būccan

The story

būccan: Inventive American Small Plates in West Palm Beach – Michelin Recommended

A vibrant dining experience in Palm Beach

Chef Clay Conley opened būccan in 2011 with partners Sam Slattery and Oliver “Piper” Quinn, bringing years of travel, cooking, and a deep love for bold flavors to a single menu. The restaurant’s signature approach—small plates with big flavors—is served in a warm, welcoming space that feels both refined and relaxed. Conley’s inventive American cuisine, drawing on the freshest ingredients from the best sources, has earned him five James Beard Award nominations for Best Chef: South and a spot in the 2026 Florida Michelin Guide as a Recommended restaurant.

What to expect on the plate

The menu at būccan is built around shareable plates that range from crudo to pasta to wood-grilled large dishes. Start with Tuna Crisps—wonton, avocado, and “fish vin”—or the Short Rib Empanadas with salsa criolla and aji amarillo. The Sweet Corn Agnolotti, tossed with ricotta, bacon, and espelette butter, is a seasonal standout. For something heartier, the Grilled Swordfish “Puttanesca” features local heirloom tomatoes, white bean, and black garlic, while the Dry Aged Prime NY Strip comes with morel mushroom, pommes dauphine, and garlic spinach. Desserts like the Key Lime Tart with Swiss meringue and the Peanut Butter Crunch Bar with dulce de leche ice cream offer a sweet finish.

More than dinner

būccan also operates a Sandwich Shop for lunch takeout, open daily from 11am to 3:30pm, and offers dinner curbside pickup and delivery. The restaurant’s commitment to quality and conviviality—whether at the counter, in the outdoor seating, or through catering—makes it a fixture in Palm Beach dining. Conley’s vision, realized over a decade ago, continues to evolve with the seasons, always staying true to the idea that big flavors come in small packages.