The Side By Side is a contemporary, high-energy restaurant created by Chef Chris Hastings, winner of the 2012 James Bead Award, chef and co-owners of Hot and Hot Fish Club in Birmingham, Alabama. The name is partially based around his old and beloved 28-gauge shotgun, a side-by-side.

“I’ve always been an avid outdoorsman, a hunter and fisherman, all my life,” he said. While searching for a name, Hastings was asked: What will tie this restaurant to you?

“But it’s also about the restaurant being attached, side-by-side with the hotel, and people sitting down together. … There are a lot of metaphorical opportunities there.”

And it’s just The Side By Side.

The restaurant takes a modern approach to blending French, Southern, and California-styles of cooking within the context of the Deep South. Our southern hospitality permeates the staff and dining experience as well.