"Inside, the open kitchen sets the stage: a pastaio (pasta maker) pulls fresh noodles, seemingly moving to the groove of the DJ playing lo-fi records in the dining room. The wine list only packs biodynamic and organic Italian producers and grower Champagne, keeping the selection regional and intentional."
"The pappardelle ($36) stands out. Wide ribbons of pasta are coated in rich beef ragu and 36-month aged Parmesan. Add the Caesar salad ($20), topped with a 48-month Parmesan, for a side-by-side taste of aged cheeses."
"Service takes the cake. Midway through a martini, a server swapped in a freshly chilled glass to keep the drink icy as the evening lingered. Plates are replaced for each course, as tables are wiped without intrusion."
Füm is an upscale Italian restaurant in West Midtown featuring an open kitchen where pasta makers craft fresh noodles daily. The menu showcases classic Italian ingredients like pistachios, mushrooms, and aged Parmesan, with standout dishes including Parmesan-laced pappardelle with beef ragu and crispy oyster mushrooms. The wine program focuses exclusively on biodynamic and organic Italian producers plus grower Champagne, curated by wine director Josh Claxton. Service excellence distinguishes the restaurant, with attentive staff maintaining optimal dining conditions. The restaurant attracts diverse clientele including date nights, celebrations, and professionals, signaling renewed vitality in the West Midtown dining scene.
Read at Eater Atlanta
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