• 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.

  • Morita Chile Cured Rack of Lamb

    First Course
    Smoked Quail Rillette Ravioli

    Served in a porcini mushroom cream reduction topped with a Grana Padano tuile.

    Second Course
    Salad

    Shaved asparagus, olive oil poached cherry tomatoes, fresh ricotto, and toasted pine nuts drizzled with truffle verjus blanc.

    Third Course
    Morita Chile Cured Rack of Lamb

    Paired with a cannellini bean and braised Swiss chard ragout topped with a black garlic and shallot confit.

    Fourth Course
    White Peach and Tahitian Vanilla Pate Sablée Tart

    Topped with berry compote.

    $59
  • Suggested Wine Pairings

    Skylark Las Aves 2012
    Mendocino, California

    Purple hue in the glass with aromatics of cassis, wild berry, black olive, smoked pepper and cocoa powder. The palate is a unique blend of the earth and spice characters of the Carignane with the structural aspects of the Cabernet Sauvignon. These components are lifted and filled out by the fleshy fruit of the Grenache and Syrah. The finish showcases fine-grained tannins deftly woven into the textured fruit profile. Only 325 cases produced.

    $75 Bottle
    Barolo Podere Ruggeri Corsini 2009
    Piedmont, Italy

    Aromas of toast, oak, dark berry and roasted coffee beans lead the way on this full-bodied red. The ripe, solid palate offers baked black cherry, vanilla, mocha and espresso alongside bracing, astringent tannins. 2009 vintage was awarded Silver from the International Wine & Spirit Competition as well as Commended from the International Wine Challenge. Only 400 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 5/12 & 5/13. Please choose a different date.

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

© 2017 - 135 Prime Restaurant - All Rights Reserved