Ataula Sister-Restaurant Chesa Releases Opening Date and Menu

Did you say foie gras lollipops? Yes, Ataula co-owner and chef José Chesa will serve foie gras lollipops at his new restaurant, Chesa, located at 2200 NE Broadway adjacent to his newly opened 180 churro shack. And you won't have to wait long to try them. According to PoMo, Chesa will fling open the doors next Tuesday, February 23, at 5 p.m., and below, you can see the sample menu included in the press release (sorry, no prices).

Inspired by José's father, Chesa is co-owned by José Chesa, his wife and business partner Cristina Baéz, and Emily Metivier, and it will serve elevated Spanish food, like crispy fried pigs ears and a selection of six or so paellas, including the signature paella, featuring sherry-marinated rabbit, Iberico ham, Viridian Farms beans, and Boletus ali-oli. The restaurant's secret weapon is a Spanish Josper charcoal oven.

Like sherry and Spanish cocktails? The bar program was developed by Portland bartender Tony Gurdian, and the wine list was designed by Metivier with help from non other than José's father. You'll find what Chesa is calling "one of the best Gin & Tonics in Portland"; it's Tanqueray, house-made quinine tonic, and clarified lime.

In addition to a large dining room, Chesa will have a tapas bar with standing room for sipping cocktails and snacking on its many tapas. Once open, Chesa will serve dinner Tuesday through Saturday, from 5 to 10 p.m.

The Chesa Dinner Menu

UNA TAPETA
Ensalada
Mix greens, Spanish quince paste, bomba rice goat cheese, membrillo vinaigrette

Tempura
Spanish style pig ears, sundried tomato vinaigrette, mix greens

Torrada
Smoked roasted peppers, capers, quail egg, toasted pine nuts

Bravas
Chesa's second bravas choice

Tortilla
Spanish tortilla made in the Josper

Costilla
Iberico pork rib, fennel-garbanzo salad

Bocata
Smoked Chistorra, Spanish style bun, teriyaki mayo, Mahon, date-sherry ketchup

Mejillones
Mussels made in the Josper

Tabla Iberica
Selection of Iberico meats and cheese

LATAS
Boquerones
House Spanish boquerones, house picatoste, Bosc pear, lime zeste

Brandada
Salt cod brandade, black olive and fig olivada, house coca xips

Empedrat
Viridian Farms beans, pine nuts, quail egg, scallions, sherry vinaigrette, smoked piquillo

Huevo
Blood sausage soil, farm egg, manchego cheese

Olivas
Spanish marinated olives

SNACKS
Xupa-foie
Hudson Valley foie gras, farm beets, Jacobsen's salt

XIP
Fried rice paper, black sesame, manchego, pimentos

Bunuelo
Salt cod beignet, Pil-Pil ali-oli

Yogurt
Idiazabal foam, marinated farm beets, soufflé  rice

Corteza
House made pork rinds, escabeche mussels, chipotle

Almejas Chesa
My dad's Sunday clams

Nuestra Croqueta
Porcini croquettes, porcini-sage ali-olii

PAELLAS
Mallorca
Carlton Farms pork shoulder, Spanish sobrasada, bomba rice, Nora Picada

Chesa
Sherry-marinated rabbit, Iberico ham, Viridian Farms beans, Boletus ali-oli

Barceloneta
Squid, sofrito, Spanish cuttlefish, Langostino, fried Xanquet, lobster broth

Mar I Montana
Braised oxtail, bomba rice, prawns, sofrito, scallions

Vegetal
Seasonal vegetables, sofrito, piquillo de gallo

Arroz a Banda
Chef's choice seafood, adobo, sofrito, lobster broth

POSTRES
Torta de Aceite
Citrus cream, blood orange marmalade, buttermilk ice cream

Natillas
Pineapple pudding, lime polvorones, brown butter magdalenas, creme fraiche sorbet

Bunyol
Chocolate beignet, olive oil cream
Helados
House ice cream selection

Sorbetes
House sorbet selection
Tarta
Flourless chocolate cake, coffee caramel buttercream, passion fruit sorbet

Queso's
Chesa's cheese interpretation