Outback Steakhouse — Restaurant in Bloomington

On October 9, 2025, my husband, daughter and I took his 99 year old aunt out to an early dinner at Outback on E78 Street in Minneapolis. Our aunt ordered a Ribeye medium well and I ordered a Ribeye medium. When I cut into my steak there was heavy grizzle throughout and even with the substantial Outback steak knife, it took sawing back and forth for two minutes to cut each bite. The little bits of meat between were soft though and I could easily get a fork through to pick up the whole steak. Our aunt was unable to cut her steak at all since it was so tough and I watched her sawing back and forth the same way I had. When we told our server who had already provided us top-notch service, about our experience, she handled it perfectly, asking us if we would like to try a different cut of steak that we could cut more easily so we settled on filets and she put in the order. Then the manager came over and a negative aura that we all felt spread over the table. In what felt like an interrogation, he questioned us in an unfriendly manner for TEN MINUTES! I figured out that he assumed that we were trying to get two free steaks, which is an incredibly insulting way to treat your customer. I was flabbergasted that Outback would employ a manager that would ever do such a thing. I interrupted him finally and told him concisely that the server had already handled the problem brilliantly and I was certain that he got my implication, ‘unlike you’, so thank goodness he left. We looked at each other, speechless at what we had just experienced. Our aunt said a few minutes that she was tired out from trying to cut the steak. I think that if Outback wants to retain their customer base, they should immediately get rid of the manager and make the server manager because she was a rock star. Not one of the four of us will probably ever go to...

The food quality was excellent. I had the surf & turf with lobster and filet mignon. Both were awesome! The lobster was super-small, but great in taste. This was one of the best filets I've had in a LONG time. Kudos to the chef(s) on the preparation--it was a perfect medium rare.

My wife had the sirloin. She said it was good but not as tasty and tender as the filet of course.

This would have been a five-star experience but our server didn't rise up for the challenge. They were not busy so he can't use that excuse. He was a bit cold when taking our order and after we got our food, he was gone for more than 10 minutes at a time. We don't know where he went. He never asked us once if we liked the food or if we needed anything else. There was no conversation beyond the initial order.

As you can see in my photo, my drink glass was empty. We waited a long time (over 10 minutes) before we had to flag him down to get a refill. He dropped off the check and didn't ask us if we had a good dining experience or anything else. We asked for a to-go soda and had to wait another 10 minutes for that.

Needless to say, he didn't get a good tip from us. This could have been a five-star experience and it is unfortunate that a server can lower the rating. He also needs to understand that he can go home with more $$$ in his pocket if he just puts a bit of effort into making things pleasant for his customers.

I hope management will see this and remind their servers that the eating experience isn't just about good food. Otherwise, this was a good eating adventure and we will back again. Hopefully we will have a better server. Kudos to the kitchen for...

If you tell the owner yl( proprietor) you worked for outback as a kitchen manager and the requests were forgot or denied and the food was subpar and the proprietor already knows what todo and yet fails to do so reguardless of what the guest says, underseasoned dried out meat floopy white bacon cold mac cheese not saucy. New outback blooming frind chicken missing garnish i asked for the kids food to come out first and he brought all of it out OVER 25 min basic stuff no steaks only chicken and well done burger.. my daughters cold mc n cheese sitting in the window first before.( ive cold when we revieced it) anything else was done thats now how you give best service, kids mc cheese should be plated last and not sitting i. The window for more than 1 min. I know the standards. Told them and they still treated me with bad service. We were literally the second table of the dah, i told nathalien ethen i did not want a handout he failed the test. He asked me if i wanted it recooked but the method would jave producted the same ppurly cooked burger with barley any seasoning on it Outbacks scraping the bottom of the barrel for proprietors. And staff. Making automations proves it.. he said he talked to the server. I bet he absolutely did not. A proprietor should not let the ball slide and drop like he did. He already agreed that he knows the first table / tables set the pace for the lunch service he also knows that preventing/handling it properly.... a complaint in the store prevents bad reviews. Unimpressed. The new cooking method is lackluster and shows they dont put care into their food. It was over 3 years since i was here wont be...