(Michelle) Finally, web developer Bradley Cummins is ready to make history with his pick.

Located within the iconic Miami Women's Club, this spot has created a luxurious culinary experience for all to enjoy.

It's located in Miami and it's called Klaw.

(music) Hi, I'm Kevin D'Antonio.

I'm the beverage director here at Cloud Restaurant Miami.

So the concept is actually built in London.

So it's a riff of the concept beast.

So beast is all about communal dining, focusing on Norwegian king crab that we source actually out of the ocean.

It's an invasive species.

Those are regional beef program.

So that was actually brought over here many years ago.

The building was actually founded by Henry Flagler.

It was to honor the Women's Club of Miami.

The history dates back to 1925.

Sasha and the group actually founded at 2015, 2016.

And it's been something in development since then.

It's historic, so we wanted to kind of pay homage to that.

There's plenty of places that kind of knock things down that are historic.

We want to embrace that.

So you'll see a lot of the high ceilings that are still in play.

The fifth floor is actually encompassing our kitchen, but we really want to play with the high ceilings that we have available, as well as the Bay view that encompasses the building itself in Biscayne Bay.

I think some of the deepest feedback we get is the fact that the king crab is so fresh.

I think most guests have had king crab throughout their lives.

We really try to honor anything we have coming in, so presenting it live and fresh, having it as part of what you visually see and then becoming something that's as delicious as it may be, that's so succulent.

It's very juicy.

I think that's the biggest feedback we get and what we really pride ourselves on.

Here at Klaw.

I think what people will say the most is Klaw is something that I had no idea of, and I can't wait to tell everybody about.

(music) (Michelle) So this building has always been just so important to all of us down here in South Florida.

You have to understand, like, I have been watching this building for years, and I'm so glad that you picked Klaw because it used to be a college.

I don't know if you knew that a women's college for design.

It's been a lot of things.

And now we have this incredible, iconic, you know, building and restaurant and soon to be very well known nightclubs.

So tell me a little bit about it.

Well, I.

Kind of came across it I think during Basil.

And um, ever since then it's been my go to spot for happy hour for bringing friends and then for special occasions so.

(Michelle) We should say it, it's upscale.

(Bradley) So the formal dining room on the fourth floor is very upscale.

So those are for, you know, special occasions.

But the rooftop is wonderful and they have a happy hour.

That's absolutely amazing.

They have a view that you cannot replicate in Miami.

And just the decor, the whole energy behind it really represents the Miami magic that we're always looking for.

(Michelle) Charlie, what did you feel about it when you walked in and and you just even arrived?

Because I know you have to take, like, the elevator to get up into it.

And what did you think about it?

I think I can sum it up by my wife who said, wow, this looks like a West Elm catalog.

So if you're familiar with the yeah, the decor and the and the vibe of that, just very like soft woods, very comforting, very warm.

And you definitely knew you were somewhere upscale.

Um, it was just, I think one of the most visually appealing restaurants in Miami.

(Michelle) Well, you went for happy hour, right?

Yeah, it's.

A very pleasant experience.

You take an elevator up to the rooftop, you sit down and have a bite to eat and some drinks.

(Michelle) outdoor, indoor correct.

But they keep.

Are they still keeping the glass doors open?

(Annalisa) Yeah.

They had like the balcony doors open so you can still, like, see the breathtaking views, which is really my favorite.

Incredible views right aspect.

Of the experience.

So yeah I really enjoyed it for Happy Hour.

I love the cocktail that I had.

It was like raspberry and vodka.

It was a very refreshing drink for a Friday.

(Michelle) Okay, well.

Bradley, let's dig into what you had this last time you.

Went.

(Bradley) Yes.

Well, I actually went for brunch, so they just started the brunch.

And I immediately knew that looking at the menu, I had to get the king crab eggs Benedict.

And it came.

(Michelle) We should tell Everyone that they're known for their king crabs.

And yes, they have these.

Beautiful.

(Bradley) You walk right into the sixth floor rooftop and there's two huge tanks of king crab.

(Michelle) So how was that Benedict?

Was it?

(Bradley) It was beautiful.

I mean, instead of using the traditional English muffins, they had these fresh made whole grain bread that they put on, which I was kind of nervous about then it just absorbs so well, and it was the perfect combination between the very, like, rich tasting king crab and then the hollandaise and the eggs.

So it was a perfect combination.

(Michelle) Nice what did you have?

(Charlie) We started off with the giant prawns, the yuzukosho sauce, and they're great.

They were cooked really well.

I think it's pretty easy to overcook shrimp or prawns.

Um, and, but they were perfectly tender.

And the sauce.

Sauce was delicious.

(Michelle) How about that.

Bone in New York strip you have.

(Charlie) Yeah, I went for that one because you don't see.

Well, first off, the server was very knowledgeable super about all the different cuts, their dry aging process.

All the steaks are dry aged for (Michelle) Not Just that where they're coming from.

(Charlie) Exactly.

(Michelle) Because they're using smaller ranches.

(Charlie) Exactly.

(Michelle) So the one that you had I think was from Stafford's.

(Charlie) Yeah, it was from Florida.

And that's why I chose that one, because it's not often that you see cuts of beef from Florida.

(Michelle) Nice.

Annalisa, tell me about all those apps that you had.

I know that you were there for happy hour.

So you had a lot of little things.

So tell us a little bit about.

A few of them.

(Annalisa) Yeah.

So I had the little bar snack.

It's kind of like a charcuterie board.

It came with some cheese, salami, almonds.

So that was really nice.

I had the stracciatella, which is like a cheese.

(Michelle) It's the inside of the burrata is exactly what it's like.

Ricotta a little bit.

(Annalisa) Yeah.

I was like, this reminds me of burrata.

So that makes sense.

Yeah.

So that was really good.

And then we had the beef tartare toast.

I'm personally not a fan of beef tartare, but I really like this one.

The bread was really crunchy and it just went really well with the pairing.

And my boyfriend and I ordered drinks.

So I got that raspberry cocktail and he got a gin cocktail, which the drinks were really great.

(Michelle) Nice.

Well, you went a little traditional, Charlie.

You had a flourless chocolate cake.

(Charlie) we had A flower chocolate cake.

What was the standout for me was the Grand Marnier ice cream that they topped it with.

It was delicious.

(Michelle) Well, Bradley Klaw was your choice.

Go ahead and give me a.

Summary, please.

(Bradley) If you're looking for an amazing time out in Miami for that magical outlook, uh, go to Klaw and you'll get.

A little bit of Miami magic.

(Michelle) Beautiful, Charlie.

(Charlie) I think ambiance, quality of service, quality of ingredients.

As long as you going in knowing that it's a bit pricey.

Um, it's definitely one of the nicer experiences that you can have in Miami.

(Michelle) Annalisa.

(Annalisa) Beautiful spot for happy hour with great drinks and small bites.

(Michelle) For a beautiful dining experience at an iconic location, you can visit Klaw.

Located at 1737 North Bayshore Drive in Miami.

They're open for dinner Monday to Saturday with brunch and dinner on Sundays.

Reservations are accepted where the average price for dinner without drinks is about $80.