
Huso originally began as an intimate fine-casual dining room with seating for 12, nestled inside Marky’s Caviar retail shop on Madison Avenue, the first New York City 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.
Executive Chef Lo and his team became best known for their ability to craft an 8-course seasonal dinner tasting menu for guests in a small kitchen equipped with only a convection oven and a single induction cooktop, and demand soon outpaced the small dining room we originally had at our Madison Avenue location.
The team at Huso and Marky's Caviar recognized the need for a larger space to fully express their culinary vision. Our new Tribeca, New York City location will accommodates up to 36 guests at a time, featuring a full-service kitchen that enables Chef Lo and his team to explore a wide range of culinary techniques and styles.
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.