LongHorn Steakhouse Dover DE

Kevin Heaton

Fabulous cook. I believe his name was Austin. Honestly the stake melted in my mouth. Up and coming cook without a doubt!! Bartender who's daughter has a birthday tomorrow was also outstanding!! Manager/general manager was one of a kind. Don't remember his name but he was a black gentleman......terrific all the way around!! Got lucky picking the right place to eat at tonight! Continue the great work for future customers! You are building something great!

Tom White

Great service and great meal..... my only complaint is if you don't know how to make a drink then ask! A proper Tom Collins should be served with a fruit garnish... orange 🍊 wedge and a cherry 🍒 or two is the minimum. A lemon 🍋 or lime wedge is also nice. The first go round had no fruit at all and was served as it was made with no stirring so all the simple syrup was separated from the gin. It's called a "mixed" drink 🍸 for a reason! The second one I asked for the fruit but it was still barely mixed. Otherwise a great meal as per usual! 😋

Ally Salb

Updated Review: I come here often with my husband. I usually never encounter issues with my steak. It has been pretty on point in recent visits, but tonight was, oddly, a very different story. The waiter was nice and he was pretty busy for sure, no problems there. When I received my steak however, it did not look quite right. I cut into it noticing there was no sear on the outside of the steak and it was a bit on the "gray" side. Needless to say it was very very undercooked (almost raw). I was shocked and extremely disappointed. The waiting instantly reacted and took it back. About 10 mins later, the waiter returned. He handed me the SAME steak. After asking about it, he said they put it BACK on the grill. I almost lost my apatite but my husband said to just check it and once I did, somehow it was still undercooked, no sear, no seasoning.... Somehow it looked a bit worse then when I first received it. Couple of things here to note: I used my fork and knife, which were previously used to cut/eat appetizers, to cut and check my steak. They took the steak back and placed it back on the grill or in a microwave and re-served it. In my head I can't help but think: "We are in a pandemic with a virus going around and you could've possibly just contaminated your entire cooking area because you wanted a "quick fix" to the problem." All of which could've been avoided if following good cooking etiquette. Needless to say I lost my apatite. I then asked the Manager about it. He apologized of course, but didn't offer an explanation as to why the steak wasn't simply replaced and why it was re-fired instead. I am completely saddened by the situation considering we typically have a great time here. I think I will take a bit of a break from here in the future.