• 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.

  • Smoke Infused Peppercorn Crusted Duroc Tomahawk Pork Chop

    First Course
    Creamy Cacio e Pepe

    Mixed with fresh house tagliatelle pasta, julienne zucchini, baby broccolini, and roasted garlic and shallot confit.

    Second Course
    Salad

    Baby spinach and wild rocket lettuce tossed with walnuts, blue cheese, and balsamic infused figs dressed in a warm bacon cider vinaigrette.

    Third Course
    Smoke Infused Peppercorn Crusted Duroc Tomahawk Pork Chop

    Paired with a roasted corn and shishito pepper carnaroli risotto.

    Fourth Course
    Caramelized Apple and Pear Spiced Rum Cobbler

    Topped with candied pecan crumble.

    $59
  • Suggested Wine Pairings

    Sbragia "Gamble Ranch" Chardonnay
    Napa Valley, California

    This great chardonnay is rich, full bodied, and layered with notes of honeysuckle, roasted pineapple, hazelnuts, and smoky fruit.

    $60 Bottle
    J.K. Carrier "Shea Vineyard" Pinot Noir
    Willamette Valley, Oregon

    Produced from the most notable Vineyard in Oregon's Willamette Valley, this Pinot Noir has bright flavors of Bing cherry, apricot, nectarine, and brown spice. This medium bodied Pinot Noir makes a great accompaniment for the entire four courses.

    $95 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

© 2017 - 135 Prime Restaurant - All Rights Reserved