The culinary landscape of New York City has once again shifted, with the unveiling of an extravagant dining destination that elevates the art of fine dining. Huso, a new venture by Marky’s Caviar, introduces an exquisite fusion of caviar, champagne, and culinary mastery, all packaged within an elegant space on Greenwich Avenue. This arrival marks not just a change of address but a reinvention of the upscale dining experience, promising guests an unparalleled journey through 12 seasonal courses, expertly crafted by two-time Top Chef winner Buddha Lo.
Transitioning from a discreet speakeasy aura to a more expansive and sophisticated environment, Huso stands as a testament to growth and ambition. The restaurant’s architecture conveys a sense of exclusivity while inviting an open ambiance. Executive Chef Lo highlights the improved kitchen setup, custom-designed to cater to creative culinary exploration. This flexibility is crucial; it empowers chefs and their teams to innovate without the spatial constraints previously faced at Huso’s former uptown location.
Danielle Zaslavskaya, the VP of Brand Partnerships at Marky’s Caviar, echoes this sentiment, emphasizing the importance of a well-equipped kitchen in showcasing Lo’s culinary vision. This enhanced space not only accommodates a larger volume of guests but allows for the full projection of culinary artistry that patrons yearn for. The essence of this expansion lies in the balance between accessibility and exclusivity, making Huso an inviting destination for both food enthusiasts and those seeking an elite dining experience.
At Huso, the tasting menu is not just a sequence of dishes; it is a curated experience designed to tantalize the palate. Each dish is crafted to stand alone, ensuring that there are no fillers – only exceptional flavors and techniques. This philosophy is evident in some of the signature dishes, such as the black cod and prawn farce wrapped in seaweed—a unique take on classic steamed fish that draws from Lo’s culinary heritage. With influences from Canadian and Asian cuisines, each plate at Huso tells a story, enriched by its meticulous preparation and thoughtful presentation.
Lo’s methodical approach to creating his menu reflects a profound respect for ingredients. He explains that every aspect of a dish is a careful consideration of flavors, with caviar being integrated purposefully rather than as an extravagant afterthought. Such intentional design adds layers of complexity to the dining experience, solidifying Huso’s reputation as a pioneer of progressive cuisine in a city known for its culinary diversity.
A significant aspect of Huso’s menu revolves around caviar, skillfully showcased in various forms throughout the tasting experience. Continuing the legacy of Marky’s Caviar, which runs its own aqua farm in Florida, Huso offers the freshest caviar varieties, including Sevruga, Sterlet, and the exclusive Beluga 00. The commitment to a farm-to-table philosophy enhances the dining experience, allowing guests to savor flavors that reflect the essence of the ocean while underscoring sustainability and quality.
Chef Lo skillfully matches caviar with dishes that elevate and enhance, rather than overshadow. For instance, the Osetra caviar harmonizes beautifully with steamed tamaki egg custard, drawing out the richness of the custard while blending harmoniously with the umami elements of pickled shimeji mushrooms and BBQ eel. Such pairings reveal the depth of culinary consideration that is at the heart of Huso, inviting guests to explore textures and tastes that they may not have otherwise encountered.
Enhancing the culinary experience is the beverage program artfully curated by general manager Kevin Goyenechea. With an impressive selection of approximately 150 wine labels and more than 1,300 bottles, the wine offerings at Huso cater to a variety of palates, from the casual sipper to the seasoned connoisseur. The pairing of over 30 Champagne labels, alongside bespoke cocktails like the innovative Dirty Rich martini, provides a balance that complements the intricate flavors found within the menu.
Innovative non-alcoholic options also ensure that every guest can indulge in an exceptional pairing experience, regardless of their beverage preferences. This inclusive approach towards beverages amplifies the fine dining experience at Huso, creating a setting where guests can fully immerse themselves in culinary delight.
Huso has emerged as a beacon of sophisticated dining in Tribeca, seamlessly blending the art of caviar, the elegance of fine dining, and the creativity of Chef Buddha Lo. As the restaurant continues to evolve, it promises to offer patrons a unique glimpse into modern culinary art, characterized by exceptional hospitality and exquisite flavors. With the fusion of tradition and innovation, Huso lays the groundwork for a remarkable culinary narrative destined to leave a lasting impression on the fine dining landscape of New York City.