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Hot & Hot Fish Club Restaurant Review: Chef/co-owner Chris Hastings has a passion for transforming the freshest and tastiest morsels that show up at the kitchen door. Local patrons have been lining up for years to enjoy favorites such as shrimp and grits with country ham. Not a seafood house, Hot & Hot Fish Club takes its name from an epicurean gentlemen's club of which Hastings' great-great grandfather was a member, so offerings are diverse. Meat lovers might choose a roasted venison chop with rutabaga, marjoram and persimmon juice, or Fudge Family Farms pork (grilled leg, belly and roasted crêpinette) with Brussels sprouts, pickled apple and collard greens. 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, all topped with balsamic vinaigrette, chive aïoli and crisp bacon. For dessert, we suggest the Hot & Hot donuts, perhaps roasted apple, brown butter walnut streusel and bourbon caramel with salted caramel ice cream, or Elton’s chocolate soufflé. The impressive wine list is on point with the food, and cocktail aficionados will be pleased with the talent at the bar. Good quality glassware is available even to those who select wine by the glass.