Trying ALL Of The Most Popular Menu Items At Outback Steakhouse

- We are here at Outback Steakhouse, the Outback. Not in

outback

Australia, we're in Manhattan and today we're going to try everything on the

menu

. I can see trays and trays of food in my peripheral vision there, and I'm

trying

not to give him direct eye contact. It's already intimidating the hell out of me. (funky music) Holy (beep). Everything I would have wanted to order, I am going to try. I'm going to act like I don't know where to start, but I know where to start and it's right here. If you come to the Outback and don't order a Bloomin' Onion, something is wrong with you.

That's why you have to come here. That's why they are known. They are hand carved, and if you have ever seen how they cut these onions, it is very fascinating to watch. (funky music) And then we have their Bloom sauce, which is a very spicy, creamy sauce. I want to put Bloom sauce on everything. I want that on burgers, chicken wings and nachos. I know this is perfect for sharing because you literally just take it and run with it. It is very difficult to share this and it is very easy to eat. It also seems like a game to me where I just want to get little pieces out of everyone.

These are Kookaburra wings. I know a song I learned in high school. It was like, ♪ Kookabura sings on the old gum tree ♪ ♪ Happy, happy, happy, happy is he ♪ ♪ Laugh, Kookaburra, laugh ♪ These are just chicken wings, they're not real kookaburra wings. (singing kookaburra) But I guess they're Australian. Why did I learn that song in Hawaii? I don't know. I enjoy this immensely. And they make blue cheese instead of ranch. I prefer blue cheese to ranch. I think that's the best option for dipping. Hmm. I'm drinking a blackberry sangria right now. And don't worry, it also has vodka.

I know you were worried about my well-being. I used to have this Bath & Body Works lotion that I put on my hands all the time and I was obsessed with it. It was like this blackberry, what was her name? I'll find out the name and post it here, what it was. It tastes like it smelled, but not bad. These are the Gold Coast Coconut Shrimp. Maybe this is the time to mention one of my fun facts. In reality, Outback's three founders had never been to Australia when they opened the restaurant. So it's like it's got all that Australian flair, but then there's a lot of American food.

And when I knew that, I thought, "Oh, that makes a lot more sense." But there are still Outbacks in Australia, so it's not offensive to them. It's just the right amount of coconut. There seems to be a lot here, but it's not too coconutty. Actually, for those who hate coconuts, it is something they would enjoy. We have our Ahi braised with pepper and it comes with this creamy ginger sauce. I have to say that a lot of ahi, like seared ahi, doesn't have much flavor all the time. This one is very well done. Well, it's not well done because it's tuna, but it doesn't matter.

I'm irrelevant right now. This seems like every drunk girl's dream at three in the morning. It looks like a mountain of pieces of cheese and bacon. It's definitely a lot of different types of cheese. What I thought was (laughs) a side soup, because that's where my brain is, is actually the ranch that you can use to dip it in. I'm not sure what people are doing with their ranch these days. Is the Outback open until 3:00am? m.? It is? No? Ah OK. The last thing you can be here and get drunk is you have to eat this. (laughs) That's what it's made for.

We have Sydney 'Shrooms here, and he has a home-made ranch with this. So none of that bottled up stuff (bleep). Here we go. It's like you want to eat your vegetables, but you also want them fried. These are very easy, very popable. The last thing we're going to try this round is these grilled shrimp on the Barbie. I've wanted to say that for a long time. So we put our pretty shrimp on the skewers and you get some bread to soak up the sauce. Skewers and I are not friends and that makes me very angry. I just want to be friends with the skewer for once in my life.

Okay, grilled shrimp. It tastes like it has an al

most

seasoned Italian bruschetta and a bunch of garlic, because why not? Oh, fun fact. In Australia they call them prawns, but in the United States we call them shrimp. And it doesn't really mean anything because depending on where you live, its meaning changes. Like in the United States, shrimp is small and langoustine means big, but then you can go to Australia or the United Kingdom and langoustine is what they call shrimp because to them it's smaller. Did any of that make sense? I don't think that made sense.

That's very light. Of all the appetizers, this one is very light. Are we ready for the meats? Ready? Well. (funky music) Do you think vegetarians have abandoned the chat now? This is simply a round of meat. So we're going to make the bone-in ribeye, which looks very juicy. This is a huge piece. I already love this one. This one is really good (bleep). It's very juicy. I wish I had better vocabulary for this right now. It is also very easy to cut. Those are basically my standards. It's like it's really hard to cut, I don't like it.

