In the bustling landscape of New York City’s renowned dining scene, Huso has emerged as a standout destination for discerning food enthusiasts. Having officially opened its doors on February 7, this elegant establishment resides within Marky’s Caviar’s stunning new retail space on Greenwich Avenue. Spearheaded by two-time Top Chef winner Buddha Lo, Huso promises to deliver an unparalleled dining experience that revolves around the luxurious trifecta of caviar, champagne, and fine dining.
With only 28 seats, Huso offers an intimate yet opulent atmosphere that beckons guests to indulge in a carefully curated twelve-course seasonal menu. The design of the restaurant marks a significant evolution from its previous location and firmly establishes it as a sanctuary for elevated hospitality. Lo has expressed his excitement, stating that the new kitchen has been meticulously tailored to support innovative culinary endeavors, allowing him and his team to push boundaries and explore new techniques.
The original Huso was characterized by its intimate, speakeasy ambiance, tucked away on the Upper East Side. While the new location maintains a sense of exclusivity, it embodies a more open concept that enhances the dining experience. Danielle Zaslavskaya, Vice President of Brand Partnerships at Marky’s Caviar, cites the limitations of their prior space as a driving force behind the move. The previous location did not possess adequate facilities or space for Lo to fully express his culinary vision. In contrast, the new venue empowers both the chef and his crew to fully showcase their creativity and talents, allowing diners to appreciate the breadth of culinary artistry Huso has to offer.
Under the watchful eye of Chef Lo, guests can anticipate a broad repertoire of flavors and techniques drawn from his impressive culinary journey. From his notable steam-cooked fish dish in Top Chef’s Season 19 to the intricacies of Huso’s winter tasting menu, the offerings reflect Lo’s dedication to innovation. For instance, the dish featuring black cod and prawn farce skillfully wrapped in seaweed and immersed in complex sauces signifies the level of sophistication and creativity that Huso aspires to embody.
Unlike traditional dining experiences where dishes may serve as mere fillers, Lo emphasizes the importance of each offering standing on its own merit. He carefully curates the tasting menu, ensuring that if a dish were ordered a la carte, it would still be delightful and satisfying. Taking pride in crafting a narrative through his culinary creations, Lo meticulously considers how each ingredient interacts with the others, particularly when incorporating Marky’s caviar.
The exclusive selection of caviar served at Huso is integral to the overarching dining experience. Instead of merely adding caviar for extravagance, Lo thoughtfully integrates it into his dishes to enhance flavor profiles. For example, the pairing of Osetra caviar with a steamed tamaki egg custard and BBQ eel celebrates the nutty notes of the caviar, seamlessly harmonizing with umami ingredients. This intentional approach underscores Lo’s commitment to authenticity and culinary excellence.
One of the most compelling aspects of Huso is its commitment to impeccable, high-quality ingredients—an ethos exemplified through its partnership with Marky’s Caviar. Operating its own aqua farm since the early 2000s, Marky’s produces an array of sturgeon species exclusively in Florida, including the prized Beluga caviar—the only legal purebred in the USA. This farm-to-table philosophy not only promotes sustainability but also grants Huso access to the freshest selection of caviar, ensuring that each dish is not only a feast for the palate but also sustainable for the environment.
Chef Lo’s emphasis on local sourcing and quality extends to Huso’s impressive wine program. Managed by Kevin Goyenechea, the wine offerings feature a carefully curated selection of approximately 150 labels, with an extensive in-house collection of more than 1,300 bottles. This attention to drink pairings further amplifies the dining experience, providing guests with a diverse range of choices, from premium spirits to signature cocktails that resonate with the flavor profiles of the cuisine.
Huso’s evolution from a confided past to an open culinary space marks a remarkable chapter in New York City’s vibrant dining scene. Nestled at 323A Greenwich Street, Huso is not merely a restaurant; it is a celebration of culinary artistry and innovation, dedicated to providing an exquisite caviar dining experience. With Huso’s elegant ambiance, exemplary dishes, and a deep-rooted commitment to quality, this new venue is poised to redefine the dining landscape in Tribeca and beyond. Open from Wednesday to Sunday, guests are invited to immerse themselves in an unparalleled dining adventure that marries luxury with creativity.