Klaw, one of Miami’s newest restaurant concepts is set to open next month. The restaurant has built its menu off the idea of surf and turf, offering many options from Kobe beef, live king crab and more. Klaw emphasizes the freshest and highest quality of surf and turf, thus the restaurant has partnered with Nebraskan farmers to bring in the highest quality beef, and live King Crab straight from the Arctic Ocean is flown in and housed in tanks onsite.
Chef Tim Elmore
The executive chef behind Klaw has had quite a remarkable career and is bringing all his experience and expertise to this new and exciting menu. Chef Tim Elmore has worked alongside Chef Michael Mina and James Beard award-winning Chef Norman Van Aken, attended Le Cordon Bleu College of Culinary Arts and worked in some of Florida’s most popular kitchens.
We sat down with Chef Elmore to learn more about what to expect from Klaw’s delicious menu and learn the backstory of some of the restaurant's highlights. As we learn all about what is going into this restaurant, we anxiously wait for them to open in November!
When you were creating the menu for Klaw did you picture most dishes as a personal appetizer/entree or sharing family-style?
As a chef and a lover of curating dining experiences, I wanted to ensure it was as versatile as possible so I approached the menu with dishes that can be both shared family-style as well as personal plates.
Is there one menu item that you predict to be the starred, must-order dish?
Caviar cones are a must-try, caviar is always an acquired taste, but we brought in a caviar service with a twist on presentation that is an absolute must-try!
How will this menu differ from that of other restaurants offering similar surf and turf options?
The approach to our program is not only about quality but about its unique sourcing. The crab is flown in live from Norway on direct flights, then housed in our 1000-gallon tanks in our annex. As for our beef, we curated personal relationships with local cattle ranchers in Florida (as well as out of state), which all have their distinct practices for raising the cattle - from the feed they use down to analysis of their genetic makeup. Our meticulous eye for detail ensures everything, from the birth of the cattle to the garnish on your plate, is carefully chosen to enhance your experience.
Why Nebraskan farmers?
We pride ourselves in our sourcing processes – Nebraska’s terroir allows for excellent nutrients in grazing fields, high-quality water, and most importantly it is located in the corn belt which provides an incredibly rich nutritional diet that gives us that amazing quality of marbling and texture.
What are some vegetarian dishes diners can expect?
As part of our efforts to pursue sustainability and support our local community, we intend to create seasonal dishes to showcase our incredible local product.
What can we expect for dessert?
Our dessert menu is designed to make sure we are bringing forth the vibrant Latin flavors of South Florida without sacrificing the homeness and comfort of a warm peach cobbler. Allow yourself to experience each dessert as they each are filled with a variety of flavor combinations and textures that will blow your taste buds away.
You have worked in many noteworthy kitchens, how has this experience compared?
Challenging to say the least - opening a restaurant in the middle of a pandemic created travel restrictions and product shortages globally however the relationships we have built on the ground and executing dishes with such incredible products have made this so much more rewarding, It has allowed me to experiment with unconventional cooking techniques and flavors. I feel personally rewarded to be part of such an incredible project with such talented individuals.
Photography by: Courtesy 52 Chefs