Proper
The menu changes weekly but several items have become highly recommended classics: the purple-carrot hummus, roast squash with pomegranate and cabrino cheese or the pancetta with jumbo capers. This last is soaked in brine for four days, left to dry, then smoked, and, finally, slow-cooked overnight. It is also a must. Chef Leo prepares entrees ranging from squid and corvina fish to suckling pig, pork chops and white polenta; desserts, by Chef Aspi—such as a perfect, silky flan or a banana-split tart—must not be missed, even by those who eschew sweets. The wine list showcases small, local, and innovative vineyards; bread starts out from an in-house sourdough; the playlist goes great with the venue and service couldn’t be better.
