It should come as no surprise that the acclaimed Palm Beach restaurant chef nominated seven times for a James Beard Award — more times than any other chef on the island — frequently perks up his menu by temporarily adding and deleting items based on the seasons and what ingredients inspire him and his culinary team.
But based on anecdotal evidence, two new dishes by Buccan chef/owner Clay Conley and his fellow chef and kitchen members are hands-down winners that are particularly notable and exciting guests’ palates.
Duroc pork dish at Buccan, served with spring onion soubise, rhubarb compote, snow pea and pickled mustard seed.
First: a dry-aged Duroc pork chop. This is heritage-breed pork known for its marbling, tenderness and flavor is served with spring-onion soubise, rhubarb compote, snow peas and pickled-mustard seed.
This pork entrée is $56.
Ricotta gnocchi at Buccan, with spring vegetables, including white asparagus, English peas, fava beans and ramp butter.
Ricotta gnocchi with spring vegetables — white asparagus, English peas, fava beans and ramp butter — also has been a talked-about new Buccan dish.
It’s $30 for an appetizer or $60 for an entrée.
In 2025, for the fourth consecutive year, Buccan, 350 S. County Road, earned a spot on Top 100 Restaurants list tabulated by online reservation service and diner-review sounding board OpenTable. Buccan was one of three Florida restaurants that earned a spot on the list.
For more information about Buccan, call 561-833-3450 or visit BuccanPalmBeach.com.
For more than 20 years, M.M. Cloutier has written about restaurants, wine, the hospitality industry and island history for the Palm Beach Daily News.
This article originally appeared on Palm Beach Daily News: Buccan in Palm Beach freshens menu with pork chop and ricotta gnocchi
Dining and Cooking