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.

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.