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"New Palm Beach Spot Brings New Yorkers to the Table"
- Wall Street Journal

Two of the more popular restaurants in Palm Beach are Buccan, which serves American cuisine and will celebrate its fifth anniversary this week, and its sister, the neighboring Japanese joint Imoto. Earlier this month chef Clay Conley, Sam Slattery and Piper Quinn of the Buccan Group opened their third free-standing restaurant, this time...(read more)

"Pssst, Palm Beach is Actually Cool"
- NY Post

Isn’t Palm Beach County, Fla., overrun with long-in-the-tooth, snooty socialites draped in Lily Pulitzer, desperately trying to catch just one more polo match before settling in for that eternal dirt nap? You better believe it! But — and this might very much be the most important “but” you heed all year...(read more)

"The City's Hottest Restaurant in Years"
- Palm Beach Post

Why the buzz? The reason can seem contradictory, for it’s as simple as it is complex. The simple: The chef is a rock star. It’s not every day that a two-time James Beard Award semifinalist opens a pizza joint in a former lighting store on a drab stretch of Dixie Highway. The food is accessible, too. Grato’s non-fussy menu lists...(read more)

"Grateful for Grato"
- Quest Magazine

We arrived for our first visit a little before 4:30, when Grato (which is Italian for "grateful") opens for business. I wanted window light to photograph Clay, and we thought we would be the only ones there. We were not. Even before it opened, people were coming in and within a few minutes...(read more)

"Palm Beach's Chef Clay Conley, Partners Ready to Wow with New Dining Venture"
- Palm Beach Daily News

At Grato, Conley is reinterpreting simple Italian cuisine via well-honed techniques and high-quality ingredients. The kitchen revolves around two central features: a wood-burning brick oven and...(read more)

"Worth the Drive: Clay Conley Opens Grato Restaurant in West Palm Beach"
- Miami Herald

The menu — if Proof Pizza & Pasta had a baby with Michael’s Genuine Food & Drink, hello Grato — centers on the restaurant’s massive dual-fire oven. The rocket-hot, red-brick oven spits out generous-size pies rarely topped with more than three or four ingredients, letting them shine along with...(read more)

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