Walking into LongHorn Steakhouse feels like stepping into steak heaven, but not everything on that menu deserves a spot on your plate. While the restaurant has built its reputation on quality beef and hearty portions, some dishes fall surprisingly flat compared to their stellar steaks. From overpriced basics you can make at home to disappointing appetizers that waste precious stomach space, knowing what to avoid can save your meal from mediocrity. Here’s what seasoned diners wish they’d known before ordering these less-than-stellar options.
Shrimp and lobster chowder tastes like corn soup
The name “Shrimp & Lobster Chowder” creates expectations of a rich, seafood-packed bowl that’ll warm your soul. Instead, what arrives at your table is essentially glorified corn chowder with a few tiny shrimp swimming around for decoration. The overwhelming taste comes from red bell peppers, not the promised shellfish, and good luck finding any actual lobster chunks – the “lobster” exists only as a base for the broth. Chunks of potato and corn dominate every spoonful, making this feel more like a vegetable soup than the premium seafood experience the menu suggests.
For nearly ten dollars, this soup disappoints on multiple levels. Restaurant critics consistently rank this among the weakest menu items because it simply doesn’t deliver what it promises. When you’re at a steakhouse, that money could go toward upgrading your steak or adding a side that actually complements your meal. The few people who enjoy this soup seem to treat it as comfort food rather than expecting the seafood experience the name implies.
Texas tonion fails to impress like competitors
LongHorn’s Texas Tonion feels like a halfhearted attempt to compete with more famous fried onion appetizers from other chains. Instead of the impressive presentation and bold seasoning you might expect, what arrives is essentially just fried onion pieces with unremarkable breading and a forgettable dipping sauce. The breading lacks any distinct seasoning that would make it memorable, and the overall experience feels bland and uninspired. For ten dollars, you’re getting something that doesn’t even wake up your appetite, let alone excite it.
The real problem isn’t just that the Texas Tonion tastes mediocre – it’s that every other appetizer on LongHorn’s menu performs significantly better. Wild West Shrimp or Spicy Chicken Bites deliver the crispy, satisfying start to your meal that this onion dish promises but fails to provide. When you’re already planning to fill up on steak and sides, wasting appetite space on such a forgettable appetizer makes even less sense. Save those ten dollars for a better cut of meat or skip the appetizer entirely.
Loaded potato soup packs too much sodium
While loaded potato soup sounds like comfort food perfection, LongHorn’s version comes with a shocking sodium bomb that overshadows any enjoyment. A single bowl contains 970 milligrams of sodium – that’s nearly half the recommended daily intake before you’ve even touched your main course. The soup itself tastes fine with its chunks of potato, cheese, bacon, and scallions, but it’s so heavy and salty that it’ll leave you feeling sluggish before your steak arrives. The portion might seem small, but it’s dense enough to take the edge off your hunger.
The bigger issue becomes apparent when you consider the complete meal experience. Nutrition experts point out that starting with such a heavy, sodium-loaded appetizer makes it harder to enjoy the carefully prepared steak that follows. You’re essentially filling up on what amounts to a loaded baked potato in liquid form, then expecting to have room and appetite for the restaurant’s specialty. If you want potato with your meal, order actual steak and potatoes instead of this soup version that delivers too much sodium and not enough satisfaction.
Cowboy pork chops cost too much for basic meat
LongHorn does manage to cook their pork chops properly – they’re usually juicy and tender rather than the dried-out rubber many restaurants serve. The bone-in preparation helps keep the meat moist, and most of the time you’ll get a decent piece of pork that’s cooked to the right temperature. However, there’s nothing special about these chops beyond basic competent cooking. They lack any distinctive seasoning or preparation method that would justify ordering them at a restaurant known for its premium beef selection.
The real problem comes down to value and opportunity cost. Menu analysis shows these chops cost around twenty dollars for what amounts to grocery store meat with basic preparation. You can buy similar pork chops for a few dollars and cook them at home with better seasoning. When you’re at a steakhouse, that same money could get you Red Rock Shrimp, Grilled Salmon, or Parmesan Crusted Chicken – dishes that actually showcase the kitchen’s skills and offer something you can’t easily replicate at home.
LH burger lacks the creativity of past options
LongHorn used to serve creative burger combinations that made ordering beef in burger form feel worthwhile. The old Campfire Burger came stacked with homemade potato chips and barbecue drizzle, while the Big Sky Burger featured shaved prime rib, fried onion straws, and Swiss cheese. These options gave diners something unique they couldn’t get elsewhere and justified choosing a burger over steak at a steakhouse. Those innovative combinations showed creativity and offered genuine value for money spent.
