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Outback Steakhouse Restaurant Review: No rules, just right --- that's what they say at the Outback, and what we find particularly right are the Queensland salad (seasoned chicken with lettuce, Monterey jack and cheddar cheeses, bacon, chopped egg, tomato and toasted almonds) and, of course, grilled shrimp on the barbie, served with a house-made rémoulade. The signature appetizer, as most restaurant-goers know, is the Bloomin' Onion --- a whole onion sliced into an artichoke-like design, battered and fried, and served with a dip. Entrées include the aforementioned shrimp as well as grilled pork chops and chicken on the barbie, pastas and a choice of one, two or three lobster tails. A local favorite is the seared ahi (sashimi-style tuna rubbed with spices and seared rare, served with a creamy ginger-soy sauce and wasabi vinaigrette). The décor is dark wood and very '80s with neon signs and mirrors. Other locations.