Partake Opening in Healdsburg

Author: | posted 02/28/13 | Print This Post Print This Post |
  • Beet tartare with black sesame, ume plum paired with pinot noir
  • Beet tartare with black sesame, ume plum paired with pinot noir
  • Black wine glasses for mystery tasting
  • Lemon curd paired with late harvest chardonnay
  • Macaron ice cream sandwiches paired with late harvest chardonnay
  • Shaved celery root with farro paired with sauvignon blanc
  • Cabernet french fries: Fries soaked in wine

Bites & Flights: Cabernet fries, beet tartare (yes, beet) and salted caramel ice cream sandwich cookies are just a few of the tasty bites on the menu at Partake, Kendall Jackson winery’s “untasting room” opening March 25, 2013 in Healdsburg.

A cross between wine tasting room and restaurant, Partake features an a la carte food and wine pairing menu with luxe small plates and Kendall-Jackson wines.

In addition to wine-bathed fries, exec chef Justin Wangler, Tracey Shepos and Eric Frischkorn will offer local cheeses, fresh-baked bread, estate olive oil and grape seed products from K-J chair Barbara Banke’s WholeVine line. Much of the Partake’s produce will be sourced from K-J’s expansive winery gardens.

“We want you to sit down and enjoy the food,” said Wangler, of the 55-seat dining area which includes a casual lounge on one side and custom-hewn ash tree tables (a legacy of Shimo) on the other. ”We want people to pop in and have a bite, a drink and hang out,” he said.

Black wine glasses add fun to the tasting, letting visitors guess the varietal. Is it pinot? Cabernet? Or Chardonnay?
Black wine glasses add fun to the tasting, letting visitors guess the varietal. Is it pinot? Cabernet? Or Chardonnay?

On the a la carte menu: Luxe bites including a salad of shaved celery root, faro and sea salt (paired with Vintner’s Reserve Sauvignon Blanc), Cabernet Fries — crispy French fries given a wine bath before their dip in the fryer; beet tartare with black sesame; and Chef Buttercup’s lemon curd and ice cream sandwich macarons.

Slated to be open from 11am to 10pm(ish), Biteclub’s especially excited about the dessert and sweet wine pairings perfect for an apres-dinner nosh.

241 Healdsburg Ave. in Healdsburg. Hours are 11 a.m. to 10 p.m. May through October, and 11 a.m. to 8 p.m. November through April, seven days a week, excluding major holidays. Reservations are suggested and can be made at info@partakebykj.com or visit partakebykj.com.

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8 Responses

  1. Late eater May 23, 2013 at 9:57 am #

    Super excited to have eaten there. All the food was so amazing. Couldn’t get over the crispness of the Cabernet fries. And the attentiveness of the staff. With every food and wine pairing they bring out you get a mini lesson on what and how it is made and where the items are sourced from and tasting notes on the wine, very informative, but don’t expect to have a secluded romantic date, then you would be disappointed with the interruption. Must try’s are the cab fries, beet tartare, carrots and cheesecake.

  2. Chris March 22, 2013 at 8:49 am #

    Ate there last night for the soft opening. Got to pick 4 items off the menu. Had the oysters, fresh mozzarella with asparagus, beet tartare and duck (3ways). All the food was well presented and tasty. Prices seemed a bit lower than other small plate venues I’ve been to. The option to have a reasonably priced wine taste with each item was nice as well. The place has a comfortable, laid back feel. When full I can see it might get a bit loud. All in all it seems like a nice addition where it’s as much about the food as it is about the wine.

  3. Bill March 10, 2013 at 7:38 am #

    Robert is a Pastry Chef by trade thus affectionately known as Chef Buttercup…

  4. Chris February 28, 2013 at 2:11 pm #

    The lemon curd looks awesome but is there a story behind the name “Chef Buttercup”?

    • biteclub March 1, 2013 at 9:27 am #

      I’ve long wondered that too. And even more interestingly, Buttercup is a man.

      • Jesse March 4, 2013 at 9:34 am #

        His name is Robert Nieto.

  5. BV Local February 28, 2013 at 11:34 am #

    Cabernet fries look awesome – how were they?

    • biteclub February 28, 2013 at 1:40 pm #

      awesome. would have been great with some aioli. but really, what isn’t great with aioli?

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