The Hot and Hot Fish Club is a place where the food rules and the casual elegance of the atmosphere welcomes everyone to simply relax and enjoy. Without an ounce of pretension added, the stylish decor and congenial surroundings are always inviting. Family-style platters are available for parties of four, or more. Chef Chris Hastings also presents wine dinners, where patrons and vintners bring their own special wines to be paired with each course. Enjoy the bar area and feast on delicious boiled peanuts and pickled okra, or feel free to order from the full menu. Chef Chris Hastings and his wife, Idie, own Birmingham's Hot and Hot Fish Club, an intimate restaurant located in a historic building on the city's Southside. A graduate of Johnson and Wales Culinary School, Hastings worked at the Ritz Carlton in Atlanta, Birmingham's Highlands Bar and Grill and Bottega, and Lark Creek Inn in San Francisco before opening Hot and Hot in 1995. Known for its focus on seasonal ingredients, Hot and Hot has been the recipient of 11 consecutive Wine Spectator Awards of Excellence and in 1998 received the Robert Mondavi Culinary Award for Best New Restaurant. Hastings has received several regional Best Chef nominations from the James Beard Foundation and won the foundation's prestigious award for best chef in the South in May 2012. He is also frequently featured by national television programs and publications.