James Beard-nominated Clay Conley gained fame at Azul at the Mandarin Oriental Miami before opening Palm Beach’s much-loved Buccan restaurant, alongside Imoto at Buccan and Grato in West Palm Beach.
The new restaurant is housed inside the charming and historic Chateau Petit Douy on Brickell - built in 1931 as a private residence in the style of a French chateau and has since been restored - featuring manicured gardens, vintage chandeliers, and a verdigris conservatory.
Expect progressive global-inspired cuisine and open-fire cooking - Conley’s trademark at Buccan - with drinks from the team behind the award-winning Death & Co.
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Carbonara fonduta raviolini with quail egg, bacon, peas, and parmesan; charred carrots with black hummus and black harissa; and a Medianoche ham and gruyère pain perdu with mustard butter, cornichons, and frisée.
Millicent - made with green chili vodka, pear brandy, and vermouth, and The Sheelah made with Japanese whiskey, pineapple gum, St. Germain, Suze, and lime, and named in tribute to the original owner of Chateau Petit Douy.