7 Outback Steakhouse Menu Items Tar Heels Skip & 7 That Locals Just Love In North Carolina
North Carolinians have strong opinions about food, especially when it comes to chain restaurants like Outback Steakhouse.
Tar Heels know what they want and aren’t afraid to pass on certain dishes while repeatedly ordering their favorites.
Let’s explore which Outback offerings get the cold shoulder from Chapel Hill to Charlotte, and which ones have locals coming back for more.
1. Grilled Shrimp on the Barbie
Coastal Carolina locals turn their noses up at these undersized crustaceans. Why order imported shrimp when the NC coast offers some of the freshest seafood in the country? Most Tar Heels find these skewered shrimp disappointingly small compared to the plump Carolina varieties they’re accustomed to.
The seasoning, while decent, simply can’t compete with authentic coastal preparations that use local recipes passed down through generations.
2. Tasmanian Chili
Basketball fans raised on Brunswick stew and eastern Carolina barbecue simply won’t be fooled by this Aussie-themed concoction. The flavor profile misses the mark for palates trained on tangy vinegar sauces and smoky pork traditions.
Native North Carolinians often chuckle at the notion of ordering chili at a steakhouse, especially one claiming Australian roots. The beans-versus-no-beans debate rages across the state, but most agree: if you’re at Outback, skip this bowl of identity crisis.
3. Gold Coast Coconut Shrimp
Sweet and fried rarely describes authentic Tar Heel cuisine. These coconut-crusted shrimp with their marmalade sauce clash with North Carolina’s seafood sensibilities.
State natives who grew up eating lightly battered seafood from Calabash to the Outer Banks find these overly sweet.
The tropical flavor profile feels like vacation food, not something worth ordering when you’re craving a hearty meal. Many locals report the coconut coating often overwhelms the actual shrimp flavor.
4. Chicken Tender Platter
Carolina basketball fans looking for game day food typically bypass these unremarkable strips. With the state’s rich fried chicken heritage, these tenders fall flat in comparison.
Kids might enjoy them, but adults raised on Price’s Chicken Coop or Mama Dip’s legendary recipes find these lacking in seasoning and soul.
The breading lacks that distinctive southern touch—no hint of buttermilk tang or pepper kick that makes Carolina chicken special.
5. Steakhouse Mac & Cheese Bites
Fried mac and cheese just doesn’t register as authentic to folks who take their side dishes seriously. These appetizers strike most Tar Heels as unnecessarily gimmicky.
North Carolina church potluck veterans know proper mac and cheese should be baked to perfection, not deep-fried and served on a stick. The texture often disappoints—either too gooey or too dry.
Plus, the portion size relative to price makes budget-conscious Carolinians shake their heads and reach for the complimentary bread instead.
6. Kingsland Pasta
Pasta at a steakhouse? Most Carolina diners wouldn’t dream of it. This fusion of fettuccine, chicken, and shrimp feels out of place to locals who came for beef or traditional southern fare.
The cream sauce typically strikes Tar Heels as too heavy and one-dimensional compared to the complex flavors of local cuisine.
Many North Carolinians have strong opinions about seafood and poultry pairings, and this dish’s combination often feels forced rather than complementary.
7. Aussie Cobb Salad
Carolina folks seeking lighter fare still skip this confused creation. The awkward blend of bacon, egg, avocado and blue cheese doesn’t align with southern salad traditions.
Local palates trained on fresh summer salads with seasonal ingredients find this option overly complicated. The dressing often lacks the tangy zip that characterizes Carolina vinaigrettes.
Even health-conscious Triangle residents typically opt for simpler greens or just go all-in on the heartier options Outback is actually known for.
1. Bloomin’ Onion
Nothing brings Carolina friends together faster than this iconic appetizer. The crispy petals of deep-fried onion paired with spicy dipping sauce have achieved legendary status across Chapel Hill, Raleigh, and beyond.
Game day gatherings practically require this shareable starter. The ritual of pulling apart the layers has become a bonding experience for UNC students and alumni alike.
Despite knowing it’s not exactly health food, Tar Heels rationalize that the vegetable base somehow balances out the indulgence.
2. Garlic Butter-Topped Steaks
Carolina carnivores swoon for these richly topped cuts. The combination of quality beef with that melting garlic butter creates a moment of pure dining bliss that keeps Tar Heels coming back regularly.
Whether celebrating a Hurricanes hockey win or a Tar Heels basketball victory, locals splurge on these decadent steaks. The aromatic garlic butter amplifies the beef’s natural flavors without overwhelming it.
Even with numerous local steakhouses available, North Carolinians admit these consistently satisfying cuts earn their loyalty.
3. Kookaburra Wings
Forget mild—Carolina heat-seekers gravitate toward these spicy wings with surprising regularity. Despite the state’s own impressive wing offerings, these Australian-themed appetizers have earned unexpected respect.
The secret lies in the balance of heat and flavor that appeals to palates raised on eastern Carolina barbecue sauce. During March Madness, orders of these wings skyrocket across North Carolina Outback locations.
Even skeptical first-timers find themselves converted after that initial crispy, spicy bite.
4. Seared Pepper Ahi Tuna
Surprisingly, this lighter option has captivated health-conscious Triangle residents and coastal Carolina seafood enthusiasts alike.
The sesame-crusted, perfectly rare tuna satisfies sophisticated palates looking for something beyond the standard steakhouse fare. Research Triangle professionals frequently recommend this dish to colleagues. The Asian-inspired flavors offer a welcome contrast to heavier menu options.
Many North Carolinians with coastal connections appreciate that the kitchen doesn’t overcook this delicate fish—a common complaint at other chain restaurants.
5. French Onion Soup
Cold Appalachian evenings call for this bubbling crock of comfort. Mountain residents from Asheville to Boone have particularly embraced this cheesy, brothy delight as a starter in cooler months.
The combination of sweet caramelized onions, rich broth, and that stretchy layer of melted cheese creates a perfect prelude to a hearty meal.
Western Carolina locals often mention how it reminds them of après-ski comfort food after days at Sugar or Beech Mountain. Even during summer, air-conditioned escapes from humidity make this a year-round favorite.
6. Ribeye Steak
When it comes to celebrating Carolina achievements, nothing says “victory dinner” quite like this marbled masterpiece. The perfectly seasoned, juicy ribeye has become the go-to splurge for everything from job promotions to Tar Heel tournament wins.
Locals appreciate that it’s consistently prepared to their requested temperature—a detail that matters deeply to serious steak enthusiasts.
The rich marbling creates that melt-in-your-mouth experience that justifies the price point. Even with competition from local steakhouses, this reliable choice keeps Carolina carnivores coming through the doors.
7. Drover’s Platter
Nothing satisfies a Carolina appetite quite like this generous combination plate. After long days cheering at Kenan Stadium or exploring the Blue Ridge Parkway, hungry Tar Heels crave this substantial spread of ribs and chicken.
The variety appeals to indecisive diners or those wanting to sample multiple proteins without committing to just one. Families particularly favor this shareable option that pleases both the rib lovers and chicken enthusiasts at the table.
The generous portion size means nobody leaves hungry, a core value in southern hospitality.
