Palm Beach

August 3, 2011

Dinner at Clay Conley’s Būccan in Palm Beach

Last night after attending the Ultimate Chefs Dinner Palm Beach launch party at Café Boulud a few of us headed over to Clay Conley’s Būccan for cocktails and eats. Having opened in January 2011 to much critical acclaim Conley and his Būccan are running full throttle with no signs of a hiccup. We arrived around 8pm and Būccan was humming like a McLaren F1. Not a seat was to be had in any of the spacious dining pockets of the restaurant. Talk about timing, the bar area was three-deep and we were lucky enough to snag the last four seats in the “living room” where we bunkered down and huddled for a few hours.

Tuesday at Būccan is all-day Happy Hour, cocktails, beer and wine are half price. While this may be the reason for the gathering of the beautiful crowd in the bar/living room area; the dining room certainly held its own with diners grazing and socializing amiably in the vast dining room. The well-orchestrated performance kitchen was running on all cylinders churning out the many signature Conley dishes from the wood-fired oven.

Chef Conley’s menu of rustic foods such as the Hot Dog Panini, Fried Ipswich Clams and BBQ Quail are served as small plates in a moderate price range which are ideally designed for sharing. Chef Conley continues to dish his magic plate after plate. I wouldn’t say Būccan is a scene but rather the ”it” place on Palm Beach to be seen. 

As the four of us were sitting in the Būccan ”living room” taking in and being a part of the cool Palm Beach vibe, in walks Darryl Moiles the executive chef of The Four Seasons Palm Beach with members of his team and the management team from Café Boulud, like I said, Būccan is definitely the “it” place on the island.

 (click on the photos for an enlarged view)

Lobster Empanadas

No skimping on flavor or sweet chunks of lobster embedded in these pillows of fried air.

When was the last time you had a lobster empanada?

Bacon wrapped Florida Peaches

drizzled in an orange ginger glaze served with blue cheese and greens.

In true Clay Conley fashion this wildly flavorful plate was a home run. The description says it all. The key to eating this dish is to take a piece of each item on your fork and eat as one; thus enjoying the remarkable food sensation.

Squid Ink Orrechiette with sausage, conch, basil and chilies

Perfectly cooked pasta with a profusion of flavors that burst in your mouth makes this dish outrageously tasty but it is the finish with lemon that makes it a winner. 

Like us on Facebook

Būccan 350 South County Road Palm Beach, FL 33480 (561) 833-3450

Buccan on Urbanspoon

View Larger Map


South Florida Pumpkin Patches from Palm Beach to Key West

Pumpkin Patches in South Florida from Palm Beach to Key West 2016

It’s that time again to be on the lookout for pumpkins, and they’re on the way. Fall weekend mornings were made for pumpkin picking and hayrides so check out the South Florida pumpkin patches (or church parking lot, wh...
by SFLFoodandWine Editor


Tickets on Sale for 7th Annual LUCKYRICE Grand Feast Miami

The 7th Annual LUCKYRICE Grand Feast Miami presented by Bombay Sapphire EAST Gin will take place on Friday November 11, from 7:30PM – 11:00PM at The Raleigh Hotel Pool & Oasis. Top Chef champion and James Beard Aw...
by SFLFoodandWine Editor


Darioush Wine Dinner at Azul at Mandarin Oriental Miami

Darioush Khaledi, owner and founder of Darioush Vineyards will host a namesake wine dinner on Wednesday, October 26 at Azul at the Mandarin Oriental Miami. The Darioush Wine Dinner begins at 6:30 with a reception with passed ...
by SFLFoodandWine Editor


Growfest 2016 Culinary Competition hosted at Fruit & Spice Park was presented by Edible South Florida and Bee Heaven Farm.3

Growfest 2016 Culinary Competition at Fruit & Spice Park

Redland Fruit & Spice Park is the only tropical botanical garden and public park of its kind in the U.S., hosting over 500 varieties of tropical fruits, vegetables, spices, herbs, nuts and edible plants. GrowFest! is abou...
by SFLFoodandWine Editor



Be the first to comment!

Leave a Reply

Your email address will not be published. Required fields are marked *




You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>