What remains is the basic LH Burger – bacon, lettuce, tomato, pickles, onion, and your choice of cheese on a standard bun. Former menu items had personality and reasons to exist, but this current version feels like an afterthought. It’s competently made but completely forgettable, lacking any special sauce, unique toppings, or preparation method that would make it memorable. When you’re paying restaurant prices, ordinary burgers that taste like something from any casual dining spot represent missed opportunities for both your money and your meal.
Chop steak is just expensive salisbury steak
The Chop Steak sounds fancy on the menu, but it’s essentially a hamburger patty topped with mushrooms, onions, and what LongHorn calls “savory garlic herb sauce.” This is Salisbury steak dressed up with restaurant terminology, and while the sauce tastes decent, it can’t disguise the fact that you’re paying steakhouse prices for ground beef. The mushrooms and onions add some visual appeal and extra taste, but they’re basically there to distract from the reality that this isn’t really steak at all.
If you’re craving ground beef, dozens of other restaurants do burgers better for less money. Menu comparisons show this dish represents poor value when you consider what else that money could buy at LongHorn. The same price gets you actual steak cuts, seafood preparations, or chicken dishes that showcase the kitchen’s abilities. Salisbury steak works great as a quick family dinner at home, but it feels out of place on a steakhouse menu where people come expecting something special they can’t easily make themselves.
Steakhouse mac and cheese has chewy bacon problem
The Steakhouse Mac & Cheese starts with great bones – excellent cheese sauce and perfectly cooked cavatappi pasta that holds the sauce well. The concept makes sense as a hearty side dish, and when you first see it, the presentation looks promising. The cheese sauce has good richness and the pasta shape works better than standard elbow macaroni for holding onto all that creamy goodness. Everything seems set up for success until you encounter the bacon pieces scattered throughout.
The preparation method creates a fatal flaw that ruins an otherwise solid side dish. Kitchen procedures involve pre-mixing the cheese sauce, pasta, and bacon in plastic containers that get reheated to order. This means the bacon sits in that container for extended periods, causing it to soften and become unpleasantly chewy rather than maintaining the crispy texture that makes bacon enjoyable. What should be a textural highlight becomes something you’ll want to pick out and avoid, leaving you with plain mac and cheese that costs more than it should.
Hand-breaded chicken tenders offer nothing special
LongHorn does execute their chicken tenders properly – each piece gets hand-battered with buttermilk and flour, then fried and seasoned with their prairie dust blend. When prepared correctly, they arrive hot, crispy, and well-seasoned. The hand-battering process ensures freshness rather than frozen pre-made tenders, and the prairie dust seasoning adds more interest than standard salt and pepper. These aren’t bad chicken tenders by any reasonable standard, and they’d probably satisfy most people looking for this type of food.
The problem isn’t quality – it’s uniqueness and value. Food critics consistently point out that chicken tenders are available everywhere, often for less money. You can get similar or better tenders at casual dining chains, sports bars, fast food places, and even gas stations. When you’re at a restaurant known for steaks and unique preparations, ordering something this ubiquitous feels like wasting an opportunity. The money spent on tenders could go toward something distinctive that showcases why LongHorn deserves your dining dollars over countless other options.
Renegade sirloin ranks lowest among steak options
As the most budget-friendly steak option at just $16.50, the Renegade Sirloin serves its purpose for diners who want beef without spending premium prices. The prairie dust seasoning and flat-top preparation give it decent taste, and when cooked properly, it provides a satisfying steak experience for the money. The lean cut means less fat, which some diners actually prefer, and it’s substantial enough to feel like a real meal rather than just a small portion designed to upsell you to something bigger.
However, when compared to LongHorn’s other steak offerings, the limitations become obvious. Steak rankings consistently place this cut at the bottom because it’s significantly tougher than the fire-grilled options with better marbling. The lack of fat makes it more prone to becoming chewy, and the flat-top cooking method doesn’t provide the same charred complexity as flame-grilling. If you can afford to spend a few extra dollars, almost any other steak on the menu will give you a noticeably better eating experience with more tenderness and richer taste.
Smart diners know that avoiding these menu pitfalls leaves more room and budget for LongHorn’s genuine strengths. The restaurant excels at properly prepared steaks, creative appetizers like Wild West Shrimp, and indulgent desserts that actually deliver on their promises. Steering clear of overpriced basics and disappointing dishes means your hard-earned money goes toward food that justifies the trip and creates the satisfying steakhouse experience you’re really seeking.
