Klaw Restaurant

The story

Crafted with passion, served with love

A Historic Address with an Ambitious Table

Klaw Restaurant occupies one of Miami's most storied buildings — the Miami Woman's Club, a Spanish Renaissance revival structure built in 1925 on a plot donated by Henry Flagler and designed by architect August Geiger. The club shaped the city's early civic life, from founding its municipal library to supporting the Red Cross through two world wars. Klaw has taken this five-story landmark into its next chapter, with an interior designed by world-renowned Martin Brudnizki that balances rustic warmth and genuine luxury. Floor-to-ceiling windows frame uninterrupted views of Biscayne Bay, while two private dining rooms — The Tuttle Room and The Flagler Room — quietly honor Julia Tuttle and Henry Flagler, the figures credited as the mother and father of Miami.

The Crown Jewels: King Crab and Prime Beef

The kitchen at Klaw is built around two programs that define the restaurant's identity. On the seafood side, Klaw holds a rare distinction: it is the only restaurant on the East Coast that serves live Norwegian king crab. This seasonal delicacy arrives from Nordic waters and is complemented year-round by stone crab and Maine lobster. On the beef side, the team sources USDA Certified Black Angus Nebraskan beef alongside Florida Cracker Cattle — one of the oldest and rarest breeds in the United States, with DNA traceable to the original herd brought to Florida shores in 1521. Together, these two programs form what Klaw calls the ultimate surf and turf, and the recognition has followed: the restaurant has been ranked among the World's 101 Best Steak Restaurants in both 2023 (No. 42) and 2024 (No. 35). The wine program earned a Wine Spectator Best of Award of Excellence in 2023, reflecting the depth of a list curated to match the ambition of the food.

The Rooftop and the Full Experience

Above the main dining room, Edgewater's only rooftop bar offers open-sky views of Biscayne Bay and the Miami Beach skyline. The rooftop runs its own menu of cocktails and elevated bites — beef tartare toast, truffle deviled eggs, lobster gougères, braised short ribs, and a Maine lobster roll — alongside a daily happy hour. A portion of profits from selected cocktails is donated to Miami-based nonprofits, continuing a tradition of civic contribution that the building itself began a century ago.