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Jackson's Restaurant Review: Located in a wonderful circa-1860 brick building, Jackson's overlooks the square where Andrew Jackson accepted the transfer of Florida from Spain to the United States. It is one of the city’s most sophisticated, urban and rooted establishments, with a notable wine list and unimpeachably suave service. Co-owner and executive chef Irv Miller---an alumnus of Bud & Alley's in Seaside---works magic with fresh Gulf of Mexico fish and seafood. Sometimes this is simply presenting a range of spanking-fresh shellfish in a luscious steamed seafood sampler for two. Then other times the kitchen’s craft is more at the forefront, with dishes such as Southern-style griddled lump crab cakes with roasted corn, bacon and butternut squash purée. For dessert, it’s hard to pass up the festive poufy cloud of a Grand Marnier soufflé.