Please note: this business is now closed; nycgo.com keeps record of many old and closed venues. With a menu of modern Southeast Asian food by a notable Australian chef (Adam Woodfield), Betel draws packs of beautiful people. The long communal table is a popular place to hobnob, and there's also a private lounge that can be rented out for small parties. The main dining room has an industrial vibe, with exposed brick, lots of wood detail and candlelight. Plates can be shared and are embellished with exotic ingredients such as crispy pork hock with tamarind-plum sauce and nahm plah prik, or stir-fried tofu with morning glory, chili, wild ginger, shiitake mushrooms and black beans. Cocktails likewise skew toward the avant-garde.