17 May 30 - June 5, 2024 miaminewtimes.com | browardpalmbeach.com New Times | Contents | Letters | news | night+Day | CuLture | Cafe | MusiC | 3201 RICKENBACKER CAUSEWAY KEY BISCAYNE, FL | 305.361.3818 WWW.THERUSTYPELICAN.COM BE SOCIAL WITH US! FIND US ON HAPPY HOUR miaminewtimes.com MIAMI NEW TIMES | CONTENTS | LETTERS | RIPTIDE | METRO | NIGHT+DAY | STAGE | ART | FILM | CAFE | MUSIC | ▼ EDGEWATER MIAMI STEAKHOUSE NAMED ONE OF WORLD’S BEST A waterfront steakhouse in Edgewater that has made waves since opening in 2022 has been named one of the best in the world. The World’s 101 Best Steak Restaurants has just released its annual ranking of the fin- est steakhouses around the globe, and coming in at number 42 is none other than Klaw in Miami. The waterfront steakhouse, with sweeping views of Biscayne Bay and a stun- ning grand dining room, is the only Florida restaurant to make the list and one of the few from the southern United States. “Klaw is a must-visit for those in Miami looking to indulge in high-quality seafood and steaks, all served in a breathtakingly beautiful and welcoming environment,” reads the de- scription by World’s 101 Best Steak Restau- rants. And we couldn’t agree more. Named New Times’ Most Romantic Res- taurant of 2023, Klaw stood out to the team behind the annual list for its high quality, fresh fare, stunning views of Biscayne Bay, and its stylish, nautical-inspired interior. Klaw is one of the only steakhouses in Miami that has a menu that resonates perfectly with its interior design, atmosphere, and overall theme. The editors go on to rave about the menu. “The menu at Klaw is focused on premium steak cuts and seafood, with a commitment to freshness and quality. Highlights include the king crab, brought in from the waters of the Arctic, and the in-house, dry-aged prime steaks that are expertly cooked over an open fire to bring out rich, nuanced flavors.” Klaw’s menu ranges from dry-aged steaks from Nebraska and North Carolina to Ameri- can and Japanese Wagyu. Seafood is abun- dant, including oysters and Norwegian king crab legs with melted butter. Plus, the dessert and cocktail offerings are equally as delicious. As for the design and architecture that swept the publication off its feet, it’s truly one of a kind in Miami. “The design of Klaw is a blend of modern elegance and maritime charm, featuring deep blue hues, warm wood accents, and plush seating,” reads the publi- cation. “Large windows frame the beautiful waterfront, allowing natural light to enhance the bright and airy space.” Klaw. 1737 N. Bayshore Dr., Miami; 305-239- 2523; klawrestaurant.com. NICOLE LOPEZ-ALVAR ▼ CORAL GABLES CUBAN SANDWICH SPOT SANGUICH TO BRANCH OUT Cuban medianoche and pan con lechón lovers of Coral Gables and South Miami, get ready: A Cuban sandwich restaurant that has won more awards than any other in this city is about to open a branch in the City Beautiful. On June 7, Sanguich de Miami will open its third location, at the Plaza in Coral Gables. The new location will be the restaurant’s most expansive location yet, with seating for more than 70 guests — a major upgrade from its humble beginnings on Calle Ocho. “Launching in Coral Gables feels like a homecoming for us. We began humbly with a small pop-up at an art festival, and now, nearly seven years later, we’re proud to ex- pand into a stunning new space we’ve always dreamed of,” says Daniel Figueredo, co- owner of Sanguich de Miami. The Coral Gables restaurant will span 2,000 square feet. The spacious dining area will offer seating for 50 guests, in addition to 25 casual bar-height area seats that will be perfect for those seeking a more social vibe. For those who wish to people-watch at the Plaza, there’ll be an outside patio filled with family-style benches perfect for al fresco din- ner parties or gatherings of up to 25 people. There’s more: The new spot will be home to Coral Gables’ largest ventanita ever. New Times already foresees said window becom- ing very popular among the morning rush hour crowd and the 3 p.m., “Is it cafecito time, yet?” coffee crowd. The Coral Gables menu features all San- guich’s housemade favorites — like the iconic cubano, made with slow-cooked pork butt that’s marinated in a garlic and spice blend; and the pan con lechón, pan con croqueta, and pan con bistec. Complementing the sa- vory classics are batidos bursting with Cu- ban-inspired flavors like trigo, mamey, and banana. Of course, it wouldn’t be a Cuban res- taurant without dessert. The restaurant will serve its decadent “Flancay” dessert that combines the smooth texture of a classic flan with the rich flavors of a cake. Diners can also anticipate an expanded menu with new breakfast options. “Our new Coral Gables location continues to embody our deep Cuban roots, with the menu crafted to honor that legacy,” adds co- owner Rosa Romero. “Farm-to-table fresh- ness remains our cornerstone as we meticulously source the finest ingredients, ensuring each bite is a testament to our pas- sion and tradition.” The restaurant’s interior design reflects its Cuban, Spanish, and Mediterranean influ- ences, celebrating the Cuban heritage of the owners and the brand. The floor has San- guich’s signature encaustic tile flooring while custom-crafted brass trimmings and hand- painted menus adorned with gold leaf create a warm and inviting ambiance. Since opening in 2015, Sanguich de Miami has become an integral part of South Florida’s culinary scene. Its commitment to top-quality Cuban cuisine has earned notable accolades, including a Bib Gourmand designation in the Florida Michelin Guide three years in a row. Lauded for preserving the rich traditions of Cuban cuisine through its classic Cuban sandwiches, Sanguich de Miami has grown rapidly since its beginnings nearly a decade ago. Back in 2015, the restaurant began as a pop-up at an art festival. Then, in 2018, it opened as a bustling shipping-container storefront before securing its now-iconic spot in Little Havana. Then came a ventanita-only spot in Little Haiti, and now the crown jewel — their flagship, the owners say — in the Ga- bles. And next up, Sanguich will open a fourth location at Bayside Marketplace in downtown Miami. Sanguich de Miami. 111 Palermo Ave., Ste. 103, Coral Gables; sanguich.com. Open Mon- day through Thursday from 10 a.m. to 9 p.m., Friday and Saturday from 10 a.m. to 11 p.m., and Sunday from 10 a.m. to 8 p.m. NICOLE LOPEZ-ALVAR
