Do n’t let the accent fool you : With its generously veteran steaks , late - fried half-pint disk , and sauce - drenched dessert , Outback Steakhouse ’s cuisine is right smart more American than Australian . And most citizenry seem to be okay with that . In 30 years fourth dimension , Outback has go from an underwhelming opening night to become one of the most pop restaurant irons in America — a place where the Fosters is always flowing , and where you ’ll likely find more than one boomerang stuck to the wall .
1. IT IS NOT, IN FACT, A TASTE OF THE OUTBACK.
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You may be shocked to learn that a Bloomin ' Allium cepa is not a traditional dish of the Australian Outback . Nor are Aussie Fries or Alice Springs Chicken Quesadillas . But count that real Outback cuisine include bush tomatoes and wattleseed cookie , you ’re likely o.k. with that .
2. YOU CAN THANK CROCODILE DUNDEE.
Back in 1986 , Paul Hogan introduced Americans to the image of Australians as tough , carefree , and always carrying a big knife . Crocodile Dundeewas the second most popular film in America that year , and created a ethnical wave that Outback Steakhouse ’s founders hop to razz . In March 1988 , they opened the first location in Tampa , Florida .
3. NONE OF THE FOUNDERS HAD EVER BEEN TO AUSTRALIA.
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All three were veterans of the eatery manufacture and wanted to invest in a novel construct . After developing the estimate for Outback Steakhouse , a inquiry stumble was propose and then quickly shot down . harmonize to co - founding father Chris Sullivan , they did n’t want to be influenced by the cuisine or otherwise put off their missionary work to render “ American nutrient and Australian playfulness . ”
4. IT DID NOT HAVE A PROMISING START.
Opening day was as bleak as a sun - baked highway stretch out to the horizon . Employees at the Tampa , Florida location had to park in the great deal tomake it look busyand call their friends and kinsperson and bid them to come in . To drum up business , the father invest in ads and promotions , and eventually word get around .
5. NEW ORLEANS WAS A BIG INFLUENCE.
Co - founder Tim Gannon develop the Bloomin ' Allium cepa while work as a chef in New Orleans , using dissimilar spice combinations to harden his deeply - fried onion concoction . The 18 different seasonings used to marinate Outback ’s steaks are also inspire by The Big Easy .
6. THERE’S ONLY ONE BLOOMIN' ONION.
Well , actually there are many — they just go by different name . There ’s LongHorn Steakhouse ’s Texas Rose , Chili ’s Awesome Blossom ( which was discontinued a few years back ) , and the thousands upon thousands of concoctions people make in their own kitchens using anat - home onion fryer . But only Outback ’s onions are crafted by " dedicated bloomologists . "
7. THERE ACTUALLY ARE LOCATIONS IN AUSTRALIA.
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Seven , to be exact , which entail Australians must not find Outback Steakhouse totally offensive . There are subtle changes , like a carte du jour that heel “ prawn ” instead of “ shrimp , ” and a grammatically incorrect tagline that exhorts diner to “ Live Adventurous . ”
8. THEY JUST STARTED SERVING LUNCH.
Lunch has traditionally been viewed as a money - loser in the eatery manufacture , but that ’s start out to convert as fast - casual companies likeChipotlerake in the dough . So Outback decided to give it a go with$6.99 combo mealsand more 100 % not - Australian dishes like Aussie Tacos .
9. THEY ONCE SOLD STEAK FLIGHTS.
For a momentary few workweek back in 2013 , Outbackoffered diner three 3 - oz . steakswith a selection of four sauces . It voice reasonably fancy , until you learn that one of the sauces was hollo Creamy Diablo .
10. FLIGHT OF THE CONCHORDS' JEMAINE CLEMENT STARRED IN A SERIES OF ADS.
Never listen that Clement ’s from New Zealand , not Australia — the adsare still moderately amusing .
