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Outback Steakhouse Restaurant Review: You can almost miss this Outback restaurant, a prime-cut example of a home-grown franchise that started in Tampa. The venue sits in one corner of a very crowded shopping center and although parking at night and on weekends can be a challenge, the effort is worth it. The décor is dark wood and a 1980s bar, with neon signs and mirrors. There’s a natural emphasis on labels Australian---from the Queensland salad (seasoned chicken salad with lettuce, Monterey jack and cheddar cheese, bacon, chopped egg, tomato and toasted almonds) to Botany Bay fish o’ the day. The signature appetizer is the bloomin’ onion---a whole onion sliced into an artichoke-like design, battered and fried and served with a dip. Entrées include ribs on the barbie, chicken, pork chops (Jackeroo chops), pasta and a choice of one, two or three lobster tails. Desserts are limited, but include Sydney’s Sinful Sundae---vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream.