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Hot & Hot Fish Club Restaurant Review: Not a seafood house, Hot & Hot Fish Club recalls an epicurean gentlemen's club of which chef/co-owner Chris Hastings great-great grandfather was a member. Served on Earthborn pottery plates, dishes resemble colorful modern art. Eclectic décor pivots around a long curved counter overlooking the open kitchen, and well-spaced tables take good advantage of tall windows. Hastings transforms the morsels that local growers present at the kitchen door into such favorites as a salad made of crab from Alabama’s Bayou La Batre. It’s centered in glossy rhubarb aspic with green tomato mojo and topped with walnuts, baby greens and edible flowers. Buttery Wagyu beef comes nestled with fried chicken skins, fingerling potatoes, braised greens and buttermilk gravy. Oven-roasted duck with crispy confit appears with varying accompaniments, such as cherry mostarda, rye berries, kale, blackberries and lion’s mane mushrooms. Pan-seared scallops ride the plate with fried green tomatoes. The Hot & Hot tomato salad, combining tomatoes, field peas, corn and fried okra topped with balsamic vinaigrette, chive aïoli and crisp bacon, is based on the succotash of Hastings' childhood. For dessert, we suggest the Alabama summer fruits with honeysuckle cream and peach leather for a light finish, or go for a favorite with the chocolate soufflé. The impressive wine list supports the food, and cocktail aficionados will enjoy what the bar talent produces. Staff ably pairs food and drink, and quality glassware even transports wine by the glass.