I don't think it can get better. I feel like we should stop here. There is no way they can compete with this. But since this is... Julia tries everything, I guess I'll try everything. Let me get a good piece here, a good corner piece. Well. Well. I see what she's

trying

to do. She's trying to make me like this one more than that one, but I still like the other one more. Ooh, but this one is very spicy. I must say that I don't normally like roast potatoes. I'm just doing this so you guys can get an honest review.

If I liked roast potatoes, I would like this. We have to take a break from the meats. I think I'm going to sweat a lot if I keep eating only meats like this. It's a Rita from Down Under Gold Coast and it has a shot of Cointreau and tequila. And I love tequila, so I think this will be my favorite drink of the day. If I could ever learn how to make a margarita properly, I would want it to taste like this. This is dangerous. It's a tasty strip of meat, the porterhouse. It's also the size of my face and also the size of one of my grandmother's small dogs. (dog barking) I still don't think anything is going to compete with the first one I tried, but I'll let these try.

Mmm, mmm, okay. I like this one better than this one. That one still wins. I always feel so stylish when I get this one. Well, here we go. This should technically be the best, right? because it is the

most

expensive. Good? Yes. (moans) That's buttery. I hate when people say it melts in your mouth. I think of something smarter than that. But this really does like... It's soft, it's heavenly. Okay, well, here's the real test. Will this ribeye taste as good as bone-in ribeye? I want to get to the heart of this. Here we go. Well. (sighs) (groans) Oh, I don't know, not even for a second.

This is hard. This is a very difficult day for me. Well. No, that's it. This one is very good. I have so much meat in my mouth. It was really disgusting that I said that. I don't have that much meat in my mouth. I did not say that. That one wins. The first one I tried was the winner. It was love at first sight. He shouldn't have even touched the others. But I'll stick to my drink. (electric guitar music) I don't know if I was supposed to say thank you right now or how dare you. My eyes are doing something that starts to water and it's like things are happening back there.

I am very, very overwhelmed with the amount of meats on the table. Outback is about to get me really dirty. I have to start with the lobster tail just because I ate five or six different pieces of filet, so I need something to change it up a little. This is beautiful. This looks so beautiful, elegant and cute, and I don't eat lobster very often because I'm more from Maryland than anywhere else. We eat a lot of crab and we never eat lobster. Why did I do that? And we got some butter, because of course. Butter can cure everything that is wrong in the world.

If we all ate more butter, we would all be happier people. It's perfectly sweet and rich, but light, which conflicts on many different levels. There's just no way to approach this without it turning into a complete mess, but I'm happy because they gave you, they gave me three wipes, which means they think it's going to take three wipes to clean my hands. I'm not going to use a fork or knife for this. That seems just wrong. Alright. I could eat them alone at a table, talk and not look at anyone. I'm very happy. I don't need anything else for the rest of my day.

This is literally the same thing, only with chicken, and I pretend it will be a different rib. Ruining my shot. How dare you, little boy? That is beautiful. This is what each rib should look like when you're done. That's how clean it should be. Well, there are still some pieces up there, but give me a minute and I'll clean them up. You definitely shouldn't eat the chicken with your hands. I feel like that's really barbaric and (bleep). So wait a second. Not well. (laughs) We're in this. We are doing this. This chicken, I must say, here, looks like a cute little heart.

It seems very sweet, it seems very delicate. We are going to try it in this sauce, which I think is a kind of barbecue. Yes, it is very sweet, spicy and spicy. However, it is not as sweet as barbecue sauce can be. We have to talk about this Alice Springs chicken here. This is one of the most

popular

menu

items

besides the ribs, blooming onions, and steak. I guess there are a lot of other things that are

popular

too. But Alice Springs Chicken has mushrooms, bacon, and two different types of cheese. And of course, there's chicken underneath all of this.

I think this is a honey mustard sauce, maybe? I could be wrong. I'm usually wrong. They have the best honey mustard. It's sparkling. It's foamy honey mustard. I've never had honey mustard like that before. Dipping cheesy bacon chicken in this foamy, very buttery honey mustard is a treat everyone should try, but I also feel like this is going to be the thing that will kill me. I have to say, I looked at this one on Instagram and was really curious because it's called Bloomin' Onion Fried Chicken. - Blooming Fried Chicken. - But this is super, super breaded fried chicken, with lots of that really good creamy, tangy Bloomin' onion sauce.

There is a lot of golden coldness here. That should not be allowed to be done. Apparently this used to be a limited item on their menus and because people freaked out so much, now they're making it permanent, and I understand why. This is the Moscow Mule. It's very refreshing because it has ginger beer and then vodka, and it's usually iced, but usually in a copper mug. They are very fun to drink and are ice cold in your hands. (groans) This is the Pork Porterhouse. We had the porterhouse steak last round. I think I prefer the porterhouse steak over the pork, but if you like pork, I think you'll like the seasoning here.

