Long Island restaurants: This week's reviews

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The Baymen's stew, a deep bowl of lobster,

The Baymen's stew, a deep bowl of lobster, clams and fish in a brothy sauce, at Main in Greenport. Photo Credit: Randee Daddona

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The dish on Long Island's restaurant and food scene.

If you’re taking a trip out to Greenport this summer, you might want to stop into Main, the main restaurant at the new food-centric Stirling Square. Newsday’s Lauren Chattman says one of the restaurant’s strengths is its oyster bar. She also touts the generous portion of the Baymen’s Stew, a bottomless bowl of lobster, clams and fish in a brothy sauce. The kitchen is run by chef Keith Luce and was awarded two stars.

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In Nassau, Dilettos has opened in the Westbury site that used to house Papa Razzi. Newsday’s Joan Reminick awarded the restaurant one and a half stars, noting that the menu has changed little from its former incarnation. She says the house-baked focaccia and hand-rolled breadsticks are “irresistible’’ and calls the Margherita pie’s blistered crust “lovely.’’

If you’re looking for a place to eat outside, critic Peter M. Gianotti has gathered 12 restaurants with good food and colorful umbrellas to fit the bill.

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