Hot and Hot Fish Club: Difference between revisions
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Chris was the [[2012]] winner and a [[2008]], [[2010]] and [[2011]] finalist for the James Beard Foundation's "Best Chef in the South" award. The Hastings published ''The Hot and Hot Fish Club Cookbook: A Celebration of food, family & Traditions'' in October [[2009]]. | Chris was the [[2012]] winner and a [[2008]], [[2010]] and [[2011]] finalist for the James Beard Foundation's "Best Chef in the South" award. The Hastings published ''The Hot and Hot Fish Club Cookbook: A Celebration of food, family & Traditions'' in October [[2009]]. | ||
In [[2019]] the restaurant made plans to | In [[2019]] the restaurant made plans to relocate ahead of a planned redevelopment of Highland Plaza. Hastings took over the former [[Cantina]] space in the [[Martin Biscuit Building]] at [[Pepper Place]], near his other restaurant, [[Ovenbird]]. | ||
Renovations for the new restaurant were designed by [[Rob Walker Architects]] and [[Liz Hand Woods]] interior design and carried out by [[Rives Construction Company]]. [[Alabama Sawyer]] constructed furniture for the new location. | Renovations for the new restaurant were designed by [[Rob Walker Architects]] and [[Liz Hand Woods]] interior design and carried out by [[Rives Construction Company]]. [[Alabama Sawyer]] constructed furniture for the new location. | ||
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[[Category:11th Court South]] | [[Category:11th Court South]] | ||
[[Category:Highland Plaza]] | [[Category:Highland Plaza]] | ||
[[Category:Martin Biscuit | [[Category:Martin Biscuit Building]] | ||
[[Category:2020 buildings]] | [[Category:2020 buildings]] | ||
[[Category:Rob Walker buildings]] | [[Category:Rob Walker buildings]] | ||
Latest revision as of 21:50, 8 July 2021
Hot and Hot Fish Club is a restaurant
The restaurant was opened in 1995 by Chris and Idie Hastings at 2180 11th Court South, in the former Caddell's Restaurant space on the lower level of Highland Plaza shopping center. The dining area featured a long chef's counter with a view of the kitchen. A "Harvest Room" accommodated groups of up to 35.
Chris was the 2012 winner and a 2008, 2010 and 2011 finalist for the James Beard Foundation's "Best Chef in the South" award. The Hastings published The Hot and Hot Fish Club Cookbook: A Celebration of food, family & Traditions in October 2009.
In 2019 the restaurant made plans to relocate ahead of a planned redevelopment of Highland Plaza. Hastings took over the former Cantina space in the Martin Biscuit Building at Pepper Place, near his other restaurant, Ovenbird.
Renovations for the new restaurant were designed by Rob Walker Architects and Liz Hand Woods interior design and carried out by Rives Construction Company. Alabama Sawyer constructed furniture for the new location.
References
- Stuart, Shauna (December 13, 2019) "Chef Chris Hastings on the next chapter of Hot & Hot Fish Club." The Birmingham News
External links
- Hot and Hot Fish Club website