Atlanta's Best Kept Secret
About us
Established in November 2012, Poor Calvin's is a unique oasis in Downtown Atlanta that offers a rare cuisine of Asian with Southern influences. Originally from Vietnam but raised and classically trained in Germany, owner and chef Calvin Phan has brought his perspective of international culinary fusion to the front line of Poor Calvin's. This quaint restaurant, acknowledged as one of Atlanta's best kept secrets, serves up an innovative blending of Eastern flavors and Western techniques and presentations, using only the freshest and most flavorful of ingredients.
RULES & DRESS CODE
Poor Calvin's embraces individuality and creativity for all occasions.
We ask that guests please be respectful in their attire
Gentlemen: no tank tops/sleeveless shirts
Ladies: Nothing excessively revealing
Everyone: no athletic slides, crocs, foam or fuzzy sandals
No strong odor of smoke or noise from audio devices
Last seating one hour before closing
Originally from Vietnam but raised and classically trained in Germany, owner and chef Calvin Phan has brought his perspective of international culinary fusion to the front line of Poor Calvin's. This quaint restaurant, acknowledged as one of Atlanta's best-kept secrets, serves up an innovative blending of Eastern flavors and Western techniques and presentations, using only the freshest and most flavorful of ingredients. Chef Phan also presents an impressive dessert menu, all made in-house, including one-of-a-kind delectables like the Suspension Cake and Fuji Apple.
Owner and Chef
Chef Calvin Phan was exposed to the restaurant business at an early age, having come from a family who owned several restaurants, of all calibers, in Europe. Through this solid foundation, he immediately fell in love with culinary arts and decided to fulfill his life-long dream of working with food by attending culinary school in Germany.
After completing his training, Phan worked as a chef in Switzerland for two years before moving to Georgia; where he opened and ran a Thai restaurant in Statesboro for 3 1/2 years before moving up to Atlanta in November to work within a larger scale.