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Outback Steakhouse Restaurant Review: Outback Steakhouse’s signature appetizer is the Bloomin' Onion --- a whole onion sliced into an artichoke-like design, battered and fried, and served with a dip. We like the Queensland salad (seasoned-chicken salad 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. Entrées also include grilled pork chops and chicken on the barbie, pastas and a choice of one, two or three lobster tails. A local favorite is sashimi-style tuna rubbed with spices and seared rare, paired with a creamy ginger-soy sauce and wasabi vinaigrette. The décor is dark wood and very '80s with neon signs and mirrors. Other locations.