The Pheasant
New American restaurant · Dennis ·
Refined American fare with French influences in a barn
Refined American fare with French influences in a barn
"A Dennis restaurant that elevated local dining with an adventurous, earthy menu—think caviar service, indulgent mains like lamb osso buco, and inventive desserts—served in a characterful space of plank floors, shiplap walls, and old-world charm." - Cameron Sperance
"The Pheasant, located on Route 6A in Dennis and owned by Adam and Erica Dunn (former Brooklyn restaurateurs), serves locally-sourced food in a restored, centuries-old barn. The wood-filled interior is beautiful, and chef Andrew Reilly works with his team to create dishes like crispy potato mille-feuille with crème frâiche and smoked trout roe, wild mushrooms with white beans and gremolata, sweet pea agnolotti, and steelhead trout with local clams and Chatham Bars Inn Farm choy toi. We also recommend visiting Dunn & Sons Wine, a wine shop in Yarmouth Port, and Baleine, a small plates and wine bar opening in early summer in Dennis, by the same team." - Anna Darrow
"The Pheasant focuses on seasonal, shareable New England dishes, natural wine, craft beer and great cocktails. We encourage guests to order several dishes to share amongst the table. We are committed to sourcing and showcasing the best ingredients Cape Cod has to offer and work extensively with local farmers, fishermen, and artisan food makers to present a true seasonal Cape Cod menu. Seasonal Dishes, Ingredients and Prices Are Subject To Change Based Upon Market Availability. We are not currently monitoring the restaurant phone line and are communicating with guests via email at info@pheasantcapecod.com The largest party that can be booked online is for 4 guests. Please contact the restaurant directly if you are looking to book a reservation larger than 4 at info@pheasantcapecod.com."
"This Cape Cod restaurant offers a local-oyster subscription that rotates regional varieties (Wellfleet, Buzzards Bay, Duxbury Harbor, etc.) and ships with branded tools — an oyster knife, shucking gloves, and a tasting journal — with options for a dozen or two dozen oysters and an optional two-bottle wine add-on; the restaurant also offers separate wine subscription tiers curated by the owners." - Rachel Leah Blumenthal
"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