Restaurant in New York City, United States
Huso
765Pearl PointsCaviar-forward tasting menu worth the dinner slot.
About Huso
Chef Buddha Lo's TriBeCa tasting menu, accessed through a caviar boutique, delivers French-leaning cooking ranked #244 in North America by Opinionated About Dining in 2025. At $$$ with an easy booking window, it sits below Masa and Per Se on price while holding its own on technical quality. Dinner runs Wednesday through Saturday; skip the daytime visit unless you are buying caviar.
Pearl Verdict
Book Huso for dinner if you want a tasting menu that takes caviar seriously without making it the whole point. Chef Buddha Lo's TriBeCa restaurant, ranked #244 on Opinionated About Dining's Leading Restaurants in North America for 2025, delivers French-leaning cooking with enough technical polish to hold its own against the city's $$$+ tasting menu circuit — and at a price tier that sits below Masa and Per Se. The entrance through Marky's Caviar boutique is a small theatrical touch that works, but the kitchen earns the room on its own terms.
About Huso
Huso sits behind a hidden door inside Marky's Caviar's TriBeCa shop at 323A Greenwich St — a format Lo previously ran on the Upper East Side before relocating and expanding the concept. The room itself signals its intentions clearly: flowing white drapes, generous table spacing, and large windows that keep the mood calm rather than dramatic. This is not a loud, high-energy dinner. If you are coming for an occasion that needs atmosphere, it delivers; if you want a room that buzzes with noise, look elsewhere.
Lo is a two-time Leading Chef champion and an alumnus of Eleven Madison Park, and those influences show in the plating style , precise, elegant, and noticeably restrained in flavour intensity. The tasting menu anchors itself in caviar but moves through seasonal French-inflected courses: seared scallop with morel and asparagus, dry-aged duck with rhubarb, and a foie gras and brioche preparation that the OAD notes as particularly well-executed. Luxury supplements are available for bigger spenders, but the base menu covers the kitchen's range without them.
The wine list runs to 340 selections across a 1,500-bottle inventory, with particular depth in Burgundy, France, California, and Italy. Pricing is $$$ with many bottles above $100, so budget accordingly. Corkage is $125 if you are bringing something special.
The Counter Angle
Huso's intimate room means proximity to the kitchen is part of the deal regardless of where you sit. The scale of the space , a deliberate design choice from the Upper East Side original , makes this feel closer to a counter experience than a traditional tasting room. If you have been once and want to see more of the kitchen's rhythm, ask about seating options when you book. The format rewards repeat visits: Lo's cooking is structured enough that a second dinner reveals details the first doesn't.
Dinner service runs Wednesday through Saturday from 7–10pm. Lunch (or rather, daytime hours) runs daily from 11am–5pm, Monday through Sunday. That daytime window functions as the caviar shop rather than a full tasting menu service , dinner is the format for the full experience. Booking is rated Easy, so you do not need to plan weeks in advance the way you would for Atomix or Le Bernardin at peak times. Google reviews sit at 4.7 across 200 ratings, consistent with the OAD recognition.
The address puts you in TriBeCa, a short distance from a strong concentration of hotels and bars. For broader planning in the neighbourhood and across the city, see our full New York City restaurants guide, hotels guide, and bars guide.
Booking
Booking difficulty is Easy. Dinner service runs Wednesday–Saturday, 7–10pm. The caviar shop is open daily 11am–5pm but that is not the tasting menu. Contact via the reservation system on the venue's booking page. No phone number is currently listed.
Frequently Asked Questions
Can I eat at the bar at Huso?
Huso does not operate a traditional bar counter — the dining room is an intimate, table-service-only format behind the Marky's Caviar shop. The room is small by design, so all seats are part of the tasting menu experience. If you want a counter perch with a tasting menu, Atomix or Sushi Noz are closer to that format.
What should a first-timer know about Huso?
The entrance is through Marky's Caviar's TriBeCa boutique at 323A Greenwich St — walk past the shop and through the hidden door. It's a tasting menu format (dinner runs Wednesday–Saturday, 7–10pm), so this is not a drop-in-for-one-course situation. Caviar features prominently but doesn't dominate; Chef Buddha Lo's French-influenced menu extends to dishes like seared scallop, dry-aged duck, and foie gras preparations. Luxury supplements are available but the kitchen's range shows without them.
Is Huso good for a special occasion?
Yes — the format suits a milestone dinner well. The room is elegantly appointed, the tasting menu is structured for a full evening, and OAD has ranked Huso among North America's top 244 restaurants in 2025. At $$$ pricing, it sits in the same tier as Per Se and Eleven Madison Park, but the room is smaller and more intimate, which works in its favour for two-person occasions.
Can Huso accommodate groups?
The room is deliberately small and intimate, which limits practical group size. Large parties will find the space a constraint; this is better suited to tables of two or four. For groups of six or more wanting a tasting menu format in NYC, Eleven Madison Park or Le Bernardin offer more capacity without sacrificing the calibre.
What are alternatives to Huso in New York City?
For a French tasting menu at a comparable price point, Per Se and Le Bernardin are the natural comparisons, though both are significantly harder to book. Atomix is the closest peer in terms of intimate format and OAD recognition. If the caviar focus is the draw specifically, Huso has no direct equivalent in the city at this service level. Eleven Madison Park is the right substitute if you want a larger room and plant-forward tasting format instead.
