• the team

    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

    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

    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

    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

    Trevell Hardin

    FLOOR CAPTAIN

    As One Thirty Five Prime’s Floor Captain, Travell puts the finishing touches on our unique style: fine dining in a casual atmosphere. Every element of your place setting is designed to compliment our cuisine and enhance the social experience of dining.

  • the team

    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 Grouper

    First Course
    In House Ravioli

    In-house ravioli of Chilean seabass tossed in a creamy chardonnay brown butter sage sauce and topped with toasted pecans.

    Second Course
    Salad

    Garden fresh grilled asparagus tossed with cherry tomatoes and drizzled with a white truffle and champagne vinaigrette.

    Third Course
    Grilled Baja Kampachi Amberjack

    Set on a bed of artichoke and lentil du puy barigoule and topped with sauce vierge.

    Fourth Course
    Chocolate Terrine

    Served with apricot & Grand Marnier puree and candied pistachio.

    $59
  • Suggested Wine Pairings

    Bwise Wisdom Red Blend
    Sonoma, California

    This rich and well balanced blend of Cab, Zin, Syrah and Merlot has aromas of brambly black cherry, pepper spice and cocoa. On the palate, jammy layers of ripe black cherry, red raspberry and blackberry flavors compliment the subtle vanilla spice, black pepper and cocoa notes with a hint of minerality on the long finish.

    $10 Glass / $48 bottle
    Cakebread Chardonnay
    Napa, California

    Cakebread's Napa Valley Chardonnay seduces right off the bat with brilliantly fresh, complex aromas of lemon-lime, scented pear, ripe yellow apple, honeydew melon and mineral. On the sleek, vibrant palate, rich, concentrated, ripe apple and pear flavors dominate, with refreshing citrus and mineral tones emerging in the wine's wonderfully long, crisp, finish.

    $88 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.

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

© 2017 - 135 Prime Restaurant - All Rights Reserved