Service overshadowed food quality.
We were hyped up about eating at this Outback from the minute we walked in. The hostesses were very sweet and the waiters were personable and helpful. The appetizers were good, but the entres left much to be desired. I ordered the sirloin & shrimp scampi. The steak was undercooked, but I'd rather have that than overcooked. The shrimp, however, were very sad. Rubbery, heavy on the spices, and dry. I haven't had scampi before, but I thought it should be buttery. My boyfriend ordered the rack of ribs. The sauce was tasty but the meat underneath was lifeless. The most disconcerting part was when he was halfway through the rack, he discovered an old shrimp tail (no meat, just the tail) on his plate under the ribs. How does that happen??
If the food had been as good as the service, it would be a great place to eat. Maybe they were just having an off night? I may try Outback again, but definitely not this location.
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.