Huso – the caviar table that rose again in Tribeca

Behind a hidden door inside Marky's Caviar's Tribeca boutique on Greenwich Street, Huso serves a twelve-course tasting menu from Buddha Lo, the chef who became the first two-time winner of Bravo's Top Chef. The restaurant holds One MICHELIN Star, awarded in 2025 at this address — the latest chapter for a project that began in 2019 as an intimate tasting counter behind Marky's original Upper East Side shop, before a fire there sent the team looking for a bigger home. Since reopening downtown in February 2025, Huso has built a national following, picked up a place on Robb Report's list of the ten best new restaurants in America and a Wine Spectator Best of Award of Excellence. Lo now runs a French-leaning, caviar-literate kitchen with Head Chef Lois Picken, previously of Core by Clare Smyth and The French Laundry, threading roe through nearly every course rather than spooning it on as an afterthought.

01The room and the setting

Huso sits tucked behind a hidden door inside Marky's Caviar's Tribeca retail store, its French-inspired menu built around cured fish eggs rather than the foraged, rustic look that has dominated American fine dining for a decade. Local firm A Shoucair Design shaped the dining room in oak, cream and grey, with dark-blue banquettes and curved corners, hung with artwork by Keith Haring and a custom porcelain installation of hundreds of handmade pieces by London artist Valéria Nascimento.

The move downtown in February 2025 gave the kitchen a scale the original Madison Avenue space never had — a proper kitchen in place of the single induction burner and small oven the team once cooked on. Reservations are taken for dinner only, Wednesday through Sunday, from 5pm to 8:30pm.

02The chef

Buddha Lo grew up in his family's Chinese restaurant in Port Douglas, Australia, cooking from the age of 12. He trained at Melbourne's William Angliss Institute, staged at the two-MICHELIN-Star Château Cordeillan-Bages in France on scholarship, and became head chef under Raymond Capaldi by 19, before moving to London to join the three-MICHELIN-Star Restaurant Gordon Ramsay, where he won the Gordon Ramsay Excellence Award, and later to New York's Eleven Madison Park.

Insider tip

Dinner only, Wednesday to Sunday, 5–8:30pm; all guests must take the $285 tasting menu.

Lo won Top Chef Season 19 in Houston and then Top Chef World All-Stars, becoming the only contestant to win two consecutive seasons of the show. He now runs Huso's kitchen with Head Chef Lois Picken, a Scottish-born chef who spent six years as sous chef at Clare Smyth's Core in London as the restaurant rose from two to three MICHELIN Stars, before refining her technique in 2022 at The French Laundry under Thomas Keller.

03The cooking

The tasting menu runs to twelve courses and changes with the seasons, caviar appearing again and again rather than sitting apart as a single showpiece course. At the Tribeca opening, dishes included an everything-bagel tarte of king salmon, crème cru and Kaluga caviar, and a tamaki egg with barbecued eel and Kaluga Royal Amber — the kind of plate meant to feel, in Lo's words, like an occasion rather than a meal.

The current fall menu keeps that logic: a tuna, kelp and caviar opener gives way to lobster with cultured cream and walnut, an egg with guanciera and caviar, brioche with porcini and black truffle, and mains of squab with blackberry and Kampot pepper or venison with celery root and Albúfera sauce, before a run of desserts closing on a madeleine with cinnamon.

04What to order

Beyond the set menu, Huso runs a Traditional Caviar Service alongside dinner, the roe served with egg yolk, egg white, onion, chives, crème fraîche and blinis. Three flights let a table compare houses side by side: a Traditional Caviar Flight of Siberian Sturgeon, Osetra Royal Amber and Kaluga Royal Amber; a Farm-to-Table Flight of Beluga 00, Sterlet and Sevruga; and a Grand Caviar Flight of Beluga 00, Osetra Imperial Gold and Kaluga Imperial Gold.

On the tasting menu itself, the egg, guanciale and caviar course and the squab with blackberry and Kampot pepper are the dishes that show Lo's restraint best — rich, but never overworked.

05Wine and drinks

The tasting menu comes with a choice of a Standard Wine Pairing, a Premium Wine Pairing, or a Non-Alcoholic Beverage Pairing, alongside seasonal supplements such as a white truffle pairing added to selected courses. Wine Spectator recognised the list with its Best of Award of Excellence, part of a run of honours that also included a place on Robb Report's ten best new restaurants in America for 2025.

06The neighbourhood

Huso trades on its address inside Marky's Caviar, the Miami-based company that runs its own sturgeon farms and supplies the restaurant's Beluga, Osetra and Kaluga roe, including Lo's own Saint Urgeon line. The original Madison Avenue site, where Huso began in 2019 as a twelve-seat counter, now operates simply as a Marky's Caviar shop with an all-day à la carte menu.

Tribeca's Greenwich Street puts Huso among the neighbourhood's cast-iron warehouses turned galleries and boutiques, a quieter, more residential counterpoint to the Upper East Side room it left behind after a fire forced the move.

For a weekend. For a lifetime.