In the bustling heart of Tribeca, a gastronomical revolution has taken shape with the unveiling of Huso, a luxurious dining establishment dedicated exclusively to the indulgence of caviar and fine culinary artistry. Debuting on February 7, this intimate yet sophisticated restaurant occupies a newly minted space within Marky’s Caviar on Greenwich Avenue. With its esteemed executive chef and co-owner, Buddha Lo—who boasts a storied career as a two-time champion of Top Chef—Huso sets out to redefine elevated hospitality in a uniquely crafted dining experience.
Unlike its original location on the Upper East Side, which exuded a concealed speakeasy allure, the new Huso is an exercise in openness while maintaining an air of exclusivity. Lo and his team are now afforded an expansive kitchen tailored to their precise specifications, equipped with cutting-edge culinary tools that allow for extraordinary creativity. “The new setup provides us with the freedom to experiment and play with new ingredients and techniques that we couldn’t fully explore before,” asserts Lo, illuminating the restaurant’s commitment to innovation. The design overhaul aligns with the growing popularity of Huso, allowing the restaurant to accommodate an increasing number of guests while retaining its hallmark intimacy.
At Huso, guests are invited to partake in a meticulously curated seasonal twelve-course tasting menu. Each dish on this exquisite menu stands as its own culinary masterpiece, designed meticulously to deliver an unforgettable experience. Lo’s philosophy revolves around the significance of each offering; according to him, “If I were ordering this à la carte, would I enjoy this dish independently?” This question serves as a guiding principle for Lo, ensuring that every dish merits its place on the menu without filler.
For instance, one standout from the menu is a masterfully steamed black cod, which is accompanied by a vibrant prawn farce wrapped in seaweed, and is elegantly finished with a sophisticated Cantonese-inspired sauce. This meticulous attention to detail is a testament to the careful crafting that defines each component of the dining experience, with four of the twelve courses highlighting caviar in innovative, unexpected ways.
Of course, caviar is at the heart of Huso’s culinary offerings, with Marky’s esteemed caviar taking center stage. Diners can relish pre-set flights of three caviars or choose from an à la carte selection. Lo skillfully blends caviar’s unique profiles with his menu to accentuate flavors rather than simply adding it for luxury’s sake. „We don’t add caviar just for the sake of it; it must serve a purpose in the dish,“ he explains, emphasizing a philosophy centered on intentionality and depth of flavor.
Take, for example, a delicate steamed tamaki egg custard embellished with BBQ eel and fermented black bean sauce. It becomes an exquisite pairing with Osetra caviar, which deepens the dish’s rich umami profile with its nutty and creamy notes. This level of thoughtfulness is emblematic of Huso’s commitment to culinary excellence, ensuring every ingredient plays a critical role.
Marky’s Caviar operates its own aqua farm, Sturgeon Aquafarms, in Florida, specializing in sustainable caviar production. Chef Lo takes pride in leveraging this localized sourcing, stating, „Our Farm-to-Table caviar service highlights the caviars currently produced at the farm, allowing us to access the freshest caviar available.“ This approach not only ensures quality but also reinforces the restaurant’s commitment to sustainability and responsible dining.
The dining experience at Huso is rounded out by a robust wine program spearheaded by general manager Kevin Goyenechea, formerly of the acclaimed Jungsik. The wine list is extensive, boasting around 150 labels alongside a collection of over 1,300 bottles housed on-site. The pairing options include over 30 types of Champagne, an array of premium spirits available by the glass, and thoughtfully curated non-alcoholic options, ensuring every guest finds the perfect accompaniment for their exquisite meal.
Now open from Wednesday to Sunday, Huso invites guests to immerse themselves in its luxurious atmosphere, where creativity meets intentionality on every plate. With its innovative dining experiences and prime focus on caviar, Huso is not just a restaurant; it’s a celebration of culinary artistry. The elegant new space is a standout in New York’s vibrant dining scene, poised to become a definitive destination for those seeking a unique and indulgent gastronomic adventure. Whether you’re a longtime fan of Buddha Lo or a curious newcomer, the experience at Huso promises to be nothing short of extraordinary.
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