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House of Blues Restaurant Review: The San Diego House of Blues continues the artistic and philanthropic tradition of its New Orleans, Los Angeles and Las Vegas predecessors. Art-lovers will enjoy the array of outsider folk art and SoCal-Mexican murals --- eye candy that enhances the dining experience. The primary focus of the menu is Southern, as in lots of shrimp, cheese grits and meats. Pan-seared voodoo shrimp are flavored with a zesty beer-reduction sauce and paired with a moist, sweet square of cornbread. Pulled pork sliders, flatbreads and roasted red pepper-infused quesadillas make for good finger foods. Andouille and boudin sausages are nicely offset by mashed potatoes and sweet red pepper relish. Hearty entrées include St. Louis ribs, buttermilk fried chicken and lobster mac ‘n’ cheese. Top dessert honors go to the chocolate-banana bread pudding with Jack Daniels crème anglaise, always satisfying with a Baileys-spiked coffee. The world-famous Gospel Brunch presents an all-you-can-eat buffet, carving station, Southern specialties and breakfast favorites like fried chicken and waffles.