• 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.

  • Chianti Slow Braised Osso Buco

    First Course
    Creamy Salmis Cassoulet

    Cassoulet of house cured pork belly, grilled quail, Yukon gold potatoes and roasted sweet peppers topped with puff pastry.

    Second Course
    Salad

    Baby frisée and arugula mixed with fresh ripe roasted tomatoes, fried basil infused ricotta stuffed zucchini blossoms, topped with pine nuts and dressed in honey truffle vinaigrette.

    Third Course
    Chianti Slow Braised Osso Buco

    Paired with a foraged mushroom and smoked Gouda white polenta topped with a bone marrow gremolata.

    Fourth Course
    Calvados Apple, Fig and Candied Pecan Cobbler

    Topped with Tahitian vanilla gelato.

    $59
  • Suggested Wine Pairings

    Sixteen Appellations Red Blend
    Napa, California

    A balanced fusion of red and dark fruits, full of red currant, blueberry, tobacco and light leather. Hints of subtle earth compliment the fruit components without overpowering them. An allover voluminous rich mouth feel...very comfortable. The year allowed for riper growing conditions and the addition of the warmest growing region, Calistoga, shows in the wine.

    $80 Bottle
    Elyse "Nero Misto" Red Blend
    Napa, California

    This elegant wine starts off dark garnet colored in the glass with aromas of fresh blackberry, plum, and anise with suggestions of tobacco and rosemary. On the palate, it shows a full and round mouthfeel with flavors of mixed berries, ripe cherries and a hint of pomegranate. It is solid in structure with great balance of ripe fruit and lifting acidity that really make this wine pop!

    $51 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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