Hot and Hot Fish Club

“I’m in Birmingham on business and someone mentioned I try this place. So glad they did. The atmosphere is so cool! Food was even better. Of course, and as usual, I forgot to take pictures of all the food. Trust me, it was as beautiful as it tasted. Must try the tomato salad! Thank you to the lady on the plane that suggested Hot and Hot Fish Club.”

“I sat at the chef‘s table and it was such an amazing experience! I made a reservation when they first opened at 5 PM, so I didn’t have any issues with wait times. Nate was my waiter, and he was so kind and helpful. For my appetizer, I had a half dozen oysters, and for dinner I had the pork tomahawk. I also had the winter spritz cocktail. Everything was absolutely amazing and I truly enjoyed my experience! Everyone was so kind and welcoming! Five stars for them!”

“Celebratory dinner at this amazing Michelin featured restaurant Hot and Hot Fish Club, one of only 12 so-featured in the state of Alabama, run by a James Beard award-winning chef with whom I got to speak to at length during dinner. We sat at the chef’s table, which is a long but narrow arrangement edging the kitchen area so that you can see all the work being done up close, interact with the chefs, and see your food being prepared. It was very cool!  The food was excellent, piping hot, flavorful, and really took advantage of the farm to table vibe that the restaurant cultivates. A feast for the eyes and the mouth. Enjoyed an awesome bottle of a 2022 Faust Cabernet; a great accompaniment for my pork shank, which I discuss in greater detail below. The saffron and ginger broth bouillabaisse was prepared in the traditional French style, but had some really interesting additions, particularly the artistic use of Red Snapper cheek. For my appetizer, I had the Wagyu beef carpaccio, which was cut thicker than I usually like, but tasty nonetheless. The pork shank had a great autumn feel to it with sweet potato’s, spaetzle, apples and collard greens. My girlfriend’s black grouper was expertly prepared with a variety of autumn vegetables, and the seven layer carrot cake for dessert was not overly sweet as is the case with many carrot cake recipes, but had just the right amount of spice. Will definitely be back to try this place out again, along with chef Christopher Hasting’s other restaurant (Ovenbird) located a stone’s throw away from this one.”

“Got to enjoy the delicious cocktails before the with the beef Tartare and Surf&Turf appetizer before digging into the seared Magret Duck Breast. My husband also let me sample the Ancho-Rubbed Iberico Pork Chop. The meat was tender and cooked how I asked. The service was attentive but also didn't hover. We had reservations with our friends from out of town on the patio and definitely enjoyed our food immensely.”

“In my opinion one of the best restaurants in Birmingham. The food was excellent. You feel like you made a journey to europe. We had the delicious beef Tatar and the tomato salat. We can highly recommend for the entree the duck and the lamp career. Both meats were absolutely on point and perfectly cocked. The chocolate soufflé made us feel like we were in Paris. Our server Kevin was attended and very friendly. It's not a cheap restaurant, but it's worth every cent.”