If you watched the last season of Top Chef, you're familiar with chef Shuai Wang of Jackrabbit Filly, an American Chinese (with a bit of Japanese) eatery with unconventional dishes in Park Circle. During lunch, dig into a rice or noodle bowl, from tuna chirashi to local shrimp poke to Sichuan hot karaage. At dinner, the menu expands to shareable plates like pork dumplings, sesame scallion bing with Lady Edison ham, tuna tartare with garlic toast, and much, much more.