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Park Slope's Thai-restaurant contingent grows with Beet, chef-owner Pasu Rodsomarng's sequel to his nearby Mango Thai. The menu features all the usual mix-and-match curry suspects, satays, and salads, plus a smattering of French-Thai fusion fare like raspberry honey duck and red-snapper fillet with champagne-vanilla butter sauce. There are also desserts like coconut pudding to finish. The sleek beet-themed design is the work of prolific architect Thida Thongthai Chan, who's made stylish Thai canteens (Land Thai Kitchen, Ma*Ya Hurapan Kitchen, Galanga) her specialty. — Rob Patronite and Robin Raisfeld