Atlanta Magazine said the dinner menu will follow the pop-up's current formula, offering up to 10 seasonal items with a couple of staples, and a small, fixed lunch menu that will be served from noon until supplies run out. At night, look for a "Thai streetside vibe" with Thai beer and wine, late night food options.
Savang, known for his inventiveness, has previously served dishes including "yum khao poht pla grop," a salad of grilled corn and cherry tomatoes, smoked fish powder, crunchy fried garlic, herbs and flying fish roe and "yum nam prik num,” prepared with charred banana and shishito peppers, shallots, garlic, cilantro and crispy fingerling potato chips.
Born in California but raised in Gwinnett County, where his family owns the Lawrenceville Thai restaurant Danthai, Savang is a 2011 graduate of the Culinary Institute of America. He learned about seasonal produce while cooking at Empire State South under then-chef Ryan Smith. Just before opening Talat Market, he did double duty at both Kimball House and Staplehouse (again under Smith), where he absorbed ideas about pickling, preserving, powdering and using scraps of food.
Talat Market will finish as a pop-up on the last day of August. As of March 15, Savang had raised more than a quarter of his $10,000 goal to open a brick-and-mortar on GoFundMe.
The restaurant will join several other projects set to open in Summerhill in the next year, including
Hodgepodge Coffee, Woods Chapel BBQ and Halfway Crooks Brewing and Blending.
--AJC food writer Wendell Brock contributed to this report
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