Chef Aaron Sanchez has created a new menu for Crossroads at House of Blues. The meatball sliders are two slow-braised beef short rib sliders simmered in fresh tomato sauce, topped with Cotija cheese and served on a potato bun. Pan-seared jumbo shrimp are simmered in chipotle garlic cream sauce and served over a crispy fried grit cake with sweet teardrop tomatoes. Reservations accepted. Lunch and dinner daily, brunch Sun. Credit cards. $$