For almost a year, Thonglor's Rabbit Hole has staked a claim as one of the city's most exciting cocktail bars, serving up heady concoctions from Diageo World Class veterans in a sultry setting hidden away behind a non-descript wooden door. 

There's been something missing, though: food. But that's all changed—meaning no more running next door for a ramen break. The owners certainly haven't taken the simple approach to bar snacks, appointing Texas-hailing chef Riley Sanders (whose resume features a stint at Chicago's now-closed L20, a job as a private chef on a yacht in Miami and a whole lot of traveling) to create small plates that are big on flavors and complexity.

His uni toast (B300), for example, combines a crispy crust with creamy filling and uni on top—a package that's bursting with the flavor of shoyu, brown butter, roast garlic and slices of kaffir lime leaf. The refreshing yellowtail crudo (B450), too, comes in a well of colorful sauces made from butterfly pea, roselle and cilantro.

We also like the dessert that stars kanom dok jok (crispy Thai crepe in flower shape), in which the chef mixes charred pineapple, avocado mousse, white turmeric and palm sugar syrup.

In related news, chef Sanders will also helm the kitchen at Canvas, a fine-dining restaurant by the same owners as Rabbit Hole that's set to open by the end of the year. Here, he'll craft experimental food that carries on in the same direction as the above sneak-peek bar items. 

Note: food is only served from Tuesday-Saturday.

125 Sukhumvit Soi 55 (Thonglor), 081-822-3392, 098-969-1335. Open daily 7pm-2am. BTS Thong Lo