Is lunch or dinner better at Huso?
Dinner, without question. The tasting menu runs Wednesday–Saturday from 7–10pm; that is the full Huso experience with Chef Buddha Lo's kitchen operating at its designed format. Daytime hours (11am–5pm daily) are the caviar retail shop, not a restaurant service. Book a dinner slot or you are visiting a different operation entirely.
Location
323A Greenwich St, New York, NY 10013
New York City, United States
Compare Huso
| Venue | Cuisine | Awards | Booking Difficulty | Value |
|---|---|---|---|---|
| Huso | French - Caviar | Opinionated About Dining Top Restaurants in North America Ranked #244 (2025); WINE: Wine Strengths: Burgundy, France, California, Italy Pricing: $$$ i Wine pricing: Based on the list\'s general markup and high and low price points:$ has many bottles < $50;$$ has a range of pricing;$$$ has many $100+ bottles Corkage Fee: $125 Selections: 340 Inventory: 1,500 CUISINE: Cuisine Types: Seasonal Pricing: $$$ i Cuisine pricing: The cost of a typical two-course meal, not including tip or beverages.$ is < $40;$$ is $40–$65;$$$ is $66+. Meals: Dinner STAFF: People Sommelier: Michael O'Callaghan Chef: Buddha Lo General Manager: Kevin Goyenechea Owner: Mark Zaslavsky, Mark Gelman, Buddha Lo; Those who recall Chef Buddha Lo’s cozy back room on the Upper East Side will take delight in its stunning reincarnation. Like before, the entrance is a caviar shop and further in, find a restaurant that is fully realized with all the bells and whistles. Flowing white drapes, big windows and generously spaced tables cut an elegant, sophisticated figure in cool TriBeCa. Refined and polished, the tasting menu deploys caviar in a sensible manner alongside a host of finely calibrated sauces. Ora King salmon with cream and croutons makes for an astute start, as well as one particularly clever foie gras and brioche preparation. Big spenders can jump for the luxury supplements, but such expense is not essential to see the full talents of this kitchen.; For more than a decade, fine dining’s dominant aesthetic leaned rustic, evoking a sense of foraging in nature. Buddha Lo bucks that trend. The 33-year-old two-time Top Chef champ’s style leads you through a lush, manicured garden. At Huso, his platings are elegant, flavors subtle, and dining-room decor effortlessly chic. Tucked behind a hidden door in Marky’s Caviar’s Tribeca boutique, the restaurant features a French-inspired menu celebrating cured fish eggs—but doesn’t stop there. The seared scallop with morel and asparagus evokes spring, and the dry-aged duck with rhubarb is a little homage to the Aussie chef’s experience at Eleven Madison Park. It makes for a stunning final savory course.; Opinionated About Dining Top Restaurants in North America Ranked #217 (2024); Opinionated About Dining Top Restaurants in North America Highly Recommended (2023) | Easy | — |
| Le Bernardin | French, Seafood | Michelin 3 Star, World's 50 Best | Unknown | — |
| Atomix | Modern Korean, Korean | Michelin 2 Star, World's 50 Best | Unknown | — |
| Eleven Madison Park | French, Vegan | Michelin 3 Star, World's 50 Best | Unknown | — |
| Masa | Sushi, Japanese | Michelin 3 Star, World's 50 Best | Unknown | — |
| Per Se | French, Contemporary | Michelin 3 Star, World's 50 Best | Unknown | — |
Key differences to consider before you reserve.
Also Consider
- Le Bernardin — French, Seafood, $$$$
- Atomix — Modern Korean, Korean, $$$$
- Eleven Madison Park — French, Vegan, $$$$
- Masa — Sushi, Japanese, $$$$
- Per Se — French, Contemporary, $$$$
Against New York's $$$$-tier tasting menu circuit, Huso occupies a practical advantage: it costs less and books more easily than most of its peers. Per Se and Masa both demand more money and more planning, and neither offers the caviar-as-through-line format that makes Huso's menu distinctive. If budget is a consideration and you want OAD-recognised cooking in an elegant room, Huso is a clearer value case than either.
Le Bernardin is the comparison most relevant for diners whose primary interest is French seafood-forward cooking at the top of the market. Le Bernardin is the more powerful credential and runs a fuller à la carte option alongside its prix fixe, which gives it more flexibility for groups or diners who prefer not to commit to a long tasting menu. Huso is the better pick if you specifically want the caviar focus and the intimate, boutique-entry format. Eleven Madison Park, where Lo trained, is now fully plant-based at $$$$ — relevant context if you are choosing between the two, since Huso offers a fundamentally different flavour profile.
Atomix is the most interesting direct comparison if you are choosing between precision tasting menus at the top of New York's non-French category. Atomix runs harder to book and is $$$$, but delivers a Korean-inflected format with different flavour logic. For a diner who has already visited Atomix and wants to explore the French-caviar end of the same quality tier, Huso is the natural next booking — easier to secure, lower outlay, and with a distinctive identity of its own.
Hours
- Monday
- 11 am–5 pm
- Tuesday
- 11 am–5 pm
- Wednesday
- 11 am–5 pm, 7–10 pm
- Thursday
- 11 am–5 pm, 7–10 pm
- Friday
- 11 am–5 pm, 7–10 pm
- Saturday
- 11 am–5 pm, 7–10 pm
- Sunday
- 11 am–5 pm
