The interior of the original 40-seat restaurant on Portland's East Burnside Street[4] has high ceilings, skylights,[5] exposed wood, a 50-foot-long mural, and "several island-themed" tchotchkes.

[7] The menu includes an Aina burger with crispy pork belly, spicy mayonnaise, and kimchi relish,[1] Spam musubi (fried egg wrapped in nori),[8][9] beef short ribs, katsu chicken, and hekka.

[12][13] For the Portland Mercury's Nacho Week in 2019, the restaurant served "tarochos" (Taro chips with Kalua pig, Longboard kimchi queso, green onion, and shaved radish).

[17] Dyer, David Kreifels, and Jason Owens opened a second location in Woodstock in October 2016,[18][19] with a slightly smaller menu.

[21] The restaurant was selling branded golfing discs as a way of generating income during the pandemic as part of a partnership with Nemo Design, as of late 2020.

[28] Jay Horton of Willamette Week wrote in 2016, "While the utilitarian storefront slathered with islands-themed kitsch may awaken memories of a third-grade luau, Ate-Oh-Ate has loftier ambitions—wringing sophistication from a cuisine best known for embracing Spam... Ben Dyer has invested the food of his homeland with a seriousness of purpose, albeit one indulging the surfer lounge whimsy of a beliquored shave ice or tidal-strength mai tai.