7 Outback Steakhouse Menu Items Tar Heels Skip & 7 They Can’t Resist In North Carolina
As a North Carolina native, I’ve watched my fellow Tar Heels develop strong opinions about chain restaurant offerings.
Outback Steakhouse, with its Australian-themed menu, has been a fixture in our dining landscape for years, but not everything on their menu wins our hearts.
I’ve noticed clear patterns in what locals embrace and what they pass on when visiting this steakhouse chain.
1. Grilled Shrimp on the Barbie: Coastal Folks Know Better
Last summer, I ordered these shrimp expecting a taste of the ocean but received what felt like rubber bands with seasoning. The texture screams frozen and reheated rather than fresh-off-the-grill. Most North Carolinians grow up with access to genuinely fresh seafood from our beautiful coastline.
Why settle for these disappointing crustaceans when our local shrimp shacks serve the real deal?
The portion size doesn’t help matters either – you’ll find yourself paying premium prices for a handful of undersized, overcooked shrimp that pale in comparison to our Carolina coastal offerings.
2. Tasmanian Chili: A Watery Disappointment
My cousin Mike still talks about the time he ordered this chili during a family dinner and received what looked more like spicy soup. The consistency is surprisingly thin, lacking the hearty thickness that defines a proper Southern stew.
Where are the beans? The depth? The complex flavors? True North Carolina chili enthusiasts expect layers of flavor built on slow-cooked ingredients and balanced spices.
Instead, this one-dimensional bowl delivers heat without character – a cardinal sin in a state where people take their stews and chilis seriously enough to debate them at family reunions.
3. Gold Coast Coconut Shrimp: Too Sweet For Dinner
I remember bringing my beach-loving aunt here for her birthday, and she couldn’t finish these overly sweet coconut shrimp. The heavy, sugary batter overwhelms any seafood flavor that might be hiding underneath. The coating-to-shrimp ratio is completely out of balance.
You’re essentially eating coconut-flavored fried dough with a hint of shrimp as an afterthought.
For North Carolinians accustomed to perfectly fried seafood with light, crispy batters that complement rather than mask the main ingredient, these sugary morsels feel more appropriate as a carnival treat than a restaurant appetizer.
4. Chicken Tender Platter: Forgettable Fast Food Quality
My teenage nephew, who normally devours anything remotely chicken-shaped, pushed these tenders aside after two bites. They’re remarkably unremarkable – bland, often dry, and lacking the seasoned, juicy quality that makes fried chicken worth the calories.
North Carolina has a rich fried chicken tradition, from gas station hidden gems to grandmothers’ secret recipes.
These tenders can’t compete with that cultural heritage. The breading falls somewhere between boring and forgettable, with none of the peppery zip or herb-infused character that makes Southern fried chicken special. Even the dipping sauces can’t rescue these uninspired strips.
5. Steakhouse Mac & Cheese Bites: Texture Troubles
During a work lunch last month, these arrived at our table looking promising but delivering disappointment. The outside was overly firm while the inside had a strange, gluey consistency that stuck to the roof of my mouth.
True Carolina mac and cheese lovers expect sharp cheddar tang and creamy, smooth texture. These bites miss both marks spectacularly.
The cheese flavor tastes processed and artificial, lacking the depth and character of a proper homemade mac and cheese. After trying one, most locals leave the rest of these odd, texture-challenged nuggets untouched on the plate.
6. Kingsland Pasta: Bland Noodles, Disappointing Protein
My sister-in-law still brings up the Kingsland Pasta incident of 2019 when she was served what amounted to a mountain of bland noodles topped with surprisingly dry steak. The Alfredo sauce lacks any depth or richness – it’s more like cream-colored water than a proper sauce.
The pasta itself is often overcooked, missing that essential al dente texture that even casual Italian restaurants manage to achieve.
The protein portion seems like an afterthought rather than an integral component. For a carb-heavy dish that promises satisfaction but delivers blandness, Tar Heels consistently pass on this pasta disappointment in favor of more flavorful options.
7. Aussie Cobb Salad: Skimpy Toppings, Big Price
During a lunch meeting last spring, I watched three colleagues order this salad and each express the same disappointment. The menu description promises abundant toppings, but reality delivers a bed of basic greens with disappointingly sparse bacon bits and barely-there avocado.
The dressing typically arrives on the side in a portion that could generously be described as “conservative.” Carolina salad enthusiasts expect fresh ingredients and generous portions, especially at steakhouse prices.
When the most exciting part of your salad is hunting for the few pieces of promised protein hiding among the lettuce, you know you’ve made a menu misstep that most Tar Heels quickly learn to avoid.
