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.
Boring yet Tough.
As someone originally from Tampa I always look foreward to the Outback. I remember a time before it was a national chain. The Anchorage version was about as classy as a Sizzler. We waited forever and the food was mediocre at best. The steak was cooked properly (which is harder to come by than one might imagine), but it was a thin, tough nasty little cut and I really didn't think I was getting my money's worth. My husband tried the chicken wings and they were so bad he couldn't eat them. They were greasy and severely lacking in any semblance of what one might think of as buffalo sauce. Even the Margaritas seemed overpriced and watered down. Maybe it was seeing them come out of the giant Margarita machine, but it was really just the final straw and my childhood Outback memories have been severely tarnished.