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| - This location is slower than usual. I came in on New Years day and clearly most of the staff had a real fund new years because they were dragging and hung over. The place had to be understaffed by about 20-25%.
The wait was longer than ever, it was at least an hour and that was after assuring us 45 minutes was the maximum it would take. There were plenty of people sneezing and coughing in the waiting area to keep us company. This isn't Outback's fault, but longer wait times in the incubation chamber don't make for a positive experience.
The Outback chain has made some notable changes. Pepper, pepper, pepper, salt. The dishes I have eaten previously had the maximum amount of pepper kick that can be considered edible. I love pepper and even I thought they had a bit too much, this didn't stop me from eating every little bit. I am a man of extremes, normal people I reckon would be turned off. The salt really stays with you, it is a strong kick in the tongue. Not so much pow as it is blammo!
The appetizer with the shrimp, the non-coconut ones, was way too salty. I ate the bread as a bravado to show my fortitude to the ladies at the table. In hindsight it was a foolish campaign of sadistic gastronomy. Ever had a way too salty tomato? Now is your chance. The shrimp by comparison were merely too peppery, but not nearly as overwhelming as the toast and tomatoes.
I had a bowl of soup - the clam chowder. I love clam chowder. This wasn't Manhattan style disgusting clam water, it was the cream based and edible variety of soup. Surprise - this soup was 1/2 pepper. I still loved it, but it was less enjoyable as a result of all the pepper. I wasn't inedible where it was, but you could certainly see the path to making it impossible to eat.
The ribeye - this was the least over salted and over peppered food I had. I would actually assert it had the right amount of salt, even though too much pepper. The problem is with all that pepper I can't be sure if it muted some of the salt. The portion was large and cooked reasonably well. The quality of the cut was of the minimum I wouldn't complain about. It had some fat on the edges but lacked as much marbling as I would have liked. It was also cooked unevenly - there were thinner parts and they were overcooked. At a steakhouse I expect you to figure out a way to either cut the steak so it doesn't have overcooked parts, of cut it haphazardly and find some divine way to cook the steak so that the cut isn't a problem. I was eating with a new person so I couldn't be all out Dave on the first encounter, this was dispositive.
What was perfect? The free bread was perfect. It wasn't salty or peppery.
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