• 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.

  • Chardonnay Poached Halibut

    First Course
    Creamy Cassoulet

    Made of roasted butternut squash, Akaushi Wagyu beef bacon, quail breast and aged Irish port cheddar.

    Second Course
    Salad

    Baby spinach mixed with local hydroponic frisee, dried champagne infused pears and orange cranberries topped with shaved almonds and blueberry vanilla goat cheese then dressed with a port balsamic vinaigrette.

    Third Course
    Chardonnay Poached Halibut

    Paired with a bolete and porcini mushroom acquerello risotto and finished with a chardonnay cuisson.

    Fourth Course
    Velvety Callebaut Chocolate Mousse

    Topped with raspberry whip and vine ripe chocolate dipped strawberry.

    $59
  • Suggested Wine Pairings

    Rombauer Chardonnay
    Carneros, California

    Rombauer has a unique style of Chardonnay that has developed over time with select vineyards from the Carneros region. A creamy-textured, charming style that's easy to drink yet is deceptively complex and layered, with a mix of vanilla-scented oak and vibrant peach, nectarine, honeydew and apricot flavors. Long on the finish. #35 Wine Spectator Top 100 of 2015.

    $73 Bottle
    Van Duzer Pinot Noir
    Willamette Valley, Oregon

    This Pinot Noir has flavors of raspberries, cherries, and warm spices with a hint of oak in the nose. It has a light to medium body with medium and soft acids. It makes a great choice for the entire four-course meal. Only 5600 cases produced.

    $55 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 2/14. Please choose a different date.

Voted Best Steak 2008, 2009, 2010, 2011, 2013, 2014, 2015, 2016

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