• 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.

  • Grilled Duroc Tomahawk Pork Chop

    First Course
    Tenderloin and Quail Roulade

    Roulade of thinly pounded tenderloin and smoked breast of quail wrapped in puff pastry and set on a bed of Acquerello Parmigiano Reggiano risotto and a shallot soubise.

    Second Course
    Salad

    Grilled wedge of romaine topped with salsa fresca and fresh mozzarella and drizzled with aged Texas hill country balsamic.

    Third Course
    Grilled Duroc Tomahawk Pork Chop

    Stuffed with aged horseradish and white cheddar and wrapped in Akaushi beef bacon. Paired with a creamy Yukon gold potato and leek cassoulet and a baby carrot bourbon puree.

    Fourth Course
    Martini of Crème Brulee and Chocolate Brioche Bread Pudding

    Served with foster 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. The palate is expansive and expressive, showing a completeness and comfort within its own skin. The entry exposes juicy blackberry and black cherry with plush flavors of bramble and briary, supported by fine grained tannins that lead into a velvety finish with the essence of dark chocolate.

    $90 Bottle
    "La Chappelle" de Lafron-Rochet Saint-Estephe
    Bordeaux, France

    Subtle on the nose with a wonderful finesse in the mouth. Full, long tannins coat the palette. Loaded with blackberries, boysenberries, and figs. Subtle notes of earth and graphite open up over time. This wine is typical of St. Estephe with excellent length and good ageing potential. Only 4,000 cases produced.

    $101 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

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