A California take on the traditional steakhouse, Pacific Standard Prime is where Pacific Standard Time meets prime cuts of beef.
Legendary chef Robert Bell and wine import veteran Kevin Leach have teamed up to bring you a fresh, fun and modern experience in the center of the South Bay.
Savory steaks aged to perfection, scrumptious sides, crisp salads, and divine desserts will all be on the menu. An array of appetizers as well as special selections for the bar will be available.
We’re passionate about bringing you some of the earth’s best and most responsible products available – including ethically sourced beef and a variety of organically grown ingredients.
We’re pairing them with a cocktail and wine list to delight every palate, delivered to your table with friendly and attentive service.
An inviting interior will welcome you, with a dedicated bar area, a dining room with banquette and alcove seating, and a private room for small gatherings called The Walk-In. The heated outdoor patio will be filled with natural light and a signature living wall of lush plants.
The casually elegant vibe of the beach cities will greet you and your guests for dinner, lunch and Sunday brunch.
Whether it’s a night out, a celebratory dinner, after-work drinks, late-night cocktails, or a business meal, we can’t wait to welcome you to Pacific Standard Prime.
The Prime Team
Kevin Leach | Partner
Kevin was born in Hollywood and spent his earliest years in Redondo Beach, living in what his family affectionately called “the little brown house” on Sapphire Street. A South Bay local, Kevin grew up on the Palos Verdes Peninsula.
Kevin’s many career paths all connect to the restaurant business. While he played college golf, he tended bar at the Los Angeles Country Club. He enjoyed many meals on the road as a professional golfer across the United States, Canada and Asia. When he ate a dish he really liked, he asked to talk with the chef so he could learn more through casual conversation.
After his golf days, Kevin worked at Restaurant Christine and Chez Melange in the South Bay as manager, maître d’ and sommelier. He then 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 that was closer to home. He sought advice on his business plan from Robert Bell. After their first conversation, Robert told Kevin he had a recommendation for the perfect partner – Robert himself.
From then on, it was just a matter of time until the concept of Pacific Standard Prime came together, with Kevin and Robert as partners. Kevin is bringing his dream to life of providing great food in a great environment at a great value to the South Bay community.
Robert Bell | Executive Chef + Partner
Robert was born in Brooklyn, moved to California as a teen with his mother 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. Shortly thereafter, Robert began work as the sous chef and then took over the kitchen entirely. From there, he successfully co-founded and operated with Michael Franks a variety of iconic restaurants in the area.
Chez Melange is the most notable, opened in 1982 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. One of the most long-lived and successful in the Southern California restaurant scene, Chez Melange is still open today in Riviera Village.
Several popular restaurants quickly 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.
With Robert’s partnership with Kevin Leach in Pacific Standard Prime, he saw an opportunity to bring a much-needed concept to the South Bay: a neighborhood steakhouse that offers prime cuts of beef and organically sourced ingredients, with great service in a beautiful environment.
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.