Eiffel Tower Restaurant

The Eiffel Tower staff (as directed by special events manager Erika Martinez) provided a matchless experience. Erika was so responsive throughout the whole process and extremely accommodating with all sorts of quirky requests we had. We had a small wedding guest list (25 total people) and so we reserved the private room. However, we had all sorts of wedding favors that we wanted to give, including things we had to assemble and she allowed us to both store the items ahead of time and assemble them there in the restaurant before opening hours.The day of the actual event was no different. Erika was not there, but the captain (I think that was his title) James kept everything moving like a well-oiled machine! Drink glasses were constantly full, music was kept playing on a nice unobtrusive iPod dock off to the side, and the evening (hors d'ouevres, dinner, wedding cake) was paced perfectly.The food was outstanding...we had steak sandwiches, stuffed mushrooms, and pommes dauphine for hors d'oeuvres and choice of salmon, chicken, or crepe for dinner. Everything was delectable, cooked to perfection, and just what you'd expect from a fine dining spot like Eiffel Tower.The wedding cake, however...ahh, the wedding cake. To this day it's a sore spot because I hated it and only ate a single bite. BUT...I have to explain that I was the only person who felt that way. There was a big misunderstanding about the frosting. I thought buttercream meant one thing (thick, stiff, sugary frosting...like on grocery store cakes, what can I say, I'm a rube), but apparently it can mean light, fluttery whipped creamy frosting too. I was so mortified, but everyone else loved it. So I didn't dock them on any scores for that since I share part of the blame too.All in all, it was really an outstanding experience and the Eiffel Tower proved to me and all of my guests that they're truly a class act.