OUTBACK STEAKHOUSE 
11875 Gateway West Blvd
El Paso, TX, 79936
(915) 592-5063
Steak and General Cuisine
I Ate: "Outback Special" 12 oz sirloin, sauteed mushrooms, "Bloomin' Onion"
Price: ~$20 + tax/tip

THE SCORE
STARSTARSTARSTARSTARSLASHSTARSTARSTARSTAR
(Five stars at its best; four at its worst)


 
The Outback Steakhouse stands between two other restaurants, on a hill overlooking the Interstate; on the North side and just West of the Zaragosa exit.  It specializes in steak and in general cuisine with an Australian flavor.

THE CUP

I ordered a ton of food, and that's just what I got.  Despite the "blooming onion" becoming very popular recently, showing up in several restaurants and with creation tools being advertised on the home shopping networks, I'd never tried one.  Despite my having to take half of it home, I ordered one of the Outback's "Bloomin' Onion" appetizers, to give it a try.  It was pretty good, with a good dipping sauce; but more on that later.

The waitress brought out a chopping block with a small loaf of a dark wheat bread.  It was hot and soft, and no one had dumped butter all over it.  Good, but it wasn't as tasty as the bread the Outback served before.  I also received a salad, covered with grated american cheese and big croutons.  Not bad at all.

When the main course arrived, with spicy hot fries and a bowl of mushrooms, I was greatly surprised.  I usually order the largest steak on the menu, but I wanted to try the house special, and it was quite good.  The "Outback Special" is a brick of steak, 1 inch thick, weighing 12 ounces.  It was a bit on the tough side, but very well flavored.  I recommend it.

THE PAN

I shouldn't have ordered the sauteed mushroom side dish; the mushrooms were rather tasteless and a bit overcooked.  I threw most of them in the same doggie bag as the blooming onion, and I'm not sure I'll be finishing either.

Back to the blooming onion...  Please allow me a short rant.  I'd much rather have had a big basket of rings.  The blooming onion is prettier, but it's also more messy, and the pieces are more likely to fall apart when you're dipping them.  With a blooming onion you know it was made fresh, but a decent restaurant can make fresh onion rings with same effort.  I'll be happy when this bloomin' craze goes away.

So, if any of you bastards (hey, it's Australian talk) feel the need to chomp on a bonzer chunk of cow, go on down to the Outback.  They'll throw a few more shrimp on the barbie fer ya.


 

Please send comments to
elpasodining@hotmail.com.
 
 
 


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