Pacific Standard Prime, a new steakhouse owned by a former pro-golfer with a well-known South Bay chef running the kitchen, has opened in Redondo Beach.

“We’re serving all natural (steaks)…we’ve searched long and hard to find these cuts of meats. We got a two-and-a-half-pound Tomahawk from an organic ranch up in Central California, we got grass-fed Wagyu skirt steak, New York steaks,” said Kevin Leach, owner of the restaurant, which opened its doors for takeout and patio dining on Aug. 12.

And to handle these steaks, Leach hired his longtime friend and former boss Christine Brown as his executive chef.

The chef is known in the area for her former Torrance eatery, the Zagat-rated Restaurant Christine, which closed about five years ago.

At her former restaurant, Brown served Mediterranean fusion cuisine for nearly 20 years. Now, she’s focusing on hefty prime meats while still keeping other diners in mind with various salads and a vegetarian entree.

From the golf course to the kitchen

This is the first restaurant for Leach, a Palos Verdes Estates resident who played professional golf for 10 years, but he knows his way around the restaurant business as well as he knows the golf course.

After his golf career ended, Leach went on to manage restaurants like Chez Melange in Redondo Beach as well as Brown’s Torrance restaurant before getting into the wine importing business.

With his 5,400-square-foot Pacific Standard Prime, which has a 236-person-capacity, Leach wanted to create a modern upscale steakhouse that would appeal to meat lovers without being too snobby about it.

“We don’t have the look and feel of a traditional steakhouse, we’re not black and red.We’re going to have a little more light in the room. It’s a modern, airy comfortable look and that’s kind of the whole philosophy we’re doing with the food as well. We’re doing a steakhouse, but we also want to be able to cater to people who don’t eat steaks,” he said.

Here’s the beef

However, the focus is on the meats with offerings like the chef’s favorite, the 14-ounce Altair Wagyu ribeye steak ($58).

“We get that from Tasmania and we do a really special crust on it with black garlic, kosher salt, pepper and brown sugar,” Brown said.

It’s then grilled and served with a green peppercorn brandy cream sauce.

“That just makes the whole thing just melt in your mouth,” she said.

And then there’s the massive 40-ounce Tomahawk steak ($145), which the chef says could lead to a spiritual experience.

“When you bite into the Tomahawk you’re biting into heaven,” she said.

The steak comes from Santa Carota, a farm in Central California.

“We like to say that it’s for sharing, but if you want to eat it all yourself we’re not going to pass judgment on you,” Brown said.

One of Brown’s favorite dishes, is The Forbidden Salad ($15), which even meat lovers may find appealing.

“That’s a really beautiful salad. It has black rice, farro, quinoa, couscous, orange zest, mint… It’s a fresh burst of orange in your mouth and there’s crunch and it’s just really light and filling,” she said.

And vegetarians who want to feel like they’re having a steak can order the Thick Cut Cauliflower steak ($22).

“It’s about one pound and because we slow roast the cauliflower it just melts in your mouth and then you get a little tanginess from the roasted red peppers,” she said.

But now back to the meats with a sort of do-it-yourself dish recommended by the chef that includes the restaurant’s Wagyu Beef Chili ($14) and their Wagyu Burger ($19).

“We suggest that you get the burger and a side of chili and then smother your burger with it because that’s just Wagyu on top of Wagyu,” she said.

This new Redondo Beach steakhouse is ready for prime time – Daily Breeze

Post navigation


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: