The restaurants are now wide open – no masks, no social distancing and no restrictions, except for the lack of enough good employees due to our government paying people more to stay home than to go back to work.
With service “iffy” at many understaffed restaurants, Nancy and I decided to give Outback another try. Our experience there about 6 weeks ago was phenomenal – excellent service, great food and keen attention to detail. But with the restaurants now wide open, would we get the same results? We did. We sat at our favorite table – the bar – and if the bartender is paying attention, the service is nearly always good.
Our bartender was named Owen, a young man just starting and he was great – very personable and attentive. Interestingly, a bartender we remembered from the old Outback pulled up a stool beside us and we shared lots of memories.
Nancy decided to forego the entrée and ordered a House Salad and Clam Chowder. She needed to send the chowder back to reheat, but it was excellent, she said, as well as her generous crispy, cold salad,
I went with a new entrée, Grilled Shrimp on the Barbie with their excellent Remoulade Sauce. Outback has always had Grilled Shrimp as an appetizer, but now they offer a generous portion as an entrée. It was delightful. I also went with their house dressing, Tangy Tomato, on my salad and it was very good – a welcomed change of pace from Ranch, Blue Cheese, Thousand Island, et al.
Once again, The Outback produced great food and great service. We plan to return often.