Named after the Southeast Asian tradition of chewing areca nuts wrapped in betel leafs, Betelnut is modeled after a traditional pejiu wu, an Asian beer house commonly serving cold draft beer and spicy food. Betelnut's popular bar features sake, tropical cocktails, house-brewed rice beer and Asian imports, resulting in a bustling, lively bar and patio scene. The dining room can be equally boisterous, spotlighted by an open kitchen. Recommended starters include curried potato and sweet pea samosas, crispy tofu cakes with chili sauce, and seared scallops with coconut rice cakes. Noodle dishes include Malaysian curry laksa with prawns and chicken, and the Emerald Fire Noodles with mint, Thai basil and chilies. Featured entrées include wok-seared beef filet, barbecue lemongrass chicken and Szechwan roast duck.
Delivery available. Reservations suggested. Full bar. Serving lunch and dinner daily. Late-night Fri–Sat.
San Francisco Chronicle: Top 100 Bay Area Restaurant, 2011
"Sit at the counter and watch the chefs throw together delights from Singapore, Shanghai, Hong Kong, and various points East."
— SF Weekly
Named after the Southeast Asian tradition of chewing areca nuts wrapped in betel leafs, Betelnut is modeled after a traditional pejiu wu, an Asian beer house commonly serving cold draft beer and spicy food. Betelnut's popular bar features sake, tropical cocktails, house-brewed rice beer and Asian imports, resulting in a bustling, lively bar and patio scene. The dining room can be equally boisterous, spotlighted by an open kitchen. Recommended starters include curried potato and sweet pea samosas, crispy tofu cakes with chili sauce, and seared scallops with coconut rice cakes. Noodle dishes include Malaysian curry laksa with prawns and chicken, and the Emerald Fire Noodles with mint, Thai basil and chilies. Featured entrées include wok-seared beef filet, barbecue lemongrass chicken and Szechwan roast duck.
Delivery available. Reservations suggested. Full bar. Serving lunch and dinner daily. Late-night Fri–Sat.
San Francisco Chronicle: Top 100 Bay Area Restaurant, 2011
"Sit at the counter and watch the chefs throw together delights from Singapore, Shanghai, Hong Kong, and various points East."
— SF Weekly