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Golden Pheasant Inn

4.0 (148 reviews)
Closed • Closed
Updated a few days ago
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GOLDEN PHEASANT INN ATMOSPHERE

What's the vibe?
Romantic
Intimate
Classy
Quiet

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Recommended Reviews - Golden Pheasant Inn

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French Onion Gratin
Jim R.

A very interesting as well as delicious menu for New Years Eve! The mind-blower of the night was the Potato Bisque. It was an outstanding mixture of Potato (duh. . .) Lobster, Avocado, Caviar, Cream and Crispy Onions. Absolutly Amazing. The French Onion Gratin was very good but not even close to the bisque. Both appetizers, Beef Carpaccio and Bacon Wrapped Dates (with Duck Confit) were delicious. The Pan Roasted Pheasant Breast with Himalayan Red Rice and Shallot Game reduction was both different and very enjoyable. And again in the different category was the Sweet Bread Stuffed Quail & Chestnut Ravioli. Delicious. Both the Blood Orange Olive Oil Cake and the Profiteroles with 3 different Ice Creams were a nice way to end our meal. We were in the room that was once the solarium and to our taste, the nicer of the 2 rooms. The whole establishment, including the bar, has a very comfortable, cozy feeling. The Wine prices are very reasonable. Our server Madison was well informed and fun to talk with during the night as were other staff members that we met. Looking forward to returning some time in the Spring.

Roasted Duck Breast
Michael H.

The place is beautiful. This is our first time coming since the Thompson family took it over. The service was friendly and attentive. We were seated in the windowed atrium type addition with a nice view of the canal (opposite road side). The cocktails are delicious. I didnt love that they don't use luxardo cherries, but they use some other type which mixes well with the Old Fashioned I ordered. The pomegranate spritzer seems popular as ours was among many we saw in the dining room. We tried a variety of soups and apps. The French Onion was a deeply flavored rich broth topped with the ubiquitous gruyere. Their topping was just the right amount. Not too much to make a gummy mess, and not too little. The cheese also had a slightly sourness that was a good compliment to the rich soup and onions. The potato leek soup was also good, although not as pretty as we would have hoped. (could have used a nice swirl of cream or cream fraiche). The lyonnaise salad was great. Crisp frisee with crispy diced potatoes, bacon lardon, and a nice dressing all brought together with a poached egg. This was a highlight and gave me flashbacks of Brassiere Perriers in the late 90s. The crispy pork belly app was good. The accompanying sauce could have used a little more flavor (either tangy or sweet). The pheasant pate was a delight. I absolutely love pate served in this fashion (sliced from a terrine). The terrine had pistachios and other bits of things that make a terrine delicious including a thin wrapping of aspic/fat. The yummy condiments that come with a traditional terrine were also good. The cornichons, the high quality whole grain mustard, and toasted buttered baguette discs were spot on. The wild mushroom baclava was different. This take on a classic mushroom puff pastry tart was probably our least favorite. The baclava retained the sweetness of a dessert baclava with mushrooms (mostlylooked like shiitake. I could not make out any Champagne mushrooms or any other classic french wild mushrooms). IMO, this dish tries too hard. I would have preferred a more classic mushroom tart, the baclava was a little too delicate for the larger mushroom pieces. The roasted duck breast entree was good. The wehani rice is a chewy full of flavor brown rice. The roasted root vegetables including pumpkin were wonderful. The only misstep here were the brussel sprouts. I'm not sure if it was this batch or what, but they were bitter with a very off putting taste. Otherwise, the rest of the plate was nice. I had the wild boar chop special. The chef recommended that the 2 double chops be served medium rare which I agree with. Unfortunately, mine came out as more medium (slightly pink and warm) vs medium rare. While not ideal, the chop was still enjoyable. The scalloped potatoes were good as well, although like the potato leek soup, had a color that was not attractive in appearance. I would have loved if it was more like a gratin dauphinois, but it was fine. The slight vanilla flavor was complimentary much to my surprise. The braised onion base under the chops could have been subtracted. We had the butterscotch pot de creme as a dessert. This was delicious and it came with buckwheat hubbards, kind of like a shortbread cookie. This was really good. Overall, we enjoyed our experience at Golden Pheasant. Like another reviewer said, almost every single dish is UNDER seasoned. If you are used to aggressive seasoning of salt and pepper, you may find the food here a little bland. For me, it's a little underseasoned, but I can appreciate that this might be deliberate to have guests enjoy the higher end ingredients that are carefully used in their food. Plus, aggressively seasoned food can interfere with wine pairings..so there's that consideration too. Recommend.

a car parked in front of a sign
Steven S.

We were so looking forward to this experience. Beautiful venue. When I asked about a particular dish, the server borrowed my menu and read the description to me. Our dinners were served 2 minutes after our appetizer plates were cleared. We were hoping for a relaxing dinner, not a quick trip to McDonald's. Both dinners were served cold. To the Inn's benefit, both dinners were remade, not warmed up and very good. No apologies from the staff. They seemed annoyed. My suggestion, offer the customer a complimentary dessert or something similar in these situations.

Blackberry avocado toast

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Julia S.

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1 year ago

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6 months ago

It cost $180 and was almost inedible, in fact, the burnt vegetable shepherds pie was inedible.

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1 year ago

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2 years ago

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Julia S.

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1 year ago

Sushi rolls and waitress underwhelmed. Fish tasted blah, rice wasn't fully cooked. Will never return to dine here again.

