Klaw Brings Stellar Surf and Turf and a Scenic Rooftop to Miami’s Edgewater

Oysters are served with various garnishes at Klaw. | Credit: Klaw

It’s been five years in the making, but Klaw—the newest venture from international entrepreneur Sasha Krilov and global restaurateur Misha Zelman—made a highly anticipated splash on July 1, opening in Miami’s Edgewater neighborhood. The swanky surf and turf spot is led by executive chef Phil Campbell, who previously steered the kitchen at Beast, an acclaimed London steakhouse. In addition to taking over a nearly century-old site—the restaurant is set in the historic Miami Women’s Club space—Klaw houses the neighborhood’s sole rooftop bar and has all the trappings of a chic and timeless sanctuary: a majestic dining room, sweeping Biscayne Bay views, and, as its name suggests, king crab as the star attraction. 

“Miami’s dining scene has matured precipitously over the last few years, and we noticed there was a need…for an elevated land and sea experience,” says Zelman, whose flourishing restaurant portfolio includes a clutch of London-based spots including the aforementioned Beast, Goodman Steakhouse, Burger & Lobster, and Zelman Meats. “Our team has worked eagerly to birth this culinary dream for Miami, from the hunt for the world’s finest flavors to every detail and emotion that will be evoked by the restaurant’s design and layout.”

The signature Arctic king crab at Klaw. | Credit: Klaw

Chef Campbell and king crab expert, James Wright, joined forces to deliver Klaw’s standout dishes. Sourced from Norway’s Barents Sea, the king crabs served here are kept inside bespoke tanks to retain maximum freshness and taste, then presented whole—channeling a dramatic centerpiece—deshelled tableside, and devoured family-style. Other ocean delicacies include caviar cones, sustainably sourced bluefin tuna with pickled watermelon, chile oli, and furikake, and hand-harvested East Coast scallops.

“When it comes to sourcing seafood, particularly shellfish, I’m looking for a live product that’s big, bold, unique, and sustainably caught,” says Campbell. “Because of this, I tend to have a small army of suppliers looking for things for me, and whatever they find tends not to be available for long.”

Klaw’s menu features local Cracker beef. | Credit: Klaw

Klaw’s turf selection is equally thoughtful, paying homage to Florida’s long-standing history of cattle rearing: Campbell’s menu features local Cracker beef, which originates from one of the oldest breeds of cattle in the U.S., dating back to the early 1500s.

“I like to work with small, fairly local ranchers that really care for and have a relationship with their animals,” Campbell explains. “This usually means what I receive is of the best quality; I also like unknown breeds, something you don’t find on every menu.” In addition to offering exclusive cuts, Klaw is just one of three Miami restaurants certified to serve authentic Kobe beef. 

The local and global relationships we have cultivated with farmers and suppliers are instrumental as we seek to source top-quality sustainable ingredients, which will undoubtedly help us set a new standard in Miami’s culinary scene,” says Campbell.

Classic cocktails get modern revamps at Klaw. | Credit: Klaw

Klaw’s drinks are as sophisticated as its ambiance: the selection includes over 250 new and old world wines plus a specialty cocktail menu that skillfully refreshes classics. To wit, the Mignonette Martini is crafted with gin, dry vermouth, and a briny sauce while the El Dorado puts a fresh spin on a rum punch, adding almond-infused grappa and a splash of ginger beer to the beloved tropical drink. 

Spotlights hover over tables inside Klaw’s decadent dining room. | Credit: Klaw

Creating a modern restaurant inside an iconic, 96-year-old Spanish Renaissance building—one of the first structures in Florida to be listed on the National Register of Historic Places— was a tall order. To build the restaurant, Martin Brudnizki Design Studio, a London and New York-based architecture and design team, installed everything from elevators and air conditioners to a state-of-the-art kitchen. “These are all things that require bringing it up to today’s standard of modernity while still honoring the bones of the building,” Campbell says, describing the transformation. 

Biscayne Bay views from Klaw’s rooftop. | Credit: Klaw

The final product is a sprawling, 14,800-square-foot expanse, spanning the fourth, fifth, and sixth floors of the Miami Women’s Club. Klaw’s grand dining room is decked with 21-foot ceilings and colonial-arched windows. Rich colors and dark woods dress the decadent space, and spotlights hover over tables. But the pièce de résistance may be the scenic check-in section, where diners are met with unobstructed Biscayne Bay vistas—the only view of its kind in the neighborhood. 

Klaw is open for dinner from 6pm to midnight on Wednesday through Sunday; the bar is open for drinks and bites from 5pm to 1am.

Amber Love Bond is a Miami-based food + beverage writer who can typically be found somewhere delicious with her laptop in tow and a cocktail in hand. See what she’s sipping and follow her adventures on Instagram.