8. The Blooming Onion: North Carolina’s Guilty Pleasure
Every time my family visits Outback, someone inevitably says, “We shouldn’t, but…” before ordering this iconic appetizer. The massive, hand-breaded onion pulls apart into perfectly crispy petals that make sharing both necessary and slightly competitive.
The seasoned coating achieves that ideal balance of salt, spice, and crunch that keeps you reaching for just one more piece.
But the real magic happens when you dip into that zesty Bloom Sauce – tangy, creamy, and slightly spicy. I’ve watched dignified Carolina professors and buttoned-up bankers abandon all pretense of restraint when this golden masterpiece arrives at the table. With millions sold annually, it’s clearly not just North Carolinians who can’t resist.
9. Garlic Butter-Topped Steaks: The Insider Hack
My friend who worked at Outback during college let me in on this secret years ago, and I’ve never ordered a steak there without it since. A simple request for roasted garlic butter on top transforms an ordinary steak into something memorably indulgent.
The compound butter melts slowly over the hot meat, creating a rich, aromatic sauce that elevates every bite. It’s particularly magical on their ribeye, where it mingles with the steak’s natural juices.
North Carolinians love a good value-add, and this free enhancement makes us feel like culinary insiders. The buttery richness complements the chargrilled flavor without overwhelming it – a balance that keeps Tar Heels coming back.
10. Kookaburra Wings: Surprisingly Authentic Flavor
During last year’s March Madness watch party, I ordered these wings on a whim and had to fend off friends trying to grab the last few. Unlike typical chain restaurant wings, these strike a perfect balance – crispy exterior, juicy interior, and buttery sauce that clings to each bite without drowning it.
The mild version delivers genuine flavor without excessive heat, while brave souls can opt for the spicier variations. What sets them apart is the quality of the meat and the careful frying technique.
North Carolinians know good wings – we take our game day food seriously – and these consistently earn approval for their unique flavor profile that doesn’t try to imitate Buffalo wings but creates its own delicious category.
11. Seared Pepper Ahi Tuna: The Sophisticated Choice
My pescatarian sister introduced me to this menu gem when seeking alternatives to the typical steakhouse fare. The perfectly seared rare tuna arrives with a peppery crust that provides just enough seasoning without overwhelming the delicate fish.
The wasabi vinaigrette on the side adds a bright, zesty kick that complements rather than competes with the tuna’s natural flavor. Unlike the disappointing shrimp options, this dish consistently arrives properly prepared and portioned.
For health-conscious North Carolinians or those seeking lighter options at a restaurant known for hearty meals, this tuna has become the reliable go-to that satisfies without the heaviness of typical steakhouse offerings.
12. French Onion Soup: The Reliable Starter
On a chilly Raleigh evening last winter, this soup was exactly the warm hug I needed. The rich, deeply flavored broth showcases properly caramelized onions that clearly weren’t rushed – they have that sweet, complex taste that only comes from patient cooking.
The crown of toasted bread and melted cheese creates that perfect spoonful where all elements combine: savory broth, sweet onions, crunchy bread, and stretchy cheese.
North Carolina winters might be mild compared to northern states, but they’re still soup weather. When locals want comfort in a bowl rather than the watery disappointment of the Tasmanian Chili, this French onion soup reliably delivers satisfaction with its classic execution and generous cheese topping.
13. Ribeye Steak: The Reliable Main Event
My father-in-law, a dedicated carnivore with high standards, grudgingly admits that Outback consistently delivers a properly cooked ribeye. The impressive sear creates that caramelized exterior crust that locks in juices and flavor – no small achievement for a high-volume restaurant.
The marbling throughout ensures each bite stays tender and flavorful. While it won’t compete with premium steakhouses charging triple the price, it satisfies that primal craving for a good steak without breaking the bank.
North Carolina’s value-conscious diners appreciate the reasonable price-to-quality ratio here. The portions are generous enough that many locals plan for leftovers, making the value proposition even stronger for Tar Heel steak lovers.
14. Drover’s Platter: The Nostalgic Sampler
Growing up in Charlotte, this was always the special occasion order that made my eyes widen when it arrived at the table. The combination of baby back ribs, BBQ chicken, and those cinnamon apples creates a satisfying tour of flavors that hits multiple comfort food notes at once.
The ribs pull cleanly from the bone without falling apart – that perfect middle ground that indicates proper cooking. The chicken brings smoky sweetness while staying juicy, and those warm cinnamon apples provide a touch of dessert-like indulgence right on your dinner plate.
For indecisive North Carolinians or those seeking maximum variety, this reliable platter delivers consistent satisfaction and often sparks childhood memories of special family dinners.