The menu included a version ofpatatas bravas called Nuestras Bravas, rabbitpaella, ribs ibérico,[5] chorizo lollipops,[6] codfritters, and coca bread witholive oil and shredded tomato.[7][8] The restaurant also served octopuscarpaccio and cured salmon withmascarponeyogurt and black truffle honey.[9] Michael Russell ofThe Oregonian described therossejat negre as "toasted and squid-ink-blackened noodles topped with a healthy scoop of roast garlicalioli".[10][11] For Burger Week, the restaurant served a tapas-style beefhamburger.[12][13]
On the drink menu, the El Greco Tonica had gin and the La Moreneta was "made with mezcal bitter blend, vermút and flamed orange", according toWillamette Week.[14]
Owners confirmed plans to close permanently in April 2021, during theCOVID-19 pandemic.[18][19] The space was later occupied by the Thai restaurantPhuket Cafe.
In 2014, Micheal C. Zusman ofWillamette Week wrote, "In recent months, Ataula has sharpened its angle of ascent, breaking into the ranks of Portland's elite restaurants. The floor staff is among the best in town; the kitchen kills it every night, getting dishes properly cooked and out quickly; and, my oh my, the food."[20] The restaurant earned Jose Chesa aJames Beard Foundation Award nomination in the Best Chef: Northwest category.[21][22] Michael Russell included Ataula inThe Oregonian's 2017 lists of the city's 40 best restaurants,[23] ten best restaurants innorthwest Portland,[24] and ten best Spanish restaurants in the city.[10] Larry Bleiberg included the business inUSA Today's 2018 list of "great places" to try aMoscow mule.[25]
