Būccan is a 150-seat restaurant, bar and lounge opening in the heart of Palm Beach, FL. The concept, conceived by Chef Clay Conley, one of Miami’s most celebrated young chefs, is primarily a high-end bistro, featuring world cuisine in a casually sophisticated setting. Būccan’s culinary concept is designed with the “foodie” in mind, highlighting the use of superior ingredients and preparation. The predominant mark of būccan’s menu is an array of small plates offering an adventurous and memorable dining experience. Many items will be wood fire-grilled and wood fire-roasted, hence the name "būccan." Although būccan is a high-end concept, it is at the same time casual, unpretentious, and approachable and is designed to attract considerable repeat clientele.
Well integrated into its neighborhood, būccan is a sophisticated, gracious environment. Though modest in price, the restaurant exudes style and creativity. Its attractive finishes and innovative menu combine to deliver value to today’s increasingly food savvy consumer. By developing a menu of distinctive, addictive flavors frequently refreshed in small-plate presentations, būccan is uniquely positioned to develop a broad guest base. For customers who prefer to explore boldly, the menu offers a broad range of taste and flavor profiles served in portion sizes that allow several to be enjoyed. For the aspirant, the small plate style and price point allows a more modest budget to enjoy the būccan experience on a regular basis. Būccan's clientele will be 30-65yrs, affluent, well-traveled, fashionable and trendy, yet sophisticated and classic. Guests will come in for a quick bit at the bar or leisurely evenings. While Chef Conley made his mark in "liberal" Miami, Palm Beach is a more conservative clientele, with a cool, young, tight knit community.
We want a simple, sophisticated logo that reflects something warm, earthy, organic. Wood, fire, copper and other rustic elements play a role in the design and the food. The space, food, and food presentation are all sophisticated and modern, however, without being pretentious or cold.
While būccan is an original concept in its own right, in many ways it captures successful elements of other concepts around the globe. Some influential examples include Lupa in NYC, Fore Street in Portland, ME, Bonfire in Boston, MA and Oak Door in Tokyo. Būccan is bringing a cold-weather concept to a warm-weather locale.
Factoids: A buccan is a native South American and Caribbean name for a wooden framework or hurdle on which meat was roasted or smoked over a fire, similar to the original meaning of a barbecue. The French changed this to boucan and called the French hunters who used these frames to cook and on the island of Hispaniola boucaniers. Additionally, a boucan is a naturally burning bed of surface coal. Certain exposed seams of coal can catch fire due to lightning or a forest fire and then smolder for decades, perhaps for centuries.
Please do not use any stock images or clip art in the logo. We do not want anything silly or related to the pirate term "buccaneer." The restaurant name is būccan (pronounced boo-cahn). We'd like the marcon used over the "u."