Hajewski steering Starboard Claw into year-round operation

Starboard Claw had its debut season in Dewey Beach this summer, but things are truly just getting rolling as Chef Paul Hajewski prepares to keep the restaurant open year-round and welcome in the local crowd.

Classically trained, Hajewski is redesigning the Sussex County surf ‘n' turf model of chicken and crabs with his own subtle twists.

“Conceptually, Claw is the place to come and get your hard steamed crabs and the re-creation of Ed’s famous chicken, but of course, that is just the base, and I’m bringing in menu items that build a comprehensive dining narrative,” said Hajewski. This includes the calamari and clams, as well as daily specials and entrees like tuna poke and Dewey Beach crab fries. Themed weeknight specials for the fall include Medium Monday nights when medium-sized crabs are offered at a discounted price.

Walking through the door, diners are welcomed with a breath of ocean air mixed with modern style and attention-getting blue overhead lighting. Stylistically, Claw has married the conceptual feel of a small-town seaside vibe with sleek energy. It’s easy to feel comfortable at either the cozy tables or the high-tops on the deck, where patrons can enjoy cocktails, crabs and a view of Dewey Beach on display with the ocean humming in the background. Claw has nailed the ambiance of Dewey Beach.

With bars upstairs and downstairs, Hajewski said Claw is creating its own signature cocktails, like the Claw-tinti, a drink comprising Tito’s, Liquor 43, Kahlúa, cold brew and sugared egg whites. A mocktail menu will roll out in the coming months. The atmosphere at both bars is prime for enjoying drinks with friends plus the array of Hajewski‘s great apps and entrees. But of course, the star of the show at Claw is the hot, fat crabs, steamed to order, and served at the table with the choice of three, six or a dozen.

Hajewski said coming into a steam-to-order format was one of his bigger challenges. “I hadn’t done that in over 20 years,” he said about getting the hang of the giant steam pots again. But of course, it was just like riding a bike, and the kitchen is cranking out crabs.

“Now is a great time to come and get heavy crabs because in September and October, the crabs are bulking up for winter,” said Hajewski. He is getting in crabs from Louisiana, North Carolina and the Chesapeake, and they will be hot and ready all year long.

For more information, go to starboardclaw.com.