Outback Steakhouse — Restaurant in Upland

I've been a customer of Outback for many years, but I can't remember a better experience than this one!

My parents and I dined here on Saturday at 5:30, and were immediately seated (I don't recall if my dad made reservations) at a cozy booth in the main dining room.

We started with the signature Awesome Blossom (which, somehow, was my father's first time having in his many decades), and I tried a strawberry-kiwi lemonade, which was served quickly and proved to be a very balanced and refreshing starter to what would prove to be a fantastic meal!

I ordered the new Filet Sheila, described on the menu as "Two tender filet medallions, seasoned and seared, topped with melted provolone cheese, sautéed mushrooms, savory peppercorn sauce and fried Bloomin' Carrot Crunch." For my two freshly prepared sides, I chose a "Bleu Cheese Pecan Chopped Salad" and a bowl of "Tasmanian Chili" with a side of shredded jack and cheddar cheese as well as a cool dollop of sour cream (my only regret is not ordering chopped green onion, which I'm sure they would have provided upon request).

The salad was just perfect; a delightful blend of chopped greens tossed expertly in a light vinaigrette with cinnamon-dusted pecans, bleu-cheese, and a bit of cabbage, slaw-grade, the whole of which is finished with sliced carrots, green onions, and whatever "Aussie Crunch" is, which for all I care could be literally fried bits of Australian soil, it works so well with the textures and flavors, lol!

You know when there's a little "🔥" next to a menu item, it's gonna have a little heat, and the chili doesn't disappoint - there is indeed a nice warmth that coats your palate with every spoonful of this savory burgoo-like dish, resplendent with a depth of flavor that is surprising to find at a chain-restaurant, to be perfectly honest, and which I wouldn't shake a stick at if it were served to me as a family recipe; although I have zero confidence in its authenticity as Tasmanian (the founders literally watched "Crocodile Dundee" and decided to open a "Down-Unda'"-themed restaurant, from my understanding; I ain't mad at it as long as it's delicious, lol... but then again, I'm not Australian or Tasmanian, either, so I only hope they're as cool as their deadly Drop-Bears (it's a thing; look it up - although I'm not sure whether those are indigenous to Tasmania tbh)). After a few bites, however, I personally had to ask what kind of heat add-ons were available, and they provided a ramekin of Frank's Hot Sauce and a bottle of Tabasco, which, when combined and added as a generous addition, was absolutely what the proverbial doctor ordered (I'd place it at around 50,000 Scoville Units).

Fortunately, my folks and I are big proponents of sharing, so I was able to try my dad's lobster and my mom's eponymously titled (baby-back pork) ribs.

The ribs... were very, very good. I wouldn't say I'd order them, but if they offered a rib-appetizer, I would probably try it.

The lobster was satisfyingly tender and smokey (not quite as good as Red Lobster, but then again, it's not called the "Outback Lobsterhouse," now is it lol?), and a special shoutout to the grilled brussels-sprouts (chef's kiss).

My filet stole the show, and I'm very glad I ordered it. Rare. Succulent. Expertly seared, and topped with a melange of fried carrots that were a simply revolutionary addition, the sweet umami providing an unctuous background to the sharpness of the meat that elevated the steak to something one might expect from a Fleming's or a Morton's; an inspired addition.

Overall, this is the kind of experience that will bring me back; 10/10 would recommend.

P.S.; I wish I'd recorded my dad's reaction to his first bite of Awesome-Blossom; it was...

The beginning of the end? We have always liked Outback and this one in particular, so we decided to go for our Valentine's celebration. We arrived for an early dinner at 3:45pm. My husband dropped me off at the entrance because of the rain. I went in and there was no one hosting. Most of the tables I could see were full with only 2 wait staff serving. I noticed a reward app ad and since no one was coming to help me, I decided to look it up. I paced around the reception area waiting for an employee to acknowledge my presence while I looked over the app. An employee came to reception, put her back to me, got some menus and left. After about 5 minutes total, my husband finally walked in, suddenly an employee appeared and said he would seat us, then disappeared. Shortly thereafter another employee appeared and asked if we had been helped. He said a table needed to be cleaned and moments later seated us. The waitress arrived in a timely manner and took our orders. The drink my husband ordered was 85 or 90% ice. (The picture is with some of the ice already melted away.) Mine was watered down. The waitress had too many tables and so we got bread without plates. She remedied it soon. My house salad was fresh and good. We waited quite awhile for our meal. I wish I could say it was worth the wait. The broccoli, which is normally stellar, was a little soggy and smelled slightly fishy. The potato had several bad spots. The steak was cooked too slowly so the outside was overdone and inside was medium rare. It is normally tasty and tender, but this time it was bland and a bit tough. Because she was manning too many tables, she only brought our food and the check and never asked how everything was. She passed by once to take away our salad and bread plates quite awhile after we got our meal and asked if we wanted a second drink. Another couple had come in shortly after us and when we were part way into our meal, a waiter approached them and asked what they were waiting on. They hadn't even gotten their salads yet! So we weren't the only ones that didn't receive good service. We had noticed in the past that they were understaffed, but it wasn't that bad and the food was worth it. Now the food isn't even worth it. Sad. 😕 I guess we'll have to go to Vegas for a good steak at Outback in the Coke Bottle. Or now that I have read other reviews that were good for night staff, maybe we should try it at night as it sounds like they are staffed...

Dining at Outback Steakhouse is an experience that goes beyond just enjoying a meal; it's about feeling welcomed and valued from the moment you step through the door. The Bloomin' Burger stands out as a testament to their innovative approach to comfort food, combining a juicy beef patty with the iconic Bloomin' Onion petals, cheese, lettuce, tomato, and their irresistible special sauce, all nestled within a toasted brioche bun. Each bite is a symphony of flavors and textures, a true delight for any burger lover.

The Steak and Shrimp Pasta, another highlight, exemplifies Outback Steakhouse's flair for creating dishes that are both comforting and refined. The combination of tender steak, succulent shrimp, perfectly cooked pasta, and a rich, creamy sauce garnished with fresh herbs, results in a dish that's both hearty and elegant.

Of course, the experience wouldn't be complete without the Bloomin' Onion, a masterpiece of culinary art. This deep-fried delicacy is not only a joy to share but also serves as a perfect introduction to the unique flavors and playful presentation that Outback Steakhouse is known for.

But what truly sets the dining experience apart is the exceptional service, led by Eli, the General Manager. Eli's commitment to creating a friendly, welcoming atmosphere shines through in every interaction, making guests feel like part of the Outback family. Under his leadership, the staff goes above and beyond to ensure that every visit is memorable, combining great food with heartfelt hospitality.

Thanks to Eli and his team's dedication, Outback Steakhouse continues to be a beacon of culinary excellence and warm hospitality, making it a must-visit for those seeking delicious meals and a genuinely welcoming...