Company description
Creative and Classic Cuisine in the charm of a 200 year old Cape barn featuring fresh and local ingredients with comfort food bistro selections and presentations of seafood, lamb, beef & game
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- Editorial Text 1
- A taste of authenticity By Terry Ward Libby March 07, 2008 6:00 AM When Capt. Calvin Howes built his grand house, Scargo Manor, on Old King????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????s Highway (Route 6A) in Dennis in 1899, he had an old ship????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????s chandlery on Corporation Beach dismantled and reconstructed on his land to serve as his carriage house. The building was already 100 years old at the time. Though the place has gradually expanded, with new wings added through the years, today it retains all of its original rustic glory and, since 1977, it has been home to The Red Pheasant. Hefty posts, overhead beams and a massive hearth with a crackling wood fire dominate the dining room. Well-worn planks make up the floors. Victorian-era lighting fixtures and tables set with white linens nicely counter the otherwise rough-hewn atmosphere. The Red Pheasant is invariably described as romantic, and romantic it is, in the very best sense. There is no antique contrivance, no fussy motif, just the bare bones of the old carriage house, illuminated by a glowing fire. An inn this interesting could trade on its good looks alone, but that has never been the goal of owners Bill and Denise Atwood. The Red Pheasant was originally established by Bill Atwood Sr., who worked as a professional chef in New York during the early ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????70s. He learned his trade on the job and via the famous culinary books by Larousse and Escoffier. He, in turn, taught his son to cook. Bill Atwood Jr. took over management of the inn four years ago. ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????My interests have always been in southern France,???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? says Bill Jr. ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????That????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????s where my passion lies.???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? He and his wife, Denise, the front-of-the-house manager, often travel to France for inspiration. The menu reflects this passion, as does the excellent wine list, which offers a remarkable selection of varietals from every region of France, supplemented by many American and international wines. Atwood is also a strong advocate of the ever-growing ????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????buy local???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? movement and uses Barnstable-raised lamb and produce from Jeff Deck, owner of Not Enough Acres Farm in East Dennis. As much as possible, he says, all his seafood comes from day-boat catch. In the kitchen, Atwood draws inspiration from traditional New England fare but prepares it with all the finesse of classic French technique. His menu features the kinds of classic dishes that will ring familiar with diners but are rendered with a degree of care and quality that will surprise them. Atwood????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????s sole meuniere ($24), for example, is a customer favorite that never leaves the menu. The fish fillet is dredged in flour, dipped in beaten eggs, then saut????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????ed and served in a buerre blanc sauce with lemon and capers. A mound of potato gratin accompanies it. It is a rich plate of food, to be sure, but not overly so. The citrus-spiked butter sauce is delicious over the sweet, juicy fish. The dish was perfected by Bill Atwood Sr., who once served it to the French ambassador to the U.S. Other menu staples include a classic duck and sausage cassoulet ($17), chicken roasted with fresh herbs and served with scratch-made spinach gnocchi ($20), and rack of lamb served with goat cheese panna cotta ($33). Atwood offers a creamy, thyme-infused chowder made with cherrystone clams and scallops ($6.50); a fresh-tasting house-cured appetizer of salmon gravlox ($10); and scratch-made butternut squash ravioli ($7/$13). Denise????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????s mother????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????s homemade meatloaf with sherry sauce ($12.50) is served in the smaller bistro dining room, which offers a scaled-back, affordable menu every night except Saturday. What sets this inn apart is the Atwoods???????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????? full engagement with the product they offer and their commitment to the fine art of cooking. Their passion is genuine, and it shows on the plate. Paired with the charm and historical significance of the inn itself, it????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????s a formula that couldn????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????????t be duplicated anywhere else. The Red Pheasant offers uncompromisingly good food in a setting rich with Cape Cod authenticity. Terry Ward Libby is a freelance writer, cookbook author and former off-Cape restaurant industry professional. She has written about American regional and international cuisine. She may be reached at [email protected]. Serving dinner Wednesdays through Sundays in winter. Rating: Five forks Cost: $-$$$ Reservations: Yes
- Restaurant Features
- Booster Seats / High Chairs, Natural / Organic Ingredients, Online Menu, Photos, Private Room Available, Serves Game, View, Working Fireplace
- Payment Accepted
- Traveler's Check, American Express, Cash, Discover, MasterCard, Visa, American Express, Cash, Discover, MasterCard, Visa
- Features
- Reservations suggested, Romantic setting, Full bar, Parking lot
- Cuisine
- American, American (New), European, French
- Rating
- 60% of 15 people liked it on Urbanspoon
- Location
- About 1/2 mile E of the town center
- Service Policy
- Not included, 18% for 6 or more
- Email
- [email protected]
- Attire
- Formal- Jacket required
- Reservations
- Reservations required
- Prices
- Main courses $18-$30
- Reservations Policy
- Suggested (Highly)
- Chef's Name
- Bill Atwood, Jr.
- Wine
- Great wine list
- Sort Chef's Name
- Bill Atwood Jr
- Dress Code
- Upscale Casual
- Neighborhood
- Around Town
- Price Category
- Expensive
- Cost
- Moderate
- Cross Street
- Elm St.
- Cross Streets
- Elm St.
- Meals Served
- Dinner
- Area
- Dennis
- Meal Served
- Dinner
- Year Opened
- 1977
- Price Level
- $$$$
- Cover Charge
- None
- Web Site
- http://www.redpheasantinn.com/
