This is a story about assumptions. A story about not taking things at face value. About not judging a book by its cover. About opening the dust jacket, settling in for the story and enjoying the ride.

When I was assigned to write a review of a new Canton restaurant, I have to admit I didn’t expect to be dazzled, despite the fact that it’s owned by the previous owner of the popular Ball Ground eatery The Mustard Seed Cafe.

What can I say...I’m a bit of a food snob who has rarely enjoyed a meal outside the in-town Atlanta culinary world.

When I pulled up to Partake, the brainchild of chef/owner and Canton native Lauri Griz-zle, my aesthetic assumptions about suburban restaurants were upheld. Located next door to a sports bar in the vast expanse of a strip mall, the locale certainly didn’t scream fine dining. Imagine my surprise, upon closer inspection, to find the dimly lit dining room beckoning me inside. Inviting and intimate, Partake is a six table gem that truly dashed my assumptions about fine dining in the ‘burbs.

From the start, Grizzle and her staff made me feel right at home and steered my expec-tations away from cookie cutter eatery straight to the climax - excellent food crafted with love by Grizzle herself - with effortless charm.

The angel yeast rolls melted in my mouth and the ginger and garlic shrimp with orange-molasses marmalade appetizer was not only cooked perfectly but packed a sweetly tangy punch that made me nostalgic about a recent trip to the Caribbean and all its authentic culinary flavors. The made-from-scratch corn chowder was rich and savory with fresh from the corncob crunch in every bite! In fact, my only critique of the whole meal is that the celery in the chowder was a bit too soft for my taste.

Both the entrees were well seasoned and mouthwatering. I couldn’t get enough of the dayboat grouper with lemon buerre blanc, which was cooked to perfection and featured just enough of the sauce to highlight the grouper rather than overpower it. The filet with port wine sauce was possibly one of the most superbly cooked cuts of meat I’ve ever eaten, and I wanted to take an entire tray of the au gratin potatoes home with me. The desserts, a lemon custard cheesecake and chocolate truffle cake baked by Grizzle’s daughter, were the ideal ending to a truly enjoyable dining experience.

Partake’s menu changes monthly and features all organic and locally grown fare.

147 Reinhardt College Pkwy # 1,

Canton

(770) 720-8037?