LongHorn Steakhouse was founded in 1981 by George McKerrow Jr. and his father George Sr., Bill Norman, and Bill Dukes. Before founding the chain, McKerrow worked as a manager at Quinn's Mill Restaurant, which was part of Victoria Station—a San Francisco-based dining concept known for using refurbished railroad cars as dining areas. Victoria Station was popular across the United States during the 1970s and 1980s.[6]
The first location, originally called LongHorn Steaks Restaurant & Saloon, opened on Peachtree Street in Atlanta, Georgia on August 10, 1981. It was a former antique store and, later, an adult entertainment business.[7]
Sirloin steak and French fries from LongHorn Steakhouse
It was located across from Harrison's, a popular pub on Peachtree frequented by Atlanta Journal and Constitution columnist Ron Hudspeth. Because Harrison's had a limited bar menu, patrons often visited LongHorn for steaks.[8] In January 1982, a snowstorm known as Snow Jam 82 stranded commuters in Atlanta. LongHorn offered $1 drinks and menu specials to affected motorists, an action publicized by Hudspeth in his column, which helped improve the restaurant's performance.[9]
In August 2007, LongHorn Steakhouse, formerly owned and operated by RARE Hospitality International Inc., was purchased by Darden Restaurants, Inc.[10]
On April 11, 2025, their first international location was opened in the Philippines.[11]
Theme
LongHorn Steakhouse has a Western/Texan theme. Each restaurant is decorated with oil paintings, photos, and selected Western memorabilia that support this theme.[12]
A LongHorn Steakhouse in Savannah, Georgia
Menu
The restaurant is best known for its variety of steak, including its "Flo's Filet". In addition to steak, the menu features ribs, chicken, salmon, lobster, shrimp, and salads. Appetizers include their "Texas Tonion" and "Wild West Shrimp," alongside a selection of side dishes. LongHorn Steakhouse offers a full bar with draft and bottled beer, wine, and several signature margaritas. A lunch menu is available, featuring soups, salads, sandwiches, and hamburgers.[13]
According to research conducted between May 2016 and May 2017, 37.5% of diners preferred their steak done medium, 25.8% medium well, 22.5% medium rare, 11.7% well done, and only 2.5% preferred their steak to be rare.[3]
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