Ataula [CLOSED]

CLOSED

  • Price Range
    $$
Description

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.

(via Food Network)

Special Dishes
  • Pulpo Carpaccio
  • Pepito De Ternera (Veal Breast Sandwich)
Closure Details

Ataula permanently closed in 2021. You can read about the closure here.

Ataula was located at 1818 NW 23rd Place, Portland, OR 97210.

Episode Description

This trip, Guy Fieri's going from Portsmouth, New Hampshire to Portland, Ore. for righteous coast-to-coast flavor. In Oregon, a Spanish spot serving outrageous octopus and an homage to the chef's childhood. Plus, a multitasking market sandwiching polenta and cookin' up grandma's take on biscuits and gravy. And in New Hampshire, a modern cantina puttin' out the pork, from belly tacos to a pig's head platter.

(via Food Network)

Episode Title

From Port to Port

Episode Number

Season 25, Episode 10

Original Air Date

November 04, 2016

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