Partake in Grants Pass, Oregon is one of the best date night restaurants in Southern Oregon: a small, reservations recommended spot with a rotating menu that punches well above its weight for a town this size.
When I first decided to start a blog, I assumed it would be all about travel. After all, I had just become a travel advisor. But the truth is that most of the places we go, we go to eat. Travel is just the journey. Food is the destination. So yes, this is also a food blog. Sorry, not sorry.
The internet experts say I should write things like Best Brunch in Vegas or Top Five Tacos in Portland so the algorithm gods will smile upon me. That is probably true, and I will likely do that too, but sometimes a place deserves its own spotlight. This is one of those places.
I am talking about Partake in Grants Pass, Oregon.
This spot is in my town, yet it took me years to go. Why? I am not sure. I had wandered through the wine shop, admired the cheese counter, and sipped something lovely in the lounge, but the dining room was uncharted territory. Maybe because I have my tried and true date night spots and I do not want to waste precious babysitter time on what might be a flop.
Last month, on a long overdue date night, we finally took the leap. I took an embarrassing number of photos because within minutes I knew this was going to be a feature on my not yet existent blog.
What Partake Actually Is
Partake is not just a restaurant. It is a small ecosystem built around the idea that good food deserves good company and a proper glass of something interesting. The space holds an international wine shop and tasting bar, a cheese shop, a lounge, and a fine dining room. Each piece feels connected but separate enough that you can easily pop into just one.
Their philosophy is simple. Quality ingredients. Thoughtful preparation. Local suppliers whenever possible. The wine list leans toward smaller producers without being snobby or intimidating.
Some of the local purveyors they work with are Lazy Acres Farm, Mushrooms All Year, Sweet Water Farms, Quail Point Farms, TerraSol Organics, Cherry Street Meats, Barking Moon Farms, and Fort Vannoy Farms. It truly is a taste of Southern Oregon.
The Menu & Food
Partake’s menu is a dance between unique and familiar. There are things you know and love, but paired with ingredients that make you pause and get curious. What we did know was that whatever we chose would be amazing.
We started with the marrow bones because, frankly, if a menu offers marrow bones, we are getting them. Full stop. They arrived roasted and glossy, with a parsley and shallot salad and crostini for balance. It felt indulgent in the best possible way.
For the mains, I chose the halibut. Travis went for the Korean BBQ pork belly. And since we were literally sitting in a wine shop, we figured we better see what the wine pairings were all about.
I will let you in on a secret. If I go to a new restaurant and they have halibut on the menu, I will almost always order it. Not because it is my favorite food, but because it is a great test of a good chef. Halibut goes from perfection to dry in about thirty seconds. If they can nail it, I know they know what they are doing. And they did.
The halibut was delicate and, yes, moist. I hate that word but it had to be said. It sat on a parsnip and celery root puree that was smooth as silk, with a caper pickle aioli that brought the perfect zing. I savored every bite, and when I got full, Travis happily handled the rest.
His pork belly arrived with red potatoes, pickled jalapeño, and seasonal vegetables. We were not sure how potatoes and Korean pork belly would jive, and we feared the classic sad carrot situation for the vegetables. Instead, the whole plate made perfect sense together. It was rich, slightly sweet, and just spicy enough to earn the Korean label.
The wine pairings were perfection. The sommelier clearly knows what he is doing. We had a lot of fun exchanging bites and sips, and unfortunately did not leave room for dessert.
The Restaurant Itself
The dining room was stunning. Deep blue walls, shelves filled with art and odd little treasures, gorgeous lighting. It manages to feel fancy without feeling pretentious. I did not feel underdressed in jeans, but I would not feel overdressed in a dress and heels either.
The table settings were upscale and I desperately wanted to steal the silverware and glassware. Maybe I should contact their design team for help in my house?
There is a calm rhythm to the place. Servers were friendly and knowledgeable, checking in regularly without hovering. Tables were far enough apart to feel private but close enough that you could chat with your neighbor without yelling.
Who Partake Is For
This is not a quick Tuesday taco stop. It is a birthday, an anniversary, a we survived this week kind of restaurant. But it is also welcoming enough that you do not feel like you need to apologize for being a normal human who occasionally pronounces French words incorrectly.
If you love thoughtful food, real ingredients, and a space that lets dinner feel like an occasion, Partake delivers all of that.
A Restaurant With a Future, Not Just a Menu
Toward the end of dinner the sommelier shared something that made the evening feel even more special. Partake is not just another good restaurant in Grants Pass, it is about to become part of a major downtown revival.
The historic Schallhorn-Harmon Building at 221 SE Sixth Street has been awarded a $400,000 Oregon Main Street Revitalization Grant to be completely reimagined as Partake’s future home. The ground floor will become the new Partake Wine and Cheese space, and the second floor, untouched since the 1960s, will be transformed into the restaurant and lounge. The plan is for the doors to open in August 2026.
I have always said that Grants Pass has changed so much in the almost decade I have lived here. New restaurants, bars, wineries, boutiques. Our downtown has truly made a name for itself in the Southern Oregon foodie world and beyond. I am thrilled I finally took a bite of what Partake has to offer, and I cannot wait to see what they create next.
Plan Your Visit
Learn more about the menu, wine shop, and reservations: https://www.partakegp.com/
Looking for more Southern Oregon food finds or want help planning a trip around incredible meals? That’s exactly what my travel planning services are built for.
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Becca Marsh is a certified travel advisor affiliated with Fora Travel and the voice behind Wanders & Wink, based in Grants Pass, Oregon. A lifelong traveler who has explored every U.S. state and dozens of countries from the street food stalls of Vietnam to the Michelin-starred restaurants of Paris, she specializes in food-forward family travel that actually delivers on the fantasy. She takes her own family on at least six trips a year (research, she calls it…) and brings that firsthand experience to every itinerary she builds for her clients. She believes great travel is accessible to everyone and will always tell you exactly where to go and what to order.
While I have not been in the fine dining restaurant in Partake, I’ve enjoyed many a meal and lovely snack, wine and cocktails in the lounge. The selections in the wine shop are exceptional and Shawn, the new manager/som is so friendly, passionate and knowledgeable.
Looking forward to trying the restaurant soon!