Construction took a month from start to finish before the bar debuted in February 2016, some six months after doors first opened to the brick-and-mortar portion of 8Arm.Ĭost was the primary reason why 8Arm owners took the shipping container route, but Le cited another: transportability. While the structure itself was an inexpensive purchase, the project was labor intensive. Le might just call it “cheap.” “It’s all about budget,” he said. “We did all the fabricating: welding, design, electrical, plumbing,” said Le.ĭesign-wise, some might call the bar “hip,” others, a study in sustainability, what with its marble counter yanked from Lusca (their now defunct dining concept in Buckhead) and the wood on the bar top hailing from a bowling alley. Back in late 2015, 8Arm partners Nhan Le, Skip Engelbrecht, Jeff Jurgena and now deceased chef Angus Brown purchased a used, rust orange-colored shipping container for all of $1,400, then went to work to transform it into a bar.
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