Bonefish Grill & Outback Steakhouse Win Zagat Top Honors
Zagat's 2011 National Chain Restaurants Survey Recognizes OSI Restaurant Partners Three Top Brands
Tampa, Florida, September 2011 – Bonefish Grill and Outback Steakhouse have won top honors in the Zagat's 2011 National Chain Restaurants Survey. Bonefish Grill, OSI's polished casual restaurant best known for its big-city bar and market-fresh fish, took six top honors including Top Overall (averaging food, facilities and service ratings), Best Seafood, Top Food, Top Service, Top Healthy Options and Top Facilities. Bonefish was also recognized among the Most Popular and Best Appetizers. Outback Steakhouse, OSI Restaurant Partners inaugural brand was voted Best Steak for the third consecutive year, and was recognized among the restaurants with Best Overall Value. Carrabba's Italian Grill was recognized within the Top Food, Top Service, Top Overall and Best Pasta categories.
More than 6,000 ZAGAT.com diners participated in the survey, which included 137 of the nation's largest restaurant chains, and weighed in on the quality of Food, Facilities and Service using Zagat's signature 30-point scale. The survey participants eat at chain restaurants an average of 10.7 times per month.
″We are honored to have our three largest brands within our portfolio, Outback Steakhouse, Bonefish Grill, and Carrabba's Italian Grill, recognized once again by those who enjoy dining out,″ says OSI Restaurant Partners CEO Liz Smith. ″Zagat is regarded internationally as the primary resource of the best of the best in dining options. We want to express our appreciation to all those across the country who have cast their votes for us in their national survey.″
″Each of our brands has a culinary team who is dedicated to menu innovation that is unique to their respective brand,″ adds Smith. ″All of our restaurant partners and employees share the same passion to provide the ultimate dining experience for each and every guest. We strive to exceed expectations by using only the freshest ingredients, preparing meals made-to- order and delivering unparalleled service.″
For more information about OSI Restaurant Partners brands, please visit www.osirestaurantpartners.com.
About OSI Restaurant Partners
OSI Restaurant Partners, LLC portfolio of brands consists of Outback Steakhouse, Carrabba's Italian Grill, Bonefish Grill, Fleming's Prime Steakhouse & Wine Bar, and Roy's Hawaiian Fusion Cuisine with operations in 49 states and 24 countries internationally.
Outback Steakhouse starts fresh every day to create the flavors that our mates crave. Best known for grilled steaks, chicken and seafood, Outback also offers a wide variety of crisp salads and freshly made soups and sides. With Outback's recently introduced wood-fire grill preparation, customers now have a choice as to how to have their steaks prepared. They can either enjoy the classic, ″seasoned and seared" steak; or choose the distinct, flame-grilled flavor of oak wood on new wood-fire grills which is available for fine cuts of choice steaks, chicken and seafood.
Carrabba's Italian Grill was founded by Johnny Carrabba and Damian Mandola in Houston, Texas in 1986, and features hand-prepared family recipes made from the finest ingredients and prepared to order in an exhibition kitchen.
As the "Fresh Fish Experts," Bonefish Grill specializes in market-fresh fish and other wood- grilled specialties. Knowledgeable and attentive Bonefish Grill Anglers (service staff) provide the best in ″chef's coat service″ and combines this with a big-city bar that offers bar fresh cocktails and an affordable, interesting wine list.
Fleming's Prime Steakhouse & Wine Bar offers the best in steakhouse dining – prime meats and chops, fresh fish and poultry, generous salads and side orders—with a unique wine list known as the ″Fleming's 100,″ that features over 100 wines served by the glass.
First introduced in Honolulu by James Beard award winner Chef Roy Yamaguchi, Roy's Hawaiian Fusion Cuisine has become well known throughout the world for its Hawaiian Fusion® Cuisine featuring the freshest local ingredients, European sauces and bold Asian spices, with a focus on seafood.