User Reviews for Outback Steakhouse

Research User Reviews for Outback Steakhouse (1-3 of 3)

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Jun 2, 2008 by Joe from College Station, tx
Overall Rating: 1

• Mashed potatoes and that brown bread.
• Steaks dry, place not clean.

“Well, the staff was polite. About the only good thing I can say about the place. Oh and that appetizer bread is good. They seat us at a table that is really sticky. (place is nearly empty) Takes 20 minutes for the server to come around. Food came quick, and I swear they were the dryest steaks I have ever eaten. Asked for medium rare, get medium well. My dad was in town, ordered a prime rib, and was very dry too and very undercooked, mashed potatoes were good though. For the price they charge for a steak, it shouldn't have been so extremely dry.”

Feb 20, 2008 by Amy
Overall Rating: 8
Food:[8] • Service:[10] • Atmosphere:[9]

• Food, waitress, price, atmosphere, fun.
• Loud at times, wood paneling.

“I went there for graduation and our server was wonderful. The wait wasn't long at all, and the food was really good. My steak was cooked just as I ordered it, and their garlic mashed potatoes are excellent. The music/noise level was a little loud but other than that we all left very happy.”

Dec 7, 2007 by Michael
Overall Rating: 3
Food:[3] • Service:[4] • Atmosphere:[6]

• Friendly atmosphere.
• The friendly atmosphere is not backed up with excellent food or service.

“Outback Steakhouse of College Station employees college students who are not serious about business. Not all of them are immature, but a sufficient number to make the restaurant very uneven in food preparation and service. The owner made one good decision. He has a restaurant near Texas A & M. Perhaps the presents of the university is enough to sustain the restaurant. But the food and the service are sub par. A good manager or a good owner could give them the proper attitude to achieve excellence in food preparation and service. After all these people all have degrees or are working on college degrees. They are not learning what it really takes to make a successful restaurant.”