LongHorn Steakhouse — Restaurant in Ocala

We had an early dinner at this Longhorn during the week in July 2025, in the four o’clock hour. Since it was a little early for dinner, the restaurant was pretty empty. There was at least one other table, or in this case, booth, in our view. But they were somewhat across the dining section from us. But it did start filling up as we were there, as time went on. The funny thing though was the first table seated after us, was seated directly next to us (within touching distance). It seemed a little uncomfortable considering that there were many other booths and tables available at the time. I understand when you’re busy. But why not allow for a more private dining experience when possible? Instead this couple was seated, basically on top of us. To make it worse, we were seated right at an area where everyone entering the room walks by, a door to the outside and the servers seem to converge. So we basically had two to three servers congregating and having discussions, pretty much on top of our table on one side behind one of our seats, at all times. The other table that was then seated right next to us on the left side. Yet most of the place was empty. It did get a little better when we were getting ready to leave and the room was filling up with the dinner crowd. At least that forced a little dispersing of the servers. But there was always at least one or two servers hawking over us. Maybe our experience might have been better if we had been seated in a more private area when the crowd and work load was affording so much free time for the servers. The menu was reasonably decent with options. Although I found the prices to be arguably on what I would consider on the higher side. Obviously folks opinions will differ on things like this. I decided on one small beer with dinner, to treat myself. The down side is that the menu only lists a few options for beer. Then it instructs you to ask the server to find out about the many options. (Or something to that effect). I inquired with our server about these other options. She now had to try to recite what other options other than Bud Light or such. I stopped her and asked if they had one I would prefer to make it easier on her. They did, so I ordered that. Why do restaurants hide simple information like this. Rather than include it on the actual menu, they waste my time that I could have already decided on, as well as the servers time just to find out simple information on options. And of course, they also hide the over $7 charge for the small size draft beer. I guess the over charge is the correct terminology. We went with the least expensive steak on the menu, since we were not overly hungry. This six once sirloin (as advertised) was good and cooked as requested, mine rare. But after cooking, my rare steak looked more like a flat meatball more than a steak. It looked more like two or three ounces, rather than something close to six once. And this was the only steak under the twenty dollar mark. Anything else was obviously more to much more expensive. So I’m glad that we were not overly hungry. But to be fair, the side order was of fair size. And the bread (although somewhat stale), was a plenty to help fill us up. Our server came by often to see if we needed anything. She did a good job. But to be fair, the place was almost empty to start with and the crowd grew. But she did well even when we were not her only table that I knew of. On the real bad side. The mens room was disgustingly filthy. Overflowing trash cans. Biohazard's one the wall and floor near the urinal. I didn't dare look in the stall. I use to like Longhorn. Well until we visited this one. Not all that good,...

Worst experience EVER. I am a server in a high volume restaurant in the villages square and know how it is to serve. As a server at a steakhouse, the first question you were supposed to ask your guest is “can we please cut into the steak and see how the temperature is?” My server disappeared. Never saw her. We had to ask someone else, and I could clearly see her in the walkway for their server alley asking the person who dropped off the food what we said when she could’ve walked over and asked us herself. She didn’t come back only four times. Once for the drinks. Two for the order. Third time to ask if everything was okay after we had already dealt with another person 3 times who was taking back all the mistakes of our food and solving our problems for us instead of our server. Fourth time was for the check. I would rather dine in at the villages location because I know that location takes their customer service seriously. As a server I give everyone the benefit of the doubt, but in this case it was very hard for me as someone who serves $1000+ in sales A DAY and gives the best customer service and communicates with my tables the entire visit it is hard for me to see why it was so hard for her to come communicate herself rather than finding out the problems from someone else. Manager never came out to check on any tables. We sent our food back twice and had to have an item that was ice cold taken off the bill. That should’ve been a red flag for the manager to touch the table to build that customer service. Both management and service POOR!

Server...

Poor Experience Due to Manager’s Behavior and Steak Quality

I’ve enjoyed steaks across this great country and even have firsthand experience cutting, butchering, and hand-trimming whole and half cows back home. So I know a good steak—and how it should be prepared. The couple across from us also had issues with their food which clearly lead me to believe there is an issue back in the line or with Expo.

I ordered a medium rare steak at your establishment. The first cut seemed fine, though there was very little juice, which raised concerns. However, my next cut revealed an off-putting odor and a rubbery texture—not acceptable by any standard. I didn’t make a scene or ask for a replacement; I simply asked for the steak to be removed from my bill.

To my surprise, the floor manager responded by towering over us and lecturing me on how I should think about how I order steak. That kind of response is not just unprofessional—it’s insulting. He didn’t know me from can of paint , I could have been a Michelins food reviewer. Rather than showing hospitality or concern, he deflected responsibility and dismissed a clear quality issue.

This experience alone is the reason for the 1-star rating (spoiler it won’t be a next time I’ll spend the money at Marks Prime). It wasn’t just the steak—it was how your team handled...