Outback Steakhouse — Restaurant in Maumee

The appetizer bread was cold (unbaked) when it came out 2 different times. Blooming Onion was the only highlight as it was cooked properly and had a tasty flavor. Our entrees came out and I ordered mixed vegetables, a loaded baked potato, and a New York strip. The steak was not worth $24.99 (poor quality) though it was cooked as ordered. The mixed vegetables consisted of 3 carrot slices, two pieces of broccoli, a one slice of yellow squash. The loaded baked potato was equivalent to the size of a baseball at best. My wife's food (New York strip, vegetables, and loaded baked potato also) was similar but she ordered a side of cooked onions and mushrooms that came out in a butter container the size of a silver dollar. She took the liberty to order another micro order of onions as the serving size was ridiculously small cost of $6). After a disappointing dinner we ordered chocolate thunder from down under. The whip cream came out completely flat. It look as though it was just chunky milk poured over icecream and brownie. Very very poor quality. I knew things were going downhill when they stopped serving sweet tea, but this was ridiculous. I am appalled. Our bill was almost $90 before tipping our server. So after tip we were looking at a $110 for a dinner for two. I wish I had taken photos to make this experience more visual for folks, but believe me, your money is better spent somewhere else. My wife and I have been visiting Outback for years at two different locations (Monroe St Toledo and Dussel Maumee). The quality has slowly gone down hill. I am saddened to say that last night was surely our last visit to any Outback Steakhouse indefinitely. As consumers we deserve better for our hard earned money. I am done settling for poor quality and...

I recently had the pleasure of dining at Outback Steakhouse, where I was treated to a culinary experience that surpassed all expectations. Brian, the talented cook at Outback, prepared a meal that left me in awe and truly delighted my taste buds.

The star of the evening was the perfectly cooked porterhouse steak that Brian expertly grilled to mouthwatering perfection. Each bite was a symphony of flavors - juicy, tender, and bursting with savory goodness. The steak was seasoned to perfection, showcasing Brian's skill and attention to detail in the kitchen.

Accompanying the steak was a generous serving of creamy mashed potatoes that was nothing short of heavenly. The potatoes were velvety smooth, rich, and oh-so-delicious, providing the ideal complement to the flavorful steak. Brian's mastery in creating such a simple yet delectable side dish truly impressed me.

Overall, my dining experience at Outback was elevated to new heights thanks to Brian's culinary expertise. His passion for cooking was evident in every bite, and I left the restaurant feeling completely satisfied and already looking forward to my next visit.

If you find yourself at Outback Steakhouse, do yourself a favor and ask for Brian to prepare your meal. You won't be...

We were there for a birthday party. I ordered my steak extremely well done. (Don't judge me) I told my server "I want a purse." Because I wanted it so well done it was burnt. My food came last of course, I expected that because that meant they were doing what I asked. Then the manager came out and said "We tossed it because it was too charred for my taste, we're cooking you a new one." I told her I specifically asked my server to have it made that way. I didn't realize I was ordering the steak for the manager and not myself. 😑 Then the chef came out to deliver my steak and ask if it was correct, I said it was even though it wasn't because I was not going to wait another 20 minutes for them to throw a fit on how I, THE CUSTOMER, wanted it cooked. I ate my sides and took the steak home to my pets. I ordered the chocolate cake to go, which was delicious but instead of a raspberry syrup they had advertised I received jelly. I think the manager and the chef need to sort their priorities because if a customer is asking for it a certain way, it doesn't matter how it's supposed to be cooked professionally. I am the one eating it. And none of us will ever be back. (P.S. Our server, Zack (Zach?)...