Talat Market

Talat Pineapple pins just arrived. They will be av

Talat Pineapple pins just arrived. They will be available tomorrow at noon for $7!

Ramps on the menu this week! Foraged by @andyc710

Ramps on the menu this week!
Foraged by @andyc710 and brother!!!

Yum phonlamai is back on the menu. Sweet pinapple,

Yum phonlamai is back on the menu. Sweet pinapple, Georgia strawberries, oranges, dragonfruit, scallop floss . It’s refreshing for a beautiful Easter like today.

Come grab some chicken before I walk it away too f

Come grab some chicken before I walk it away too far from the restaurant.

Once upon a time.... Rod was off on a Easter Sunda

Once upon a time.... Rod was off on a Easter Sunday and really enjoyed himself, but this Easter Sunday, he won’t be off cause....TALAT MARKET IS OPEN!!! Come on by and get your Sunday patio hangs before we’re closed for “our” Monday/Tuesday weekend!!!! See ya soon!!!!

Classic Gai Yang! Brined, marinated and then slowl

Classic Gai Yang! Brined, marinated and then slowly grilled over some lump charcoal. Includes lovely housemade sweet chili sauce, tart tamarind sauce, sticky rice. We got it on today and this weekend! It’s one of my favorites.

Ohhhhhhhhhhhhhh yeahhhh!!! Guys, you gotta try out

Ohhhhhhhhhhhhhh yeahhhh!!! Guys, you gotta try out this new dish we got on the patio. It blows my mind. From the hands of @senderdave . He really crushed it.
Inspired from a David Thompson dish, it’s called nahm sup kry: a savory coconut relish, paired with @woodlandgardensathens lettuce, @heronfarms sea beans, cha-om herby omelet with a dash of Thai sriracha. On the patio right now!!!

Talat Market has started dine in service on the pa

Talat Market has started dine in service on the patio!
NO FOOLIN!
(that's an April Fool's joke there for you) Here are the FAQs
🍍 Just like before, take out ordering through our website is available every day we are open
🍍 Patio tables and patio bar tops are first come first serve with no waitlist available (as of yet)
🍍 Our dine in menu has additional dishes! (Items we've been excited to offer but don't travel well for take out)
🍍 We have a Patio Happy Hour from 5pm-7pm on Wednesday and Thursday with discounted drinks
🍍 Check our stories everyday to see the current menu
🍍 We'll be growing and adding more dining options as soon as we can!

Curry paste mise en place ready to go! @senderdave

Curry paste mise en place ready to go! @senderdave

Now we are making memories in this once empty spac

Now we are making memories in this once empty space. So grateful to call this place our home and work place. We haven’t even reached our final form yet.

Running a restaurant can be frustrating and we oc

Running a restaurant can be frustrating and we occasionally forget about the struggle we had to go through to open Talat. These pictures are a good reminder of what we had to go through to be where we are now. We had to raise and find all the financials to fund the project as two dudes who don’t know anything about opening a restaurant, keeping an eye on construction so nothing goes wrong, something always goes wrong by the way, storage of all our Thai stuff, permits to help us serve food legally , licenses, the pandemic and Etc. After all of that, We are still here! Never give up! That’s what we’ve learned about ourselves. Sometimes we are clumsy and make big mistakes but we always come back the next day to do better and better.

Talat is here today because of our friends, famili

Talat is here today because of our friends, families and our lovely guests! Thank you.

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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

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.”