There is no sign at Proper, just a wooden bench and crates of soda bottles in the doorway of the former mechanic’s workshop. Led by a young and dynamic culinary duo, the menu emphasizes Proper’s wood-burning oven. Almost all dishes have some element of charring or slow-roasting, from Patagonian-caught octopus to beets and halloumi provoleta. A table of four can easily work through most of the small-plate menu. Start with the Padrón peppers slathered in sea salt and extra-virgin olive oil, then move on to oven-roasted artichokes with cashew cream and charred lemon. The restaurant doesn’t take reservations, so arrive early—or late.