A revamped cocktail list and cozy-kitsch decor round out the renovations
The wood paneling at the new space reminds the Wangs of the old-school taverns in Corrie’s hometown of Buffalo, New York.
By reservation or walk-in, scoring a table at Jackrabbit Filly was never an easy feat. The spot on Spruill Avenue sat 90 diners, but Charleston couldn’t seem to get enough of its clay pot rice and chirashi bowls. So when a building with nearly double that capacity became available in the heart of North Charleston’s Park Circle, owners Corrie and Shuai Wang couldn’t sign the lease fast enough.
The space, which debuted on New Year’s Eve, offered the couple a blank slate to reimagine their flagship restaurant (they also own King BBQ off Rivers Avenue). With the help of Shuai’s relatives in Beijing, they imported decor from China, like paper lanterns and ornate wooden doors and screens, to blend in with pub lamps, a disco ball, and wood paneling reminiscent of a 1970s refinished basement to create an inviting, cozy-kitsch look that’s not over the top.
The kitchen, too, got a recharge, introducing a slate of new dishes, as well as the OG hits that have earned Shuai a host of accolades, including a James Beard Award semifinalist nod; a 2025 South Carolina chef ambassadorship; and, perhaps most exciting for fans, a spot on this season’s Top Chef.
(Left to right) Sichuan seafood won ton soup; Mapo tofu reimagined as a vol-au-vent & garlicky cucumbers with radish, celery, and soy sesame dressing.
Despite the recognition, the Wangs don’t appear to take themselves too seriously. Take the names of the cocktails on their drinks list, revamped by house mixologist Will Moscowitch and gleaned from memorable movie lines. For instance, there’s the gin, sake, coconut, and ginger number Never Tell Me the Odds, famously uttered by Hans Solo in Star Wars, and the I’m Not Leaving, the Show Goes On (The Wolf of Wall Street), Moscowitch’s tequila take on an espresso martini.
The menu newcomers track with Shuai’s Chinese-American-heritage-meets-influences-far-and-wide style. A ricotta gnocchi is paired with spicy ham and Korean fish cakes. The classic mapo tofu has been reimagined on a bed of puff pastry, and a soul-satisfying stir fry of greens and lima beans with garlic and ginger is inspired by the Wangs’ home cooking repertoire. Even the old favorites—the karaage-style chicken and pork dumplings in particular—are still bangers.
1083 E. Montague Ave., North Charleston
Lunch: Wednesday-Saturday,
11 a.m.-2:30 p.m.
Golden Hour (bar only): 2:30-5 p.m.
Dinner: Wednesday-Saturday, 5-9 p.m. (9:30 p.m. on weekends)
jackrabbitfilly.com
