• 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 Caught Japanese Mahi-Mahi

    First Course
    Grilled Diver Sea Scallop

    Served on a bed of Morita chile cured pork belly and roasted corn mach choux topped with crispy leeks and pancetta cream sauce.

    Second Course
    Salad

    Baby arugula mixed with fresh persimmon, Amish gorgonzola, 5 spice infused walnuts finished in a honey balsamic vinaigrette.

    Third Course
    Wild Caught Japanese Mahi-Mahi

    CGlazed in a white peach and sweet ginger reduction and paired with a fresh mango, scallion, pepper bomba rice topped with Anaheim and banana pepper jelly.

    Fourth Course
    Caramelized Apple and Rum Cake

    Served with candied pecans and topped with salted caramel.

    $59
  • Suggested Wine Pairings

    Chateau Boisson White Bordeaux
    Bordeaux, France

    This is a wine with a serious side, its fruitiness balanced by a firm, steely texture. Apples and lime flavors are outlined by minerality, a chalky character and intense acidity.

    $11 Glass / $40 Bottle
    Kistler "Les Noisetier" Chardonnay
    Sonoma, California

    This Grad Cru Burgundy style California Chardonnay resembles that of a great Cote D'or wine. This Chardonnay has a rich, buttery texture and flavors of vanilla, apples, pears, apricots and lemongrass.

    $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