Steaks, especially the filet, are
pretty much dog food. To quote Rodney Dangerfield; "the steak still had marks from where the jockey was beating it." Save your time and money, grill your own or go to a REAL steak house.
Australian tchotchkes and brews give this quintessentially American restaurant a distinctive Down Under flavor.. In Short Boomerangs, Aussie flags, kangaroo portraits and faux aboriginal art honor the homeland's wilderness, but Outback delivers a polished version of rusticity with varnished blond-wood booths with matching wainscoting and casually uniformed waitstaff. Besides more than a half-dozen cuts of steak, diners can pick from large-portioned entrees like ribs, chops and shrimp or chicken "on the barbie." The Bloomin' Onion, a large onion dipped in batter and deep-fried, is an appetizer with a following.
I'm not the biggest fan of chain food, but when we have to go, this is one of my favorites. It's only open for dinner, which is a shame, but typical of many steakhouses. The famous bloomin onion is really good, and I suggest the alice springs chicken. It's buried in cheese, bacon, and honey mustard. They have a good happy hour on those gigantic beers, and the staff we've had are always quick and thorough. It's a great place for a date, but the bar section is also good to go watch the games. Definitely my favorite steakhouse in the area.