Outback Steakhouse Submits Plans for Brooksville Restaurant

Bloomin’ Brands beloved Tampa-based barbecue chain continues to grow close to home

Neil Cooney
Written By Neil Cooney
News Writer
Photo: Official

Founded in 1988 and based in Tampa as part of the Bloomin’ Brands family of restaurants, casual barbecue concept Outback Steakhouse has more than 650 locations in the U.S. The brand has become a household name with locations in more than 20 countries, and now, it looks to be growing closer to its hometown, with a new location planned for Brooksville.

This week, What Now came across plan review paperwork submitted by the company for a new Outback in Brooksville, at 14383 Cortez Blvd. There, it would join a restaurant community that includes brands like Olive Garden and Dutch Bros Coffee.

“Made with an Australian flair, born under the Tampa sun,” begins a description on the Outback website. “We are an Australian-inspired steakhouse restaurant beloved worldwide. We pride ourselves on serving up variety; our unbeatable steak cuts are complemented by delicious choices of chicken, ribs, seafood, and pasta at a price for everyone. Our strategy? We’re the leader of the pack by emphasizing consistently high quality delicious food delivering a warm, welcoming environment. Our generous portions are moderately priced. Our casual atmosphere couldn’t be more transporting – it’s like you’re right there in the Australian Outback.”

Outback’s prodigious menu ranges from appetizers like the legendary Bloomin’ Onion and Aussie Cheese Fries to Signature Steaks like the Victoria’s Filet Mignon, to seafood choices like Seared Peppers Ahi and Steamed Lobster Tails, to a selection of Burgers & Sandwiches—and on and on, with a little something for everybody.

Details on the Brooksville location’s opening timeline are not yet available, but stay tuned for updates.

You can keep up with all things Outback Steakhouse by following @outback on Instagram.

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Neil Cooney is a freelance writer. He has received an MFA in Creative Writing from Syracuse University, and his work has been published in the Masters Review. Based in Nashville, he spends his free time cooking Korean food and studying chess.
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