• 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.

  • Wild Day Boat Seared Atlantic Halibut

    First Course
    Fresh House Pappardelle Pasta

    Mixed with sautéed Nantucket Bay scallops, Scottish langoustine, blue crab, and a creamy black truffle pesto nage.

    Second Course
    Salad

    Fresh aquaponic arugula and baby spinach tossed with roasted butternut squash, shaved prosciutto, toasted pine nuts and fresh goat cheese dressed in a fig balsamic vinaigrette garnished with Spanish honeycomb.

    Third Course
    Wild Day Boat Seared Atlantic Halibut

    Poached in a blue crab barigoule cuisson and paired with a sweet pepper and shallot gnocchi ragout topped with the cuisson reduction.

    Fourth Course
    White Chocolate and Yuzu Lemon Soufflé

    Served with Tahitian vanilla sweet cream.

    $59
  • Suggested Wine Pairings

    2014 Stag's Leap Wine Cellars "Artemis" Cabernet Sauvignon
    Napa, California

    This Artemis Cabernet Sauvignon offers inviting aromas of red currant and cranberry mixed with hints of vanilla and dried herbs. On the palate, the wine has a soft entry with dried cherry, blackberry, currant and savory herb flavors. The wine has a medium-bodied mouthfeel with round, satin-like tannins.

    $95 Bottle
    2013 Simi Landslide Vineyard Cabernet Sauvignon
    Alexander Valley, California

    Opaque, deep red with a vibrant ruby edge. On the nose, cassis, red plum, black cherry, cocoa, vanilla, baking spice and toasty notes. Hints of sweet herb and floral notes add intrigue. Fresh fruit on the entry with a broad mid-palate. This wine finishes with supple ripe tannins and bittersweet cocoa. The acid balance makes this wine inviting, rich and delicious. Great food wine.

    $69 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