Office Hours: 9:00-5:00 Tuesday through Friday
Payment Methods: Cash, Check (catered events only), VISA, Master Card, American Express, Discover Card, and Diner's Club.
Venue Options: Semi-Private Harvest Room, Main Dining Room, Entire Restaurant, private homes, office buildings. Also cater events for Rucker Place, Ted's Garage, the Birmingham Civil Rights Institute, The Birmingham News, Workplay Theater, Saks Fifth Avenue, Southern Progress Corporation and The Sonnet House.
Maximum Capacity: Harvest Room: 36 people, Main Dining Room: 60 people (including chef's counter), Entire Restaurant: 96 people (seated), 150 people, standing reception.
Event Hours: Event Hours depend on the individual party. For off premise parties, our staff arrives 2 hours prior to the event, for in-house parties, we will work with each client to coordinate.
Parking: Complimentary Valet offered at the restaurant during regular dinner service. For exclusive events or off-premise events, valets can be arranged for an additional cost of $120 per valet.
Venue Rates: There is a $3000 food minimum that is required to rent the entire restaurant on a Sunday or Monday. To rent the entire Harvest room (36 people max) on a business night (Tuesday through Saturday) there is a $3000 food minimum. To rent the entire Harvest room (36 people max) on a business night (Tuesday through Saturday) for half of the night there is a $1500 food minimum. To rent the Main Dining Room (60 people max) on a business night (Tuesday through Saturday) there is a $7000 food minimum. To rent the entire restaurant on a business night there is a $10,000 food minimum. To rent the entire restaurant on a business day (Tuesday through Saturday) for a luncheon there is a $2000 food minimum.
Catering Rates: We require a $2000 food minimum on all off-premise catering events. In addition to the food minimum, we charge a labor fee (for kitchen staff, servers and bar tenders), and 9% tax. Alcohol, rental and valet charges are added, if needed.
Alcohol Rates: Alcohol is billed on consumption. A full bar usually costs between $25 and $28 per guest, if each guest consumes 2½ drinks. If the event is in a private venue and the client provides the alcohol, we offer to stock the bar with mixers (cut lemons, limes, olives, cocktail onions, sour mix, etc.) for charge of $3.00 per guest.
Policies: A signed contract is required for service. A 50% deposit is required for parties. With a total estimate of $4000 or more and is due no later than 1 week prior to the event. A final menu is needed no later than 2 weeks prior to the event. A final attendance count is needed no later than 1 week prior to the event.
Indoor Area: YES
Outdoor Area: YES
On Site Catering: YES
Off Site Catering:YES
Allow Outside Alcohol: NO Guests are not allowed to bring outside alcohol to events at the restaurant. Clients are welcome to provide their own alcohol for private events in their own home.
Allows Bands: YES, when entire restaurant is reserved
Allows DJ's: YES, when entire restaurant is reserved
Also a Reception Site: YES
Exclusive Use of the Space for Events: Yes, if entire restaurant is reserved
Atmosphere: You are invited to bring the distinctive Hot and Hot Fish Club experience to your next event whether it's at home, at your business or even at the restaurant. Our growing list of private party clients already know that having the Hot and Hot Fish Club cater an event ensures the highest quality of food, wine and distinctive service. Chef Hastings and his staff can customize a full menu to be served in the venue of your choice. Whether you're planning a small gathering in your home, a rehearsal dinner, wedding day brunch or corporate reception for up to 500 guests, let us handle the greatest detail of all – the food.
Description: The Hot and Hot Fish Club has a casual, inviting atmosphere where you can experience extraordinary, regional cuisine. Located in the heart of Birmingham's Southside area, just off Highland Avenue, the Hot and Hot Fish Club has earned a reputation for serving some of the finest, freshest dishes in the region. Seasonality is the cornerstone of the menu at the Hot and Hot Fish Club, as the food is prepared at the peak of its season and at the height of quality and flavor. Owners Chris and Idie Hastings are committed to serving local products including organic produce, farm-raised meats, hand-crafted Artisanal cheese and wild-caught American shrimp and seafood that are flown in daily. Because of their dedication to quality, the restaurant menu changes daily and the catering menu changes seasonally.