• 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.

  • Spanish Turbot

    First Course
    Seared Maine Diver Scallop with Sautéed Clams

    Seared Maine diver scallop with sautéed clams and Chesapeake Bay jumbo crab, served with Citron Budda's hand buerre blanc.

    Second Course
    Salad

    Local hydroponic lettuce mixed with balsamic compressed melon, spiced pistachio, and shaved prosciutto dressed in champagne vinaigrette.

    Third Course
    Spanish Turbot

    Paired with artichoke and truffle vialone nano risotto and served with a chardonnay roasted shallot sauce.

    Fourth Course
    Warm Caramel Apple and Pecan Crespelle (Italian Crepe)

    Served in puff pastry with vanilla gelato.

    $59
  • Suggested Wine Pairings

    Magnien Bourgognen Pinot Noir
    Burgundy, France

    Characteristically Pinot Noir on the nose, Magnien Bourgogne is peppery with lovely red fruit notes. Similar aromas are picked up on the palate, with nice acidity and silky tannins that melt into a fine, elegant finish. This pleasant-drinking wine has lovely balance.

    $60 bottle
    Castello la Leccia Bruciagna Chianti Classico
    Tuscany, Italy

    This is a charming wine, with scents of violet and crushed cherry. The palate shows dense wild-cherry flavor alongside hints of pepper, vanilla and espresso. It's not overly complex, but it is delicious.

    $50 bottle

Chef's Special

Fine Dining Spanish Turbot

*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.

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

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