Details
- Mon-Thu 4pm-12am, Fri 4pm-1am, Sat 5pm-1am, Sun 5pm-10pm
- $$, $$$
- Lunch, Dinner, Brunch
- Full bar
- Parking Lot Available, Valet Parking
- Reservations Recommended, Reservations Accepted
Buccan is named after the wooden grill used to cook food over an open fire in the Caribbean. It’s the culinary vision of chef/partner Clay Conley, who surely learned a few things about dealing with South Florida’s rich and famous — and famously entitled — during his years as executive chef at überluxe Azul at Miami’s posh Mandarin Oriental. (His success in that position can be measured simply by how quickly he made local diners and other foodies forget about his predecessor, celebrity chef Michelle Bernstein.) Conley’s food is the kind of casual-yet-sophisticated, chef- and ingredient-driven cuisine you’d expect to find in New York or Chicago — but here it is on the ritzy island of Palm Beach. The menu is mostly small plates, many of which can be bulked up to heftier portions, as well as a half-dozen or so more typical entrées. Even the priciest dishes are within reach of the middle class. Try the steak tartar (a generous portion with a deep, lusty flavor), the Brussels sprouts (made with green apples and pork bellies), or the best thing to happen to pasta since the invention of the tomato: squid ink orecchiette. Lamb chops are underwhelming; opt instead for the shrimp scampi (giant shrimp in a garlic sauce) or even the burger, made with prime beef and a side of thick, Parmesan-dusted fries.
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