restaurants

Ataula

Striking small plates take center stage at this Spanish restaurant, where Chef-Owner Jose Chesa turns out an artful array of tapas that are as delightful to look at as they are to eat. A real stunner is the pulpo carpaccio, made from delicate slices of tender octopus that come adorned with a dazzling array of toppings that include sun-dried tomatoes, Parmigiano Reggiano, toasted pine nuts and olive oil caviar. “It’s a whole symphony of flavors,” Guy declared after taking a bite.

restaurants

Ataula

A bit more spendy than the other suggestions (we had sangria, a bottle of wine, and too much to eat and it was just under $100), but absolutely stunning tapas-style fare. Get the patatas bravas (aioli made with milk, but they gave us another sauce in its place) and red sangria.