Long Island restaurants: New reviews

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The namesake rice noodle soup, pho, is served at Pho Maxia in Westbury. Photo Credit: Yana Paskova

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

In this week’s Newsday, Joan Reminick visits Pho Maxia in Bethpage, a Vietnamese restaurant that brings Long Island's total up to two. (The other is Rolling Spring Roll in Farmingdale.) During the late '90s, Maxia had a short, glorious run in Bethpage. Now the two principals, brothers Hoa Kevin Du and David Yu, are back, and so are the bold, clean flavors and low prices.

Peter M. Gianotti reviews Bay Kitchen Bar, which takes over the East Hampton Harbor Marina space previously occupied by Andrra and, most notably, Bostwick’s. Chef Eric Miller, formerly of Sag Harbor’s Madison & Main, provided satisfying, summery, seafood-centric cuisine.

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