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The dish on Long Island's restaurant and food scene

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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. (Credit: Randee Daddona)

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.

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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