Bustem' Down
Give Peas a Chance
I don't like Outback. Personally I think it's overpriced for something just as good as Lone Star.
johnjrval424
New Member
bdh802 said:
I only go to PF McDonald's if I am absolutely desperate and on the verge of fainting from not having eaten all day - and I don't do the drive-thru anymore.
bdh802
Bob
penguin6 said:
Wow, you are right. I thought it looked a little small. Then again, I haven't actaully been there to eat yet. Oh, and again, you are right about Chesapeake Beach McDs. I live in that area and I usually refer to it as the worst McDs I've ever been to. Chesapeake Beach does have a Subway and there's a Tasty Freeze not too far down the street but there aren't any other fast food selections in the area. Plenty of other good restaurants though. No, I don't really put the Rod N Reel in that category. Also known as the Rotten Eel, it does offer a nice atmosphere overlooking the bay and the service is generally good, but the food ain't all that, considering what you'll pay for it.
johnjrval424
New Member
bdh802 said:
The location/atmosphere is great - however, the food was not real terrific last time we were there. Paying $80 for dinner for 2 (with no alcohol) was enough for me to stop going there when the quality wasn't up to par.Booboo3604 said:Actually to brighten your day a little, just because its not on the menu, doesnt mean they can't make it. I have worked at quite a few Outbacks and the truth is they aren't supposed to tell you no if they have the stuff to make it. Hernce the "no rules, just right". And since all the bushman shrooms are is the button mushrooms used for the sauteed mushrooms fried in the bloomin onion batter, they should have no problem making them. I have had people even ask for pizza. As a personal suggestion, if you like broccolli and cheese, order " an all broc veg with the kid mac cheese". To die for! Dont let them bring it with sprinkled cheese on it but the cheese sauce used for the mac and cheese, the velveeta. Awesome stuff!
Hope that helps!
I called them and they're not doing them. They said they may add them in a week or two, but for now they're not doing them.
Avoid their take-out like the plague!
We ordered curbside to go online. My receipt said it would be ready at 6:32. I got there at 6:30 and waited for about 10 minutes in my car, when I realized everyone else was going in. So, I finally went in and waited for over an hour!!
There were about 6-8 other people waiting just as long for their take-out. One of the guys that was there waiting before us, asked to see a manager. She ended up giving his meal to him for free.
They are obviously not prepared for crowds.
We ordered curbside to go online. My receipt said it would be ready at 6:32. I got there at 6:30 and waited for about 10 minutes in my car, when I realized everyone else was going in. So, I finally went in and waited for over an hour!!
There were about 6-8 other people waiting just as long for their take-out. One of the guys that was there waiting before us, asked to see a manager. She ended up giving his meal to him for free.
They are obviously not prepared for crowds.
MikeyBash
New Member
I was at the opening of the PF Outback, and I was very impressed by the way they've gone back to the original Outback attention to detail and excellent design.
When the La Plata Outback opened a year or so ago, I was disappointed that they'd started using carpet instead of hardwood in the dining area. They say it's cheaper to maintain, but it looks like crap. Not to mention they put it in a strip-mall unit--Outback almost never does that. In contrast, the PF store is up on a hill, like the Carrabbas in Bowie, and I bet they improve their landscaping in the near future. From the outside, they'll look inviting and unique.
On the inside, I was really impressed by the bar with the huge boomerang hanging over the curved end, and the overall layout of the bar area. The hardwood floors cover every part of the bar and dining room. A big improvement over La Plata, at least in design.
Of course, they're having the usual problems associated with opening a new location. But Outback has brought down dozens of experienced staff from restaurants all over the east coast. They've committed to living down here for 2 or 3 months to help train the staff and get the new operation running.
Ultimately, the responsibility falls on the Managing Partner, so if you have a bad experience, you should tell him about it. He gets a share of the profits, so it's to his advantage to make his customers happy. His name is Bruce Jackson, and his card is at the entrance.
Outback also owns Cheeseburger in Paradise, Carrabbas, Bonefish Grill, and several other chains that see this area as a great place to grow. The California, MD Outback was ranked #19 last year of all the Outback’s in the country. Cheeseburger has been doing record business. And they're doing this in spite of, what many of us would admit, is not a place with the most favorable hiring pool for service-sector workers.
When I've had problems with the service or food at an Outback, or a Cheeseburger, they've always gone out of their way to make it right. The key is to contact the Managing Partner. For the California Outback that's Will Mandis, and for Cheeseburger its Josh Mitchell. I'm sure Bruce in PF will react the same way.
Full-disclosure, I own exactly 10 shares of OSI, so if everybody who reads this post runs out and spends money at Outback or Cheeseburger, I may get slightly richer. I promise that if I use the extra money to buy an enormous house, I will purchase carbon offsets so you won’t have to worry about me feeling guilty
And BTW, if you haven't tried the Seared Ahi Tuna at Outback yet, you don't know what you're missing!
When the La Plata Outback opened a year or so ago, I was disappointed that they'd started using carpet instead of hardwood in the dining area. They say it's cheaper to maintain, but it looks like crap. Not to mention they put it in a strip-mall unit--Outback almost never does that. In contrast, the PF store is up on a hill, like the Carrabbas in Bowie, and I bet they improve their landscaping in the near future. From the outside, they'll look inviting and unique.
On the inside, I was really impressed by the bar with the huge boomerang hanging over the curved end, and the overall layout of the bar area. The hardwood floors cover every part of the bar and dining room. A big improvement over La Plata, at least in design.
Of course, they're having the usual problems associated with opening a new location. But Outback has brought down dozens of experienced staff from restaurants all over the east coast. They've committed to living down here for 2 or 3 months to help train the staff and get the new operation running.
Ultimately, the responsibility falls on the Managing Partner, so if you have a bad experience, you should tell him about it. He gets a share of the profits, so it's to his advantage to make his customers happy. His name is Bruce Jackson, and his card is at the entrance.
Outback also owns Cheeseburger in Paradise, Carrabbas, Bonefish Grill, and several other chains that see this area as a great place to grow. The California, MD Outback was ranked #19 last year of all the Outback’s in the country. Cheeseburger has been doing record business. And they're doing this in spite of, what many of us would admit, is not a place with the most favorable hiring pool for service-sector workers.
When I've had problems with the service or food at an Outback, or a Cheeseburger, they've always gone out of their way to make it right. The key is to contact the Managing Partner. For the California Outback that's Will Mandis, and for Cheeseburger its Josh Mitchell. I'm sure Bruce in PF will react the same way.
Full-disclosure, I own exactly 10 shares of OSI, so if everybody who reads this post runs out and spends money at Outback or Cheeseburger, I may get slightly richer. I promise that if I use the extra money to buy an enormous house, I will purchase carbon offsets so you won’t have to worry about me feeling guilty
And BTW, if you haven't tried the Seared Ahi Tuna at Outback yet, you don't know what you're missing!