• 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 Dry Aged Duroc Tomahawk Pork Chop

    First Course
    Ravioli

    Stuffed with fresh burrata and Akaushi bolognese.

    Second Course
    Salad

    Grilled wedge of romaine topped with prosciutto, fried capers, kalamata olives and dressed in a buttermilk butternut squash brie dressing.

    Third Course
    Grilled Dry Aged Duroc Tomahawk Pork Chop

    Paired with a bolete and porcini mushroom Acquerello risotto and finished with a brandy and brown sugar peppercorn reduction.

    Fourth Course
    Trio of Chocolate Truffles

    Amarena cherry chocolate ganache, toasted coconut ganache, and salted pistachio with Baily's cream.

    $59
  • Suggested Wine Pairings

    Sokol Blosser Pinot Noir
    Willamette Valley, Oregon

    In this exceptional vintage, the all-estate bottling over-delivers big time at this price. Brambly blackberry/kirsch flavors fill the mouth with sappy juicy flavors. Firm in texture, with layers of savory tannins wrapping around a gentle core of dark berry and white pepper flavors. Finishes with elegance.

    $65 Bottle
    Beronia Rioja Gran Reserva
    Ollauri, Spain

    Aged in French oak for 27 months and a further 36 months in bottle. On the nose intense and complex with dried fruits such as dates standing out over a base of chocolate and sweet spice from the French oak. On the palate silky and meaty with pleasant tannins giving structure and complexity. This wine shows great personality with body, elegance and intense flavors such as baking spices, fragrant wood and cherry. Fine-grained tannins are followed by an intense, super-ripe wave of red fruits, with a vanilla sweetness.

    $68 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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