Driven Steakhouse — Restaurant in Loveland

My husband and I ate here for the first time and will never be back. We go in and at first the space has a decent atmosphere but it's still very apparent you're in a strip mall. Our waiter asked if we'd been in before and when we said no she just said welcome in and handed us menus. No explanation about the cars, the restaurant itself, or the fact that they have their own bourbon. It was fine but seemed like a missed opportunity. They also use paper napkins. I've never before been to a steakhouse that didn't have nice linens and these paper napkins should have been our tip off to leave. Everything about this place is cheap with a huge mark-up. Even their flatware felt cheap/ off-putting and the water was room temperature and had a gross aftertaste. My husband ordered some of their bourbon neat. They brought us an Old Fashioned. We reminded them he wanted bourbon neat so they took it back. I watched as the bartender chilled the bourbon over ice, strained it into the glass and then expressed an orange peel over it. After they brought it over I took it straight to the bar and told the bartender he wanted bourbon neat - just pour bourbon in a glass. Don't chill it, don't put anything in it. He finally understood so my husband got his drink at last. I still don't know if the deficiency was on the part of the waiter or bartender. They compted his drink but still... I ordered some wine and had the sommelier tell me what I'd ordered wasn't a Nebbiolo but it was listed on their menu as a Nebbiolo which I pointed out so she made some excuse. Our food was not good and nowhere near being worth what we paid for it. I got a tiny filet with almost no flavor and my husband got a different steak (I honestly don't recall which one but he was equally unimpressed). For sides we got the broccoli and potatoes pave. It looked like they had taken a bag of broccoli heads from Walmart and dumped it into a cereal bowl. Presentation was very poor and the flavor was meh. The potato pave was not tender and had too much flour in it. To top it all off there was an EXTREMELY bright image of a guy on a green motorcycle that was being projected onto the back wall. It alternated between that and the restaurant logo. It totally negated any shred of fancy steakhouse ambiance they had going for them. The staff was friendly but their training seems lacking. TLDR save yourself the aggravation and disappointment. Go...

This place is a little spendy, so we decided to start with brunch to see if they had all the new restaurant kinks worked out. We love the concept. High end cars for sale, car warehouse storage, private label local distillery bourbon and an emphasis on protein. We look forward to the vibe at night. (see bar pictures) We started with a signature bloody and a brown butter bourbon. Both were delicious and well made. The bloody was in a glass that didn't work for the cocktail, the rim of the glass hit you in the nose if you tried to drink more than half the cocktail and the "slab" was stuck in the bottom of the glass and no way to get it out without removing the ice. The pancakes were the best! The candied pork belly slab didn't come out with the pancakes as they should have and got to the table after we had eaten our meal. If you love southern cured ham and pork belly you will like what they call "slab" on the menu. A man size piece of pork belly. The sweet potato hash was spicy and paired great with my bloody and a couple of eggs. But wait, brunch without toast? No toast or bread available. The server said the chef wouldn't do it and brought me some crostini so apparently, they are against toast and not gluten. To low brow? But if you are serving eggs??? I'm confused. Anyway, the napkins are paper, we had to ask for new silverware and no one seem to know our silver should be changed between courses and no coffee on the menu for brunch either. I guess it's a drinking person's establishment. The crepes were horrible. Not fresh. The stuffing was cannoli filling and the fruit sauces were good, but the crepes themselves were like shoe leather and very dried out. Couldn't cut them with a fork. Overall, I think there is a lot of potential here but somehow the brand isn't exactly coming through. Is it about quality because if it is, wouldn't they tell me where they get the beef and if its grass fed? Or is it about being "rare" like fine cars and whiskey? Because if that's it, the attention to detail and service is not there yet. It doesn't seem like Driven Steakhouse is done becoming what it's going to be so we will check in on it again in...

Experiencing Driven was not motivated by being a car enthusiast. The curiosity of the food experience prompted our visit. I agree with other reviewers the location and finding the door might cause one to pause. Stepping inside the mood was steakhouse without all the wood--modern, sleek and at times loud. The bar was busy and watching the bartenders create the craft cocktails caught our attention instead of the cars. The front end manager was gracious and very efficient. Before the host took us to our table, the front end manager welcomed us and explained the venue concept. We were led to a table in front of the kitchen and I requested to be moved--and was. Our server was ever present but not intrusive. The attention to the little details of service was evident in all things---the flatware, the dishes and especially the glassware. I know nothing about cars, but I appreciate a great Nick and Nora glass. As well as the perfect glass to enjoy wine from. The food was an adventure in taste. We had the grilled little gems, the small filet, rack of lamb, asparagus and fries. All were good and the flavors a twist on the standard fare---but nothing we spent the next day talking about. Dessert was the marshmallow ice cream and a chocolate cake. The ice cream won the best taste award. The prices are on the higher end for this area. A co-owner stopped by our table and as we left, we again spoke. He offered a tour--we declined--instead we talked and complimented about the fine dining details and his front end manager. And how I would prefer a cloth napkin to the embossed paper one. Will we try brunch/lunch? Yes. Will this become a regular in our weekly rotation? Probably not due to cost. But will be on our list of special...