With Buccan already one of South Florida’s best restaurants and next-door Imoto offering wickedly creative contemporary pan-Asian fare, chef-owner Clay Conley is adding another chef and another eatery to his restaurant mini-empire.
The latter will be called Pressed at Buccan, another next-door restaurant that will serve up inventive hot and cold sandwiches on a variety of house-made breads, plus a limited roster of salads, sides and desserts. Among them will be Conley’s take on the Maine lobster roll, a Vietnamese-style banh mi sandwich, plus sammies with tarragon and almond-spiked chicken salad and grilled eggplant with roasted portobellos and herbed goat cheese. It’s slated to debut next month and will be open for lunch daily.
As for the new chef, Conley is bucking the prevailing restaurant trend that has made pastry chefs something of an endangered species, bringing on Antonia Grandberry to handle Buccan’s sweet stuff. Grandberry, who comes to “the Island” from BLT Steak in Miami Beach, will be turning out a rotating series of desserts, from creme fraiche panna cotta to a “popcorn sundae,” bourbon-bacon Crackerjacks with salted caramel and chocolate crumble.