• 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.

  • Black Chanterelle & Bolete Mushroom Crusted Chilean Sea Bass

    First Course
    Scallop & Gnocchi

    Seared diver scallop and pork belly gnocchi tossed in a Nora pepper and sun dried tomato cream reduction.

    Second Course
    Salad

    Fresh local greens missed with dried mission figs, jumbo candied pecans, and blueberry infused goat cheese topped with sweet popcorn shoots and dressed in a vanilla fig balsamic vinegar.

    Third Course
    Black Chanterelle & Bolete Mushroom Crusted Chilean Sea Bass

    Served on a bed of porcini and white truffle violin nano risotto and finished in a crisp buttery Chardonnay sauce.

    Fourth Course
    Chocolate Terrine

    Terrine of candied pistachio, amaretto Bavarian cream and sweet cherry kirsch.

    $57
  • Suggested Wine Pairings

    Talbott Logan "Sleepy Hollow Vineyard" Chardonnay
    Lucia, California

    A combination of barrel and stainless steel fermentation resulting in bright and floral aromatics, with layers of pear, apple and citrus, highlighted with a hint of vanilla. The intense fruit in this wine is beautifully integrated with refreshing acidity and French oak. Sleepy Hollow's signature mineral character and creamy textures add complexity to a long, explosive finish.

    $44 bottle
    Schug Pinot Noir
    Sonoma Valley, California

    Medium ruby color; bright, spicy cherry and strawberry aromas; ripe, bright cherry flavors with spicy notes and nice acidity; good structure and balance; long finish.

    $48 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