The menu included a version of
patatas bravas called Nuestras Bravas, rabbit
paella, ribs ibérico,[5] chorizo lollipops,[6] cod
fritters, and coca bread with
olive oil and shredded tomato.[7][8] The restaurant also served octopus
carpaccio and cured salmon with
mascarponeyogurt and black truffle honey.[9] Michael Russell of The Oregonian described the rossejat negre as "toasted and squid-ink-blackened noodles topped with a healthy scoop of roast garlic
alioli".[10][11] For Burger Week, the restaurant served a tapas-style beef
hamburger.[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 to Willamette Week.[14]
In 2014, Micheal C. Zusman of Willamette 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 a
James Beard Foundation Award nomination in the Best Chef: Northwest category.[21][22] Michael Russell included Ataula in
The Oregonian's 2017 lists of the city's 40 best restaurants,[23] ten best restaurants in
northwest Portland,[24] and ten best Spanish restaurants in the city.[10] Larry Bleiberg included the business in
USA Today's 2018 list of "great places" to try a
Moscow mule.[25]