The buzz: 72 Courtyard’s Hopeland has been transformed into a very casual wine bar that serves up carb-loaded dishes designed by Bunker’s former chef, Arnie Marcella.

The decor: A mix of wood, concrete, neon signage and hanging bulbs makes for a rustic-industrial feel, all framed on one side by a well-stocked bar. The front wall has been knocked through to create a more open space that’s connected to 72 Courtyard’s al fresco seating area. The kitchen is separated from the dining area by a large glass window, so you can watch the staff hard at work from the comfort of one of the family-sized wooden tables.

The food: As the name suggests Carbar is all about comforting carbs. Bunker’s former chef, Arnie Marcella, has designed a line-up of mouthwatering dishes, from wood-fired White Clam Oregano pizza (B450) made using three-day fermented dough and topped with garlic confit, Pecorino Romano and black pepper, to fresh house-made pastas like the hand-cut pappardelle with braised duck ragu, parmesan cream and duck skin crumble (B380). For something lighter, try the wood-fired prawns with garlic and chili (B380) or the kale and rocket salad (B250) with candied lemon, Pecorino Romano and sunflower seeds. Be sure to save space for the zeppole (B150)—sugared donuts served with salted caramel and spicy chocolate dipping sauces.

The drinks: A thoughtful list of wines influenced by chef Arnie's sommelier background, ranging from B320-360 per glass. For white, we recommend the 2016 Babich Sauvignon Blanc (B360/B1.900) from Marlborough, New Zealand, and for red, the 2016 Poliziano Chianti from Tuscany, Italy (B2,400/bottle). Cocktails like Aperol spritz (B280) are also available.

The crowd: The atmosphere here is very chilled out and fun for a wine bar, which draws a young and chic Thonglor crowd seeking something a little more grown-up yet still light-hearted.

Why we’d come back: A wine bar that manages to keep the vibe casual and fun in fitting with Thonglor is exactly what this area needs. Choltanutkun Tun-atiruj