The regional Thai food at Pok Pok (Thai slang for “mortar and pestle”) is served on the kind of bright plastic and metal plates that you find in street markets all over Asia, and the best dishes have the spontaneous, vividly flavored quality that you find in great home cooking. Because you’re not really in Thailand, after all, you can wash this grub down with an exhaustive selection of Brooklyn-style mixologist cocktails (try the deceptively lethal Lord Bergamot, made with vodka infused with Earl Grey tea).