There may be lots of food parks around the Metro but believe us, it’s still worth visiting casual dining restaurants, like Outback Steakhouse.
It was innovative creations, bold flavors and traditional classics that Balikbayan Magazine feasted on during one fine afternoon. We begin with Typhoon Bloom, served with the restaurant’s spicy signature bloom sauce. Just by looking at this aussie-tizer, it will definitely blow you away. The hand-cut, stacked fresh onion strings, looked good together just like a flower. You might not even think that it’s an onion, but it is! Each bite delights. We loved how it was cooked golden brown, enough to be crunchy yet didn’t lose the softness and tangy taste of onion.
Chicken wings lover will simply get crazy over the Kookaburra Wings. As a fan of flavored wings, I must say that this chicken tossed in a savory blend of secret spices is one of a kind. Though you can eat it as it is, we recommend to still dip it in the cool creamy Blue cheese dressing to bring out its delectable taste.
My favorite among their appetizers will be their newest Volcano Shrimp. Though I’m not a fan of spicy dishes, I can’t help but eat this not just because shrimp is my favorite but I loved the crispness of the shrimp and the spicy yet luscious sauce.
Before we partake on the mouthwatering steaks, grilled chicken, ribs, fresh seafood, we didn’t let it pass to taste one of their signature salads–Steakhouse Salad. The mixed greens, Aussie Crunch, tomatoes, red onions and cinnamon pecans and seared sirloin, drizzled with Blue cheese vinaigrette, is a perfect combination for those who want a healthy, hearty meal but still get a taste of Outback’s beef.
We now go to the favorite part. Every minute is worth the wait for these fall-off-the-bone ribs. I must say that it doesn’t just look good, but it tastes perfect. Each rack of their succulent and saucy Baby Back Ribs is smoked, grilled to perfection and brushed with a tangy BBQ sauce.
Another must-try restaurant favorite is the Alice Springs Chicken. This not just an ordinary chicken dish from any other menu. It’s a flame-grilled chicken breast topped with sautéed mushrooms, crisp strips of bacon, melted Monterey Jack and cheddar and finished with honey mustard sauce.
Completing our Western dining experience is their irresistible dessert—Chocolate Thunder from Down Under. Chocoholics will surely love this extra generous pecan brownie topped with rich vanilla ice cream, drizzled with warm chocolate sauce and finished with chocolate shavings and whipped cream.
Seldom do we find a restaurant wherein you’ll really enjoy the food and the ambiance. And Outback Steakhouse is one of those. Once you taste it, you’ll keep coming back – for more.
Mouthwatering burger topped with Outback’s own friend onion strings, American cheese, lettuce, tomato and Typhoon Bloom sauce.
Photographed by Dennise Salvador