Served at
FUM ATLA contemporary Italian restaurant in West Midtown Atlanta known for regional sourcing, dry-aged meats, handmade pastas, and open-fire cooking.
Carpaccio is an Italian appetizer typically made from thinly sliced or pounded raw meat or fish. It was created in 1950 and became popular in the latter half of the 20th century. Originally, beef carpaccio was served with lemon, olive oil, and white truffle or Parmesan cheese.
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A contemporary Italian restaurant in West Midtown Atlanta known for regional sourcing, dry-aged meats, handmade pastas, and open-fire cooking.
A Colombian chef known for his culinary philosophy and work with seasonal ingredients.
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