LongHorn Steakhouse

LongHorn Steakhouse is the chain steakhouse you know, planted in a warm ranch-style room off I-95 in Bangor. They grill beef, serve American comfort food, and draw a mix of regulars and travelers. Service tends to be attentive, though the kitchen can be heavy-handed with salt on busy nights.

• Bartender Chris draws repeat guests who request the bar seating.
• Fresh bread arrives while you wait for your table.
• Bone-in ribeye and parmesan-crusted chicken are solid choices.
• Service staff stay attentive even during crowded shifts.

Start with the onions appetizer. Go for the bone-in ribeye if you want beef, or the parmesan-crusted chicken breast if you're skipping red meat. Order Brussels sprouts or a field green salad on the side (check that the dressing tastes fresh). A Patrón dragonfruit margarita with a sugar rim is worth trying at the bar.

Warm and rustic, with dim lighting inside and a working bar that's the social anchor. It gets crowded on weekends, so expect noise and 15-minute waits.

The menu leans on bone-in ribeyes and chicken dishes. Sides are straightforward (fries, Brussels sprouts, salads). A few guests have noted oversalting on certain nights, possibly a prep inconsistency rather than the house style. Prices run steakhouse-standard, which some diners find steep for the execution.

Guests praise the bartender Chris and the server Audra by name, and note how staff stay cheerful even when slammed. One recent visitor called the service "kind, efficient, and thorough." A few diners wish the kitchen would dial back the salt and the parking lot could use better lighting.