Outback Steakhouse: A Grill Down Under
34908 Emerald Coast Pkwy,Destin, 269-1937
By Bruce Collier February 27, 2003 Issue
1/2

I don’t know what constitutes authentic Australian food. If the fare at Outback Steakhouse is typical, it is very similar to American food. Australia itself seems very similar to America, rather like England-meets-Texas. Outback of Destin is one of a national chain of steakhouses serving grilled and broiled steaks, chops, chicken and seafood in an informal Aussified atmosphere. Outback offers a full bar service, as well as beer and wine (emphasis on Australian vintages), but it’s smoke free and family-friendly.

Wait staff at Outback is abundant, serving tables in a kind of tag-team arrangement. Our main server, a cheerful young woman, asked if this was our first visit. It wasn’t mine, but it was my friend’s, so we got a brief recitation of procedures, specials, and combinations. She did a good job. We ordered cocktails (half-priced during Happy Hour), and looked over the appetizers.

My friend wanted grilled shrimp, and Outback obliged her with—yes—shrimp on the barbie. Six good-sized seasoned shrimp came resting on a slice of whole-wheat garlic toast, with remoulade sauce. The shrimp were savory, the sauce tangy, and the bread good and garlicky. At first we thought the bread was just superfluous garnish, but the server urged us to try it. Good on her.

I ordered the Aussie cheese fries, a half-order at the server’s suggestion. Good again, because what she brought looked huge enough. French fries came covered with jack and cheddar cheese, topped with bacon, and served with ranch dressing on the side. Good beer food, or martini and margarita food, in our case. I took half of the half home.

Other appetizer choices include fried mushrooms, wings, crawfish, coconut shrimp, onion soup and Walkabout soup of the day, which was creamy onion or potato.

This being a steakhouse, one of us had to order a steak. My friend ordered the 20-ounce Melbourne, a porterhouse capable of providing two to three meals, with a hefty bone for the dog. She asked for it medium, and it came out a little rare. The server obligingly returned it to the kitchen and brought it back as ordered. My friend had eaten a bite or two of her sweet potato side dish, and the cook gave her a brand new one. Nice little touch.

I ordered the special, blackened tuna. A substantial portion of fresh, flavorful tuna came grilled rare, as requested, with an orange-flavored remoulade on the side, and steamed vegetables. A cup of the creamy onion soup, and more of the everlasting cheese fries, made a hearty meal for two, which was eaten by one. There was a small loaf of whole wheat bread, with real butter.

Other possibilities include grilled meat, fish and chicken and vegetable combinations, pastas, grilled and broiled tenderloin, prime rib, filet, rib-eye, pork chops, rack of lamb and lamp chops, pork ribs, and grilled chicken. On the seaward side are salmon, redfish, and fish of the day, served grilled or “bronzed.” Burgers and chicken can be had as sandwiches. Salads and various sides are offered, including fries (chips), baked potato or sweet potato, roasted garlic mashed potatoes, sautéed mushrooms, and grilled onions. Dinner salads and a soup and salad combination can also be had. Children 10 and under can choose from “joey”- sized sirloins, burgers, chicken fingers, and mac and cheese.

If we hadn’t been on a mission, neither of us would have had dessert. So we both did. My friend ordered the Cinnamon Oblivion; vanilla ice cream covered with a sauce of cinnamon apples, pecans, and caramel, studded with crisp cinnamon and sugar croutons. I ordered Sydney’s Sinful Sundae, vanilla ice cream covered with toasted coconut, chocolate sauce and pretty-much-real whipped cream. Both were quite good, and I especially liked those crunchy little cinnamon croutons, which I think may have been made from the slightly sweet house bread. Other desserts were the Chocolate Thunder From Down Under, a brownie and ice cream concoction, and a cheesecake with raspberry, chocolate, or caramel sauce.

Burdened with Styrofoam, we left. Our hosts had been friendly, stopping by at various points to check on us and make necessary (and prompt) adjustments. Knowing that one of us was a first-timer, they seemed anxious to secure our return.

Outback Steakhouse seems to have its own system, and it works. Friendly and efficient servers, a wide choice of rich and robust food, and a casual good-humored atmosphere make this a good choice for dinner alone, with friends or family. (Top)