Holdren's Steaks & Seafood — Restaurant in Thousand Oaks

Initial impression was great, greeter was friendly, no issues with the reservation and we were seated quickly. The atmosphere is pleasant, not quiet, but a normal volume of conversation and happy activity. Once the server arrived, it became apparent that the service was going downhill. The Wellington pastry was not cooked on the bottom, nor on the inside, on either orders. We mentioned one, and they took it away (once the meal was finished) stating they would be back. They never asked about the second (which we never mentioned). I also ordered the lemon tart, it was tasty, but also had a soggy bottom. At this point the server had stopped asking if we needed anything, I was able to finish my water during my dessert (I would have loved a coffee), and then the server brought us our check. She mentioned, as an afterthought as she walked away, that they had not charged for the Wellington. That would have been a fabulous gesture, had it been handled correctly. My expectations for this restaurant were high. I had made reservations based on recommendations with glowing reviews. I am disappointed, at best. It doesn’t appear that the managers want to have the negative contact with unhappy customers (not that we complained, it was a passing comment more for informational use really), but having a brief acknowledgment from even the server (we told the busser who took the plate and asked how it was) would have been sufficient. But now I have a bad taste in my mouth. And it could have easily been avoided by acknowledgment of the customer. The busser was polite, and obviously did her due diligence with the comment that had been offered. It’s the server and manager I am disappointed in, especially with this level of a restaurant. They can do better, and I can see this from the amount of apparent regulars that were in there, who all seemed happy and content. Just remember that every...

Holdren's: Overpriced mediocrity. Completely underwhelmed and frustrated.

I’ve given Holdren’s three chances, but now I’m done with them. Overpriced mediocrity. Completely underwhelmed and frustrated. What a waste.

Tonight, I ordered the “Cowboy Cut” Ribeye steak (“Holdren's Signature Steak” and most expensive item on the menu) medium rare. It eventually came out a few minutes after my wife and daughter were served. The steak was almost raw on the inside…not rare…raw. Was it frozen when they started cooking it? I wish I had taken a picture. I sent it back after showing the wait staff. It came back medium rare, but only for a second. Thick steaks still cook after they’re taken off the grill; so it quickly went from medium rare to medium in a couple minutes. Even the most amateur of cooks know you need to let thick steaks and other cuts of meat ‘rest’ for several minutes. The child contestants on the MasterChef Junior show I watch with my daughter understand that…why don’t the professional adults at Holdren’s get it? The restaurant is called “Holdren's STEAKS & Seafood”. They’re supposed to be a steakhouse… This is WHAT THEY DO, right?

The steak was still ‘good’, but only in the way they say even bad pizza is still good. It certainly wasn’t worth the $56 ($72 after tax and tip). So utterly disappointing.

Even my daughter’s chicken strips were overcooked and hard as a rock. Yeah, they’re chicken fingers…but still; how do you mess that up?

The sampler dessert plate was underwhelming as well.

To be fair, at least the service was quite good.

Why do people rave about this place? As I said; I’ve dined at Holdren’s three times and I’ve never left satisfied. I’m actually angry at myself for wasting...

I travel ALWAYS. . . so I'm always in the company of food. I have never written a review, because until now, I have never felt the need. I love food. Steak, Seafood, Chicken . . . you name it. I went to Holdren's on the recommendation of the Hotel of which I'm staying. That being said, it was close, comfortable . . . and a decent martini! I went with a steak in mind, although I just had one last night at J McClintoks in Paso Robles, but I have been on a seafood kick, especially Salmon... Blackened . . . pan seared... it doesn't matter. They featured a pan seared salmon over garlic mashed potatoes and spinach. I've never seen Salmon that wasn't pink. And it wouldn't flake. I was concerned... I am not a food connoisseur. I thought maybe my taste buds were off. I used my phone flashlight to look at it, and it looked like a slightly undercooked Chicken breast. . . but not pink and not flaky. And the spinach didn't taste right. I thought maybe they used a different olive oil than I was use to. I set my utensils on the plate and set it aside...when the server asked me if I was done, I said yes, but I would like to know what I just ate. I don't want a replacement, nor do I want a free meal, I just would like to know what I ate. She then took the dish to the kitchen, and came back and said it looked more pink in there. I asked again, what did I just eat, and she got indignant. I'm still not sure . . . I hope I'm fine. . . But...