{"id":714859,"date":"2026-04-09T03:42:35","date_gmt":"2026-04-09T03:42:35","guid":{"rendered":"https:\/\/www.europesays.com\/us\/714859\/"},"modified":"2026-04-09T03:42:35","modified_gmt":"2026-04-09T03:42:35","slug":"bone-like-forms-extend-through-fum-restaurant-in-atlanta","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/714859\/","title":{"rendered":"Bone-like forms extend through F\u00dcM restaurant in Atlanta"},"content":{"rendered":"

Sculptural plaster forms based on bone and tissue swoop over diners at this restaurant<\/a> in Atlanta<\/a>, Georgia, designed by Arcturis Square Feet Studio, Hand Studio and Grassfed Culture Hospitality.<\/p>\n

Named F\u00fcm<\/a> after the Italo-Gaelic word for “smoke”, the eatery is located in the Star Metals commercial district, northwest of the Georgia Institute of Technology.<\/p>\n

\"RestaurantThe interiors of F\u00fcm are defined by sculptural plaster forms<\/p>\n

The space occupies a portion of the Stella at Star Metals residential building’s ground floor, and is organised around a wood-fired open hearth and a show kitchen.<\/p>\n

A series of smoothed plaster shapes that “reference the bones, curves, and internal voids of the human body” preside over the interior, forming a curved soffit overhanging the open kitchen and extending across structural elements.<\/p>\n

\"LimewashedThe limewashed elements curve over structural columns and soften angles<\/p>\n

“The sculptural shapes at F\u00fcm emerged from a mix of past experience, parametric design, conceptual development, and close collaboration,” Grant Blakeslee, architect and founder of Hand Studio<\/a>, told Dezeen.<\/p>\n

“They are rooted in the conceptual direction of bone, tissue, and osso developed in collaboration with [Grassfed Culture Hospitality], but they are also highly practical.”<\/p>\n

\"Pistachio-huedThe plasterwork also conceals mechanical services and creates a flow through the restaurant<\/p>\n

The curved forms also respond to the existing floor plan, and helpfully conceal mechanical services, wrap structural columns and create fluid pathways through the dining room.<\/p>\n

Stations within the restaurant include a pasta-making room, a dry-ageing chamber, a wine area, a DJ booth and a cocktail bar crafted by Oslo-based Behind Bars \u2013 all intended to evoke a lively Italian piazza.<\/p>\n

\"Paprika-tonedPaprika-toned ceiling insets glow thanks to cove lighting<\/p>\n

“The initial concept for F\u00fcm began with the idea of a living Italian marketplace translated into a contemporary spatial experience, a place where craft is not hidden, but fully integrated into the guest journey,” said Pili Restrepo Hackler, co-founder and creative director of Grassfed Culture Hospitality<\/a>.<\/p>\n

“We wanted guests to experience how the restaurant functions: the making of pasta, the presence of fire, the passage of time in the dry-aging room as part of the design itself.”<\/p>\n

\"AThe curved central bar is clad in Ceppo Rosso marble<\/p>\n

A double-height area around the outer perimeter features large windows that shine natural light onto the banquettes installed below.<\/p>\n

Under the lowered ceiling, the more intimate atmosphere is amplified by red ceiling insets that glow thanks to cove lighting.<\/p>\n

\"PistachioPistachio fabric covers the seats in the more intimate dining area<\/p>\n

The same paprika hue is applied across the back kitchen wall and the upholstered banquettes and bar stools, while seating in the cosier areas is covered in pistachio-toned<\/p>\n

Highly textured Ceppo Rosso marble clads the curved bar and wraps the host stand, and abstract artworks by Mateo Cohen Monroy add gesture and movement.<\/p>\n

\"WallThe paprika hue reappears across the wall behind the kitchen<\/p>\n

“The material palette is deliberately restrained, combining warm white, paprika red and pistachio green with rich walnut used for tables and millwork, and stainless steel within the open kitchen,” said Emily Mastropiero, principal and lead architect at Arcturis Square Feet Studio<\/a>.<\/p>\n

“A limewash finish in Benjamin Moore’s Spring in Aspen has been applied to the sculptural, bone-like walls, soffits and exterior surfaces, lending texture and softness to the space.”<\/p>\n

\t\t\t\t
\n\t\t\t\t\t\t\"\"<\/p>\n

Smith Hanes Studio brings “a sense of calm” to Carmel restaurant in Atlanta\n\t\t\t\t\t\t<\/p>\n

\t\t\t\t\t\t<\/a><\/p>\n

F\u00fcm was initially conceived as an homage to craft, which manifested in elements such as custom lighting and framed openings by metalwork studio Mill & Forge<\/a>, the hand-finished limewash by Harper House<\/a>, and bespoke furniture by Mobello<\/a>.<\/p>\n

The combination of the osseous shapes with references to Northern Italian architecture and interiors results in a space that appears contemporary yet slightly nostalgic<\/p>\n

\"NichesNiches carved into the ceiling and walls glow at night<\/p>\n

“Together, the forms and materials create softness, warmth, and contrast,” said Blakeslee. “The natural finishes make the space feel calm, tactile, and grounded, while the sculptural gestures simplify the architecture and reduce visual noise.”<\/p>\n

“The result is intentionally restrained: a warm and cohesive backdrop for the wine, kitchen, food, and furniture to stand out,” he added.<\/p>\n

\"ExteriorThe restaurant is located within the Stella at Star Metals residential building<\/p>\n

Other restaurants in Atlanta include Carmel<\/a>, where diners can imagine they’re beside a beach, and Atrium<\/a> that features handmade fluted ceramic tiles and tropical patterned fabrics \u2013 both designed by Smith Hanes Studio.<\/p>\n

Elsewhere, a restaurant in Mexico<\/a> lined with thousands of animal remains is another example of a hospitality space informed by bones.<\/p>\n

The photography is by Andrew Thomas Lee<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Sculptural plaster forms based on bone and tissue swoop over diners at this restaurant in Atlanta, Georgia, designed…\n","protected":false},"author":3,"featured_media":714860,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_share_on_mastodon":"0"},"categories":[32],"tags":[648,1032,5356,1033,171,77811,19356,988,92915,245024,94466,67,132,68,2969],"class_list":["post-714859","post","type-post","status-publish","format-standard","has-post-thumbnail","category-arts-and-design","tag-arts","tag-arts-and-design","tag-atlanta","tag-design","tag-entertainment","tag-georgia-state","tag-interiors","tag-restaurants","tag-sectionall","tag-sectionexclusives","tag-sectioninteriors","tag-united-states","tag-unitedstates","tag-us","tag-usa"],"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/116372685177215253","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/714859","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=714859"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/714859\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/714860"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=714859"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=714859"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=714859"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}