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As Eiffel Tower  begins the process of slowly and safely reopening, we are taking extra precautions to ensure the safe dining of our guests.  The health and safety of our patrons and staff is our top priority.

Dine in service will remain at 50% capacity with social distancing guidelines in place.  Masks will be worn by all employees at all times.  We are introducing digital and sanitized physical menus and will maintain thorough sanitation procedures and continuous hand washing.

For your health and safety, our policy is that all guests must wear a mask when entering, moving around, and exiting the restaurant. This includes when you leave the table to go to the restroom. Masks are not required once you are seated at your table. Thank you for doing your part to help stop the spread of COVID-19.

Thank you for your continued trust and support of Eiffel Tower Restaurant.  We are so happy and excited to welcome you back and serve you once again.

To view our health and safety guidelines for Lettuce Entertain You, click here.

 

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Father’s Day At Eiffel Tower Restaurant In Las Vegas

It’s almost an established tradition to give dad a new tie on Father’s Day. But how can he wear his dapper new gift when working the grill cooking for the entire family that Sunday? At Eiffel Tower Restaurant, we aim to take the pressure off his shoulders and cook the perfect steak for him!

 

Let us start by saying the following words: 22-ounce Bone-in Rib Eye Steak. Do we have your attention? Now let’s add roasted bone marrow. Is your mouth watering yet? A bottle of Cabernet will pair perfectly, wouldn’t it?

 

You may be thinking, What makes Eiffel Tower’s steaks so special? To start, Chef Joho prides himself on using the best quality ingredients he can find from the most trusted vendors. The rib eye comes from grain-fed Midwestern beef, carefully seasoned in extra virgin olive oil, rosemary, garlic, salt and pepper. Then, the meat marinates before it gets char-broiled to the perfect temperature of your choice. Bone marrow is soaked in vinegar for one day before it’s poached with mirepoix, a mixture of chopped onions, carrots and celery. This is the perfect accompaniment, melting in your mouth while you gaze out at the best view on The Strip.

 

…..and now dad has a place to wear that tie!