When you’re looking for a great steakhouse where the beach cities meet the peninsula, what are your options? This was a question I often asked myself – as a husband, a parent, a golfer, a lover of great cuisine, and a veteran of the largest wine importer in the U.S. It led to more questions. Where could you go to get a prime steak? Where could you go to celebrate with family? Chill with friends? Entertain clients?
That’s when it hit me. We could use a great steakhouse in Redondo Beach.
The steakhouse is an American institution. It’s where families and friends mark the cherished events in life. It’s where colleagues and clients are entertained. It’s where deals are struck.
What if there was a great neighborhood steakhouse close to home? What if there was a place that offered mouth-watering steaks and sides, served by friendly and knowledgeable staff, in a modern and inviting space?
The idea for a steakhouse started to take shape in my mind. I decided to seek the advice of a living legend in culinary circles – Robert Bell.
From Robert’s groundbreaking and eclectic cuisine at Chez Melange with his business partner Michael Franks to the homestyle Italian favorites at Mama Terano, he put the South Bay on the map as a dining destination in greater Los Angeles.
I originally met Robert on the golf course. At the time I was wrapping up a professional golf career and looking to do something new. Robert suggested a job at one of his Melange Group restaurants.
I found I enjoyed the front-of-the-house interactions with guests and leading a team of people to create a memorable experience. Over time I stepped into the roles of manager, maître d’ and sommelier. After that I moved on to a sales position with an importer of wines from Italy, France, Argentina and others in Europe and South America.
Several years later when I started to think about a steakhouse, Robert was the natural go-to person for advice. I wanted to share my ideas with and get some feedback. He listened intently as I talked about the need for a local steakhouse closer to home.
I shared my ideas for bringing together ethically-sourced cuts of prime beef and sustainably grown ingredients. I wanted to identify naturally produced and biodynamic wines to include on a robust wine list, and I wanted to shape a whisky-centric bar program. I wanted to create a modern dining space that reflects the casually elegant vibe of the beach cities.
A few days later, Robert told me he had an idea for the perfect partner. He wanted to tell me in person, so we met at the golf course. It turns out it was Robert himself. He was so excited about a steakhouse that he wanted to be an integral part of it.
From there, the concept came together. It’s a California take on the traditional steakhouse. We decided to call it Pacific Standard Prime – where Pacific Standard Time meets prime cuts of beef.
Food and hospitality run deep for both Robert and me. We have a passion for great food. We love bringing people together to enjoy a special dining experience.
We’re excited to welcome you to Pacific Standard Prime when we open in May 2019.
In the coming weeks leading up our grand opening, we’ll share our journey with you in this blog and on social media.