• 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.

  • Day Boat Baja Swordfish

    First Course
    Butternut Squash Ravioli

    Mixed with a butter poached Maine lobster champagne and Brie sugo.

    Second Course
    Salad

    Red romaine and baby spinach mixed with chai spiced dried pears and maple glazed walnuts topped with Amish blue cheese and dressed in a cabernet reduction.

    Third Course
    Day Boat Baja Swordfish

    Grilled day boat Baja swordfish paired with an artichoke, Lentil du Puy, iberico pancetta and Russian fingerling potato barigoule finished with a chardonnay and black truffle reduction.

    Fourth Course
    Amarena Cherry and Chocolate Mousse Mille-feuille

    opped with amaretto almond milk anglaise.

    $59
  • Suggested Wine Pairings

    Tenshen White Blend
    Santa Maria, California

    Expressive, aromatic and juicy, featuring a rich, ripe, fleshy core of apricot and peach, accented with vanilla bean, honeysuckle and melon flavors. A spicy note lingers on the long finish. Viognier, Roussanne, Grenache Blanc and Chardonnay. Only 5100 cases produced.

    $48 Bottle
    Rombauer Chardonnay
    Carneros, California

    Enticing aromas of ripe apple, bright citrus and melon are layered with crème brulee, baking spices and a touch of butter. Vibrant flavors of tropical fruit, baked apple, citrus and white peach meld with vanilla, baking spices and toasted nuts on the creamy, smooth palate. The finish is juicy with mouth-watering acidity.

    $73 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

© 2018 - 135 Prime Restaurant - All Rights Reserved