Rarb (CLOSED)

New name, new place, familiar faces. Mixologist Karn Liangsrisuk and chef Chalermpon “Van” Rohitratana, owners of Escapade Burger and Shakes, solidify their bar presence with the opening of a new venture. Rarb, located just across the burger joint, has emptied Escapade of the booze—save from a few beer choices—and has stocked up its own racks with top-shelf bottles and the wood barrels Karn uses to age his weekly specials. Start with one of his signatures like the cheekily named Fake Wedding, which mixes Tequila Reposado with pink grapefruit, passion fruit and salted caramel (B340), or check the board for daily specials and occasionally aged classics like Martinez. On the food side, Chef Van gleans inspiration from Isaan cuisine to inject twists on northeastern fare. Expect dishes like the full-flavored larb (minced meat salad with grounded toasted rice, B140 for pork and B180 for beef), tab wan (similar to larb but using beef or pork liver instead of minced meat, B140 for pork and B180 for beef) plus rare finds like blanched pig palate (B140) and lamb shoulder, either deep-fried or as nam tok (B240).