Tribeca’s dining scene has just received an exquisite upgrade with the opening of Huso, a refined establishment dedicated to an elevated gastronomic experience centered around caviar and champagne. As of February 7, Huso has set up shop in Marky’s Caviar’s chic new location on Greenwich Avenue, marking a pivotal moment for culinary enthusiasts seeking both luxury and artistry on their plates.
With its seating capacity limited to just 28 guests, Huso aims to capture the essence of exclusive dining while embracing a more spacious feel compared to its prior Upper East Side version. Executive chef and co-owner, Buddha Lo—an accomplished chef with two Top Chef victories under his belt—underscores the restaurant’s ethos of elevated hospitality. Lo describes the new space as not only aesthetically pleasing but also tailored for culinary innovation. “We’ve built a spacious kitchen,” he explains, “equipped with state-of-the-art tools that allow us to be incredibly creative with our menu.”
This new setup not only enhances the restaurant’s functionality but also provides Lo and his team with the freedom to explore new ingredients and techniques previously restricted at their former location. The atmosphere encourages a playful experimentation with flavors, enabling diners to engage with the full spectrum of Lo’s culinary talent.
Guests can delight in a seasonal twelve-course tasting menu, priced at $265, which promises a captivating culinary journey. Lo has meticulously crafted each dish to ensure that it stands on its own, a testament to his commitment to eliminating fillers. “When curating my tasting menu, I make a point to ensure each dish can stand on its own,” he affirms. This philosophy not only provides diners with varied experiences but also showcases each ingredient’s unique contribution to the menu.
Among the dishes highlighted is a steamed black cod and prawn farce, elegantly wrapped in seaweed and served with a refreshing cucumber dressed in a harmonious mix of garlic, ginger, and green onion. Such attention to detail reflects Lo’s mastery of flavor profiles and cooking techniques, offering a complete culinary story on each plate.
Caviar plays a pivotal role at Huso, where it is treated with the reverence it deserves rather than being added merely for luxury. The restaurant’s partnership with Marky’s Caviar ensures access to an array of premium caviars sourced from their own aqua farm, Sturgeon Aquafarms, based in Florida. This farm is renowned for producing the only legal purebred Beluga caviar in the U.S., which adds an extraordinary level of authenticity and freshness to Huso’s offerings.
Lo explains the art of integrating caviar into his creations, stating, “I focus on creating dishes and then think about how that dish could be enhanced by a particular caviar with a specific flavor profile.” For example, a tamaki egg custard adorned with BBQ eel and pickled shimeji mushrooms benefits from the nutty and buttery notes of Osetra caviar, demonstrating the thoughtful interplay between culinary elements.
A Thoughtful Beverage Program
To complement the exquisite dishes, Huso boasts a carefully curated wine program led by general manager Kevin Goyenechea, formerly of the acclaimed Jungsik. This impressive wine selection features around 150 labels and an extensive in-house collection of over 1,300 bottles, ensuring that there’s something for every palate. To enhance the dining experience further, Huso offers over 30 different types of Champagne, as well as a range of premium spirits and creative cocktails, including a signature martini dubbed the “Dirty Rich,” which is served with an olive and a luxurious caviar bump.
With its official launch, Huso positions itself not only as a restaurant but as a destination for those seeking an engaging and refined culinary experience. The melding of meticulously sourced ingredients, expertly prepared dishes, and an inviting atmosphere makes this new establishment a promising addition to New York’s vibrant dining landscape. Open Wednesday through Sunday from 5 p.m. to 9 p.m., Huso invites enthusiasts to savor the delicious interplay of flavors and textures while enjoying the elegance of fine dining in an intimate setting.