“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.”
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).
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.