But I think I'd stick with the steak. If you're at Outback Steakhouse, you're not an Outback Porkhouse, so I think you should eat the steak while you're here. Well, my favorite of this round. Duh. Ribs. And the Alice Springs chicken. Julia's Reviews. (Laughs) Alright, we're done. (digeridoo music) We have never made soups, salads and side dishes, but I am very happy that we do it here. I'm just happy it's not steak for one round because I think this will give my body the delicious rest it needs because I'm pretty sure the next round will have more steak. (Laughs) Let's start with the Aussie Rum Punch.

I was wondering what gave it the pink color and is it blueberry. I have a vendetta against rum because it has made me dirty many years ago, and this isn't really giving me the same reflex that I usually get when I taste something that contains rum. Rum is naturally very, very sweet and everything in it is sweet, but it doesn't actually taste sweet. Here we have this baked potato soup, which looks super creamy. I really don't think we give soups enough credit. Soups are like a warm hug on a very, very cold day. This is very comforting and is a little lighter for a baked potato soup.

Sometimes they are super thick and slimy. This one is much lighter for a baked potato soup. While we're on soups, we have this French Onion Soup, which comes in its own mini cauldron, which is very delicious. And it comes with this huge piece. I almost want to call it a water lily, as it is. But it's like this huge piece of floating bread that they put in here, with just, I'm going to say, almost a pound of cheese in here. Oh God. I like French onion better than potato soup. I don't know if I would ever order Outback soup or salad because I feel like I would go straight for the steaks.

We have the baked sweet potato and the normal baked potato, loaded baked potato. Don't squirm so much. I haven't gotten over the way they pinch the little pockets to make them look like cute purses and say, "Eat me." Eat me. I'm going to go with the sweet potato first. And I personally love the skin of sweet potatoes. We'll get plenty of butter, of course, and some brown sugar and cinnamon. It's the perfect amount of sweetness, but not in your face screaming like, "I'm sweet." One second. Well. Loaded baked potato. I think sweet potatoes have much more flavor and taste better, and are superior to baked potatoes.

That's very salty. They put a lot of salt on the edge of that. Ah OK. Here we have the Blue Cheese Walnut Chopped Salad, which has a blue cheese vinaigrette, and I'm told this is one of the most popular salads on their menu and people love it a lot, and sometimes they even choose it. abouttheir steaks. It has a cole slaw type texture and when I heard the blue cheese vinaigrette, I was curious. I wanted it because it has blue cheese crumbles that would look great together, but that's not the case. It is much spicier and lighter.

It's not like pure blue cheese put on your face, but if you wanted to, you definitely could if you just took every bite of blue cheese. I have a feeling they love blue cheese here. This is the blue cheese wedge salad. Blue cheese again. This one has vinaigrette, balsamic. I think I'm going to like the pecan more than this one. Those are my assumptions, but I'm going to give it a fair try. I have to stop cutting such large pieces. This never ends well for me. I would say this one is super spicy, fresh and bright.

I would definitely choose the walnut salad over this one, but I could see a lot of people buying this one for the table. I feel like this one is very shareable. That one would be very, very difficult for me to share. And last but not least, we have the macaroni and cheese. It's supposed to be a smoked gouda, and it has garlic breadcrumbs on top, and the most superior noodle of all, the cavatappi noodle, which contains cheese, for me, the best. It's like the cheese is hitting you directly in the face and it's actually some kind of thick, liquid cheese.

I really hate when macaroni and cheese is dry and doesn't have much going for it, and this one packs a punch. There's so much going on in this one. This is enough to make me want to eat it as my main meal. Oh no, I would take pieces of the steak, cut them up, and put them in the macaroni and cheese. That's what I would do. That's what I would do (bleep). I'll make it a menu item here if it isn't already. Are we ready for hairpinless features? That's just not what they call it. (funky music) This seems like a round I can handle.

This one seems much more accessible than the others. We have this Philly cheesesteak that comes on a sub roll, and if you're lucky, it just has a bunch of melted cheese and a bunch of steak, and maybe some peppers. It looks like a bunch of white cheddar cheese and onion. Oh, that seems plentiful. The bread is a little soggy in a good way, if that makes sense, it makes it so you can eat more. I have a very interesting love affair with Philly cheesesteaks. When I wasn't eating a bunch of crap after school, my mom also used to buy these frozen Philly cheesesteaks and they were huge, and I ate one after school every day.

