Outback Steakhouse

Reviews

• DD

  David Daniel

  Mar 7, 2026
  2.0
  I don't recommend this OB. We came here last year, and the service was slow, and steaks improperly cooked. Came back again, and had the same experience. No seasoning or Sears on steaks. Temperatures of the steaks were a couple levels off. Ordered a $30 ribeye medium, they brought us a New York strip and the manager insisted it was a ribeye. Anyways the server reordered a ribeye, and it was cold raw inside.
• SW

  stephen wolstenholme

  Mar 7, 2026
  2.0
  I came in last night with my little girl and we got there at around 6pm. The restaurant was filling up and it started off well. I got a french onion soup to start and it was delicious. After that our food did not come out for over 30 minutes. Although, I was in no hurry my little one started to become upset her food had not come out. I ordered the prime rib medium rare. It came out very rare. It was so rare that I couldn't even cut it with the knife at the table. I sent it back and the manager dropped it off and said we heated this up for you. Instead of just cutting a new piece of steak, they put this on the grill and it came back like leather. I sent it back and told them just give me the check. Although they took it off the bill, the manager never came back and left it up to the server. Our server was great. I will not be going back to this location ever again. The restaurant is way too big for the kitchen to keep up. Shame on you Outback for putting your staff in an impossible position to be successful.
• KB

  Kristina Bell

  Mar 7, 2026
  1.0
  Such a disappointing experience. Had a large party (25 people with a reservation) the hostess was so rude when we asked for more tables. The server was fine but we only had 1 and barely saw her ( not her fault). Took 30 minutes or more to take food orders and people’s food came out as the order was still being taken ( salads). The same happened with the entrees, food came out for some but whoever ordered at the “end” waited forever and everyone was already finished. All would've been better I guess but the food quality was horrible ( most ordered steak) and just no flavor and rubbery, “gross” is the only word that I can use to describe. “Loaded” potato was so salty it was literally inedible (and the “toppings” were sparse at best). Coconut shrimp had no flavor, cold, and rubbery. While everyone arrived at different times, we were there quite a while ( but ordered many appetizers and alcoholic beverages while others arrived and continued to do so throughout). The server was so overwhelmed, there should have been more than one, which would have avoided alot of delays. Dirty plates and empty glasses cluttered the whole table. Food runners dropped off orders with no help clearing, no manager in sight to help the overwhelmed server. Just overall not worth it at all, and my family personally won’t return.
• TB

  Tiffany Barroso

  Mar 7, 2026
  3.0
  I ordered the ribeye and coconut shrimp meal which came with 2 sides and it cost around $35. I enjoyed the steak but did not like the coconut shrimp the breading didn't really have flavor and it was falling off the shrimp. My sides were a ceasar salad and a loaded baked potato. The salad was okay but it kind of had a weird shrimp smell to it and the croutons were a little spicy. The baked potato was good. I feel like they could of did better on the shrimp because I really looked forward to it ever since I tried Bahama breeze coconut shrimp ( delicious ! by the way ) and outback definitely didn't compare. But the steak was good and flavorful.
• FC

  Francis Carrasquillo

  Feb 14, 2026
  1.0
  As someone who evaluates hospitality through both service execution and operational integrity, my recent experience at Outback Steakhouse on February 14, 2026, was deeply disappointing and operationally inconsistent. Earlier that day, I called the restaurant twice—once in the morning and again in the afternoon—to inquire about wait times and reservations for the evening. On both occasions, the host on duty clearly stated there was no wait line and no reservation list in place. I made a mental note of this because Valentine’s Day typically requires heightened logistical coordination. Later that evening, between 8:30 and 9:00 p.m., my husband and I decided to dine in. Upon arrival, there were two young hosts at the stand: a blonde young lady and a young man. I can confirm the blonde host was the same individual I had spoken with earlier that day. We were informed that the wait time would now be 20–40 minutes and were instructed to take a seat. Under normal circumstances, a fluctuating wait time on a holiday is understandable. However, what followed demonstrated a concerning lack of procedural consistency and professionalism. Approximately five minutes after we were seated in the waiting area, two young guests—around the hosts’ age—entered the restaurant. The male host greeted one of them in a notably familiar manner, including what appeared to be a casual high-five. Within moments, they were seated immediately. My husband approached the host stand to inquire why guests who arrived after us were seated first. The explanation given was that they “had reservations and called in earlier.” This directly contradicts the information I was provided twice earlier that same day—that there was no wait list and no reservation list. If reservations were in fact being accepted, that should have been transparently communicated. If they were not, then preferential seating was exercised without regard for fairness or guest experience. As a guest—particularly being four months pregnant and experiencing significant nausea—being asked to wait 20–40 minutes while witnessing apparent favoritism was not only uncomfortable but unprofessional. Hospitality is built on equitable treatment, operational clarity, and guest trust. When those pillars collapse, the entire dining experience is compromised before the first plate even reaches the table. Outback Steakhouse has strong brand recognition and the potential to deliver a reliable dining experience. However, potential is undermined when front-of-house management lacks consistency, communication discipline, and service standards. Valentine’s Day is not a surprise event—it is a predictable high-volume service day that requires competent oversight. Customer service is not simply about being polite; it is about fairness, transparency, and professionalism. Unfortunately, on this visit, those fundamentals were absent.

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