eating my words

Despite the restaurant’s name, I go for chef Chris Hasting's  heavenly pork dishes, specifically, the truly fall-off-the-bone braised pork shank served with creamy Parmesan polenta (grits’ Italian cousin). Pair with a glass of Mapema Malbec (a delightful red from Argentina) and you have our idea of a perfect evening.

Don’t leave before ordering Hot and Hot Doughnuts, which are fried to order then filled with rich espresso cream.  If you have to wait a few minutes for a table, no problem.  Order a glass of wine at the bar (I recommend Gloria Ferrer’s sparkling Blanc de Noirs from California) and snack on spicy boiled peanuts or crispy sweet potato chips.  2180 11th Court South, Birmingham, AL; (205)933-5474.
http://www.hotandhotfishclub.com

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Chef Chris and Idie Hastings outside front door

Bacon Wrapped Pear Salad with Local Arugula and Saba

photos courtesy of Hot and Hot Fish Club