| rev:text
| - I recently moved into the North Phoenix/Paradise Valley area. Lots of restaurant options and since I work 10 hour weekdays I figured I spend the latter part of this summer trying out the dinning options.
So I wandered into the Outback Steakhouse by PV mall on a Monday at 630. Dinning room was pretty much full but me and the wife wanted to watch the baseball game and in our experience you get better service in the bar. Our intuition was rewarded this night. Pleasant (and tall, Outback get a basketball team) hosts directed us to a half full bar and we took our seats. Wife was a bartender in college so always wants to see what kind of talent a restaurant has. We were both impressed.
Jillian welcomed us instantly. Brought us waters as we browsed the wine selection. I selected a Cab and Jillian suggested a red blend for my lady which she really enjoyed (2 glasses!!!). Started off with a Ahi tuna appetizer which was very good.
The other bartender, Nicole, introduced herself and asked if we survived our Monday. I gotta say it's really apparent when bartenders work well together and actually work off each other. There was a 7 or 8 person collection of what I would guess were regular customers on the other side of the bar. While it would be easy for the bartenders to focus their attention there Nicole and Jillian did not. They made us feel at home and valued. Ended up talking baseball with one of the regulars while our meal was cooking. I believe that says a lot about an establishment.
Ok ok enough, for the food. I love wedge salads but dislike iceburg lettuce. Outback made me a wonderful romaine (wedge salad) with all the blue cheese, bacon, onions and what not. It was awesome and was instantly offered once I said I disliked iceburg. Not a picky eater I swear. The wife passed on the salad but shared my hybrid wedge.
Entree wise she had Salmon blackened which was recommended by Nicole and was wonderful. Side of rice went perfectly with the fish which was seared and seasoned nicely. I had an 8oz Filet which had just the right amount of seasoning and was super tender, nice and perfectly cooked to the medium rare I asked for. Can't go wrong with a baked potato with that, the gym will be tomorrow.
As we were eating Jillian came back to see how our meal was. My wife informed me she was probably the lunch bartender and as it was now 730 was off the clock. I though it was a very nice touch, I've worked jobs where I ran out when my shift was over but this Outback doesn't seem to have that problem. Nicole kept both out wine and water glasses filled throughout our meal and made us both feel like we were family. I say it again, we were both very impressed.
Only gripe is no manager stopped by while we were seated. I've been to an outback a handful of times and as I remember a manager always stopped by the table to see how things were. Maybe it was different because we sat at the bar but I just wanted to compliment the cooks, hosts and fine bartenders. I look forward to reviewing other restaurants in the area but even more so I look forward to a great glass of Cab and Filet at our Outback.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)
![[cxml]](/fct/images/cxml_doc.png)
![[csv]](/fct/images/csv_doc.png)
![[text]](/fct/images/ntriples_doc.png)
![[turtle]](/fct/images/n3turtle_doc.png)
![[ld+json]](/fct/images/jsonld_doc.png)
![[rdf+json]](/fct/images/json_doc.png)
![[rdf+xml]](/fct/images/xml_doc.png)
![[atom+xml]](/fct/images/atom_doc.png)
![[html]](/fct/images/html_doc.png)