Cuisine:

• Sea food
• American
• New American
• Catering
• Lounge, club, bar
• Contemporary
• Southern

Hot and Hot Fish Club Description:
Working with local farmers and purveyors to offer a "close-to-the-source" cuisine has been a passion for chef Chris Hastings. Menus change daily to feature the freshest and tastiest morsels that show up at the kitchen door. Not a seafood house, Hot & Hot Fish Club takes its name from an epicurean gentlemen's club of which chef-owner Chris Hastings' great-great grandfather was a member. That said, fish and seafood definitely are strong suits on this adventurous menu. Try shrimp and grits or triggerfish "ham" with local frisée, fennel, niçoise olives, Satsuma and saffron aïoli. Meat lovers might enjoy a hickory grilled New York strip with rapini, poached farm egg, Parmesan and truffle oil. The Hot & Hot tomato salad is summertime on a plate. The recipe is based on Hastings' fondness for the succotash he ate as a child, combining tomatoes, field peas, corn and fried okra and topped with balsamic vinaigrette, chive aïoli and crisp bacon. A Hot & Hot vegetable plate is a symphony of flavors and textures with soups, warm and cold salads and vegetable medleys. Harking back to Hastings' childhood in South Carolina, Anson Mills grits or Carolina gold rice embellish several dishes. For dessert, we suggest the Hot & Hot doughnuts (espresso cream and brittle, banana cream and chocolate-orange glazed) or Elton's chocolate soufflé. The impressive wine list is on point with the food, and good quality glassware is available even to those who select wine by the glass.


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