Cuisine:

• French
• Continental
• European
• Bistro
• Others
• German

Sandrine's Bistro Description:
Beautifully arranged plates of full-flavored fare mark chef Raymond Ost's paean to his native Alsace. Despite its Franco-Teutonic culinary slant, Sandrine's exterior resembles an Art Nouveau-era Paris Métro station, while its interior mixes mosaics of yellow, cobalt blue and burgundy for a French farmhouse feel. The whole place, including its small bar, oozes charm while the menu reflects Ost's roots, his hotel training (he's cooked in Meridien hotel dining rooms all over the world) and the traditional bistro's reliance on local ingredients. From Alsace, a special wood-fired oven delivers Alsatian flammekueche. An oval flatbread is served on a plywood peel and cut into eight hand-size slices; the best version is laden with mild fromage blanc, sautéed onions and bacon. Ost's classic choucroute is as hearty as it gets. And seasonal dishes like terre et mer---i.e., surf 'n' turf---with roast duck, sautéed shrimp and barley risotto with a maple reduction are comme il faut. The wine list is good, but not great, but the Alsatian choices and a few from Burgundy mate well with the fare. (It doesn't hurt that they frequently run discounted wine specials, too.)


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