• 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.

  • Wild Australian Flame Snapper

    First Course
    Cassoulet

    Creamy cassoulet of chardonnay, potato and blue crab with roasted shallots.

    Second Course
    Salad

    Wild arugula mixed with baby spinach, fresh ripe mango, and toasted cashews dressed in a citrus, ginger and honey vinaigrette.

    Third Course
    Wild Australian Flame Snapper

    Paired with a roasted corn, poblano pepper and pork belly maque choux topped with a smoked chili lobster butter sauce.

    Fourth Course
    Martini Verrine of House Crème Brulee

    Layered with our chocolate brioche bread pudding and topped with Tahitian vanilla gelato and finished with a warm brown sugar and brandy butter sauce.

    $59
  • Suggested Wine Pairings

    Schug Pinot Noir
    Sonoma, California

    This 100% Pinot Noir cuvee is from grapes grown within the cool microclimate of the Sonoma Coast AVA, on select vineyards in the western portion of Carneros and the Petaluma Gap. The cool windy climate and low yield of these vineyards allow Pinot Noir grapes to mature slowly while retaining their natural acidity. Medium-deep ruby color; full earthy, dark cherry aromas; full, deep cherry and earthy flavors with spice notes; silky texture; good structure and balance; long finish. Deep and rich Pinot that's good to sip or pair with food.

    $48 Bottle
    Sonoma Cutrer Chardonnay
    Russian, California

    This Sonoma white wine's fruit aromas of green apple, lime and pineapple are complemented with touches of nougat, caramel and Sonoma-Cutrer's signature minerality. A crisp Chardonnay true to the Russian River Ranches style, the wine is elegant and balanced with a nice, bright acidity. Zesty flavors of lime, lemon drop and grapefruit are accented with peach notes and a nice barrel spice.

    $42 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 5/12 & 5/13. Please choose a different date.

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

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