During my most recent trip to WDW, I had the opportunity to dine at a new location for lunch before heading into the parks for the day. My family gave Crossroads at House of Blues® in Downtown Disney® West Side a try because we had a gift certificate to use. I must admit, I didn’t have very high expectations for our experience because I have never paid much attention to House of Blues when visiting Downtown. However. I was very pleasantly surprised.
House of Blues is all about the atmosphere and making you feel like you are actually stepping foot into a downtown blues club for the night. The décor is bold and eccentric, with touches of blues music scattered throughout. We went during a relatively empty time, right when the restaurant opened for the day. Since we had the gift certificate to spend, we went all out on our meal orders.
After just one glance of the menu, it is obvious that you are going to leave completely stuffed and satisfied. The options are aplenty for what you can order. They have various appetizers to choose from such as tacos, sliders, wings, quesadillas, cornbread, and flatbreads. We decided on Jamaican Jerk Wings and Pulled Pork Sliders. The wings were some of the best I have had in a long while, and the sliders were tasty with a smokey BBQ sauce and served on potato buns.
The menu doesn’t stop there. The entrees are divided into several sections including market fish of the day, “American classics,” salads, sandwiches, and signature burgers. Some highlights include Jambalaya, Trio of Cheese Rigatoni, Buttermilk Fried Chicken, and St. Louis Ribs. Our table ordered French Dip, Mac & Cheese, Southwestern Chicken Sandwiches, and a Smoked BBQ Bacon Burger. I had the French Dip, which was decent, but my favorite part of my meal was actually the shared bites of Mac & Cheese and the flavorful shoestring-style French Fries. I also got to try the Smoked BBQ Bacon Burger, which included that smokey BBQ sauce I loved from the appetizers earlier.
To finish off our lunch, we had to have dessert of course. Some House of Blues desserts are Bourbon Bread Pudding, Key Lime Pie, and Chocolate Mousse. Everyone at our table ordered Chocolate Mousses. The huge serving of Chocolate Mousse was out of this world. I wish I hadn’t been so full already, so I could have finished mine. It was thick and rich, which is my favorite variation of mousse.
Overall, Crossroads at House of Blues® is definitely a place to give a chance. It has something for everyone and has a fun, laid-back environment to enjoy. Don’t forget that you can also head over to their “club” for the night to catch many offerings of ticketed music and stage act events!
This week’s recipe is for Crossroads at House of Blues®‘ Jambalaya. Recipe courtesy of magicalrecipes.net.
House of Blues Jambalaya
Marinated chicken, spicy andouille sausage, sweet peppers and roasted green onion in a traditional jambalaya sauce
1 ounce butter
1 teaspoon House of Blues® Louisiana Spice
3 ounces chicken breast, cut into bite-sized pieces
10 ounces of Creole jambalaya sauce
10 ounces cooked white rice
2 roasted chicken drummettes
3 ounces (50-60 count) medium shrimp
2 ounces andouille, cut in half lengthwise, grilled
2 teaspoons chopped parsley
1 Scotch bonnet
2 roasted green onions
Creole Jambalaya Sauce
1 1/3 ounce vegetable oil
5 ounces diced smoked tasso ham
5 ounces quartered andouille sausage
12 1/2 ounces diced celery
12 1/2 ounces diced onion
8 1/3 ounces diced green bell pepper
2 tablespoons House of Blues® Louisiana Spice
1 tablespoon minced garlic
4 1/2 cups diced canned tomatoes
Generous 3/4 cup tomato sauce
2 bay leaves
Generous 3/4 cup water
4 1/2 ounces chopped green onions
2 teaspoons chicken base
Heat butter in saute pan.
Season chicken and shrimp with House of Blues® Louisiana Spice.
Saute in butter on medium high 2 minutes.
Add 10 ounces of jambalaya sauce, rice and mix for one minute.
Spoon mixture into serving bowl.
Garnish with roasted onions and drummettes and grilled andouille.
Position Scotch bonnet pepper in center and dust with Louisiana Spice and parsley.
Creole Jambalaya Sauce
Heat oil in a pan.
Saute tasso and andouille.
Add onion, celery, peppers, garlic, stirring occasionally.
Saute 15 minutes.
Add House of Blues® Louisiana Spice.
Mix tomatoes, tomato sauce, bay leaves.
Add to pan.
Cook 10-15 minutes, stirring occasionally.
Add green onions, water, chicken base.
Cook 45 minutes on low heat.
Refrigerate until ready to use.
Sauce is best when made a day in advance.
Before serving, pick out and discard bay leaves.
Have any of you tried Crossroads at House of Blues® before? What was your favorite menu item?
Kristin Casagrand is a student currently studying physical therapy at Bellarmine University. Born and raised in Pennsylvania, Kristin has taken many a family vacations as a child driving 24 hrs, cramped in the back of the car and fighting with her sister to get to Disney (definitely worth it though). She looks forward to sharing “A taste of Disney” with everyone each week.