2026: Year of the Horse
A Review of the Nine Tailed Fox
According to the Chinese Zodiac, 2026 is the Year of the Fire Horse, beginning on February 17, 2026 (Chinese New Year) and lasting until February 5, 2027, a rare combination that brings dynamic energy, freedom, and bold action, emphasizing momentum, innovation, and transformation. It's a year for progress and instinct, but also a "Grand Duke" year, meaning high visibility and the need to be strategic with high-energy pursuits, often linked to technological growth and economic optimism.
So leaving the dreadful year of 2025 in the rearview mirror of life, I had lunch with an old friend at the newly opened Nine Tailed Fox.
The entry way is welcoming with Asian flair. Given it was a Tuesday and not too crowded, it seemed like the perfect time to be there. The main dining room is open airy and reminds one of an ancient Roman villa. It was a bit too dark for a lunch atmosphere, but it would be perfect for a romantic dinner for two.
We opted to sit upstairs in the bar area, and it was a welcomed delight. There is a flight of stairs, but there is an elevator to get to the bar, I needed.
The bar takes center stage, with jade marble counter tops, and hand glazed bronze Italian tiles. The ceiling reminds you of a shogun warriors’ abode with the appearance of woven bamboo and beams, the hand painted shade over the oblong light fixtures over the bar, the green wooden motif in the frieze are just some of the architectural details that stand out. Lots of light shining throughout space with great views.The kitchen was nearby, in the back of the house, of course, and you could smell the aroma of clean cooking.
Our server/bartender was Justin. Just a delightful young man. The staff are young, friendly, and polite. Top notch service all the way.
The bar is top shelf, with spirits, whiskey, and a good selection of beer and wines to choose from.
Inspired by the spirit of the fox, the menus celebrate transformation through food. Each dish brings together tradition and creativity, honoring the depth of Chinese cuisine with a modern approach.
And with that, we started out with a dim sum of Shrimp and Abalone Shumai. Delicate sweet red shrimp with a touch of abalone sauce, wrapped in a wonton wrapper and topped with tobiko (red lying fish caviar). Perfectly steamed and delicious.
The next dish was the Cumin Lamb. A dish with mild heat, of tender lamb stir fried with red and green bell pepper, onions, sesame seed, red chili, and garnished with cilantro. We also had a side dish of vegetable fried rice. This consisted of jasmine rice, scrambled egg, scallions, and fried onion.
The dessert menu had several selections, which reflected French and Italian influences. However, the dessert that caught our eye that had had a contemporary Asian flavor profile was the Golden Mango Sago Pudding. Oh. My. God. One of the best desserts I have had in a long time. Texture is the name of the game and if you like bubble tea or tapioca pearls, then this is a dessert for you! Served in a covered dish, it is enough or two people to share. The first thing you will encounter is a coconut cream dusted with hibiscus powder. You will also see the sago pearls peeping through the cream. Take a spoon dipping below the coconut cream, there is a layer of fresh fruit of diced mango and small chunks white Asian plums, giving you a balance of sweet, with just a hint of vanilla. And in the mix is a passion fruit crunch. Let me tell you. This dessert was the Chef’s Kiss, truly.
The food is served family style on dishes that resembled the red Chinese motif one is familiar with at traditional Chinese restaurants. Everything was just outstanding. I you want fine dining but with a casual laid-back atmosphere, then this is the establishment you want just to sit back and relax. The bathrooms are luxurious. There is outdoor seating that I must come back during the spring and summer to enjoy. No expense was spared as everything at The Nine Tailed oz just flows effortlessly like water through a valley.
This is the perfect to close out 2025 and to start out the new year with a great dinning experience with a very dear friend.