Outback Revives Previously Discontinued Fan-Favorite Menu Item
Not every restaurant can say there's a high demand for its salad, but Outback Steakhouse can proudly declare it.
The Australian-themed chain announced on July 19 that it's bringing back its beloved Wedge Salad, which features iceberg lettuce topped with tomato, red onions, bacon, blue cheese dressing and a balsamic glaze.
Fans of the restaurant had previously voiced on social media their disappointment in the salad being removed from the menu in 2020.
@Outback was gonna return to your establishment after not having been back for years only to find out you discontinued the wedge salad. This is unacceptable. Until this is rectified I will not eat at your restaurant again. Please pass this on to your superiors.
— God's Cringest Soldier (@Hier0nymusBotch) June 2, 2023
Went today because was wanting the wedge salad. Sat down in the booth and was told they no longer have the wedge salad, so I got up and left. The blues cheese chopped salad is trash!! They should have discontinued it instead!!
— Kristain Holt (@KristainHolt) April 21, 2021
@Outback how much longer until wedge salads are back?? I miss them
— Laura V (@cressesgirl22) June 14, 2020
The Wedge Salad is being reintroduced as part of Outback's "Sweet Heat Season" menu. The other items include Hot Honey Fried Shrimp, Grilled Chicken & Hot Honey Fried Chicken, Sirloin & Hot Honey Fried Chicken, Filet & Snow Crab, Hot Honey 'Rita, and a Tim Tam Sundae.
Here's what Outback fans can expect from each limited-time addition:
Hot Honey Fried Shrimp: Bite-sized, breaded shrimp with Bloomin' Onion spices, "drizzled with house-made hot honey and spicy signature bloom sauce" topped with "Fresno chilies and served with hot honey."
Grilled Chicken & Hot Honey Fried Shrimp: An Outback spin on surf 'n' turf, featuring a grilled chicken breast with BBQ sauce, paired with the Hot Honey Fried Shrimp. The order comes with the choice of two sides.
Sirloin & Hot Honey Fried Chicken: A center-cut sirloin paired with a "boneless chicken breast hand-battered in Bloomin’ Onion spices, fried until golden brown, drizzled with house-made hot honey and spicy signature bloom sauce." It's topped with Fresno chilies, and served with hot honey. It comes with a "choice of steakhouse potato and a side."
Filet & Snow Crab: A 6-oz beef filet paired with a half-pound of Snow Crab Legs. The snow crab legs are also available to order alone.
New Hot Honey ‘Rita: A margarita that's both sweet and spicy, made with "Sauza Gold Tequila, Cointreau, hot honey and a trio of citrus juices garnished with a cinnamon sugar rim."
Tim Tam Sundae: A dessert that honors the famed Australian cookies, made with vanilla ice cream that's "rolled in Arnott’s Tim Tam cookie crumbles, drizzled with chocolate and caramel sauce, and topped with whipped cream, Tim Tam cookies and honey caramel popcorn for a salty sweet crunch."
The salad, as well as the rest of the Sweet Heat Season items, will be available starting July 26 until October 31, 2023.
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