SevastopolSevastopol

Image Credit: The chef concocts a concise menu and a filling menu that change regularly in line with the seasons and are strewn with personal touches. The emphasis is on general, wholesome fare, like seen scalpos from Boulogne, roast artichokes, free-range pork belly, a tangy purée of red cabbage and apple jelly. Buzzy vibe and slick yet unstarched service.