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Outback Steakhouse Restaurant Review: If you’re making the long drive from Sarasota south to Miami, you’ll pass through a version of Florida’s outback---the long stretch of U.S. 41 (the old-fashioned, pre-interstate route) through the edge of the Everglades. So why not stop at a more civilized Outback Steakhouse? 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 so heavily advertised 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 include Sydney’s Sinful Sundae---vanilla ice cream rolled in toasted coconut, covered in chocolate sauce and topped with whipped cream.