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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 and cheese grits. It veers off from traditional recipes with additions like rosemary, salsa or peanut sauce, but there is enough of a New Orleans-theme to make it cohesive. Pan-seared voodoo shrimp are flavored with a zesty beer-reduction sauce and paired with a moist, sweet square of cornbread. Andouille and boudin sausages are intensely flavored and nicely offset by mashed potatoes and sweet red pepper relish. Top dessert honors go to the chocolate-banana bread pudding with Jack Daniels crème anglaise --- always satisfying with a Bailey’s-spiked coffee.