You donât have to go to Paris to dine at the Eiffel Tower. You can dine in elegance at the Eiffel Tower Restaurant, part of the Paris Las Vegas Hotel. Itâs eleven stories up, with a panoramic view of Las Vegas in all its sparkling glory.
The replica of the tower is part of the architectural ambience with the supporting legs and beams prominently displayed. Youâll also be treated to the periodic fountain display at the Bellagio Hotel directly across the Strip.
A glass elevator will take you to the 11th floor... the pathway to a romantic dining spot where marriage proposals are very popular. Youâre greeted by a hostess who'll direct you through the open kitchen to the dining room where someone will escort you to your seat, whether itâs directly at the window or the level above.
The dĂŠcor is simple for good reason, considering the eyes naturally focus on the view outside, not the interior. But itâs comfortable despite the activity of diners coming and going. A lot of oohs and aahs can be heard. The service is exceptional with the staff well acquainted with Chef Jean Johoâs creations and the fine wine list. Chef Joho, by the way, pays monthly visits to the Las Vegas eatery, although based in Chicago.
Chef Joho has a fine reputation, named âChef of the Yearâ by Bon Appetit Magazine and his Chicago venue nominated for âBest Outstanding Restaurantâ by the James Beard Foundation.
Handling day to day operations in the Vegas kitchen is Chef Joung Sohn who started in 1999, the inception of the Eiffel Tower Restaurant. She and the sixty others who comprise the kitchen staff are encouraged to recommend new items for the menu which Chef Joho regularly evaluates, and if duly impressed, will implement on the newest menu. If you can request a specific waiter, ask for Jorge Leon. He's a veteran staffer and can guide you through the maze.
The menu is impressive featuring updated classic French cuisine, light on the butter and cream. Thereâs an $89 prix fixe offering or a standard selection of meat and fish. Standard perhaps in name, but certainly not in quality.
The restaurant has such a popular following, Chef Joho has recently published a cookbook featuring some of his finest dishes. These include the Caraway Gougeres appetizers, puff pastry stuffed with gruyere cheese and sprinkled with caraway seeds. Some folks are happy to just munch on these with a drink or two at the bar.
Another appetizer of note is the Maine Peeky Toe Crab Salad ($19.95) served with French dressing, wrapped in a ring of cucumbers, served on a bed of avocado and finished with Belgian endives and a fried wanton. The Blue Cheese Souffle Pudding ($15.95) is also featured in the cookbook and consists of flour, butter, eggs and blue cheese mache, finished with a reduction of vinaigrette and served with a mescaline salad. Itâs light yet savory with just a hint of blue cheese. There are also three caviar selections, served with crĂ¨me fraiche, chives, blinis and toast, that vary in price from 15 dollars up to 340 dollars for the Russian imports.
The entrees include a variety of fish, rack of lamb, medallion of veal, duck and rabbit. The steaks are brought in from Chicago, the fish flown in from all over the world. The Eiffel Tower Beef Wellington ($54.95) is a good choice for you meat eaters. Itâs comprised of a seven ounce tenderloin covered with diced mushrooms in a puff pastry and served with caramelized onions and snow peas. The beef is cooked medium to keep the pastry from getting soggy. A red wine reduction is served on the side so as again not to affect the consistency of the pastry. Itâs truly a treat!
Non meat eaters may want to try the Baked Filet of Black Cod en Papillotte ($39.95). The fish is steamed in a special papillotte paper with fennel, white wine and burgundy tomatoes. When itâs brought to the table prepare to experience an aromatic treat as the waiter slices open the bag.
Thereâs a two-page menu just for Les Desserts which include the traditional Souffle ($15) of chocolate or Grand Marnier as well as the not-so-traditional Souffle prepared with Pistachios or Benedictine Liqueur. The chef prepares these in special Souffle ovens imported from France. Be sure to watch as theyâre carefully removed and dusted with confectionerâs sugar. You can check this outs on your way to the elevator.
Another special treat that you wonât see on many menus, if indeed on any, is the Champagne, Passion Fruit Meringue ($12) with layers of passion fruit and coconut sorbets, covered with meringue, flambĂŠed and finished with champagne and pineapple juice. My husband, who has always hated coconut, admitted this was the best dessert heâd ever eaten!
As if this werenât enough, you wonât be able to leave your table without a sampling of the Eiffel Tower Petits FoursâŚ.about a dozen different kinds of fabulous little treats of which you may sample as many or few as youâd like, or should I say, as you have room for in your already contented tummy.
The Eiffel Tower Restaurant is open for lunch and dinner every day, but make sure you have a reservation.
The Eiffel Tower Restaurant
Paris Las Vegas
3655 Las Vegas Blvd S, Las Vegas, NV 89109