Taste the flavors of Barcelona at Ataula, where Spanish chef Jose Chesa channels Michelin-starred restaurant experience into tapas classics, paellas, and a knockout Sunday brunch.
Serving raw oysters, bocadillos, and boozy cocktails. The spot's sense of humor emerges in its drink menu, which re-imagines the shitty drinks of your youth—Grasshoppers, Long Island Iced Teas. Mehr erfahren.
Ken Forkish focuses on classics, a half-dozen takes on oysters and/or clams, and an eat-how-you-like menu highlighting roasted veggies, haute bar snacks, and meaty plates like rabbit fricassee.
