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eritrean Chow

April Chow

There are a lot of similarities between Ethiopian and Eritrean food. But Eritrean dishes are frequently lighter in texture than Ethiopian meals, because they tend to employ less kibbè (spiced butter) and spices and more tomatoes in their stews. Additionally, owing to its colonial history, cuisine in Eritrea features more Ottoman and Italian influences than are present in Ethiopian cooking, including pasta dishes and greater use of curry powders and cumin.


Join us for a taste fo Eritrea cuisine with first time Chow Club Co-Founder Yohana Solomon on April __


As always: 

  • Tickets are $50
  • Seating is at 7pm  
  • Dinner is BYOB
  • We'll send the venue address to ticket holders the week of the event.

MENU

ሽሀኒ ፋል

Punugulu with two chutneys

Punugulu with two chutneys

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 This famous South Indian snack is served on special occasions, at festivals, or as an evening snack. These fluffy, lentil dumplings are flavored with ginger and asafoetida spice. The dumpling is dunked in yogurt seasoned with mustard seeds and fresh curry leaves and topped with grated carrot and chickpea flour puffs.

Gluten-free, Vegan version available. 

Punugulu with two chutneys

Punugulu with two chutneys

Punugulu with two chutneys

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 A favorite snack and common street food, these deep-fried balls are made from fermented rice and lentil batter with onions, cumin and fresh herbs. Served with two chutneys: a coconut peanut chutney made with fresh coconut, peanuts, red chilies, cumin, mustard seeds & fresh curry leaves. And a tomato chutney made with onions, tomatoes, green chilly, curry leaves, fresh coriander, cumin and mustard seeds.

Gluten-free alternative available.

Hyderabadi Chicken

Punugulu with two chutneys

Hyderabadi Chicken

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In this recipe, the chicken is marinated with yogurt, garam masala, and turmeric, then slow cooked in a rich, spicy and aromatic sauce flavored with herbs, ginger, garlic, onions, roasted and freshly ground coconut, peanuts, sesame seeds, and red chillies. The heat from chillies combines with the fresh coconut and peanuts giving this dish a unique flavor. 

Gluten-free. Peanut-free version available upon request. Vegan option: Guttai Vankaya Kura (stuffed baby eggplant)

Sambar

Homemade Yogurt

Hyderabadi Chicken

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Sambar is a vegetable stew made with mixed vegetables like carrot, beans, potato, radish, and slow cooked with a hint of tamarind & special spice powder known as sambar masala.

Vegan and Gluten-free. 

Ghee Rice

Homemade Yogurt

Homemade Yogurt

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Ghee rice is aromatic rice dish, mildly flavored with bay leaf, cardamom and cloves. The aroma of the fresh ghee is totally unique and elevates the flavor of this dish. Gluten-free. Vegan version available 

Homemade Yogurt

Homemade Yogurt

Homemade Yogurt

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It's difficult to find a South Indian who will finish the meal without a cup of yogurt. Freshly prepared yogurt balances the flavors and spices in the meal. 

Appadalu

Rava Kesari

Rava Kesari

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 Also known as poppadams, these crispy wafers are made from rice flour. They have been an intrinsic part of everyday meals on the Indian subcontinent for generations. Gluten-free and vegan. 

Rava Kesari

Rava Kesari

Rava Kesari

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Popular for special occasions and festivals, the recipe varies regionally depending on the availability of ingredients. In several Indian languages, “kesari” means saffron, the ingredient which gives kesari its bright yellow color. Babita’s Kesari is made with rava (semolina), sugar, ghee, cardamom and cashew nuts. Gluten-free and vegan alternative available. 

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ሽሀኒ ፋል

ናይ፡ቀይህ፧ስር፡ድንሽ፡ሰላጣ

ናይ፡ቀይህ፧ስር፡ድንሽ፡ሰላጣ

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Shahan ful

Growing up, ful was a favorite dish on Sunday mornings. Yohana soaks lava beans in water over night. Once the beans have softened, she crushes them into a coarse paste.It will be served with green onion, tomatoes, olive oil, lemon, cumin, and yogurt. 

ናይ፡ቀይህ፧ስር፡ድንሽ፡ሰላጣ

ናይ፡ቀይህ፧ስር፡ድንሽ፡ሰላጣ

ናይ፡ቀይህ፧ስር፡ድንሽ፡ሰላጣ

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Naye Keyehe Ser Denishe Selata

This beet and potato salad is Yohana’s father’s favorite. Boiled beets and cubed potatoes are tossed in lemon juice, garlic, olive oil, oregano, salt and pepper.

ዝግኒ

ናይ፡ቀይህ፧ስር፡ድንሽ፡ሰላጣ

ዝግኒ

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Zigni 

Also known as spicy Eritrean beef stew, this dish is one of the signature dishes of Eritrean cuisine. Cubed ribeye is slow cooked in tomato stew flavored with Berbre (an Eritrean/Ethiopian spice mixture chill powder), ginger, and garlic.

ሽሮ

ፎሶልያ

ዝግኒ

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 Shiro

One of Yohana’s favorite memories is eating shiro with her family when the weather rainy and cold outside.This stew, popular at special occasions including Lent, Ramadan, and other fasting seasons, is composed of powdered chickpeas combined with herbs and spices. 

ጒዕ

ፎሶልያ

ፎሶልያ

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Shiro is served with a side of sinig, a jalapeño stuffed with diced tomato, onion, garlic, lemon, olive oil, salt and pepper.

ፎሶልያ

ፎሶልያ

ፎሶልያ

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Fossolia

It is dish made with green beans,carrot,onion,tomato,garlic and ginger. 

እንጀራ

እንጀራ

እንጀራ

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Injera

Traditional Ethiopian flat bread made of teff flour. Vegan.

ሻሂ

እንጀራ

እንጀራ

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Shahi

In every Eritrean home, there’s always a pot of tea on the stove. It’s not uncommon for people to drink 7-10 cups of tea a day. Yohana brews black tea leaves with cardamom, cinnamon, ginger and cloves.

ሕምባሻ

እንጀራ

ሕምባሻ

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Hambasha 

Also known as himbasha or ambasha, this homemade bread is sweetened with orange peel, sugar and cardamom and scored in a decorative wheel pattern.

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Meet the Chef

Yohana Solomon

Yohana was born and raised in Ethiopia, but both her parents are from Eritrea. Their household was a blend of both cultures. Her parents educated their daughters on their Eritrean heritage,making sure they spoke Tigrinya (the national language of Eritrea) and know how to cook Eritrean dishes.

MARCH Chow

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Our Andhra Chow is sold out!

To get on our waiting list, 

email us at ChowClubAtl@gmail.com.

 Let us know which night  (March 13 or 14) 

and how many tickets you're interested in. 

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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!

  • Chow Club dinners are member only events. 
  • Tickets must be purchased in advance and often sell out. 
  • The venue address will be emailed to you the week of the event. 
  • Please check your email account associated with your PayPal account.
  • Chow Club Dinners are BYOB.

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DISCLAIMER

Before signing up for a free membership to Chow Club, please read disclaimer. Thank you.


 By signing up below I state that I am an adult, and understand that during Chow Club Atlanta  I will have the option to consume dishes made by the guest chef and that the products that may have been produced in a space not inspected by the health department. By signing up I agree that Chow Club Atlanta and the venue where the event is held, will have no liability whatsoever for, and will be held harmless by me for any liability for any injury, loss or damages of to me due in whole or in part, directly or indirectly, from the use of any product at Chow Club or while on the premises of Chow Club. 

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