[1] The restaurant earned Jose Chesa a James Beard Foundation Award nomination in the Best Chef: Northwest category.

[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".

[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.

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.

"[20] The restaurant earned Jose Chesa a James Beard Foundation Award nomination in the Best Chef: Northwest category.