Going Outback

            Address: 6804 Richmond Hwy, Alexandria, VA 22306

            Phone Number: (703) 768-1063

            Hours: Sunday: 11AM-9PM, Monday-Thursday: 11AM-10PM, Friday-Saturday: 11AM-11PM.

            Price: $13.29-$24.49

Outback Steakhouse is one of the largest steakhouse chains in the U.S. The steakhouse has more than 600 restaurants in the U.S and other countries. Outback Steakhouse was founded in February 1988 in Tampa, Florida, by Chris T. Sullivan, Tim Gannon, Bob Basham, and Trudy Cooper. Chris T. Sullivan then became the CEO Chairman before the company went public in 1991. He then collaborated with the founders of Carrabba’s Italian Grill, Bonefish Grill, Fleming’s Prime Steakhouse, and Roy’s Hawaiian Fusion. Tim Gannon was the co-founder and CEO of Outback Steakhouse. He created the Iconic “Bloomin’ Onion” recipe, which has made over $1 billion in sales worldwide, along with other dishes on the menu.

           Before walking into the restaurant, admittedly, there were some expectations, having traveled to Australia. One might expect to have that feeling of being in the Outback, but that was not the case. The atmosphere was a little unimaginative and generic, only providing pictures of the Outback of Australia on the walls. It was not very busy and a little gloomy. The service made up for the atmosphere with attentive catering. The wait for the food was not very long. While waiting for the food to arrive, a pesky fly was flying around, getting in the way of the food when it came. Only one person worked at the bar and seemed to be multitasking taking orders while completing other orders. 

The first dish was the Bloomin’ Onion. This entrée consists of one onion that is fried and cut to make it look like a flower with dipping sauce in the middle. The way to eat it is by pulling the fried onion from the center of the dish. The presentation was very attractive and inviting and had a certain neatness to it.  There was not much taste to the fried onion until you dip it in the onion sauce, which contains mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper, and cayenne pepper. The spices of the sauce made the Bloomin’ Onion explode with flavor. The texture was a mix of crunchy and moist. Unfortunately, only part of the onion was fried, this was a bit of a disappointment.

The sirloin steak and Aussie twisted ribs were for the main course, along with fried rice, seasoned vegetables, spicy pickles, and onion sauce. Everything presented nicely on the plate. It was as if each piece of food had its own little corner. The steak and the ribs were cooked to medium-rare, with the ribs covered in barbeque sauce and drizzled with onion sauce on top. There was no sauce on the steak. Everything tasted delicious, but three things stood out. First, when biting into the ribs, it was surprising to feel the meat fall right off the bone. There was practically nothing left on it when I finished. Second, the rice was cooked very well and moist but almost overpowered the ribs and steak.

The last thing that stood out was the pickles. They looked to be homemade and a little dry, but these pickles packed a punch when you take a bite out of them. The power of the spiciness was overbearing. I Would not recommend it if you do not like spicy food but would recommend everything else. The texture of everything on the plate was moist, especially the ribs because of the barbeque sauce. There was a little too much barbeque sauce on the ribs, making it a little difficult to use utensils after eating them. In the end, the sirloin steak and twisted Aussie ribs with a side of fried rice and vegetables are recommendable.

The Thunder from Down Under was for dessert. It contained vanilla ice cream placed on top of a warm chocolate brownie. Chocolate shavings were sprinkled on top of the ice cream with chocolate and caramel syrup drizzled on top of the brownie. The dessert was presented well, considering the vanilla ice cream melting a little on top of the brownie, and the chocolate shavings appeared sprinkled on nicely. The taste was a mix of hot and cold with the ice cream and the brownie. There was not much of a taste except for the blend of chocolate and vanilla. Even the caramel syrup did not contribute much to the dessert. Despite there not being much to the taste, the texture was interesting. It was a mixture of creamy, crunchy, and wet. It was creamy because of the ice cream and the syrup, crunchy because of the chocolate shavings, and wet because of the warm brownie underneath. I would definitely recommend.

Pros:

Excellent ribs and rice. Exceptional service. Family-friendly.

Cons:

Generic/boring atmosphere. Flies like to pay some visits.

Would recommend bringing the family on a dinner night out. Would not go on a first date.

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