Outback Proves It’s More Than Big Knives & Shrimp on the Barbie

You've heard all the bad jokes: the "throw another shrimp on the barbie" comments, the "Crocodile Dundee" references, and the "g'day, mate" greetings associated with one of the most popular chain restaurants in the country, Outback Steakhouse. Outback has established itself as one of the most successful restaurants with the worst reputations. People either love Outback or love to hate it for its over-the-top attempts at simulating Aussie culture of eating big cuts of red meat with even bigger knives while slugging back giant pitchers of Fosters—no worries, mate! Well, forget all that, because when it comes down to food, Outback isn't such a culinary slouch after all. In fact, there really are reasons to make it a dining destination point.

In 2009, Zagat rated Outback #1 for best steak in the full-service, national restaurant chain category. This means Outback beat out LongHorn Steakhouse, Texas Roadhouse, the Cheesecake Factory and Carrabba's Italian Grill, among others. How is this possible? Outback serves USDA Choice meats rubbed with savory spices in two categories, "Premium Angus" and "Signature Steaks," in a variety of cooked-to-order cuts: New York strip ($31.95 premium, $21.95 signature), rib eye ($25.75 premium, $21.95 signature), center cut filet ($27.75 premium, $18.50 and $20.50 signature). A 22-oz. Melbourne porterhouse ($26.75) is also available, and all steaks come with a choice of two sides.

I sampled the Outback Special ($14.50), a 9-oz. sirloin to which I added an optional creamy lobster topping ($3.95). The sirloin was cooked exactly the way I ordered it and had clearly rested before hitting my table, resulting in a tender, juicy, flavorful steak that elicited a caveman-"I like meat" response. The mushroom-scallion-lobster topping was decadent and rich, although certainly not delicate in flavor. And this was virtually the cheapest steak on the menu. Not too shabby.

But what about the rest of Outback's menu? Much ridicule has been focused on the infamous Aussie-Tizer, the Bloomin' Onion ($6.75), a seasoned, battered, deep-fried whole onion cleverly divided into individual segments and served with a remoulade-like, spicy, mayonnaise dipping sauce. Clearly, this starter is not for dieters or anyone with cholesterol issues. It does fall on the greasy side, but boy, does it taste darn good. And at that price, one could certainly share it with several friends and be well on your way to full.

Other starters include Kookaburra wings (mild, medium, or hot, $7.95), coconut shrimp ($8.95), seared Ahi tuna ($8.95), soups and salads ($3.75-$12.95)—and yes, the aforementioned grilled "Shrimp on the Barbie" ($8.95).

There are several non-steak entrees featured as well, such as three sizes of prime rib (8 oz. for $15.50, 12 oz. for $18.50, 16 oz. for $21.50), fettuccini with shrimp, chicken, or scallops ($14.95), rack of lamb ($22.95), BBQ grilled chicken breast ($11.95), as well as burgers and sandwiches ($8.95-$10.75) and the surprising baby back ribs and Alice Springs Chicken combo ($14.50). I found that the ribs were indeed falling off the bone, and the sauce had sweet rather than tangy undertones. I could easily have eaten a full rack and been extremely happy. The chicken part of the dish, however, was less than stellar. Although the chicken breast was smothered in Monterey jack, cheddar cheese and bacon, it looked (see photo) and tasted pedestrian.

In the sides category, I found most items to be satisfactory. The French onion soup was served in the traditional crock, but covered with provolone instead of the subtler gruyere. The house salad and garlic mashed potatoes were adequate, and all added up to a lot of food.

There are desserts ($3.95-$7.95) and drinks menus, both of which feature popular and "signature" items. Martinis, margaritas, and exotically-named cocktails top the beverage list, with spirits and a smattering of wines mainly from California and Australia. As for beers, the choices are limited to standard Americans plus Amstel, Corona, Heineken, Stella Artois, and Newcastle.

Outback also offers Fosters. I've been to Australia, and no true Aussie actually drinks Fosters.  Locals drink Coopers, which Outback does indeed carry, both in the premium lager and bottles of the very delicious sparkling ale which are rolled before pouring ($5.50 each), as well as James Boag's premium lager from Tasmania. These brews are all worth trying…and trying again.

One drawback to Springfield's Outback is its wait times. Weekends especially draw big crowds, although the host/hostess has a tendency to overestimate how long you will be hovering. On the plus side, the main dining room is full of large, roomy booths complete with well-placed coat hooks, and tables seem to turn over fairly quickly. Outback is also happy to provide children's menus/activity booklets and crayons, and interestingly enough, the chain also offers an entirely separate gluten-free menu.

Yes, there is no getting around the décor, with its cheesy boomerangs, Australian flags and kangaroo images plastered all over the walls and bathrooms divided into "sheilas" and "blokes." But the service is fairly good, each guest is treated to an entire loaf of somewhat generic honey wheat bread, you get to play with giant knives, you can order an entire meal for under $15 (and actually feel full), and the steaks are surprisingly top-notch. Perhaps a fair way to think about it is that Outback Steakhouse sits at the top tier of table-service chain restaurants. In the end, I do think Outback has something to offer diners, whether it be quality steaks at not-so-crazy prices, beers from the other side of the world, ribs that keep you coming back for more, or that dang Bloomin' Onion that put them on the map. 

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Outback Steakhouse

901 Mountain Ave., Springfield

(973) 467-9095

Hours of Operation:

Monday through Thursday, 4-10 pm

Friday, 4-11 pm

Saturday, 3-11 pm

Sunday, 2-9 pm

Kid's menu and take-away available.

All major credit cards accepted.