Would I Go Back to Outback in Ann Arbor, Michigan?

Outback Steak House must have the most crowded parking lot in town. People milling about outside the front door, waiting for the speaker to blare, "Smith, party of three." Lunch, dinner, every day. Despite the abundance of local places to grab some grub in Ann Arbor, Michigan, there is a clear allegiance to this chain restaurant, known for its steaks, fried onions, and Aussie image. What makes this place so great? I had hoped a recent visit would provide some answers, but I remain perplexed.

My companions and I were seated during a bustling Sunday night dinner service. We had planned to visit another steak house, one we know and love, but were forced into a Plan B when we pulled into Plan A's dark, empty parking lot. "Closed Sundays." With red meat on the mind, we opted to try Outback, as it is conveniently open on Sundays and not too far down the road.

Outback has a generic, but pleasant, interior ambiance that is to be expected in a chain restaurant. As we studied the menus, our server brought us a small loaf of wheat-esque bread and ample butter. The bread was nothing memorable - a little crusty, a little dry, a little disappointing. Dinner selections included non-steak items, such as Baby Back Ribs, New Zealand Rack of Lamb, Alice Springs Chicken, and Sweet Glazed Roasted Pork Tenderloin. Or, you can just bust your belt on appetizers: Aussie Cheese Fries, Bloomin' Onion, Alice Springs Chicken Quesadilla, Kookaburra Wings. The names alone should tell you that clear soup is on your menu tomorrow.

We all ordered the economical choice: the Outback Special. USDA Choice Sirloin and two sides. I ordered the six ounce version, with French fries and the Classic Blue Cheese Wedge Salad. For roughly ten dollars, this is a good deal, especially if you are footing the bill for a family. Most of the other cuts of meat push the twenty dollar mark, but then, that money buys a more flavorful, tender steak-eating experience. As time would tell, that might have been a worthwhile splurge.

The Wedge Salad arrived first, and it set the bar very high. As promised, the plate features a very large wedge of crisp iceberg lettuce. That wedge is topped with a generous portion of bacon bits, red onion, blue cheese crumbles, and creamy blue cheese dressing. Blue cheese is not for everyone, but for those of us who love its pungent intensity, this salad is a winner.

Next, the main course. I tried to use my imagination and think of this as steak frites. From an aesthetic standpoint, the steak was pleasing - lean, round, and with those sear marks that make you think, "gee, that looks good." The French fries were as tasty as they looked; it's a difficult concept to mess up. But the steak? That left something to be desired. The sirloin is a lean cut, and as such, gave our mouths a grueling workout. Dinner lasted longer than usual if only because our teeth had a difficult task in breaking down the stringy, chewy steak.

As we put on our coats and left the premises, the four of us agreed that the meal was a mixed bag. Great salad, average steak. As noted, a fattier cut likely would have left us more satisfied. Ribeye, New York Strip, T-Bone, Prime Rib - the cuts and methods of preparation are endless. It's just a matter of how much money one wishes to extract from his or her wallet.