A One MICHELIN Star fine-dining restaurant located within Marky's Caviar in Tribeca, New York, known for its caviar-centric tasting menu and intimate experience.
Chef Buddha Lo is a highly acclaimed chef, notable for being a two-time winner of Bravo's Top Chef (Season 19 and World All-Stars) and leading the Michelin-starred restaurant Huso in New York City.
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Last updated: 7/3/2026, 3:39:59 AM
Key Information
Huso NYC offers a singular fine-dining experience nestled within Marky's Caviar in Tribeca. It's known for its intimate ambiance, artistic presentation of dishes, and a unique concept that integrates caviar throughout its tasting menu. Guests often enjoy a kitchen tour and personalized touches like Polaroid photos.
Customer Perception
Customers consistently praise Huso for its exceptional, unique, and complex food, often described as art. The service is highlighted as warm, personable, and attentive, contributing to a special and memorable experience. The drink and dish pairings are also highly regarded. Minor feedback includes the meal sometimes feeling heavy or too rich by the end, and the intimate space occasionally making conversation a bit challenging.
Huso NYC is located in the Tribeca neighborhood of Manhattan. The restaurant offers a unique kitchen tour experience to its guests, often culminating in a personalized Polaroid photo and a chance to meet Chef Buddha Lo. The interior design is noted for being clean, bright, and calm with integrated wood furnishings.
Every plate that arrived was art and food in equal measure; the kind of cooking that makes you pause before picking up your fork.
Fine dining inside a caviar store — it works completely as a concept. Caviar appeared throughout as a thoughtful ingredient, perfectly paired across multiple courses.
My dining companion’s favourite course was the Young Potatoes prepared multiple ways, Smoked Sturgeon and Caviar. Mine? The “bread and butter” course: Foie Gras, Duck Terrine and Duck Rillette with housemade Brioche. An absolute showstopper that was almost too pretty to eat — almost.
Our mutual favourite dessert was the Oishii Koyo Berry with Basil Flowers and Burrata. Light, seasonal, perfect.
If I’m being honest, things hit a crescendo early and the mains, while executed at the highest level, occasionally felt like they needed one more element: a touch of acid to cut through the richness, or a small surprise — the kind of unexpected flourish I’ve come to expect at this tier of cooking. This is a minor note on otherwise exceptional food, but worth mentioning for those who seek that relentless build of excitement course to course.
Service was warm, personable, and made an already special evening feel even more so. Highly recommend.
If you’re looking for a spot that feels like a decadent secret, Huso is it! I recently tried their new menu, and the flavor combinations were absolutely delicious.
The absolute highlight for me was the pairing: every drink and dish complemented each other perfectly. And honestly, who doesn't love a full caviar service? The blinis arrived steaming hot (exactly how they should be) and were the perfect fluffy base for all that salty goodness.
The aesthetic is just as good as the food. The tableware is beautiful, adding that extra touch of elegance to every course. Plus, the service was amazing; the team kept the restaurant flowing beautifully, making the whole evening feel effortless and fun.
One quick note for my fellow "low-volume" listeners: The space is intimate, which I loved, though I found it a tiny bit difficult to converse at times. To be fair, that’s mostly down to my own ears and not because the restaurant was actually loud!
Overall, a warm, wonderful experience. I’ll definitely be back for more caviar soon! (Also super loved the Polaroid at the end of the kitchen tour).
Huso was probably the most special meal I’ve ever had. It truly felt like an experience from start to finish. The food was incredibly unique, elegant, and complex, with nothing feeling like an afterthought. Every course was beautifully prepared and memorable, making it impossible to choose a single favorite. The staff were exceptional, and I especially appreciated the kitchen tour and the chance to talk with Chef Buddha Lo. The food was unlike anything I’ve had before, and the entire evening truly special.
The service was truly worth the Michelin rating. From the moment we walked in we were very well taken care of. The food was delicious, looks of wow factor, all the attention to detail was very noticeable. The highlight for me had to be getting to meet Chef Buddah Lo. We were given a kitchen tour where we were given an extra dessert course. Chef Buddah was very kind, NOT pretentious, made us feel welcomed, did not rush us, greeted us my name and even signed a birthday greeting and Polaroid photo for my daughter. Thank you Chef.
Loved the interior design at this place: clean, bright yet calm with integrated wood furnishings.
The service was great. They took us to the kitchen on a tour. Some servers weren’t as friendly as others but no big deal.
The food was incredible. We did the caviar pairing and it was great. Every course was well executed. For me, though, the meal read a bit heavy. I really wanted a salad or something to cut through all the richness. Or maybe smaller portions or one less savory course. More specifically, I think the course with brioche and foie gras was too filling. By the time the last savory course was served, I was stuffed. Too full to really enjoy it.
Overall an amazing experience!
