Everyone has a favorite restaurant dish that they always order. Who can say no to a Bloomin’ Onion, Coconut Shrimp, and Filet Mignon at Outback Steakhouse? But there is one Outback menu item that is still so popular with customers that they try to order it even after it has been discontinued: the Wedge Salad.
The Aussie Cobb Salad and the Blue Cheese Pecan Chopped Salad are available at Outback, but the Wedge Salad was a fan favorite until it was discontinued during the COVID-19 pandemic.
“We’re sorry, but wedge salad is no longer available.” “We made the decision to discontinue this one as part of our simplified menu during this time,” Outback Steakhouse tweeted in 2020.
So, if you’ve been missing the delicious bacon, blue cheese, and balsamic-topped wedge, we have some good news: Outback Steakhouse is bringing it back!
The Wedge Salad will return as part of Outback’s new Sweet Heat Season menu and a few new items. This year is all about sweet and savory, so Outback Steakhouse is introducing a new menu with both heat and sweetness.
“We’re excited to offer guests a diverse menu that complements the summer season,” said Becky Boyd, Bloomin’ Brands’ Director of Menu Innovation and strategy. “Given Outback’s signature, bold flavors, the ‘swicy’ trend is a natural fit for us and appeals to all our guests because of its balanced flavor profile.”
The limited-time menu is centered on the hot honey trend that has taken the world by storm this summer (we’re looking at you, Pizza Hut Hot Honey Pizza).
Outback’s Sweet Heat Season menu will include a new Hot Honey ‘Rita, Hot Honey Fried Shrimp appetizer, Grilled Chicken & Hot Honey Fried Shrimp entree, Sirloin & Hot Honey Fried Chicken entree, Filet & Snow Crab entree, and Tim Tam Sundae, as well as the Wedge Salad, which will return.
Outback developed a house-made recipe specifically for the menu, so the hot honey is the star of the show. Both the Hot Honey Fried Shrimp and Hot Honey Fried Chicken are drizzled with the sauce and come with an extra side, so you can add as much as you want.
The Grilled Chicken and hot Honey Fried Seafood and Sirloin & Hot Honey Fried Chicken entrees are both served with a steakhouse potato and your choice of side.
The Filet & Snow Crab entree will come with a 6-ounce filet, a half-pound of snow crab legs, a steakhouse potato, and a side.
Outback’s Wedge Salad, complete with tomato, red onion, bacon, homemade blue cheese dressing, and balsamic glaze, is back in full force.
If you want to add some heat to your meal, try the new Hot Honey ‘Rita, which is made with Outback’s signature hot honey, tequila, Cointreau, and citrus juice and finished with a cinnamon sugar rim and hot honey-coated dipper.
And every meal is complete with the dessert course. Vanilla ice cream is rolled in Arnott’s Tim Tam cookies, drizzled with chocolate and caramel, and topped with whipped cream, more Tim Tom cookies, and honey-caramel popcorn in Outback’s new Tim Tam Sundae.
Need help figuring out what to start with? That’s fine: you’ve got plenty of time. Outback’s Sweet Heat Season menu will be available from July 26 to October 31, allowing you to return and try the new menu several times.
Grab a Hot Honey ‘Rita, and let’s toast to a hot and spicy summer at Outback.