated from
Farmingdale State College.
Necromantic’s location was the site of
Rocky & Sons bakery, which offers a
2,700-square-foot space, including a
large basement for storage. After signing
the lease in March 2020, they built
out the space and installed a 3.5-barrel
brewing system from California-based
Ss Brewtech.
“Parts of the system had to be adapted
for our special needs,” says Mandarino,
“mostly because milling of the ancient
grains we use produces more powder
than milled wheat and barley.”
The partners reworked their recipes for
the new system and expect to have 10
beers on tap regularly. The lineup will
include styles such as India Pale Ales
(IPAs), amber ales, brown ales, porter,
and stout.
Necromantic’s debut is also welcome
news to fans of horror movies, the
brewers’ other passion and the inspiration
for its name. Necromancy refers to
black magic and the conjuring of spirits,
which for the partners includes brewing
excellent gluten-free beers. The brewery’s
taproom will feature a 26-foot-long
bar and several big screen TVs playing
horror movies.
“We want to recreate the vibe that Jesse
and I had when we were homebrewing
late at night and watching our favorite
scary movies,” says Mandarino.
Necromantic Brew Co. is located at 253
Main St. in Farmingdale. For more info
visit necromanticbrewco.com.
Bernie Kilkelly is the editor and publisher
of LIBeerGuide.com.
MAIN DISH
L. to R.: Founders Ralph Mandarino
and Jesse Silano
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/elsuenomexicangrill.com
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