The ambiance seems a touch suburban. But no matter: At Sandrine’s, all eyes are on chef Raymond Ost’s accessible French classics. Follow a salmon crêpe starter with seared sea scallops and mashed potatoes piqued with sauerkraut or the house speciality, an Alsatian tarte flambé. Even the (quelle blaspheme!) meatless options (eggplant and cheese ravioli, stuffed artichoke) are fantastic.