Words by Mary Alayne Long
Chef Chris Hastings and his wife Idie are two names that have long been synonymous with the Southern restaurant scene. Hot and Hot Fish Club, their original Birmingham staple, holds a place of honor on the map and is a favorite of foodies everywhere. Stories of the famed Upside Down Plaza building where Hot and Hot made its home for twenty five years are not hard to come by. From celebrities to your everyday Joe, the people who walked through the doors are as varied as the items on the ever changing menu. Idie, a talented business woman in her own right, and Chef Hastings nurtured this restaurant like their third child, all the while raising their two boys—Vincent and Zeb—right there in the kitchen with them. That kitchen, an open setting surrounded by barstools, was the first of its kind in Birmingham. Having the opportunity to see your food being prepared right in front 
of you not only opened up the eyes of many who never knew all that went in to making a great meal, it also nurtured relationships between patrons and the many chefs who found their way there. Many of those chefs have even gone on to start their own restaurants after spending time under the careful eyes of Chef Hastings.
The move to the new location at Birmingham’s much loved Pepper Place caught many old time fans off guard. With The Hastings’ Oven Bird only a block away, it was a perfect fit when the owners of the original location sold out to a developer. Once it was clear that Hot and Hot would continue to thrive just a stone’s throw away; a sigh of relief was heard all across the South. After learning that this long time favorite would survive, the second thought on everyone’s mind was the floor. That famous tile floor from years gone by was a staple of the original location. You only have to pass through the threshold at the new spot to happily find yourself stepping on circles cut from that unmistakable floor. Chef had the brilliant idea to have sections cut out and brought over to the new place to create a pathway connecting the old and the new. It was a stroke of genius and provides a touchstone of sorts for those of us who have so many fond memories of the not so hidden gem that Hot and Hot was for so many years.
Special touches are evident throughout the new space. The open kitchen has been repeated here and is an exact replica of the original. The all too familiar antique hall tree used as a hostess stand is present as well. And the centerpiece, a hand made 
bar from Alabama Sawyer, immediately catches the eye as you enter. Of course, the main attraction here is the food, and I can assure you there are great surprises in store. That ever changing menu will continue to delight with a plethora of carefully curated dishes along with some delightful cocktails. The new, wonderfully creative R&D Menu features items such as: Flour, Water, Eggs, Noodle Bowl, Offal and Fish Head. Chef Hastings’ is even bringing out some of his most asked for old standards— and of course, that famous chocolate soufflé is making a comeback as well.
Idie and Chris are ready and waiting for you to visit once this quarantine situation we all find ourselves immersed in has come to a close. In the meantime, they are offering their famous menu items for take out orders and have kept up their pace without a single pause. Continuing their tradition of supporting the community, they recently delivered complimentary lunches to the hard working staff in the Emergency Room at St. Vincent’s hospital. As a special touch during these trying times, they’ve even brought back one of my old time favorites, Hot and Hot Shrimp and Grits. I’ve eaten this sort of dish all 
around the South and I can easily tell you, this one is the star that outshines all the others you may have tried.
So if you’re local, call in an order. Pitch in to do your part to support this landmark and their staff, and get yourself an amazing meal all at the same time. Then make a plan to visit as soon as you’re able and see for your self how they’ve made the move with style and ease. With the addition of their son Zeb and his wife Molly to the family trade, they’re sure to be entertaining and feeding us for generations to come. If you’re a regular or a first timer, it won’t matter. They’ll have you feeling like family in no time at all.
