Bold Flavours. No Boundaries.

Every steakhouse talks about its knives. We like to talk about our spoons.

Before Outback Steakhouse opens for dinner, a bucket of spoons is placed at each station in the kitchen - from soups and desserts to grill. Our chef will grab the spoons and "walk the line," tasting every salad dressing, every soup, every sauce to make sure what's served today tastes perfect. (No double-dipping. No worries. They use a fresh spoon every time). In short, we taste everything before you do. So let go of the worries of the day. Go Outback Steakhouse.

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