Buccan is a neighborhood restaurant in Coral Gables from chef and owner Clay Conley, built around small plates designed for sharing across the table rather than individual courses.
The menu moves through distinct sections: a crudo list that includes Island Creek Oysters with plum ponzu and shiso, Maine Lobster Ceviche in a coconut-mango sauce, and Hamachi Tiradito with Peruvian chiles and yuzu vinaigrette. Pasta is a clear strength, from Black Truffle Tagliatelle with chanterelle and parmesan to Squid Ink Orecchiette with Italian sausage and conch, Sweet Corn Agnolotti, and Maine Lobster Gnocchetti with sungold tomato and saffron. Entrées lean toward bigger, shareable formats — a Porcini Rubbed Wagyu Short Rib with black truffle bread pudding, a Heritage Pork Chop prepared 'Bo Ssam' style with gochujang BBQ and kimchee vinaigrette, and a Wood Grilled Half Chicken served with charred cabbage slaw and coconut rice.
The menu moves through distinct sections: a crudo list that includes Island Creek Oysters with plum ponzu and shiso, Maine Lobster Ceviche in a coconut-mango sauce, and Hamachi Tiradito with Peruvian chiles and yuzu vinaigrette. Pasta is a clear strength, from Black Truffle Tagliatelle with chanterelle and parmesan to Squid Ink Orecchiette with Italian sausage and conch, Sweet Corn Agnolotti, and Maine Lobster Gnocchetti with sungold tomato and saffron. Entrées lean toward bigger, shareable formats — a Porcini Rubbed Wagyu Short Rib with black truffle bread pudding, a Heritage Pork Chop prepared 'Bo Ssam' style with gochujang BBQ and kimchee vinaigrette, and a Wood Grilled Half Chicken served with charred cabbage slaw and coconut rice.