I've done something similar for Mother's Day, but my mom's place is a bit closer (35-45 minutes, depending on traffic, and I was cooking chuck steaks at 131°F).
In your case, you're actually out of the 'danger zone' of 40-140°F, and it's typically okay to leave stuff out on a buffet for 2 hours, so there isn't that much of a problem. And it's even less of a problem, as you've actually pasteurized the meat** before transporting it.
What I did for transporting is remove the immersion circulator, and put a tight-fitting lid on the water bath, and then transport the whole thing, slipping it in a cardboard box lined with bath towels (and then folding them over the top to close it in). Of course, in my case, I sort of planned for that sort of use -- I specifically got two lids for the vessel that I use, and cut one so that the circulator can slide in. (it was actually so I could use it for food prep/storage if needed)
As for the tasting okay ... I don't think it'll significantly affect anything vs. having cooked it in one pass ... but taste is a pretty subjective thing. (eg, if you added cilantro, then it will never taste okay, because it has cilantro). There are also some other considerations for flavor when cooking sous vide
** Look at the 'table' links in the linked question for pasteurization times.