• 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.

  • Akaushi Wagyu Striploin Roast

    First Course
    Beer Braised Tenderloin and House Gnocchi Cassoulet

    Topped with fresh mozzarella and aged Parmigiano Reggiano.

    Second Course
    Salad

    Fresh harvested red romaine mixed with grilled corn, sweet petite tri-colored peppers, and feta cheese topped with fried leeks dressed in olive oil poached tomato cabernet vinaigrette.

    Third Course
    Akaushi Wagyu Striploin Roast

    Coffee and morita chile rubbed akaushi wagyu striploin roast paired with a potato, wild mushroom garlic and shallot vadouvan confit and served with Madeira wine and veal jus.

    Fourth Course
    Pumpkin BriocheBread Pudding

    Served with bourbon ice cream and warm spiced rum caramel praline.

    $65
  • Suggested Wine Pairings

    Skylark "Las Aves" Blend
    Mendocino, California

    Violet floral aromatics are followed by dark, ripe berry fruit of cassis and blueberry, complimented by a hint of stony earth. Textured and expressive, the old vine fruit viscosity turns creamy and complex with nuances of bakers chocolate and barrel spice. The long finish is focused and pure with refined tannins. Only 325 cases produced.

    $75 Bottle
    Stephen "L'Aventure "Optimus Estate" Paso Robles Blend
    Paso Robles, California

    Made from 42% Syrah, 33% Cabernet Sauvignon and 25% Petit Verdot, it's a supple, seamless and elegant wine that gives a small window into the quality and style from this terrific estate. Its deep purple color is followed by classy notes of black raspberries, spice box, dried flowers and underbrush in a full-bodied, balanced and lengthy package. Only 2000 cases produced.

    $104 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