Huso

The story

Crafted with passion, served with love

Where Caviar Meets Seasonal Precision

Tucked inside Marky's Caviar retail shop on Greenwich Street in Tribeca, Huso is one of New York City's more singular dining experiences. The room holds just twelve seats, and that intimacy is entirely deliberate — every element of the meal is calibrated to the scale of a kitchen that, in its original Madison Avenue incarnation, consisted of little more than a convection oven and a stovetop.

The restaurant first opened in 2019 within Marky's Caviar on Madison Ave., where it quietly built a devoted following before earning its MICHELIN Star and eventually relocating to its current Tribeca address.

Chef Buddha Lo

At the center of it all is Executive Chef Buddha Lo, who holds the rare distinction of winning Top Chef not once but twice. His menu is caviar-forward by design — caviar isn't a garnish here, it's a throughline — woven together with seasonal produce and high-quality ingredients that shift with what's best at any given moment. The result is a tasting menu that feels specific and considered rather than formulaic.

The $285 per-guest tasting menu reflects the level of sourcing and craft involved, and the kitchen's commitment to seasonal cooking means the experience rewards return visits.

Recognition

Huso's wine program earned Wine Spectator's Best of Award of Excellence in 2025, a recognition that speaks to the seriousness with which the beverage side of the meal is approached — no small feat for a twelve-seat room. Combined with its MICHELIN Star and a near-perfect 4.9 rating across nearly a thousand Resy reviews, Huso has established itself as one of Tribeca's most compelling tables for guests who want fine dining that is precise without being stiff.

Smart casual dress is requested.