• the team

    Waco Dining Executive Chef

    CHEF GLENN ESPINOSA

    EXECUTIVE CHEF

    A RARITY IN THE INDUSTRY TODAY, CHEF GLENN LEARNED HIS CRAFT THE OLD FASHIONED WAY—APPRENTICING WITH THE MASTERS IN WORLD-RENOWNED MICHELIN-STARRED RESTAURANTS. A DISCIPLINED PERFECTIONIST, HE EXPECTS HIS KITCHEN TO MOVE LIKE A CULINARY SYMPHONY, AND HE TAKES GREAT PRIDE IN DELIVERING AN UNPARALLELED DINING EXPERIENCE TO OUR GUESTS.

  • the team

    Waco Restaurant Sous Chef

    CHEF JEFF ZIMMERMAN

    SOUS CHEF

    Up-and-coming and ambitious, Chef Jeff thrives in the heat of the moment. For him, the details are in the dish, and he invites you to take your time, enjoy the subtlety, the richness, and the experience of tasting perfection.

  • the team

    Texas Fine Dining Sous Chef

    CHEF RICHARD COLUNGA

    SOUS CHEF

    From raw ingredients to 135’s immaculately cooked signature 18oz Chateaubriand, Chef Richard believes in touching lives through cuisine. He is a master of our 1800 degree Montague broiler and never tires of hearing “that’s the best steak I’ve ever had.”

  • the team

    Waco Restaurant Manager

    A.J. Williams

    Manager

    Fine dining service should be knowledgeable and genuine. A.J. is an exceptional talent in catering to our guests' individual tastes. With the warmth of an old friend and the elegance of a professional server, A.J. delivers sophistication with a smile.

  • the team

    Steakhouse in Texas Bartender

    Brandon Rodriguez

    Bar Manager

    There is an art to creating captivating cocktails. Brandon uses only the choicest ingredients to craft our exquisite blends. Whether it’s taking our diners on a world tour of wines or exciting your tastes with rare spirits, bar service at 135 Prime is an experience unto itself.

  • Coriander Crusted Lamb

    First Course
    Braised Pork Belly and Sautéed Sweet Potato Gnocchi

    Topped with sun dried tomato cream sauce.

    Second Course
    Salad

    Arugula and spinach mixed with Amish Gorgonzola blue cheese, toasted cashews, candied bacon and drizzled with warm bacon vinaigrette.

    Third Course
    Coriander Crusted Lamb

    Served on a bed of vegetable barigoule and finished with a roasted veal glace de viande.

    Fourth Course
    Peach Tart

    Served with house made vanilla ice cream and topped with warm caramel sauce.

    $59
  • Suggested Wine Pairings

    Archery Summit Premiere Cuvee Pinot Noir
    Willamette Valley, Oregon

    This elegant wine opens with effusive floral aromas of violet and hyacinth intermingled with hints of powdered chocolate, black licorice, freshly ground coffee beans and Santa Rosa plums, creating a sophisticated bouquet.

    $90 Bottle
    Barossa Valley, Australia
    Chile

    The aromas and flavors feature smoky, stemmy, herbal goodness layered over blueberries and black cherries. On the palate juicy, with maple syrup-scented wild blackberry and currant flavors that are effusive and generous. Pepper, rosemary and black tea notes lead to a firming finish.

    $46 Bottle

Chef's Special

*Please note: We are currently at occupancy for tonight, December 31, 2016, and will not be accepting further reservations. We will see you in the New Year!


To place a reservation after 4:00 p.m., please call us at (254) 666-3100.

We are fully booked for 5/11 and 5/12. Please choose a different date.

Voted Best Steak 2008, 2009, 2010, 2011, 2013, 2014, 2015, 2016

© 2018 - 135 Prime Restaurant - All Rights Reserved