• 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.

  • Amish Chicken Ballotine

    First Course
    Chilled Roasted Poblano Verrine

    Verrine of grilled sweet corn, black beans, toasted quinoa, and salsa fresca topped with creme fraiche and finished with sheep's milk cheese.

    Second Course
    Salad

    Mixed greens with poached pear, fresh feta, and toasted pine nuts dressed in a cranberry vinaigrette.

    Third Course
    Amish Chicken Ballotine

    Stuffed with artichokes, Wagyu Akaushi beef bacon, sun dried tomato, capers and Parmigiano Reggianno with Pecorino Romano cheeses, paired with a Yukon gold potato aligot then finished with a veloute.

    Fourth Course
    Cannolis

    Duo of cannolis with a chocolate Baily's Hazelnut and a orange marmalade citrus cream.

    $59
  • Suggested Wine Pairings

    Van Duzer Pinot Noir
    Willamette Valley, Oregon

    On the nose, the wine emanates fireworks of dark red fruits including dark cherries, blueberries, and wild strawberries. Sensual rose petal scents are laced around spicy notes of licorice, ground pepper, and eucalyptus. A viscous attack leads to a bright mid-palate where silky tannins are wrapped around a creamy, velvety structure. The wine finishes with a juicy cherry cola flavor, draped with licorice and barrel-driven spices, leaving an exciting, mouthwatering sensation on the back palatel. Only 5600 cases produced.

    $55 Bottle
    Lagar de Bezana Limited Edition 2012
    Chile

    The Lagar de Bezana Limited Edition Syrah 2012 is an outstanding red wine that is full of floral and fruit flavors. The wine is a deep violet in the glass, and aromas of fresh fruit and florals waft to the nose with a subtle accent of pepper. The palate shows notes of chocolate, spice, sandalwood, and French oak, which combine in lush and elegant layers. The mouthfeel is smooth, with a lingering finish. Only 240 cases produced.

    $125 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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