
6

"Owned by Adam and Erica Dunn since 2018 and housed in a two-century-old space that once hosted the Red Pheasant, this seasonal restaurant focuses on local, seasonal food and depends heavily on the short summer peak (late June through Labor Day) for viability. After an early pandemic shutdown and full staff layoff, the owners reintroduced a streamlined preorder takeout service with a rotating limited menu on April 20 and are planning to pivot toward casual outdoor dining using their lawn, garden and large parking lot, buying picnic tables and reserving limited indoor seating for elderly and immunocompromised guests. Financially fragile like many Cape Cod seasonal operations, the team is trying to balance safety for staff and family (they live attached to the restaurant) with the urgent need to generate cash flow or risk permanent closure." - Rachel Leah Blumenthal