Tribeca has entered a new culinary era with the unveiling of Huso, a sophisticated new dining establishment dedicated to the refined enjoyment of caviar, champagne, and exquisite cuisine. Launched on February 7, this restaurant resides within Marky’s Caviar’s impressive new retail space located on Greenwich Avenue. At the helm is the illustrious executive chef and co-owner Buddha Lo, a celebrated figure in the culinary world and a two-time champion of Top Chef. Huso’s intimate yet elegant setting is poised to create a memorable dining experience through its meticulously crafted twelve-course seasonal tasting menu, served in a restaurant that seats only 28 guests.
Chef Lo has intentionally designed Huso to emphasize elevated hospitality and dining innovation. He expresses a palpable enthusiasm about the state-of-the-art kitchen tailored specifically for this location, asserting, “This new setup provides us with the freedom to experiment and play with new ingredients and techniques.” This newfound creative latitude is a significant improvement from their previous uptown location, which had limitations that hampered artistic expression and culinary flair. As such, Huso pledges to unveil the full range of Chef Lo’s extensive culinary repertoire, promising to tantalize and surprise patrons with every dish.
The original Huso garnered a reputation for its intimate ambiance, akin to a hidden gem in the bustling Upper East Side. The design of the new location embraces a more open concept while still retaining a sense of exclusivity that luxury seekers value. Danielle Zaslavskaya, Vice President of Brand Partnerships at Marky’s Caviar, shares her excitement about the transition: “In our previous location, we were quite limited. Now, with our new space, chef and his team have the perfect environment to show New York what they’re capable of.” The new Huso focuses on blending elegance with approachability, aiming to draw in both loyal followers and new patrons alike.
Guests looking for a brilliant display of Chef Lo’s formidable skills will delight in the intricate array of flavors represented on the winter tasting menu. The menu not only highlights his previous Top Chef successes, but it also introduces guests to daring techniques and innovative presentations. An example lies in a steamed dish featuring black cod paired with a prawn farce wrapped in seaweed—a variation of a dish that received accolades during Chef Lo’s television appearances. Finished at the table with a distinctive Cantonese-inspired sauce, this dish signifies the convergence of tradition and creativity that Huso aims to achieve.
Caviar lies at the heart of Huso’s culinary expression with an exceptional focus on sustainable sourcing. The menu showcases an experience that includes four caviar-centric dishes, showcasing the ingredient’s versatility. Lo emphasizes the integration of caviar into the overall experience rather than merely a decorative flourish. He carefully constructs his dishes, ensuring that each component can stand independently while enriching the overall journey. “We don’t add caviar just for the sake of it; it must serve a purpose in the dish,” Lo states, assuring diners that the addition of this luxury ingredient is always thoughtful and intentional.
For those interested in a more interactive experience, Huso offers pre-set flights featuring three different types of caviar, which can complement various dishes on the menu. Each caviar selection is handpicked from Marky’s Caviar, which has been a pioneer in sustainable aquaculture since the early 2000s. Their aqua farm in Florida is home to several sturgeon species and is known for exclusively producing legal, purebred Beluga caviar in the country. “Our Farm-to-Table caviar service highlights the caviars currently produced at the farm,” explains Lo, adding that this arrangement facilitates the freshest caviar for an unparalleled dining experience.
Perfect Pairings and Signature Sips
Wine lovers will not find themselves wanting at Huso, where the curated beverage program is overseen by General Manager Kevin Goyenechea, previously associated with the acclaimed Jungsik. The extensive wine selection boasts around 150 labels, accompanied by an impressive collection of over 1,300 bottles, ensuring that guests find the perfect pairing for their meal. Champagne enthusiasts will be thrilled with the choice of over 30 bottles available by the glass, along with high-quality spirits and unique non-alcoholic pairings to tantalize every palate.
For those seeking a playful twist, Huso also presents a selection of signature cocktails such as the Dirty Rich, a dirty martini enhanced by a luxurious olive and caviar bump. As such, every dining experience at Huso delves into a harmonious blend of flavor and sophistication, inviting guests to indulge in the finer things life has to offer.
Huso opens its doors to discerning diners at 323A Greenwich St, inviting everyone to experience an extraordinary culinary journey from Wednesday to Sunday, operating from 5 p.m. to 9 p.m. Welcome to a world where caviar meets creativity, and every course is a revelation.
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