A couple of weeks ago, I find myself back at Outback Steakhouse reminiscing college days eating at this favorite steak joint. I remember that I always order the onion rings that I call my edible beaver dam. Outback has the best onion rings in town – crunchy with good breading that actually encase a healthy onion ring inside. Their onion rings are the only ones I can ever get addicted to.
This time, I’m on the lookout for the 2 additions in their flame-grilled line-up. Outback Restaurant has withstood the test of the ever-changing food landscape in Manila, still gathering big crowds to their restaurant eager to chow down a no-fuss well-cooked steak, guaranteed 100% hand trimmed USDA Choice Beef.
On the Table
Ahi Tuna Chopped Salad P499
A little kick… a lot of flavor! Fresh iceberg and spring mixed lettuce and cucumbers tossed in Outback Steakhouse’s wasabi vinaigrette with crispy wontons. Topped with their sashimi-style, pan-seared tuna.
The ahi tuna tasted fresh and I love the peppercorn-crusted sides. The freshness of the sea meets the freshness of the land with the crisp lettuce and cucumbers adding vibrant tones to the salad.
Recent Table Guest