A monthly, underground 

dining experience. 

Try new foods. 

Meet new people.

How does it work?

 As a member, you'll receive exclusive invitations to our pop-up dinners featuring home cooks and rising chefs. You'll have an opportunity to sample authentic dishes from around the world that you won't find anywhere else in Atlanta. At the same time, you'll be supporting local chefs as they build a name for themselves. Reserve your seats quickly as they will sell out! 

Our NexT Dinner

5-Course Thai Dinner

by Parnas Savang of Talat Market

 Friday, September 7  & Saturday, September 8

at 7pm

BYOB. Vegan option available. 

The venue will be emailed to you the week of the event. 



This amuse-bouche (mouth amuser) is an explosion of essential Thai flavors: sweet, salty, spice and sour. Lime, roasted peanuts, dried shrimp, shallots, roasted coconuts, bird eye chili, ginger, palm sugar fish sauce syrup served on a betel leaf. This small bite will open your palate for the rest of the meal. Gluten-Free. Vegan version available.


I first ate this dish at an outside market in Thailand a couple years ago. Catfish is grilled, chopped and fried until crispy. Green mango, shallots and a garlic chili dressing cut through the rich and airy catfish creating a beautiful balance. Gluten-Free. Vegan version available.


Despite its name, which translates to "bland soup," this soup is anything but bland! Tofu, cilantro, scallions and garlic oil swimming in a pork broth. Gluten-Free. Vegan version available. 


This red curry chicken with broccoli and Thai Basil is a  true family tradition! My grandma made this dish for my dad, he made this dish for me and now I will make this for you. I love curries made from scratch from the coconut milk and the red curry paste. Gluten-Free. Vegan: Roasted Mushrooms with Soy Sauce  


A homey, rustic dessert soup of Thai bananas simmered in coconut milk. My mom makes this dessert whenever she has leftover bananas. 

Gluten-Free and Vegan. 

About the Chef

Parnass Savang

Parnass Savang was born in San Diego to hard-working immigrant parents from Thailand and Laos. His family moved to Duluth, Georgia, when he was 2. At age 5, Parnass was already working in the family business: a Thai restaurant that catered to American tastes. He washed dishes, picked cilantro, and eventually waited tables. And he hated it. Eventually, inspired by Gordon Ramsay’s “Kitchen Nightmares” (of all shows), Parnass started to feel the pull toward the kitchen. 

He flipped omelets at Valdosta University on the weekends and went on to study at The Culinary Institute of America in Hyde Park, New York. After graduation, he returned to Atlanta and began to cook in some of the city’s best restaurants, including Empire State South, Kimball House, and Staplehouse. With each restaurant, Parnass deepened his ties with North Georgia farmers and a vision for his own project soon crystallized: a heartfelt, no-compromise Thai food using ingredients from local farmers and purveyors. 

In 2017, Parnass debuted Talat Market. a pop-up in Atlanta’s Candler Park neighborhood. Only open Friday through Sunday, Talat Market was an immediate success with Atlantans forming lines around the block to experience his hand-pounded curries, nuanced crudos, and funky fresh salads. He earned Eater’s 2017 “Chef of the Year,” James Beard Rising Star Chef nomination, Atlanta Magazine’s The Chef to Watch 2018, Bon Appetite’s Best 50 Restaurants 2018, StarChefs Rising Stars Award.

Parnass will be closing his pop-up at the end of August to focus on opening his own brick and mortar restaurant. In the meantime, he'll be doing pop-ups around the country, starting with a five course meal at Chow Club Atlanta!  

Friday, Sept 7: CARNIVORE


Pay with PayPal or a debit/credit card

The week of the dinner, an email with the venue address will be sent to the email associated with your Paypal account.

Vegan tickets available below. 


Friday, Sept. 7: VEGAN


Pay with PayPal or a debit/credit card

The week of the dinner, an email with the venue address will be sent to the email associated with your Paypal account.


Saturday, September 8 is SOLD OUT.

If you'd like to be added to the waitlist for Saturday, please email us at chowclubatl@gmail.com

Mailing List

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Check out photos and menus from past Chow Club dinners!