Hot and Hot Fish Club

06/04/2026

Chef Counter season is in full swing.
A front-row seat to the kitchen, where every plate tells of summer in Alabama. Our iconic tomato salad is back—layered with peak-season tomatoes, prepared moments before it reaches the table, and served just steps from where the magic happens.

From the first slice to the final garnish, the Chef Counter offers an intimate look at the craft, precision, and energy behind every service.

06/02/2026

Watermelon Water 🍉🌿 Bacardi
Light, crisp, and made for long summer evenings.

Our Watermelon Water combines Bacardi White Rum, clarified watermelon, and house-made mint syrup for a cocktail that is as refreshing as it is refined. Crystal clear in appearance, yet bursting with the flavors of ripe melon and fresh mint, it’s the perfect balance of elegance and refreshment.

Join us on the patio and raise a glass to the season.

05/29/2026

Jim’s Steak 🔥
Wood Fired New York Strip with duck fat marble potatoes, broccolini, poached farm egg, parmesan, and black truffle.

Rich flavors, simple ingredients, and the unmistakable touch of the wood fire — a dish built for a great steak and an even better bottle of wine.

05/26/2026

Straight from the Gulf to the cutting board.
A beautiful whole Gulf Grouper in house today — pristine, massive, and ready for tonight’s service at Hot and Hot Fish Club.

Respect for the ingredient always comes first. From careful butchery to the final plate, this is what fresh seafood should look like.

05/21/2026

05/20/2026

Honored to be a part of such an incredible cause with the Nick’s Kids Foundation. Grateful for the opportunity to support an organization that continues to make a meaningful impact in the community and in the lives of so many families.

Thank you for having us and for all that you do. 💙

Nick's Kids Foundation

05/19/2026

Peak season on a plate 🍅🦐
Our entree Tomato Salad featuring Bayou La Batre head-on shrimp, layered with ripe summer tomatoes, sweet corn, crispy okra, balsamic vinaigrette, field peas, and chive aioli. Bright flavors, Gulf seafood, and Southern summer in every bite.

Simple ingredients. Thoughtful ex*****on. Exactly how summer should taste at Hot and Hot Fish Club.

05/15/2026

From the dock to the plate.
Our Oven Roasted Yellowedge Grouper is built around pristine Gulf fish, roasted and finished with a bright basil-lime vinaigrette. Served over charred Vidalia onions, ripe tomatoes, and creamy avocado — a dish that captures the balance of fire, freshness, and Southern seasonality.

Simple ingredients. Intentional cooking. The kind of plate that speaks for itself.

05/14/2026

05/13/2026

Southbound Food Festival presents Rooted: Women in Food, Legacy in Motion! Join us at Pepper Place Farmers Market, part of the Market’s month-long tribute to Women in Food, presented by Les Dames d’Escoffier.

This year, Legacy in Motion explores the lineage of Southern cooking – celebrating Southern women chefs, their culinary influences and the traditions they carry forward. A market take-over featuring female artisans, chef demos, book signings, conversation and more.

Saturday, September 19
7 am - 12 pm Free access at Pepper Place Farmers Market
9 am - 12 pm Ticketed Meet & Greet Brunch presented by Atlanta Dairies Creamery and Hot & Hot Fish Club