Sundays are about to get extra special!
–ATAULA does Cochinillo Sundays–
We are excited to announce that beginning this weekend Ataula will now be open for dinner service 6 days a week.
Chef José Chesa, the two time James Beard award semifinalist for Best Chef Northwest, and his business partner and wife, Cristina Baéz and General Manager Emily Metivier are happy to announce NEW HOURS as Ataula adds dinner service on Sundays.
NEW HOURS ARE:
Tuesdays through Sundays 4:30PM – 10PM
Celebrating five years in 2018, the brand new hours will be host to Cochinillo Sundays. The luxurious roasted Iberico suckling pig dish will be available on a first come first served basis.
Jose’s beloved dish first introduced to Portland diners at Chesa’s second restaurant and was originally derived from Chef Jose’s mentor Santi Santamaria at restaurant Can Fabes in Barcelona.
The suckling pig is milk fed for 28-30 days and 100% Iberico breed. Sourced through Fermín, importer of fine fresh and cured Iberico pork product.
Chef Jose slow cooks this delicate protein until the meat is perfectly tender, then at a higher heat, he crisps the skin until it reaches the fragility of a creme brûlée shell.
Ataula’s Cochinillo will be served with ever changing sides to reflect Portland’s seasons and market selections. Enjoy the luxury item from 4:30PM-10:00PM on Sundays while supplies last.
Sundays: extended day in effect immediately 4:30-10:00 pm Cochinillo Sundays: beginning Sunday, January 28th
1818 NW 23rd Place, Portland OR 97210
Reservations for parties of six or larger. The Cochinillo dish is first come first serve basis, with limited number of portions available AVAILABLE ONLY ON SUNDAYS.
Help us spread the word as now family Sundays can be enjoyed at your friendly family Spanish corner on NW!
Join us Tuesdays thru Sundays 4:30PM to 10PM for tapas, sangria and some of the best paella in Portland, OR!