Birmingham: Hot and Hot Fish Club
The Hot and Hot Fish Club, Birmingham
As you already know, I was treated to all sorts of amazing food while attending Food Blog South a couple of weeks ago. What I haven’t yet shared with you was my equally amazing dinner at one of Birmingham’s best restaurants, Hot and Hot Fish Club.
I’ll start with some advice for any of you that ever want to eat there: make reservations early. Early in two ways–well in advance AND for an early seating. For the first time in history, I didn’t do a good job in planning ahead. It wasn’t until three days before the conference was to begin that I realized there wasn’t a scheduled dinner for the group on Saturday night. As soon as I discovered this, I began checking the top spots, including Frank Stitt’s Highland Grill and Bottega.
What I found was exactly what I expected, table openings so early that we’d still be in our sessions, or so late that I might risk falling asleep in my plate. Hot and Hot happened to have the earliest of the late options, with an opening at 8:30. Needless to say, I grabbed it.
Hot and Hot’s Gingered Grapefruit Martini
Wild Ginger infused syrup muddled with a splash of fresh squeezed ruby red grapefruit juice and Belvedere Grapefruit Vodka
Now I’ll explain why an earlier reservation is better….
Hot and Hot is a farm to table restaurant that uses seasonal ingredients. They have a fresh new menu every day. While I love and embrace this, the unfortunate aspect of the concept is that they run out of dishes as the night progresses. So, in this case, three of the dishes I was interested in ordering were already sold out. Bummer.
Cheese plate: four sensational cheeses, toasted nuts, sesame brittle, Red Mountain honey, and pomegranate
However, that is not to say that I was in any way disappointed with any aspect of my meal. From the cocktail to the cheese plate, to my duck entree, all was fantastic. The atmosphere of the room was warm and inviting, and dinner conversation with my companions Nicki and Lucy made the experience even more enjoyable.
Hangtown Fry: Chef’s Garden Root Spinach with Fried Apalachicola Oysters, Owl’s Hollow Eggs, and Applewood Smoked Bacon
Nicki chose to make a meal of a couple of their appetizers, the Hangtown Fry and the Roasted Quail. Lucy and I apparently have the same taste in food, as we opted to share the cheese plate and both ordered the Roasted duck as our main course.
Roasted Duck and Crispy Confit with Grit Pave, Sorghum, Beets, Kumquats, and Cipollini Onions
The plate of duck was like a work of art, almost too pretty to eat! I wish the room hadn’t been so dark so this picture could display the colors accurately. The yellows and pinks were simply gorgeous.
Whole Roasted Country Farms Quail with Snow’s Bend Purple Collard Greens and Butternut Squash
If you’re ever in Birmingham, please make it a point to visit Hot and Hot. Just remember– plan ahead and go early!
Hot & Hot Fish Club
2180 11th Court South
Birmingham, AL 35205
Tuesday – Saturday: 5:30 until 10:30 p.m