Long Island restaurants: This week's reviews

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

advertisement | advertise on newsday

Feed Me

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

If youre 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. Newsdays Lauren Chattman says one of the restaurants strengths is its oyster bar. She also touts the generous portion of the Baymens 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.

advertisement | advertise on newsday

In Nassau, Dilettos has opened in the Westbury site that used to house Papa Razzi. Newsdays 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 pies blistered crust lovely.

If youre 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.
 

Subscribe to our newsletter for restaurant recommendations, recipes and more.

You also may be interested in: