www.hotandhotfishclub.com
I have been trying for years to get my wife to take me to
Hot and Hot. Finally, on our 25th
Anniversary (yes, we have been married that long), she finally takes me. I had high hopes for Chief Hastings and all
of his awards (including James Beard ).
We start out with reservations
out on the patio. It was a nice night,
not hot but certainly not cold. It
started a little rough as no service but they made up for it and it was a
perfect evening (how could it not be with my beautiful bride).
They start us off with some hot and fresh bread; the cheese roll
was my favorite. Then out comes a
special treat to get the pallet going, a small cracker with a sweated pear
& grilled onions on top. Not
something I would order but was very, very good. They also bring out their famous Hot and Hot
Tomato Salad for us. This was some very
tasty tomato slices with corn, field peas, okra and topped with smoked
bacon. I will have to say this was one
tasty and light salad. Our appetizer of
Hot and Hot Okra then arrived. Now, okra
is a favorite of mine and this was the best I have ever had. Large, nice cuts of fresh okra, battered in
buttermilk and flash fried. You got the
crunchy outside and the soft (but cooked) inside. Wow, these were wonderful (had to get more
limes for my water to wash all the okra down).
Our main courses finally arrived. Molly got the black Grouper. It was a nice cut of fish very lightly
seasoned and cooked with tomato salad and avocado. It was very good but not the best she has
ever had. I on the other hand ordered
their special ‘Chicken Fried Steak’. Now
this is not what you think. It was a
very nice cut of Wagyu beef sirloin that was hickory grilled and a very nice
sauce and then the special; crispy
chicken skins layered between each slice of meat. Now, my favorite part of fried chicken is that
nice crusty part of skin with just a hint of meat. These skins were nicely cut and flash fried
with a wonderful crunchy taste that really offset the sirloin. Normally, I want a good piece of bread to go with
my steak, but not here. Why would you
need bread when you have chicken skins? The
meal also had a tomato salad, fresh potatoes and some buttermilk gravy.
At this point we are just about stuffed but said yes to
dessert anyway. We went light and got
their famous Hot and Hot Doughnuts. These were three round, fried goodness of
dough with a nice mixture of local Red Mountain honey and chamomile. Not to be outdone, there was also a milk
brulee slice and a scoop of honey gelato with honey bits.
Of all the places I have been,
none have lived up to the true freshness, light tasting, and just overall great
use of basic food turned into an explosion within your mouth. With my bride there of 25 years, nothing was
better.
Rating: 10
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