Cuisine:

• Others
• Contemporary

Equus Restaurant Description:
Chef-owner Dean Corbett's signature soup, his creamy, spicy mushroom fumé, is even relished by the normally fungi-phobic. Notable appetizers include the meaty crab cakes and veal sweetbreads with Madeira. And while there are Southern influences in dishes such as the rock shrimp Jenkins (bourbon and brown sugar are the not-so-secret ingredients) and grilled pork tenderloin with Bing cherry bourbon sauce, served with pecan-floured fried green tomatoes, the kitchen will just as happily draw on Continental culinary traditions. Duck, as both an appetizer and entrée, is found on the menu. House-made gnocchi, tortellini and ravioli accompany assorted chicken and pork entrées. The notable wine list has been assembled by a sommelier who likes to consult on food and wine pairings with guests. He can also select the best glasses to accompany Corbett's nightly tasting menu (both regular and vegetarian versions are offered). Jack's Lounge, next door, shares the kitchen and is furnished with overstuffed sofas and chairs. Patrons ease into these to sip bartender Joy Perrine's cocktails (she's Louisville's most-honored mixologist), order from a gourmet bar menu, and watch horse racing on ceiling-mounted TVs while eating off mahogany tray tables.


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