Three former employees of Outback Steakhouse recently shared their thoughts on the restaurant’s menu items. They praised the chocolate-based desserts and the wings, but had mixed feelings about certain appetizers and steak plates. Here’s what they had to say.
Eric Bush, who worked at an Outback in Texas, Michaela Mutell, and Audria Lee, who both worked in a New York Outback, offered their insights on the best and worst dishes at the restaurant. Mutell, a server for four years, highly recommended the roasted-garlic-butter topping for the steaks, claiming that once you try it, you’ll never want a steak without it. She also singled out the bone-in rib eye as the “king of steak” at Outback, noting that it has never disappointed customers.
The Kookaburra wings, one of Outback’s signature appetizers, received high praise from the former employees. Lee described them as unique and delicious, highlighting their lighter fry and butter-based sauce. Mutell agreed, calling them some of the best wings she’s ever had and suggesting that they be paired with Outback’s spicy-ranch dressing.
The bread service at Outback, featuring their honey-wheat bread, was also highly recommended. The former employees thought it was a standout item, especially when served with whipped butter.
Outback’s side dishes were consistently well-received by customers. Mutell loved the sweet potato topped with honey butter, cinnamon, and brown sugar, while Lee couldn’t get enough of the loaded mashed potatoes with chives, cheese, and bacon. Another favorite was the pecan-blue-cheese salad, which Lee described as a unique and tasty combination of sweet and salty flavors.
When it comes to desserts, the former employees raved about Outback’s chocolaty offerings. Mutell praised the gluten-free Chocolate Thunder From Down Under, a pecan brownie with vanilla ice cream, warm chocolate sauce, chocolate shavings, and whipped cream. Meanwhile, Bush recommended Thunder and Lightning, a combination of the Chocolate Thunder From Down Under, butter cake, and fresh strawberries.
However, not all menu items received glowing reviews. The famous Bloomin’ Onion, while popular, was deemed difficult to make by Bush due to the intricate process involved in its preparation. Lee was not impressed with the marinated and deep-fried Sydney ‘Shrooms, noting that the portion size didn’t justify the price. The prime rib also fell short for Lee, who felt that it lacked the desired sear and often appeared raw, causing dissatisfaction among customers.
Lastly, Mutell expressed her disappointment with the Toowoomba topping for the steak, citing its varied and sometimes unappetizing appearance. The orange color of the creole sauce ranged from vibrant to pale, which Mutell found off-putting. Outback’s representative mentioned that such color variations are rare and may occur due to the homemade nature of the sauce.
Overall, these former Outback employees had valuable insights into the best and worst menu items at the restaurant. Whether you’re looking for delicious wings or mouthwatering desserts, Outback Steakhouse has something to satisfy your cravings.
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