buccan

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buccan Review

Lanterns cast a soft glow as young bluebloods rocking D&G jeans slip into tightly packed copper-topped tables alongside groups of silver-haired oil scions. It's island casual in its trendiest, most boisterous, yet still refined incarnation, with a menu to match. Chef-owner Clay Conley's small plates to share (wood-fired wild mushroom pizza with black truffle vinaigrette) with unfussy presentations (house-made squid-ink orecchiette stewed with sausage and chilies in a mini-Le Creuset cocotte) and inventive, sophisticated flavor combinations and textures (hamachi sashimi with mojo and crisped lotus root) make this the place to see and be seen—and the best-tasting meal at a price more expected of the mainland.