The next chapter of Hot and Hot Fish Club is finally ready to begin. The restaurant’s new location is now open in Pepper Place. Hot and Hot, which Hastings and his wife Idie opened in 1995 at the Upside Down Plaza, will join the couple’s second restaurant, OvenBird, which the couple opened in 2015 in the same complex.

“With a new, larger space, the move to Pepper Place represents a clean slate for us in terms of creativity,” said Hastings in a statement. “Without abandoning the seasonal favorites guests have grown to love, the move gives us a chance to try out new approaches and dishes we’re excited to introduce to returning guests and first-time diners, along with adding fresh pastas inspired by Idie’s Italian family recipes. We’re also hoping to capitalize on the combined energy of having both of our restaurants in close proximity.”

Chris Hastings prepares the Hot and Hot Tomato Salad at his Birmingham restaurant Hot and Hot Fish Club.

The expanded interior now seats 120. Designed by Alabama architects and interior design teams, the new space includes larger windows, exposed brick, and a spacious dining area. The award-winning chef’s table has returned, as well as a new 17-foot upholstered banquette for casual, comfortable seating. Also new— an expanded bar area, created for casual diners to meet for cocktails and small plates. The restaurant’s exterior also includes a bigger patio.

In December, Hastings told AL.com that his goal was to make Hot and Hot more representative of Birmingham’s dining scene and change the perception of Hot and Hot as a “special occasion” restaurant reserved for celebrations, birthdays, and anniversaries.

With the restaurant’s new design and menu offerings, the Hastings’ hope is to create a fine dining experience that is more affordable, as well as attract the city’s younger diners.

“Dining has changed so significantly over the years that I think great restaurants can kind of live in both worlds,” said Hastings. “And so we need to be part of that kind of lifestyle where diners are jumping around from experience to experience, not just sitting in one restaurant for three and a half hours and having a meal.”

The New Menu

Hot and Hot is also debuting an expanded menu.

New on the menu: starters called “the Opening Act” including tortellini en brodo, ricotta- and pork-stuffed pasta with rich broth; pate en crout with homemade pickles and coarse mustard; and Fish in a Fish in a Fish with lemon and herb aioli and toast points.

New offerings also include “The Big Show” main courses. The highlights: Southern bouillabaisse with spicy tomato rouille and a rich saffron broth; chicken fried steak prepared with wagyu beef, collard greens, fingerling potatoes, fried chicken skins and buttermilk gravy; braised rabbit and duck dumplings with saffron pappardelle pasta and Parmesan cheese; and B. Rosen Farms lamb foreshank with sweet potato puree, farro, black garlic, toasted pecans and jus.

For guests who want to sample Hot and Hot’s new dishes, Hastings has developed the new R&D Kitchen Small Plates offerings, which the James Beard award-winning chef calls the “opening 2.0” menu, including: crudo, noodle bowl, vegetable, cheeks and “Old School.”

The R&D menu at Hot & Hot Fish Club (Courtesy, Hot and Hot Fish Club)

Returning favorites include the Hot and Hot pork and beans with cracklin’ cornbread, white beans, collard greens and chow chow, along with dessert favorites like Elton’s chocolate souffle, Meyer lemon meringue tart he Hot and Hot doughnuts with blood orange glaze and coconut crème filling.

Details: Hot and Hot Fish Club| 2901 Second Ave., South |205-933-5474 |Hotandhotfishclub.com