House of Blues located on the West Side of Downtown Disney is a great location for food, drinks, and entertainment after a long day in the parks! I recently had the pleasure of sitting down with Ed Whittaker who is the head chef at HOB for a food sampling of some of their most popular dishes! I sampled four appetizers, five entrees, and three desserts. Come on this food journey with me, and I will not only point out the description of the food & the perks of eating there but also my favorite foods!
Must Know Information
- HOB is open Sun-Thur 11:30a-11:00p and Fri-Sat 11:30a-1:00a
- Menu is created by Aaron Sanchez, a well known chef from Food Network’s series Chopped
- Outdoor patio is open to serve drinks year round
- Coming soon, the outdoor patio will be serving food.
- A quick service BBQ restaurant will be opening in Jan 2014.
- All food is made in-house on a daily basis. Only a few condiments are purchased.
- All foods can be customized per Ed. If you’re allergic to something or want something replaced, ask to speak with the chef and he will accommodate you as well as possible.
- HOB gives discounts for Annual Pass holders, DVC guests, Tables in Wonderland, and Military.
The house favorite, sautéed jumbo shrimp, simmered in an amber beer reduction on top of house made jalapeño cornbread. This dish is full of flavor and was my favorite appetizer dish!
Two Angus beef sliders topped with Cheddar cheese, ketchup, mustard, deep fried onion strings and pickled jalapeño peppers, served on a brioche bun. This dish was really good. The flavor of the beef was the star of this dish. Sometimes simple is better and it shows in this dish!
Basil and Pesto Flatbread Pizza
Basil pesto& oven-dried tomatoes with a blend of cheeses. This dish was great as both a meal or a appetizer. This is a great option for vegetarians. I suggest you pair this pizza with a nice salad for a light yet filling dinner!
Three street style corn tortillas, green cabbage, fresh pico de gallo, roasted tomatillo salsa, Cotija cheese and avocado lime crème. I had these tacos with the Chargrilled citrus marinated steak. The cabbage and pico really pulled this dish together for me. I loved how all the different ingredients worked so well together.
St. Louis Ribs
Slow cooked rack of ribs rubbed with Adobo spice covered in smoked tomato BBQ sauce, served with BBQ baked beans and house made coleslaw. These ribs were moist and they fell right off the bone! The ribs will also be offered in the quick service restaurant located outside of the HOB (formerly the ticket window location).
Marinated chicken, white rice, andouille sausage, sweet peppers and roasted green onions in a spicy traditional jambalaya sauce. This was a must have for me at the HOB. I love this dish due to the bold flavors, the heat, and the spice! A must try if you enjoy creole food!
Lobster Mac and Cheese
Tender poached lobster meat in a rich creamy cheese sauce made from scratch and topped with crunchy panko bread crumbs. Not much to say about this dish other than the fact that they hit a home run! This dish is all home made and it shows. The mac and cheese doesn’t overpower the huge pieces of lobster! I will be getting this dish again.
Bacon Wrapped Meatloaf
A delicious blend of savory flavors wrapped in applewood bacon and topped with house made wild mushroom sauce, served with fresh vegetables and Red Rose garlic mashed potatoes. This dish used to be served with a tomato sauce on top instead of the gravy. I am a big fan of the change to the brown gravy. This is a dish like your mamma would make…. hearty, seasoned great, and filling. If you love meatloaf, then the choice is obvious!
Adobo Rubbed Pork Chop
Citrus marinated center cut pork chop rubbed with Adobo seasoning and served on top of a black eyed pea and butternut squash picadillo. I will say that I was skeptical about this dish. I had seen it on the menu a few times but the lack of potato seemed weird to me and I didn’t want to step out of my comfort zone to try it. Ed talked me into trying it and I am glad he did! This dish blew me away! The black eyed peas worked great with the squash for a yummy and hearty base. The pork chop had great seasoning & was juicy and full of flavor. This is my new favorite dish at the House of Blues!
This mousse was creamy yet light. Served with a fresh cut strawberry on top.
Key Lime Pie
Made with fresh key lime juice and drizzled with a fresh raspberry coulis topped with fresh whipped cream. This dessert was one of my top two at the House of Blues. Its hard to find someone who does Key Lime Pie right and the HOB knows what they are doing. Great flavor, tart filling, and the creaminess of the whip cream all really pull this together for me!
Bourbon Bread Pudding
Cooked with bananas and white chocolate, finished with a bourbon caramel sauce topped with fresh whipped cream. This was my favorite dessert of the night! I am a huge fan of bread pudding and this dish had everything I was looking for! A must have for me and my family!
Overall, I love the House of Blues and what they have to offer. After a long day at the park, all I want is some great food and to relax. At the HOB they know what I need and they provide it for me time after time. Quality is huge on my list when I am choosing a restaurant and I can say that I also get that at the HOB! If you decide to go, please take some time to talk to Ed and tell him that Jason from Chip and Co sent you! He has been with the HOB for 9 years now and loves what he does. He has worked beside Aaron Sanchez in LA and is an amazing chef! Overall, my choice for a place to go relax at Downtown Disney after the parks and get some amazing food is at the House Of Blues.