Open late Mon.-Sat.
* Click here for rating key
Buccan Restaurant Review: After years making a name for himself at Azul, the fine dining restaurant at Mandarin Oriental, Miami, Clay Conley left corporate cheffing to reconnect with diners and his eclectic culinary roots (including a New England background, plus travel/work in Asia, Europe and Latin America) at his own joint, where he could craft an ever-changing assortment of small plates containing his big but balanced flavors. The result is this Southern-gracious yet unpretentious and affordable retro modern spot that draws everyone from Palm Beach high society to young hipsters. The menu has categories like “Raw,” “Green,” “Crispy,” “Wood-Fired” and “Flour & Water” (aka pastas). Local squash blossoms, stuffed with pine nuts, basil and three cheeses before getting an ultra-light battering and frying to translucent crispiness; pan-seared soft shell crab with garlic butter and a perky white asparagus salad; flaky-crusted empanadas stuffed with short rib meat, drizzled with creamy, mildly spicy aji amarillo sauce and brightened by dabs of fresh salsa criolla: that’s dinner. But wait. Few who remember Conley’s Nikkei (Japanese/Peruvian fusion) hamachi tiradito with silken yuzu vinaigrette and lotus root salad from Azul will resist its reappearance here. Desserts, which change seasonally, are largely based on regional American comfort food favorites, spun to elaborate versions, such as the blueberry cake with blueberry sorbet and lemon/tarragon cream, if available. Frequent winemaker tasting events also encourage discovery, as does a glassed-in wine room offering a global selection focusing on unusual boutique producers.