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2 years ago

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3 years ago

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5 years ago

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4 years ago

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2 years ago

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Julia S.

Thank you Cristina for the lovely review! Please come again soon!

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4 years ago

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3 years ago

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4 years ago

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6 years ago

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Rachel S.

Thank you for sharing your experience with us!

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9 years ago

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3 years ago

Great brunch highly recommend- scenic view reservations needed so do it ahead. Will be back

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Julia S.

Thank you Annette for the lovely review! Please come again soon!

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6 years ago

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Rachel S.

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5 years ago

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Julia S.

So glad you had a great time, Christopher!

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3 years ago

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2 years ago

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2 years ago

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6 years ago

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2 years ago

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8 years ago

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Ask the Community - Golden Pheasant Inn

Review Highlights - Golden Pheasant Inn

“Yes, it is Bucks County old stone house cozy, but it is in no way stuffy or dull.”

Mentioned in 6 reviews

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4.5(15 reviews)
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Our second time back, celebrating another wedding anniversary. With all the other options in…read morethoroughout the River Towns, The Northridge Restaurant is by far the top seeded selection. They check every box at 100%. Mario the owner and his staff go out of their way to ensure that every aspect of your experience is stellar. We were delayed for our reservation due to unforseen traffic traveling north on Rt 29. When we arrived the hostess informed us that we had lost our request for the same table in front of the fireplace which bummed us. Just as we were getting seated elswhere servers Karen and Tracey surprised us and moved us to our requested table. Thank you to Karen and Tracey for making that adjustment. Now our evening was set on a course for perfection and great memories and this stellar review. We both aligned on 2-course and would possible add 1 dessert later on based on what was available. Not as wonderful and tasty as our dishes were, we were told the fall menu was coming in a few days times. Before event talking about he menu selections, our servicer, Karen, surprised us with two champagne flutes to help us celebrate our special evening. I'm start by saying each dish was a work of art, plating presenation. The flavor profiles, the perparation and cook timing. All works of art. The kitchen started us out with a 3-part amuse-bouche (single bit sized morsels) before appetizers. Each was so lovely prepared and presented. Was a delightful way to start the evening's meal. We then opened with a potato soup with pieces of lobster and the Northridge Salad (with a goat cheese swap in for the gargonzola cheese). Both were terrific starters. For our second course we orded the Shrimp Monfongo for my wife and the Farm'ers Short Rib for me. Both again, a work of culinary art. The platting presentation was such that we didn't want to disturb anything, the chef's platting orchestra was like a symphony. The shrimps cook just perfectly and my gosh, how meaty and large size. Large is not always good, but I tell you, Norhtridge's secret weapon is their food sources for their unique ingredients. No knife was need for the short rib, the meet melted off the bone. My only wish would had been more of the fabulous cut up vegatables to enjoy throughout the course. Of course we had just enough room to share one dessert, ladyfingers with fresh fruit.... while not our first choice as the Mango Cheescake was already finished, this was a suitable replacement and our cappuccinos were a perfect way to end our experience at Northridge. WOW an incredible second visit experience. Thank you Mario for remembering us as you walked through the dining room and to the staff for making our 26th, a most memorable and tasty experience.

I bumped up my star calculation 1/2 point higher, because everyone was so nice and when our server…read moredescribed the items on the menu, she actually made my mouth water with the descriptions of ingredients and preparation. I was very impressed by the way we were greeted by Noelle at the door. A little bit of history of the renovated barn turned into a cozy, well-appointed Stockton area BYOB, some smiling chat and then we were off to our table to what we were looking forward to since we made our reservation. I love the idea of the prix fixe menu with a well-rounded selection (fish, seafood, meat, and vegan choices, etc.) Apps The potato soup had a nice smooth consistency, full pieces of lobster meat, a touch of truffle. 4 stars The tuna tartare was fresh but seriously underwhelming. Not much flavor nor pizazz there. I wish I got something else. 2 stars Entrees The seafood ramen noodle thingy, explained to us that it was a newer item in the menu and very popular was the highlight of my evening. The stock is everything in ramen dishes and this was no exception. Excellent lobster stock and perfectly prepared shrimp, cooked to a snap when bitten into. The marinated egg was very different and very good. It had a nice strong tingling taste. 5 stars The braised short rib was tender but dry. However, when mixed with the au jus and pureed carrots on the plate, it livened and juiced the meat up. The roasted broccolini was inedible. Totally undercooked, chewy and a waste of a fine veg. 3 stars Dessert The peach and biscuit napolean presented itself fantastically, was looking forward to the first bite out of this jar of delight and then fell flat. The peaches were hard and tasted like unripen fruit. The honey and syrup and the sweetness of the whipped cream was all one can taste. Very disappointed and a waste of calories. 2 stars Service Hostess 5 stars, wait people 4 stars. It would have been 5 stars, or perfect, if we didn't have to wait 25 minutes for our dessert which was ordered pre-dinner. It's not like it had to be baked fresh, I didn't think. Maybe they had to whip up and bake the biscuits. And also, this was the type of place where you have to chase down your server to get your check and then once again chase them down to take your card. Now, would I go back? If I was in the area, maybe. Some of the other apps and entrees I saw being served looked very interesting. But that was the main problem I had here. Presentation was creative and art-like but some dishes ended up not living up to the vision.

Photos
The Northridge Restaurant - Reception area.

Reception area.

The Northridge Restaurant - Potato soup

Potato soup

The Northridge Restaurant

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Golden Pheasant Inn - newamerican - Updated October 2026

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