Pacific Standard Prime is a modern steakhouse with a California vibe serving seasonal and sustainable real food.
The menu changes seasonally, so there will always be a new dish to discover. You can enjoy farm-to-table steaks, fresh seafood, crisp salads, scrumptious sides, and vegetarian options.
Kevin Leach, a South Bay local and a wine import veteran, assembled a dream team to bring his vision to life for a neighborhood steakhouse in Redondo Beach.
Robert Bell is executive chef, Noah Gott is chef de cuisine, and Peggy Dean is the sommelier. They’re joined by a friendly and attentive team that will make you feel as special as the cuisine.
We’re passionate about bringing you high-quality ingredients sourced from organic and sustainable ranches and farms.
We curated our wine list with small-production selections from sustainable and eco-friendly vineyards.
Our concept of a sustainable steakhouse bringing you fresh, tasty food is designed to nourish your body and lift your spirits.
Enjoy dinner and weekend brunch in our casually chic dining room or on our outdoor heated patio with a signature wall of plants.
Connect with friends at our lively bar over a creative cocktail or a glass of wine.
Whether it’s a night out, a celebratory dinner, after-work drinks, late-night cocktails, weekend burnch, or a business meal, we can’t wait to welcome you to Pacific Standard Prime.
The Prime Team
Kevin Leach | Owner
Kevin was born in Hollywood and grew up in Redondo Beach and Palos Verdes.
Kevin’s many career paths connect to hospitality. As a college golfer, he tended bar at LA Country Club. He enjoyed many meals on the road as a professional golfer across the U.S., Canada and Asia. When he ate a dish he really liked, he chatted with the chef to learn more.
After his golf days, Kevin was drawn to fine dining — first working at Restaurant Christine and later at Chez Melange as manager, maître d’ and sommelier.
Wine became his new passion. He took a job with the largest wine importer in the U.S., bringing wines from Italy, France, Argentina, and other countries to restaurants on the west coast.
Kevin always wished there was a neighborhood steakhouse closer to home. He dreamed of blending eclectic wines with seasonal and sustainable cuisine. Like the perfect golf swing, Kevin is attending to every detail to bring you the sustainable steakhouse.
Robert Bell | Executive Chef
Robert was born in Brooklyn, moved to California as a teen and graduated from Hollywood High School. His college classes and work in architecture and city planning led him to his real passion of wanting to cook.
A friend needed someone to do the floor plan for a new restaurant in Hermosa Beach called Café Courtney. Soon thereafter, Robert began work as the sous chef and then took over the kitchen entirely. From there, he successfully co-founded and operated a variety of iconic restaurants.
Chez Melange is the most notable, opened in the 1980s at the nearby site of the former Palos Verdes Inn. In a groundbreaking experiment, an eclectic and multicultural experience brought together food from all over the world. Chez Melange was one of the most long-lived in the SoCal restaurant scene.
Several popular restaurants followed, including Caffe Misto, Fino, The Depot, The Chez and Mama Terano. The common theme through all of them is Robert’s love for food and how he expresses that in the concept for each restaurant.
As executive chef at Pacific Standard Prime, Robert brings his extensive expertise to shaping the sustainable steakhouse in the South Bay.
As a lifelong resident of Redondo Beach and the South Bay community, my wife Jan and I look forward to many great times ahead with our friends, family and clients at Pacific Standard Prime!
With three meat lovers and a vegetarian in our family, it’s hard to find somewhere to satisfy all of us. So excited to have dinner at a steak lover’s place and know there will be good things on the menu for everyone!
Can’t wait for this new and hip place to open so we can share a nice big T-bone steak. We look forward to many date nights ahead.
Meet your new regular. Save a seat for me at the bar and I’ll be there for my favorite meal.