"Jackrabbit Filly feels like a mom-and-pop diner for the 21st century. Run by a couple who financed the buildout themselves, the humble brick building, the thrift-find charms of mismatched tableware, string lights strung on the open ceiling, and bright yellow booths are sweetly welcoming. Chef Wang, a seasoned veteran of restaurant kitchens by his late 20s, is in his element having dried off his creative wings and flown high. Now, he creates dishes that honor his Chinese heritage and at the same time, even sometimes his love for junk food. He's committed to local sourcing (which especially shines bright in seafood and pork dishes), the menu rotates seasonally and at the chef's discretion, and the veggie hash plate, hangover noodles with mushroom ragout and ramen, and pork scrapple are standout brunch dishes in Charleston, a city that has wholeheartedly embraced it." - Stephanie Burt
