Owners, Adam & Erica Dunn
Four years after co-founding a successful seafood business in Brooklyn, Adam & Erica had grown tired of City life, dreaming of ways to relocate full time to Cape Cod.
In the Summer of 2017, the couple noticed The Red Pheasant Inn had been listed for sale by long time owners Bill & Denise Atwood and believed they had finally found their opportunity. Adam & Erica Dunn are incredibly excited to build upon the legacy the Atwoods' have created and are looking forward to making new memories for customers for another forty years.
Adam has been coming to Dennis with his family each summer for over twenty five years and has celebrated many birthdays and special occasions with family and friends at The Red Pheasant. Adam and Erica were married in the Fall of 2014 at the Cape Cod Museum of Art and have a deep relationship with the Cape and more specifically the town of Dennis.
At "The Pheasant” (the Dunns' reinterpretation of the iconic restaurant on scenic Route 6A) the focus will be sustainable locally-sourced dining and gracious but approachable hospitality. Utilizing the highest quality, seasonally-driven ingredients from local farms and purveyors, The Pheasant will offer dishes with a unique Cape Cod identity influenced by classic New England flavors.
Executive Chef, Toby Hill
As the Executive Chef of The Pheasant, Toby aims to make the restaurant one of the most exciting culinary destination on Cape Cod. Through his career as a chef across the Cape (Pain D'Avignon, Brewster Fish House, The Belfry Inn & Bistro., and more) Toby has created strong relationships with farmers, fishermen, and artisanal food makers. He will continue to build upon these long standing relationships and forge new ones through this endeavor at the helm of The Pheasant. Focusing on seasonal, New American cuisine and a strong commitment to sustainable sourcing from local purveyors Toby strives to create some of the most interesting and ambitious food at one of the most iconic restaurants on Cape Cod.