Best Steak In A Chain
STAFF PICK: Outback Steakhouse is a new watering hole with enough salt to make a body brine. At the east-end of Crossroads Festival, near the northeast corner of Grant and Swan roads, Outback's part of a 260-outlet chain of eateries that has grown like a brush fire in the Australian outback from which it takes its name and casually pushy attitude. When the mood is for ample servings of simple fresh food with the basic flavor spectrum of salt, sweet, sour and bitter predominating, Outback Steakhouse pleases even discerning palettes. Outback got its start after the Crocodile Dundee flicks. And that bit of pop kitsch shows on the menu. A 14-ounce New York strip is called the "Michael J. 'Crocodile' Dundee." The steak's seasoned with salt and spices and seared to hold the juices in. Order it medium rare, and that's the way it comes--hot pink center, yielding texture, with the seasonings piquing the beef flavor. The baked potato is baked in rock salt, which is one of the preferred ways to get even heat distribution through the spud so that the interior is evenly and mellowly cooked. Slathered with sour cream, butter, chives and real bacon bits, it was a platter hit. The bar has an exemplary if limited collection of Australian beers, and the short wine list includes bottles from some of Australia's better vintners. The "Bloomin' Onion" will make you want to try some of the Australian brew. Cut and fanned open to look like a crunchy gold chrysanthemum on steroids, the onion's fingers are deep-fried in a light, salt-spicy seasoned coat. It goes great with drinks. And you'll still probably need more water after those.
