Huso Brings Caviar, White Truffles, and Champagne to Tribeca

1. This was the logical next step for Huso.

After years of operating inside a small space with a limited kitchen, inside the Upper East Side location of Marky’s Caviar, Huso finally has room to breathe.

“If you’ve ever been to the previous location, you know that it’s a very tight, New-York style elongated dining room,” Lo says. “I was cooking off an induction burner and an oven. Now we have a lot more wait and kitchen staff. We’re able to execute the menu in a way that I had never been able to in the other location.”

This new location boasts 26 seats, plus an eight-seat private dining room, more than double the volume Lo was working with prior. Fans of the former Huso need not fret, however; you can still experience a more casual Huso uptown, serving dishes like caviar hot dogs and fried chicken and caviar.

Despite these improvements, they aren’t reinventing the wheel, Lo says, when it comes to the concept.

“We’re going for more of an upgrade rather than it being absolutely different. We’re going for more of an elevated [feel here,] and we’re aiming for some pretty high accolades.”

2. Caviar always made sense to Lo.

It shouldn’t come as a surprise that a restaurant housed in one of the most well-known caviar retailers in the country places an emphasis on the ingredient throughout its menu. After moving to New York, Lo worked the caviar station at Eleven Madison Park for six months, tasting it every day and becoming familiar with its many varieties.

“Whenever I go out to eat, I always find that the caviar dishes are my favorites. When done well and paired well, it’s just so amazing to eat. When I had the opportunity to do a caviar menu uptown, I couldn’t say no to it because it was such a beloved flavor for me,” he says.

It evokes an air of occasion, he says, that he hopes to emulate for everyone who eats at Huso.

“I’ve had it so many times, but I remember all of them. That’s the beauty of caviar, what makes it so special. I think that’s why I cook — I want to create special memories as well. I cook to give people an experience and a special moment.”

3. Inside, it’s all luxury, but it’s still personal.

The space is designed to feel as luxurious as possible, with deep-blue banquettes, gray leather chairs, and a dining room that you get to by walking through the Marky’s retail front. The waiters don custom suits, and the tablecloths are a shining white.

“When you walk into [the restaurant], it’s a completely different area [from the retail store]. It isn’t just a dining room. We paid a lot of attention to detail, and I spent a lot of time designing the kitchen, the private dining room, the retail space, and the main dining room,” Lo says. “There are around four locations within the space, all of which have completely different feels. [You feel] like ‘Alice in Wonderland.’”

Diners are treated to a journey through Lo’s life, if they look closely enough. There are books placed all around the dining room, including a 1991 Michelin guide from the year he was born. There are Tom Colicchio books highlighting his time on “Top Chef,” books from Eleven Madison Park, and a box from a 2018 Henschke Hill of Grace wine, symbolizing the year that he moved to New York.

Artwork also adorns the walls, including Keith Haring originals and a custom piece from London artist Valéria Nascimento that features hundreds of handmade porcelain pieces.

“There’s a lot of putting myself out there in terms of the dining room, with things I’ve made and where I’ve been. You’ll be able to see something that’s truly designed by a chef,” Lo says.

4. There’s plenty of Champagne to go with your caviar.

General manager Kevin Goyenechea, previously of Jungsik, developed the wine program with an on-site collection of more than 1,300 bottles. As is customary when caviar is involved, Champagne will play a starring role with more than 30 bottles on offering.

They’ll also have cocktails, Lo says, some of which change seasonally.

“We wanted to make our own martini, and so we came up with one that will be a signature of ours called the Dirty Rich Martini. It comes with olives, and obviously, is served dirty. There’s a bump of caviar in the spoon that also holds the olive.”

5. Fine dining presentation and extravagant ingredients abound.

The menu at Huso is a 12-course tasting menu priced at $265 per person, filled with new dishes as well as favorites from the Tribeca menu. Diners also have the option to add traditional caviar service to their meal.

Luxury ingredients are sprinkled throughout, white truffles, Alaskan king crab, foie gras, and beluga caviar among them. Huso happens to be the only restaurant in America that can serve the latter, Lo says, a highlight of their partnership with Marky’s and their reach in sourcing ingredients.

“We will go to that length of doing more research and finding out where the ingredients are. Because we’re tied to Marky’s, an international purveyor, we import and export a lot of goods and that gives us access to some of the best ingredients,” Lo says.

Expect an everything bagel tart topped with caviar (“an homage to New York City,” Lo says), bread service with housemade brioche, dry-aged duck with blackberry and beets, and Hokkaido scallops with a vin jaune and hazelnut sauce.

“We’re trying to do a clean slate, but we’re bringing my style and the way that I cook from uptown into this Tribeca area. We’re elevating it in a way that we’ve never done before,” he says.

Here’s a sneak peek of what to expect.

Lo takes us through three of the dishes on the winter tasting menu, in his own words.

Black Cod

“One dish that will make a return on the menu is my steamed black cod. It’s a dish built around technique and balance — delicate yet deeply flavorful. We source our black cod from Alaska, steam it gently with a shrimp farce, and wrap it in a layer of seaweed to keep it incredibly tender.

“The marinated cucumber salad on the side brings brightness and crunch, cutting through the richness, while a warm scallion-ginger vinaigrette ties everything together with its aromatic depth.”

Dry-Aged Duck

“This dish is a reflection of technique and patience. We take a Long Island duck and dry age it for 14 days, allowing the flavors to evolve and the skin to crisp up beautifully. Before roasting, we dip it in maltose, giving it that deep caramelized lacquer. It’s served with beets prepared in multiple ways — roasted, pickled, and puréed — bringing earthy sweetness, acidity, and depth. We pair it with shiso and black cherries, balancing richness with freshness.”

White Truffle Mountain

“This is my tribute to Alba, to the white truffles and hazelnuts of Piedmont. It’s a reflection of the region’s special produce. At the heart of the dish is real white truffle, blended into a smooth, fragrant cream that captures its essence. We pair it with Piedmont hazelnut caramel, adding just the right amount of crunch and sweetness to complement the truffle’s depth. It’s indulgent, but never overwhelming — just a perfect harmony of flavors inspired by one of the most special places in the world.”

Huso is open for dinner Wednesday through Sunday from 5 to 9 p.m.

Ellie Plass is a freelance writer based in Brooklyn. Follow her on Instagram and X. Follow Resy, too.