Julia Black

"The menu is classic French brasserie, so stick with standbys like the Croque Monsieur."

Kimberly Belle

"A classic at a classic, but oh my do they do it well. Croque monsieur at The Odeon means feather-light mornay sauce, a melting layer of gruyere, and luscious bits of ham and jambon, none of it too heavy, none of it tough, as so many versions of the dish can be."

Lindsay Ridenour

"As perfect foods go, a Croque Madame is nearly flawless. Salty ham layered in between perfectly cut slices of bread and cheese, oozing with a béchamel sauce, and topped with an over-easy egg. Simple perfection."

Jean-Philippe Gerbi

"Made with Pullman white bread, it was stuffed with black Forrest ham, prosciutto di Parma and Gruyere (also on top, in a Béchamel sauce). This was a delicious Croque Monsieur: it was perfectly made, not dry, with lots of cheese."