And this reminds me of those days. I could host this. I could easily eat it all right now. But I'm not going to do it, mainly because I don't have space. We have to try this vodka lemonade. This would be something you would drink all day Saturday and then it would end up being Sunday faster than you expected. That one is dangerous. I'm really excited about this because it has the real Bloomin' Onion pieces in there, so you'll get real Bloomin' Onion pieces if you didn't order them as an appetizer. Shame on you if you didn't order it as an appetizer.

But you can also include it as part of your burger. It'll have that creamy, tangy sauce, which means I'll probably fall in love with this right away. Here we go. I love when the meat on the burger is a little bit, I don't know, I have cheese in my teeth. Oh, it's there. Oh no. I'm afraid to open my mouth completely. I love cheese so much, and cheese loves me, that it is now stuck to my body forever. I want to take half of the Bloomin' Onion and put it on the burger. That onion, which has the perfect amount of crunch.

I'm on it. Next up is the crispy chicken sandwich, smothered in buffalo ranch sauce. (laughs) I'm really slowing down. I'm having flashbacks of all the meat I just ate. (slow music) It's not too spicy. It has the perfect amount of crunch. I would rather eat this as chicken tenders and not even on a sandwich and just eat it and dip it in ranch sauce all day. That's what I would do. Last in this round, the Sweet Chook O' Mine sandwich, which is a chicken sandwich with bacon. It has honey mustard, cheese, lettuce and tomato. Did I say bread?

I already said bread. My stomach tells me to stop. It's like, "You've had enough, woman." Well. It's very sweet. I'm surprised. It is very soft and sweet. You would think bacon, cheese and meat would make it tasty. I think there are two different types of people here. You have people who want their chicken sweet, then you have other people who want their chicken fried and spicy. I'm more of the spicy chicken family. If I had to pick my favorites, it would definitely be the Philly cheesesteak and the Bloomin' Burger for this round. These are in two different worlds, basically, of competition.

We have to move on to desserts, we have to finish. (upbeat music) These desserts look so big and my stomach feels so small right now. There seems to be no room for this. I don't know how anyone gets to dessert here, but I guess we did. This is the Salted Caramel Cookie Pan. This has almond caramel and we have pretzels, and I think I already said there's salt. It will be super salty, but then sugary and warm. It's like a super warm, chewy, crunchy cookie. It's the perfect amount of salty, chewy, and sweet. Not a melting heat, but just the right amount of heat.

I could fall asleep while eating that. That's how comforting it is for me. Now we are going to try this frozen Bellini called Wallaby Darned. One thing about Outback is that they love these fun names for things. This is one of the most popular cocktails here and I think I can understand why, because frozen drinks will always be better for me than just a boring drink. I hope this tastes like a very adult sludgy, alcoholic Slurpee situation. Oh no, oh no, brain freezes. Okay, don't take it that way. We have prosecco, vodka and schnapps. Here we have peach schnapps.

There is a lot of alcohol in this drink. It's cute but dangerous. I respect that. We have the New York style cheesecake right here, and we serve it with raspberry sauce. You can also get it with chocolate sauce, but we only make raspberry. That was not a pretty bite. The raspberry is very strong, more of a syrup than a sauce, I would say. We have a three-layer carrot cake and of course it has cream cheese frosting, because a carrot cake without cream cheese frosting is no longer a carrot cake. I want to make sure I get a good amount of frosting.

I'm not a big fan of carrot cake, but I am a big fan of cream cheese. Hopefully this one wins my heart one way or another. I think if you're a carrot cake lover, you'll love it because the cream cheese frosting is perfectly thick and has a good ratio, and it's also very dense. See how I'm doing this and it doesn't fall off? He's like a dense boy. We have to end our stay here with Chocolate Thunder Down Under brownie ice cream galore here. I'm not going to say anything more about the name, but I have a lot of ideas about the name Chocolate Thunder Down Under.

I think every place we've been has some type of brownie ice cream. So my expectations have risen a little each time. I hope it is a super fluffy, soft and very warm brownie. Those are my dreams. This thunder and I will become very good friends. I really respect and appreciate him. It's so chocolatey. It's like a puddle of chocolate. I'm not even sure where the brownie is, but it's good. For this round, the pretzel definitely wins my heart the most. I wasn't expecting it to be so good, and it was the perfect amount of salty and warm.

If you ever have room in your stomach for dessert, you should go for that. I feel like I smell steak, chocolate, chicken, and alcohol, and I think that's a sign that I have to go. I will continue to comment below and tell you all about this, but we always save the leftovers. We take them home, including desserts most of the time. Sometimes I eat all the desserts once we cut them because I'm a demon. Let me know where you want me to go next. I can barely breathe, I'm out of breath. My brain is frozen, I have to go. (funky music)