• 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.

  • Roasted Sweet Pepper Monkfish Roulade

    First Course
    Sautéed Razor Clams and Shrimp

    Mixed with Spanish chorizo, matchstick vegetables and a Nora pepper cream reduction.

    Second Course
    Salad

    Frisee and mix green salad tossed with dried tomato, Spanish olive, goat feta and a wild ramp vinaigrette.

    Third Course
    Roasted Sweet Pepper Monkfish Roulade

    Stuffed with Prosciutto di Parma and paired with a lentil gnocchi and Brussels sprout ragout, finished with a chardonnay lobster sauce.

    Fourth Course
    Apple Crumb Crepe Terrine

    Topped with foster sauce.

    $59
  • Suggested Wine Pairings

    Cakebread Sauvignon Blanc
    Napa, California

    Vibrant, wonderfully fresh aromas of pink grapefruit, melon and white peach introduce zesty flavors of Meyer lemon, lime, guava, gooseberry and juicy melon. Lively acidity accentuates the wine's flavor intensity and animates its long, harmonious finish, which features succulent citrus and mineral tones.

    $66 Bottle
    Kistler "Les Noisetier" Chardonnay
    Sonoma, California

    This exceptional wine has a beautiful nose of ripe peaches, honeysuckle and brioche with a touch of marzipan. Medium to full-bodied with a lovely oiliness to the texture, it has a lot of power and intensity with a long, honeyed peach finish. Only 5000 cases produced.

    $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 5/11 and 5/12. Please choose a different date.

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

© 2018 - 135 Prime Restaurant - All Rights Reserved