Reviving the 96-year-old Miami Woman’s Club, Klaw occupies 14,800 square feet in the historic Spanish Renaissance  building. The five-story waterfront building is deeply rooted in Miami’s history as one of the first buildings in Florida to  be listed on the National Register of Historic Places. Nestled inside, the highly anticipated restaurant spans from the  fourth through the sixth floors of the building: rising from a grand dining room with massive colonial-arched windows  and an adjacent private dining space, to a full-floor kitchen, and finishing off with Edgewater’s only rooftop bar that  boasts breathtaking, unobstructed views of Biscayne Bay and beyond.

Klaw’s culinary program offers an unmatched land and sea experience even for Miami’s most discerning gastronomes. Spearheaded by Campbell, he is joined by King Crab expert Chef James Wright. Klaw’s sea program is a work of art  offering only the finest delicacies. The King Crab served at Klaw comes directly from the frigid waters of the Arctic  Ocean north of Norway straight to the sunny coastline of Miami. Kept live in bespoke tanks as a design focal point of  the sixth floor, the King Crab retains its maximum freshness and taste, right up until the time guests place their dinner  2 orders. Klaw’s presentation of the King Crab is show-stopping, especially when these are served whole and deshelled tableside before being placed on the table – almost like a centerpiece – to be shared with the entire party. Other  delicacies from the sea include caviar cones, sustainably-sourced bluefin tuna, hand-dived east coast scallops,  East/West coast oysters, and more.  

The culinary team at Klaw has also curated a beef rearing program entirely from scratch, allowing the restaurant to  deliver flavors and cuts that are not only exclusive to the restaurant but also simply unmatched in the Magic City. Chef  Campbell works closely with local and national farmers and suppliers, who follow distinct and sustainable practices for  raising the cattle. From a thorough analysis of the cattle’s genetic makeup to curating a specific natural diet to match,  providing stress-free living conditions, and then ensuring specific aging, Klaw’s beef program is achieved through a  near-scientific combination of marbling, texture, and taste – the ultimate beef trifecta.  With specialty dry-aged cuts on display throughout the restaurant and the day’s specific inventory of cuts also  highlighted and explained tableside, guests will find themselves in the unique position to choose their cuts first-hand  from Klaw’s exclusive heritage menu featuring Florida Cattle Ranchers Beef and Florida Cracker beef – the latter of  which nods to Florida’s long-standing cattle rearing history that began in 1521. Each cracker cattle is DNA certified back to the original herd that settled in Northern Florida over 500 years ago..