Bone Inspired Architecture and Italian Craftsmanship Define New Füm Restaurant in Atlanta Star Metals District

Discover how Füm restaurant in Atlanta uses bone-inspired plaster forms and Ceppo Rosso marble to create a modern Italian marketplace dining experience.

By: AXL Media

Published: Apr 9, 2026, 4:49 AM EDT

Source: Information for this report was sourced from Dezeen

Osseous Architecture Reshapes the Atlanta Dining Landscape

The opening of Füm in Atlanta, Georgia, marks a significant architectural shift in the Star Metals commercial district, where design meets biology through a series of sweeping, bone-like plaster installations. Occupying the ground floor of the Stella at Star Metals residential building, the space was conceptualized as a living marketplace where the functional elements of hospitality are showcased rather than hidden. According to Grant Blakeslee, founder of Hand Studio, these sculptural shapes were rooted in a conceptual direction focusing on tissue and bone while serving as practical solutions for the venue's complex floor plan.

Technical Integration Through Organic Parametric Sculpting

Beyond their aesthetic appeal, the smoothed plaster forms provide a functional mask for the building's essential infrastructure, seamlessly concealing mechanical services while wrapping around structural columns. This parametric design approach allows the ceiling to curve into a soffit that hangs over the open kitchen, creating a fluid transition through the dining room. The limewashed surfaces, finished in a soft white tone, serve to soften the hard angles of the modern construction, guiding guests toward the central wood-fired hearth and show kitchen that act as the heart of the establishment.

A Contemporary Interpretation of the Italian Piazza

The layout of the restaurant is intentionally partitioned into distinct stations, such as a dedicated pasta-making room and a wine area, to replicate the energetic atmosphere of a traditional Italian square. A bespoke cocktail bar, engineered by Oslo-based Behind Bars, sits alongside a DJ booth and a dry-ageing chamber, ensuring that the process of craft is fully integrated into the guest experience. Pili Restrepo Hackler, creative director of Grassfed Culture Hospitality, stated that the goal was for guests to witness the making of pasta and the passage of time in the dry-aging room as central design features.