Huso originally began in 2019 inside Marky’s Caviar on Madison Avenue as an intimate 12-seat tasting counter led by Executive Chef Buddha Lo. Operating without a proper kitchen—just a single induction burner and one small oven—the team crafted a highly personal fine-dining experience centered on seasonality, precision, and ingredient-driven cooking. What started as a small, experimental space quickly became known for its refined creativity and seasonal tasting menu.
Within our new, larger Tribeca home, Chef Lo and his team create contemporary tasting menus centered on technique, seasonality, and a deep attention to detail. The experience reflects Huso’s commitment to warm hospitality, thoughtful service, and an evolving menu that balances creativity with restraint.
Since opening in Tribeca in February 2025, Huso has continued to grow and earn national attention. Recent accolades include One MICHELIN Star awarded in 2025, recognition as one of Robb Report’s 10 Best New Restaurants in America, and Wine Spectator’s Best of Award of Excellence (Two Glasses). Together, these honors highlight the team’s dedication to elevating modern dining.
We started as a speakeasy behind Marky’s Caviar, featuring a wide range of caviar—from Marky’s purebred Beluga, sourced from Sturgeon Aquafarms, the only legal U.S. producer of Beluga caviar, to Executive Chef Lo’s Saint Urgeon line of Osetra and Kaluga. At this Tribeca location, we continue this partnership within a new Marky’s Caviar store. Our original location on Madison Avenue now operates under the Marky’s Caviar name, offering an all-day à la carte menu and caviar service.