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We’re Making Dining Indoors Safer 

As the temperatures drop and dining moves indoors, our top priority remains our commitment to providing a safe, clean, and healthy experience.

That is why we are excited to implement technology developed by AIRPHX (pronounced “air-fix”) into all of our restaurants nationwide. We began installing in early October and it will be completed in the next four weeks. After extensive research and with the advice of experts, we’ve concluded that this is the best system for us.

Here’s how it works

AIRPHX features “cold plasma” chambers intended to kill harmful airborne and surface organisms throughout the day. Used in hospitals, healthcare facilities, Olympic training centers, universities, police and fire stations, and casinos, it eliminates 90-98% of influenza, coronaviruses, norovirus, hepatitis, salmonella, listeria, e.coli, and over 30 common bacteria and viruses both in the air and on surfaces.  

This is just one more important step that we are taking to continue improving health and safety measures in our restaurants, and we want to thank you for your continued confidence in us.

Our ongoing commitment to our guests and employees

Dine in service will remain at 25% capacity, with social distancing guidelines in place.

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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How To Poach The Perfect Egg For Your Benedict

No brunch menu is complete without Eggs Benedict. At Eiffel Tower Restaurant, we like to elevate every dish, so we created our Lobster Eggs Benedict. Toasted and buttered brioche is topped with creamed spinach, Maine lobster, poached eggs and hollandaise, complimented by a mixture of pan roasted potatoes, red bell pepper, onion, and flageolet beans. We finish the dish with sautéed seasonal vegetables and a pinch of chili flake. The dish is rich and buttery – a decadent start to a wonderful day.

One of the key components of any Eggs Benedict is the poached egg. What would our Lobster Eggs Benedict be without that perfect runny egg yolk soaking into the brioche and coating the tender lobster meat? Well, we are going to tell you how we do it! First, we start with fresh cage free eggs, which have a richer flavor and a deep orange colored yolk. Crack each egg into a small saucer or ramekin and set aside. Bring a large pot of water with 1 teaspoon of salt to a boil and then turn down to a simmer. Stir the water in one direction until it is all moving, and then gently drop each egg into the center of the “whirlpool”. This swirling motion will keep the eggs from spreading apart in the hot water. The eggs should cook for 3-4 minutes so the egg white is fully cooked but the yolk remains runny. Use a slotted spoon to remove the eggs from the water and serve immediately. Bon appetit!