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Hot & Hot Fish Club

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Hot & Hot Fish Club
2180 11th Court South
Birmingham, Alabama 35205

205-933-5474 | phone
205-933-6243 | fax

Payment Methods
Cash Visa MasterCard American Express Diner's Club Discover Card
Hours of Operation
Tuesday:5:30 pm - 10:00 pm
Wednesday:5:30 pm - 10:00 pm
Thursday:5:30 pm - 10:00 pm
Friday:5:30 pm - 10:30 pm
Saturday:5:30 pm - 10:30 pm
Our Memberships

An heirloom tomato picked at the height of its season, whether eaten by itself or sprinkled with sea salt and extra-virgin olive oil, can produce an indelible memory. Chef Chris and Idie Hastings specialize in this exact type of memory cuisine at their Hot and Hot Fish Club, located in a historic building in Birmingham’s Southside. Their network of local purveyors throughout Alabama and the southeast provide them with ingredients that, when simply cooked and presented, will not soon be forgotten. First-time patrons and seasoned guests alike choose seats at the sweeping limestone California-style chef’s counter. Its commanding view of the open kitchen and the energy that surrounds it makes those seats the hottest in Birmingham. The main dining room maintains that sense of excitement and has preferred seating for intimate dining and tables for parties as large as 10 people.

Larger groups (up to 35 people) feel at home at our rough-hewn handmade table in the quieter Harvest Room. Our Harvest Table seats up to 14 guests. Family-style platters are a wonderful way to share and sample menu items. Platters can be requested for parties of four or more. Chef Hastings also presents wine dinners where vintners bring their own special wines to be paired with each course.

If you are looking for a place to relax and unwind, take a seat at Hot and Hot’s bar and enjoy a seasonal signature drink and snack on housemade pickled okra and boiled peanuts. Our friendly bartenders will be happy to make you one of our house specialties like the popular sweet and tangy Watermelon Margarita or the Hot and Hot Martini, made of pepper-infused Stolichnaya vodka muddled and served in a chilled martini glass with a pepper garnish.

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