Huso, An Elegant Caviar-Centric Restaurant, Opens In Tribeca

Tribeca has a new, elegant space to indulge in caviar, champagne and fine dining.

On Friday, February 7, Huso opened at Marky’s Caviar’s new retail space on Greenwich Avenue. Executive chef, co-owner and two-time Top Chef winner Buddha Lo will focus on elevated hospitality via a seasonal twelve course menu at the 28-seat restaurant.

“We’ve built a spacious kitchen tailored to our exact specifications, equipped with state-of-the-art tools that allow us to be incredibly creative with our menu,” Lo said. “This new setup provides us with the freedom to experiment and play with new ingredients and techniques, something we couldn’t fully do at our uptown location. Guests can now expect the full range of my culinary capabilities.”

Those familiar with the original Huso may associate the intimate restaurant with more of a secret, speakeasy vibe behind Marky’s Caviar on the Upper East Side. Though still adjacent to a very luxe retail store, this new iteration of Huso is designed to feel more open (but still exclusive, of course).

“In our previous location on Madison Avenue, we were quite limited,” adds Danielle Zaslavskaya, VP of Brand Partnerships at Marky’s Caviar. “We didn’t have a proper kitchen for [Lo] to fully express his vision, nor did we have enough space to accommodate all the guests as the restaurant’s popularity grew. Now, with our new space, chef and his team have the perfect environment to show New York what they’re capable of. ”

Lo’s fans from Top Chef can expect to experience the wide range of techniques that won the New York-based chef two titles. For example, In season 19 in Houston, Lo presented a lauded steamed fish dish to Daniel Boulud, a variation on which is currently on Huso’s winter tasting menu. At Huso, black cod and a prawn farce is wrapped in seaweed and steamed, then served with a cucumber segment dressed in garlic, ginger, and green onion and finished at the table with a Cantonese inspired sauce of garlic, scallion, and soy. It’s just one of over a dozen intricate bites on the $265 tasting menu, four of which focus on caviar.

“When curating my tasting menu, I make a point to ensure each dish can stand on its own,” Lo said. “I ask myself, ‘If I were ordering this à la carte, would I enjoy this dish independently, without the context of a full tasting menu?’ It’s essential that there are no fillers—only standout dishes.”

Marky’s caviar is also available as pre-set flights of three caviars and in add-on à la carte options.

“We don’t add caviar just for the sake of it; it must serve a purpose in the dish,” Lo said. “During the research and development process for the tasting menu, I focus on creating dishes and then think about how that dish could be enhanced by a particular caviar with a specific flavor profile.” A steamed tamaki egg custard with BBQ eel, pickled shimeji mushrooms, and fermented black bean sauce works well with Osetra caviar because its nutty and buttery profile complements the umami-forward garnishes, Lo explained.

Marky’s Caviar has operated their own aqua farm, Sturgeon Aquafarms, in Florida since the early 2000s. At the farm, several species of sturgeon caviar are produced, and they are the only legal producers of purebred Beluga caviar in the USA. “Our Farm-to-Table caviar service highlights the caviars currently produced at the farm, including Sevruga, Sterlet, and Beluga 00,” Lo said. “This allows us to access the freshest caviar available and provide a true farm-to-table experience to guests.”

To drink, Huso’s wine program is run by general manager Kevin Goyenechea (previously of Jungsik), and features approximately 150 wine labels and an on-site collection of over 1,300 bottles. Over 30 bottles of Champagne are offered, plus premium spirits by the glass, non-alcoholic pairings, and signature and seasonal cocktails, including the Dirty Rich, a (very) dirty martini paired with an olive and caviar bump.

Huso is open at 323A Greenwich St, Wednesday – Sunday, 5 p.m. – 9 p.m. Reservations are available up to 30 days in advance via Resy.