If the long lines at former food truck Short Grain’s recent ramen pop-up at Edmund’s Oast Brewing Co. are indication, co-owners Shuai and Corrie Wang will have a hit on their hands once they finally open a permanent location. Announced by the Post & Courier, the Wangs decided to put down restaurant roots at 4628 Spruill Ave. with a forthcoming eatery named Jackrabbit Filly. “It’s right behind our house,” Shuai joked when Eater inquired about the location.
The Short Grain duo teamed up the the partners at Park Circle wine bar Stems & Skins to bring Jackrabbit Filly to life — sommelier Matt Tunstall will lead the beverage selections, Angie Tunstall will become the general manager, and Jason Croxall will provide support.
The restaurant will start with dinner service and eventually add lunch and brunch. Lunch will look like the menu from the Short Grain food truck with rice bowls like the “O.G.” chirashi as the main attraction. At dinner, the kitchen will focus on Chinese dishes on the hot side and Japanese raw bar items on the cold side. Brunch might come in the from of dim sum.
Jackrabbit Filly should be open mid-summer 2019. Keep here for more details as they are made available.