As Tribeca continues to evolve as a gastronomic hub, the opening of Huso at Marky’s Caviar’s new retail space marks a significant shift towards luxurious dining experiences. Launched on February 7, this establishment combines the opulence of caviar with the artistry of fine dining, all under the guidance of Executive Chef Buddha Lo. Having made his mark in the culinary world as a two-time winner of Top Chef, Lo’s ambitious vision for Huso promises to reshape how diners perceive not just caviar but the overall fine dining landscape.
Huso’s emergence comes after a successful stint in a more intimate setting on Madison Avenue, where Chef Lo’s creative potential was constrained by logistical limitations. The new location in Greenwich Avenue is designed to exude an air of elegance, while also providing a larger, state-of-the-art kitchen. “Our new setup provides us with the freedom to experiment and play,” Lo remarks. His passion for culinary exploration translates into a seasonal twelve-course tasting menu that celebrates not only seafood but the intricate flavors of various seasonal ingredients.
The restaurant now accommodates up to 28 guests in a spacious yet exclusive environment—effectively breaking away from the intimate, secretive aura of its predecessor. Danielle Zaslavskaya, VP of Brand Partnerships at Marky’s Caviar, emphasizes that the new location allows Chef Lo to fully express his culinary vision without limitations. She notes, “Now, with our new space, chef and his team have the perfect environment to show New York what they’re capable of.” This evolution reflects a more open, inviting atmosphere while retaining an exclusive feel that is essential for fine dining.
At Huso, each dish is carefully curated to ensure it can stand alone in its own right. This philosophy of excellence is evident in Lo’s meticulous approach to the tasting menu—which costs $265 and features an impressive array of over a dozen carefully crafted bites, including four dedicated to caviar. One standout dish includes steamed black cod and prawn farce wrapped in seaweed, served with a delectable Cantonese sauce, showcasing Lo’s ability to merge techniques and flavors inspired by his experiences on Top Chef.
“For me, it’s essential that there are no fillers—only standout dishes,” Lo articulates. His commitment to creating memorable dining experiences resonates throughout the menu. Guests can also explore caviar through pre-set flights designed to elevate the culinary experience. “We don’t just add caviar for the sake of it; it must serve a purpose in the dish,” he notes. The precision with which he incorporates different caviars emphasizes a deliberate strategy to enhance flavor profiles and elevate the entire meal.
Marky’s Caviar stands out as a pioneer in sustainable seafood practices through their aqua farm, Sturgeon Aquafarms. Since the early 2000s, they have produced various species of caviar, including the exclusive purebred Beluga caviar, the only legal source in the United States. This focus on sustainability not only enhances the quality of the dishes served at Huso but also presents a farm-to-table experience that invites diners to appreciate the origins of their food.
Lo’s focus on pairing specific caviars with the right dishes reflects his grounded belief in culinary excellence. For instance, his steamed tamaki egg custard with BBQ eel is elevated by the addition of Osetra caviar, whose nutty and buttery characteristics complement the umami flavors remarkably well. This intentionality in flavor pairing not only highlights Lo’s culinary skill but also the freshness and quality of the ingredients sourced directly from Marky’s farms.
Adding to the dining experience, Huso’s beverage program is managed by general manager Kevin Goyenechea, enhancing the overall ambiance with a meticulously curated selection of wines and spirits. The wine list boasts around 150 labels and an impressive collection of more than 1,300 bottles, ensuring a drink to perfectly complement each dish. Moreover, Huso features over 30 varieties of Champagne alongside exquisite cocktails—one of which is the Dirty Rich, a dirty martini paired with an olive and a caviar bump that epitomizes indulgence.
Huso’s vibrant atmosphere and innovative culinary experiences position it as a must-try destination in New York City for gourmands and casual diners alike. Open from Wednesday to Sunday from 5 p.m. to 9 p.m. at 323A Greenwich St., Huso promises not merely a meal but a celebration of creativity and a testament to the art of fine dining. Through its refined menu and carefully chosen beverages, Huso represents a culinary journey that intertwines tradition with modernity, ultimately offering a unique dining experience right in the heart of Tribeca.