Amanda Hesser

"I adore the brandade, which is coarse and rustic, a mound of potatoes and salt cod marked with rivulets of olive oil, and topped with thin shards of toast."

Ruth Reichl

"I was longing for the good, garlicky brandade."

Epicurious

"Sure, the authentic Parisian-brasserie vibe and its location in the bustling heart of SoHo don't hurt, but the real reason its popularity hasn't waivered? Perfect steak frites and salty, creamy brandade de morue."

Michael Kaminer

"The Provençal staple Brandade de Morue — salt cod whipped with potatoes and cream — gets served up as fluffy Croquettes. They should feel leaden, but emerge light as air, with an elegant texture and milky flavor."

Grace Yang

"An interesting combination, right? It was really tasty (especially with the toasted bread)."