Buccan
What they say
“We’re passionate about our people, our food and our ingredients. We treat our staff as well as we treat our guests. We have a good culture and people are happy here.”
Signature Dishes
Hamachi tiradito: a sashimi, based on a Peruvian dish; squid ink orecchiette with handmade Italian sausage, bright white wine, butter, Calabrian chili, and thinly sliced Turks and Caicos conch; and Florida-inspired version of moqueca (Brazilian seafood stew).
What we say
From slow-cooked moqueca made with Florida red snapper, local coconut porridge and rock shrimp, to his bright and minty octopus tabouleh atop a layer of hummus, Chef Clay Conley makes clear he likes to toy with tradition. It’s easy to play when the bounty of southern Florida is your toolbox. Buccan keeps a garden with six raised beds in rotation, all twelve to fifty feet each. The kitchen composts, and what they can’t grow is purchased from local farmers.
What
New American melting pot