Klaw

Klaw's wine list reads like it was written by someone who Googled 'wines that go with seafood' and called it a day. You'll find the usual suspects—Sancerre, Albariño, a Chablis or two—arranged in a safe, predictable lineup that won't offend anyone but won't excite anyone either. The vibe suggests they're focused on the food, and the wine program is just checking boxes.

The list leans heavily into whites, which makes sense for a seafood-forward menu, but there's little depth or personality. Expect the Loire Valley and Northern Spain to be well-represented with entry-level producers you'd recognize from Whole Foods. A few token reds make an appearance—probably a Pinot Noir from Oregon and a light Beaujolais—but it's clear the heart of the program is in crisp, clean whites. The markup patterns suggest they're treating wine as a profit center rather than a dining companion. What's missing: natural wines, grower Champagnes, anything from Greece or Slovenia, or really any indication that someone here geeks out about wine.

The glass list is functional but forgettable—maybe six to eight pours that rotate seasonally at best. You'll find a Muscadet for oysters, an Italian white that could be Vermentino or Pinot Grigio, and a safe rosé that's probably from Provence. Pours are standard restaurant size, and pricing suggests a 3-3.5x markup from retail. Nothing here will make you reach for your phone to snap a photo, but nothing will actively ruin your meal either.