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Jack Fry's Restaurant Review: The beige-and-black color scheme combined with windows shaded by wooden blinds and walls covered in historic black-and-white photos of racehorses and prizefighters all recall Jack Fry’s rather shady past. The original owner, Fry, was a bookie and a bootlegger. Of course, today the craft cocktails served up from the handsome, mirrored bar are legal, and they are joined by such upscale offerings from the kitchen as foie gras torchon, warm Brie salad with Kentucky Bibb lettuce, and prosciutto-wrapped beef filet. Chef McClain Brown adds several Southern accents to his continental-inspired fare. Look for heirloom chicken prepared with sweet tea brine and shrimp and grits flavored with country ham and red-eye gravy. White tablecloths and gleaming crystal and silver brighten the room presided over by attentive servers who are also very adept at advising about choices from the first-rate wine list. The lighter lunch menu features sandwiches such as a lobster roll, country ham on brioche, and the beloved Jack’s burger with caramelized onions. Seasonal fruit cobbler, served warm with house-made ice cream, is the hands-down dessert choice.