The Rabbit Hole is a bar and restaurant at 3377 Adams Ave in San Diego's Normal Heights, named after the rabbits that populated the open field before the Normal Heights Syndicate and developer D.C. Collier subdivided the mesa in 1906—a portrait of Collier hangs on the dining room wall. The kitchen runs a comfort-food menu anchored by the Chuck Norris burger, dry-rubbed wings finished with jalapeño garlic butter, brisket tots-chos loaded with smoked brisket, and a Hole salad topped with blackened ahi tuna. Craft beer taps rotate to feature San Diego's independent breweries, and the house patio-music nights echo the live sets at Zia Gourmet Pizza further east on Adams Avenue, where the two restaurants share the corridor's evening dining traffic. The back bar stocks a deep selection of bourbons, tequilas, and signature cocktails, and live music runs Fridays and Saturdays with rotating local acts while Tuesday night sets bring acoustic performers to the stage mid-week. Weekend brunch service opens the front patio to the Adams Avenue sidewalk with chicken chilaquiles, a full breakfast plate, and bottomless mimosas, and the patio welcomes dogs along the sidewalk seating. The private outdoor room books for groups and is available for rent, adding an event-capable space to the restaurants Normal Heights cluster on Adams. The 92116 corridor puts The Rabbit Hole within five minutes of Snapdragon Stadium via the 15 freeway, and post-concert crowds from both Snapdragon and Viejas Arena spill into Normal Heights for late-night food and craft beer after SDSU football games and arena concerts. Adams Avenue's identity as a craft beer corridor means the tap list here competes in a neighborhood already stacked with taprooms, but the full-kitchen format distinguishes The Rabbit Hole from the pour-only breweries nearby. The comedy lineup at Comedy Heights feeds entertainment seekers into the Adams Avenue bar scene on show nights, and the two venues share a walkable stretch of the avenue. The brisket tots-chos pile house-smoked beef brisket over a base of crispy potato tots, then layer on jalapeño crema, pickled onion, cotija, and a three-cheese blend melted under the broiler across a 14-inch oval plate.