restaurants
Posted over 4 years ago
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.
Web http://www.ataulapdx.com/
Phone +1 503-894-8904
Map 1818 NW 23rd Pl, Portland, OR 97210, USA
Sunday
4:30 pm
-
10:00 pm
Tuesday
4:30 pm
-
10:00 pm
Wednesday
4:30 pm
-
10:00 pm
Thursday
4:30 pm
-
10:00 pm
Friday
4:30 pm
-
10:00 pm
Saturday
4:30 pm
-
10:00 pm
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