The dictionary definition of a crossroads is “the place of intersection of two or more roads.” At the new Crossroads at House of Blues at Showboat Atlantic City, there are several different “roads” that intersect to create an eclectic, fun, creative and (most importantly) delicious experience. The most obvious intersection is Chef Aaron Sanchez’ menu featuring volume-turned-all-the-way-up flavors with the House of Blues’ iconic musical experience. “The House of Blues venues offer the best musical experience anywhere and we wanted to make sure the food intersected with that experience. That’s why we’re calling the restaurants ‘Crossroads at House of Blues’,” said Chef Sanchez. “They had a unique need for a chef that understood the music and food…Music and food tastes are both constantly changing and that’s something that I really identify with.”
Chef Sanchez’ menu is where the next (and yummiest!) intersection happens – comfort food from all over America comes together in a menu filled with truly decadent options like shrimp and grits with chipotle garlic cream sauce, lobster mac & cheese or pasilla-braised short ribs, along with lighter choices like citrus grilled chicken with white hominy and fresh vegetables or market fish prepared either blackened, pan-roasted in olive oil or grilled with citrus zest and fresh herbs. Some dishes are prepared in the traditional fashion, like the jambalaya or the prime rib dip sandwich, and others have been given creative twists by Chef Sanchez, like the island turkey burger made with a Jamaican-spiced turkey patty or the shrimp and grits served over a cripsy grit cake instead of the traditional creamy grits. (Wait – did I mention the shrimp and grits twice? Must be because I absolutely adored them! Keep reading for details…) Whether you opt for decadence or sensibility, unique or traditional, one thing is constant – Chef Sanchez’ dishes are full of big, fabulous flavors!
Cornbread with maple butter
Meatball sliders
Street tacos
Be sure to order the cornbread with maple butter as soon as you sit down at Crossroads. I know it’s on the appetizer menu, and you’d rather look at the menu and decide on appetizers while you enjoy a drink, but seriously – you cannot miss this cornbread! It is sweet like cornbread should be, but not so sweet that it should be a dessert option, and studded with exactly the right amount of jalapeno peppers to complement that sweetness. I have to be honest – I don’t know how the maple butter tasted, because I just couldn’t put anything on this absolutely perfect cornbread. I’m sure the butter is a lovely complement to the bread, but I just couldn’t bear to interfere with the flavor of the bread itself.
The meatball sliders, made from braised short ribs, simmered in a slightly spicy tomato sauce and sprinkled with Cotija cheese, were also fantastic! Be sure to add one or two of the crisp, new pickles served alongside to each of your sliders. The mild sweetness of the pickles not only plays off the bit of spice in the tomato sauce, but the fresh, crisp pickles are a perfect foil for the richness of the meatballs.
And those street tacos! They are simple, but oh-so addictive! Grilled, citrus-marinated steak is diced and served inside corn tortillas, then sprinkled with Cotija cheese, and served alongside pico de gallo and an absolutely fantastic roasted tomatillo salsa. My favorite thing about these tacos is that the meat was actually served medium-rare, as steak should be! Usually, when meat is cooked for a filling, whether it be for tacos or any other sort of filling, the meat is coked through to medium or medium well. But these tacos were served with steak grilled to a perfect, tender medium-rare, and made me so happy!
Shrimp and Grits (Photo courtesy Caesars Entertainment)
Now – about that shrimp and grits I kept talking about. It is easily the best shrimp and grits I have ever eaten (and I have eaten a lot!), and that is all because of the crispy, crunchy, craving-inducing grit cake that takes the place of creamy grits in this dish. Pan-seared jumbo shrimp are placed atop the grit cake along with sweet teardrop tomatoes, and the whole dish is smothered in a creamy, dreamy chipotle garlic cream sauce. The way the cream sauce keeps the traditional creamy component to this dish while complementing the non-traditional grit cake almost brings irony to this dish – I absolutely adored it!
Key lime pie
What better way to end a meal full of rich flavors and spices that with a piece of sweet-tart key lime pie? Crossroads’ version is fantastic, and in my opinion, the perfect punctuation to a rich meal.
You can opt for a familiar route at Crossroads, or you can take the road less traveled. But no matter which way you turn, Chef Sanchez’ bold flavors and creative twists will keep you coming back to this delicious intersection!
