Huso began as an intimate fine-casual dining room with seating for 12, nestled inside Marky’s Caviar retail shop on Madison Avenue, the first NYC location of the gourmet food company established in 1983. Leading the culinary team is Executive Chef Buddha Lo, winner of Top Chef Season 19 and Top Chef: World All-Stars.
Huso began with an à la carte, caviar-inspired menu available throughout the day. Our classic dishes, elevated with a gourmet twist, showcase the transformative potential of items like beef tartare and scrambled eggs. However, Executive Chef Lo and his team became best known for their ability to craft an 8-course seasonal dinner tasting menu for 12 guests in a small kitchen equipped with only a convection oven and a single induction cooktop.
With the rising demand for reservations in our small dining room, Executive Chef Lo, along with the Huso and Marky's Caviar team, realized it was time for a larger space—one where Chef Lo and his team could fully elevate their culinary craftsmanship with access to a full kitchen. For this reason, our new Tribeca, NYC location will open in the coming months with a reimagined tasting menu. The space will accommodate up to 30 guests for dining upstairs and 8 guests in a private dining room downstairs, located in the heart of the kitchen.
We began as a speakeasy behind the Marky’s Caviar retail front, showcasing an extensive range of caviar—from Executive Chef Buddha Lo’s Saint Urgeon line of Osetra and Kaluga caviar to Marky’s purebred Beluga caviar, sourced from Sturgeon Aquafarms, the only legal producer of Beluga caviar in the USA. Continuing this partnership at our new Tribeca location in NYC, we will open alongside a sister Marky’s Caviar store. Our original location will remain an all-day à la carte and caviar tasting concept, now under the Marky’s Caviar name and overseen by Corporate Executive Chef Buddha Lo.