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$75  + Tip/Tax
Tue, 9/22
5:45 PM & 8:15 PM
West Midtown

Füm

Day 1: 5-Course Live-Fire Italian Tasting Series

Opened just this past February, this West Midtown Italian eatery jumped right onto Eater’s List of “Best New Restaurants Around Atlanta.” Colombian-born Chef Sebastián Vargas honed his craft at top restaurants like Fäviken in Sweden, Osteria Francescana in Modena, Italy, and Eleven Madison Park in New York City. He was also the executive chef at the Michelin-Starred Los Félix in Miami. At Füm, he is delighting diners with such dishes as scallop crudo with green grape agresto, grilled endives with pistachio, pears, and balsamic, grilled octopus with cannellini beans and fennel salsa verde, trout with trout roe and saffron, and pork chop with smoked tomatoes and preserved lemons. Leave room too for luscious desserts like pistachio gelato with hazelnut butter and blueberry sorbet with olive oil zabaglione and peach syrup. “Upbeat energy makes Füm feel like the only place in the world to be right now,” says Infatuation, so naturally we are super-excited to visit here. We hope you’ll be able to join us!

About the Host:

Sebastián Vargas

Executive Chef

Chef Sebastián Vargas is the Co-Founder and Executive Chef of Grassfed Culture Hospitality, the Miami-based group behind Michelin-Starred Los Félix, Krüs Kitchen, and ZeyZey. Born in Santa Marta, Colombia, and raised around the globe thanks to his parents' work with UNICEF, his love for food was sparked by the bustling markets of New Delhi. After studying traditional French cuisine in Paris, cycling across Europe, and refining his skills at top kitchens like Osteria Francescana and Eleven Madison Park, he co-founded Grassfed Culture in 2020.

The Lineup

Courses #4 & #5 will be individually plated; courses #1, #2 & #3 will be served family-style. This menu will be Peanut, Soy & Tree Nut Free. For a list of restrictions/allergies Chef is accommodating, click here.

  1. Pane, Pane, Pane

    smoked trout dip, beef tartare, caponata

  2. Cesare & Shrimp

    smoked anchovy, pork, seasonal greens, 48-month parmigiano, sesame seed, grilled wild head-on prawns, n’duja vinaigrette, sicilian oregano

  3. Mushroom Risotto

    grilled wild mushroom

  4. Cartella di Manzo

    black truffle & potato foam, grilled local farm vegetables

  5. Olive Oil Cake Tiramisu

    chantilly, coffee, mascarpone

Füm

660 11th St NW Ground Floor

Atlanta, GA 30318

More Event Info

Dietary Restrictions Accommodation Policy:

Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Füm will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.

See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.

  • Vegetarians: There is Beef and Trout in Course 1, Anchovy, Pork, and Shrimp in Course 2 and Beef in Course 4. Substitutions will be provided.

  • Pescatarians: There is Beef in Course 1, Pork in Course 2, and Beef in Course 4. Substitutions will be provided.

  • Gluten: There is Gluten in Course 1, Course 5. Substitutions will not be provided.

  • Dairy:
    • Butter: Butter is in Course 3, Course 4, Course 5. Substitutions will be provided
    • Milk/Cream: Milk/Cream is in Course 4, Course 5. Substitutions will be provided
    • Cheese: Cow's Milk Cheese is in Course 2, Course 3. Substitutions will not be provided

  • Shellfish: There is Shrimp in Course 2. Substitutions will be provided.

  • Fish: There is Trout in Course 1 and Anchovy in Course 2. Substitutions will be provided.

  • Eggs: There are Eggs in Course 2, Course 5. Substitutions will not be provided.

  • Peanuts: This menu is peanut-free.

  • Tree Nuts: This menu is tree nut-free.

  • Alliums: There is Garlic (Cooked) and Onion (Cooked) in Course 3. Substitutions will be provided.

  • Mushrooms: There is Oyster Mushroom in Course 3 and Truffle in Course 4. Substitutions will be provided.

  • Soy: This menu is soy-free.

Handicap Accessibility:

This restaurant is handicap accessible. If applicable however, Contact Us with your needs to ensure proper accommodations.

Have Additional Questions?

Check out Event FAQs or Contact Us for assistance.