It’s pretty well-known within the gluten-free community that Outback Steakhouse offers a gluten-free menu. But, it’s worth repeating here in the hopes that someone who wasn’t aware of the GF menu will be after reading this post. The menu was developed with the assistance of the Gluten Intolerance Group. It’s not a GF menu in the strictest sense – you don’t turn to your server and say, “I’ll have the gluten-free [insert dish here].” Instead, the menu provides instructions for how to order menu items so that they’ll be prepared gluten-free. For example, “avoid both dressings” on the seared Ahi tuna, or “request no croutons on salads.”
My favorite (and by favorite, I mean favorite to gently ridicule) is the Cinnamon Apple Oblivion. “Vanilla ice cream topped with warm cinnamon apples and cinnamon croutons, pecans and homemade caramel sauce. Avoid cinnamon apples and cinnamon croutons.” Italics mine. But if you take away the cinnamon apples and croutons, what are you left with? A scoop of vanilla ice cream with caramel sauce on it. Makes me chuckle.
Regardless, I’m a fan of Outback Steakhouse, and here’s why. You’re pretty likely to find one while traveling, the food is consistent from location to location, the food is tasty, and I’ve never had a problem with cross-contamination. In fact, I’m confident enough in Outback that I will eat there as my pre-race meal the night before a competition (like earlier this summer, when I had the side salad sans croutons with tangy tomato dressing, Outback Special steak cooked medium, and garlic mashed potatoes the night before I competed in the Xterra Beaver Creek).
Perhaps best of all, when national and international chains like Outback cater to the needs of those on a gluten-free diet, we can hope that their leadership role will help other restaurants to follow.
– Pete