Talat Market

We love you , and are so grateful for your love.

We love you , and are so grateful for your love.
This is Talat in Thai. See if you can spot in the next time you are in here!
See you tonight!
Mural by @christina.kwan.art

Next week October 4th through October 9th we are p

Next week October 4th through October 9th we are participating @gapeanuts week! This will be the dish.
New dish alert!!!***
Boiled green peanuts with dad’s pepper vinegar cooked in five spice duck and pork jus.

55oz @bearcreekfarm ribeye. Why is the ribeye not

55oz @bearcreekfarm ribeye.
Why is the ribeye not on all the time?
Some days it shows up and some days it doesn’t but when it does it gets the entire restaurant pretty excited!
Next time you are in and see the steak, grab some friends and go for it!

Yum Khao Tod: you already know this guy. Crispy ri

Yum Khao Tod: you already know this guy. Crispy rice salad has been riding with us since almost day one! Just like the seasons, it changes depending on what’s good, cause you know that’s how we operate.
Right now we got: @loveislovefarm arugula and @woodlandgardensathens beets floating in the crispy pile!
Get it!

Gaaeng Jeut Mara: light pork broth of bitter melon

Gaaeng Jeut Mara: light pork broth of bitter melon stuffed with pork, shrimp, and mung bean noodles, cilantro, scallions and white pepper.
Classic old school Thai dish and a hug from a Thai mother.
This soup isn’t meant to be spicy or crazy sour so please don’t ask for rod’s spicy condiments to go with this. Use it as a palette cleanser between your spicy or rich dishes Som Tom or Gaaneg dang.
I’d say eat it and treat it like a Thai Chinese matzahball soup.
#atlantafoodies #thaifood

New dish alert!!!! ******Khao kluk Gapi: Okra ric

New dish alert!!!! ******Khao kluk Gapi: Okra rice and shrimp paste, sweet pork belly, egg, roasted shrimp, dad’s chili, lime, long bean, cucumber, pickled hibiscus.
Available today!

Tonight, we go to Talat Market! See you at 5 p.m.

Tonight, we go to Talat Market! See you at 5 p.m. sharp.
Loop by @waitdowhatnow
#sabaisabai

Raw scallop, fermented lunch box pepper purée, fi

Raw scallop, fermented lunch box pepper purée, fish sauce, lime juice, cucumber and cilantro, fried betel leaf
Thank you @haawmbkk for the tempura recipe!
Photo by @kpwalling8

Looking for line cooks! Please send resume and inq

Looking for line cooks!
Please send resume and inquires to Parnass@talatmarketatl.com

We got large ribeyes and caviar on the menu tonigh

We got large ribeyes and caviar on the menu tonight!
We’re Lucky to have acquired 2 well marbled ribloins from @bearcreekfarm , serving them with nahm Jim jeow, lettuce, cilantro and sticky rice.
Also, we got an ostera sturgeon caviar package that includes shrimp chips and red chili jam dipping sauce (only 6 left!). Tonight’s the night to treat your self!

Come be apart of something special tonight. Nothin

Come be apart of something special tonight. Nothing beats a full house at Talat market with Cocktails, beer, wine, and Thai food. See you tonight at 5:00!
#thaifood #summerhill ##saturday #atlanta

Pink Tuxedo: Barr Hill Gin, Breadfruit Vodka, Manz

Pink Tuxedo:
Barr Hill Gin, Breadfruit Vodka, Manzanilla Sherry, Muscadine, Maraschino, Peychaud's Bitters, Absinthe
Available this week at talat featuring @barrhillgin for #beeskneesweek

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James Beard Rising Star

Chef of the Year

Semifinalist 2018

Atlanta Magazine

Best New Chefs 2020

Rod Lassiter & Parnass Lim Savang

Atlanta Magazine

Best New Restaurants List

2021

Did you see Talat Market’s red curry on the cover of Bon Appetit’s October 2020 issue?

“Chef Parnass Savang grew up watching his parents simplify Thai food for American palates and promised himself that his own restaurant, Atlanta’s Talat Market, would never compromise. Then the pandemic hit.”