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Equus & Jack's Lounge Restaurant Review: Chef Dean Corbett’s original upscale establishment, Equus, merged with its ever-popular bar, Jack’s Lounge, to create a series of inviting rooms in which patrons can sip cocktails in the comfort of luxurious sofas and chairs as they enjoy conversation and out-of-the ordinary bar food. Tempura fried squash frites, crispy calamari with olive tapenade, or Jack’s signature nachos are small bites to share. They might be on the appetizer list, but both red beans and rice and lamb loin with orzo make fine late night or light dining. Or consider adding chicken, shrimp or crab cakes to any of the salads. Hardier appetites will find satisfaction with the crispy fried chicken served with whipped potatoes, braised kale, cornbread and pepper gravy. The pork shank comes with mushroom bread pudding. Shrimp Jenkins, the restaurant's signature item, is a spicy-sweet dish of fried shrimp in Creole lemon-bourbon sauce. The wine list offers numerous selections by the glass, and draws most of its offerings from California, although other wine-growing regions are represented. A reserve list is available. Amicable staff greet regulars by name and seldom allow cocktail, wine or beer glasses to remain empty. The stand-out dessert is the light-as-foam chess cake.