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Partake Shop, Lounge & Dine

Partake Shop, Lounge & Dine
Categories

Restaurants

Hours:

Tuesday-Thursday 12-9 pm
Friday-Saturday 12-10 pm

Driving Directions:

Grants Pass Pkwy/Redwood Hwy in Josephine County. Take exit 55 from I-5 N
23 min (25.4 mi)
Continue on US-199 S/Grants Pass Pkwy/Redwood Hwy. Take NE D St to SE G St in Grants Pass
6 min (2.2 mi)
111

About Us

At Partake, all delectable things live under one roof in the heart of historic downtown Grants Pass. Enjoy a tasting in our international wine and cheese shop, featuring hundreds of unique bottles from all around the world. Find a new favorite libation in our craft cocktail lounge, featuring international cuisine and seasonal specials from Chef Wolf. For your next special occasion, join us in our new fine dining restaurant our chef’s tasting menu with a curated wine pairing and bottle list. Whatever you’re craving, Partake is the destination.

Highlights

  • Wine tasting
  • Lounge
  • International cheese and bottle shop
  • Seasonal food
  • Fine dining

Images

4.25.25Radish Crostini - Radish butter, sliced radishes, balsamic reduction, and microgreens.
4/11/25 Partake Lounge: Salmon Chowder: Salmon, carrots, celery, onions, leeks, bell peppers & tomato paste. Garnished with dill & black lime powder.
4/11/25 Partake Cocktail: Bubbles & Blush: Crater Lake gin, lemon, rose water, strawberry purée, and rose syrup topped with sparkling rosé.
4/11/25 Partake Cocktail: The Orchards Whisper: Capel pisco, lemon, lime, simple syrup, and egg white.
Oregon Turtle Cheese Cake
4.4.25 Partake Dine: Celery Velouté Celery, onions, garlic, milk & garnished with chili oil & croutons.
3.28.25 Parake Market Salad: Mixed greens, pickled fiddlehead ferns, roasted morel mushrooms & strawberry vinaigrette. *GF *DF
3.27.25 Partake Lounge: Pozole: Pork shoulder, onions, chilis, pork broth & hominy. Garnished with radishes, cilantro, shaved cabbage & crunchy tortilla strips. *GF *DF
Pan-seared New York Angus strip steak, potato purée & balsamic reduction. *GF
3.14.25 Pistachio cheese cake with pistachio whipped cream.
Salmon Chowder: Smoked salmon, fresh salmon, bacon, dill, potatoes, leeks, onion, celery, heavy cream, cream cheese, tomato paste & fish stock. Garnished with kimchi. *GF
3.14.25 Partake Lounge: Supper Special: Pan-seared lemon-pepper bone-in chicken thigh, herb-roasted red potatoes, honey-glazed carrots & lemon dill cream sauce.
Pan-seared Columbia River Steelhead, cauliflower purée, roasted asparagus & white wine butter sauce. *GF 2.27.25
Spanish rubbed lamb, seasonal vegetable, parsnip purée & chimichurri. *GF 2.27.25
2.7.25 Sweetheart Specials: Filet Mignon: Brown butter-basted filet mignon, garlic mashed potatoes, roasted broccoli & red wine thyme demi-glace. *GF
2.7.25 Sweetheat Special: Crab Pasta: Crabs tossed in white wine butter sauce, house fettuccine, lemon gremolata & Osetra caviar.
2.7.25 Sweetheart Cocktail special: Chocolate Raspberry White Russian: Vanilla bean vodka, Motzart chocolate liqueur, cold brew concentrate, raspberry puree & cold foam.
1.29/.5 Partake Lounge Supper Special: Pan-seared southern-inspired pork chops, creamy polenta & bacon braised collard greens. *GF
Supper special 6/11 Slow-roasted BBQ pork ribs, roasted potatoes & kohlrabi apple slaw. *GF *DF
6/13 Partake Dine: Purple broccoli with garlic lemon herb emulsion.
Partake dine 6/1: Vichyssoise, garnished with balsamic reduction.
Market salad 6/11 Mixed greens, snap peas, radishes, dried cranberry, candied walnuts, hard-boiled eggs & blue cheese dressing. *GF
Partake Lounge 6/13: Lamb Lollipops: Spanish-style Barbacoa-rubbed lamb, sautéed Bok Choy, roasted potatoes & Chimichurri.*GF *DF
6.14.24 Partake Lounge: Charred Broccoli: broccoli, citrus miso tahini & sweet soy drizzle. *GF *V
Partake Lounge Cocktail: It’s Rhubarb Thyme- Steam Distillery vodka or gin, grapefruit and lemon juice, thyme syrup, and rhubarb bitters, topped with prosecco rosé, served over ice.
6.14.24 Partake Dine: Amuse: Toast points, foie gras butter & fruit compote.
Partake Lounge Cocktail special: Strawberry Mojito Plantation 3 Star rum, rosé wine, fresh mint, strawberry purée lime juice, and simple syrup, topped with sparkling water. Served over ice.
Partake Lounge: Beef skewer
Partake Lounge: Chicken satay skewer
6.14.24 Cocktail Special Pineapple Szechuan Shrub: Crater Lake Gin, Som's Pineapple Szechuan Shrub, agave syrup, lemon, and soda water. Served over ice.
1/14/25 Banana Cheese Cake
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Partake Lounge:Chocolate Torte
Partake :Strawberry Cheese Cake
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Partake Lounge: Charred broccoli, citrus miso tahini & sweet soy drizzle. Garnished with sesame seeds. *GF *V
Partake Lounge: Lamb Gyro Crostini
Partake Lounge: Lox Crostini
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Partake Dine: Celery Velouté 2/24/24
Partake Lounge: Lamb, parsnip puree & beet greens 11/23/23
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Partake Dine: Halibut, parsnip puree & zucchini ribbons 7/25/23
Partake Dine: Pork Belly-3/23/23
Partake Dine: Fig & Caviar 4/23/23
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6/13 Partake Lounge-House Pasta: House-made Fettuccine, asparagus &cauliflower cream sauce. Garnished with Pecorino Romano.
6/13 Partake Dine: Asparagus & strawberry vinaigrette.
6/18 Partake Lounge: Supper Special: Pan-seared chicken breast, roasted potatoes, broccoli & lemon dill cream sauce. *GF
6/18 Partake Lounge: Market Salad: Mixed greens, cucumber, shaved red onions, tomatoes & Tzatziki dressing. *GF
6/18 Partake Lounge: Cream of Broccoli Soup: Cream, broccoli & onions. *GF
6/19 Partake Lounge: Lamb Lollipops: Parmesan herb-crusted lamb, sautéed kale & carrot butter.
6/19 Partake Lounge: House Pasta: House-made Fettuccine, snap peas & pesto. Garnished with Pecorino Romano.
6/19 Partake Lounge: House Pasta: House-made Fettuccine, snap peas & pesto. Garnished with Pecorino Romano.
6/20 Partake Dine: Pan-seared quail, kale & potatoes.
6/20 Partake Dine: Braised kohlrabi, potato purée & micro salad.
6/20 Partake Dine: Amuse: Pickled beet & berry goat cheese.
6/20 Partake Lounge: A Spring in Your Step Sangria White wine, pear brandy, lemon juice, pear purée, and simple syrup, topped with sparkling wine.
1/24/25 Blueberry Cheese Cake
1/24/25 Partake Lounge: Cauliflower Bisque: Roasted cauliflower, leeks, carrots, celery, onions, garlic & vegetable stock. Garnished with balsamic reduction and micro greens. *GF *V
1.24.25 Partake Dine: Beet Salad: Roasted beets, massaged kale, walnuts, chèvre & black currant vinaigrette. *GF
1.29.25 Partake Lounge: Beef & Chili Soup: Roasted, braised beef chunks, spicy and mild peppers, onions, garlic, and chicken stock, garnished with lime, cilantro & sour cream. *GF

Events

Elegance Uncorked: Pairing Event at Partake!

Rep/Contact Info

Scott Hillier
OWNER
Faith Lemire-Baeten
Operations Manager
John Smith
Marketing