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Originally located on Madison Avenue as a caviar-bar speakeasy concept within Marky’s Caviar retail shop, we have expanded to a larger space in Tribeca, NYC. Leading our culinary team is Executive Chef and co-owner, Buddha Lo, a two-time Top Chef Winner. Our evening tasting menu focuses on the best seasonal ingredients and an elevated approach to hospitality.
Petite, refined eatery spotlighting reimagined seafood & meat plates topped with caviar, plus wine.
Address and Contact Information
Address: 323A Greenwich St, New York, NY 10013
Phone: (917) 891-1837
Website: http://husony.com/
Menu Photos
Order and Reservations
Reservations: resy.com
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Reviews
Benjamin Ryberg
Huso is my new favorite restaurant in NYC, and the finest overall dining experience I’ve had in nearly 19 years of living here and eating at the very best. From start to finish, the evening was pure perfection. The ambiance was serene and beautiful — like a high-end spa — setting the tone for a meal that was as thoughtful as it was exceptional.
The 10+ course tasting menu was exquisite, highly original, and perfectly portioned; unlike most prix fixe meals, I left feeling neither hungry nor overfull. While the entire meal was one collective standout, the egg and lobster with caviar, scallop with sunchoke and kombucha, beef with mushroom and périgord, and the grape, Sauternes, and olive oil palate cleanser were especially memorable. The flavors were unusual, precise, and utterly flawless. Pacing was spot on throughout.
Now, onto the service, which was not merely excellent but genuinely rare. Every interaction was intuitive, seamless, and perfectly calibrated: warm but professional, polished without stiffness, attentive without intrusion. The staff anticipated needs before they arose and executed each moment with calm confidence and absolute precision. It was, quite simply, the most refined and enjoyable service experience I have ever had, anywhere. I regret not noting every name, but I want to give special thanks to Gurman, Holly, and Madeline, each of whom exemplified this standard. You are all outstanding at what you do — thank you so much!
An unexpected highlight was a tour of the kitchen, which is itself stunning (and immaculately clean). Getting to watch Buddha Lo and his team in their element was a privilege and underscored just how much intention and craft sits behind every course. Additional Michelin recognition feels inevitable, and I already can’t wait to return for the spring menu.
… moreThe 10+ course tasting menu was exquisite, highly original, and perfectly portioned; unlike most prix fixe meals, I left feeling neither hungry nor overfull. While the entire meal was one collective standout, the egg and lobster with caviar, scallop with sunchoke and kombucha, beef with mushroom and périgord, and the grape, Sauternes, and olive oil palate cleanser were especially memorable. The flavors were unusual, precise, and utterly flawless. Pacing was spot on throughout.
Now, onto the service, which was not merely excellent but genuinely rare. Every interaction was intuitive, seamless, and perfectly calibrated: warm but professional, polished without stiffness, attentive without intrusion. The staff anticipated needs before they arose and executed each moment with calm confidence and absolute precision. It was, quite simply, the most refined and enjoyable service experience I have ever had, anywhere. I regret not noting every name, but I want to give special thanks to Gurman, Holly, and Madeline, each of whom exemplified this standard. You are all outstanding at what you do — thank you so much!
An unexpected highlight was a tour of the kitchen, which is itself stunning (and immaculately clean). Getting to watch Buddha Lo and his team in their element was a privilege and underscored just how much intention and craft sits behind every course. Additional Michelin recognition feels inevitable, and I already can’t wait to return for the spring menu.
Bailey Jaworski
Had a wonderful dining experience at Huso celebrating my birthday. It’s been somewhere I’ve wanted to try for a while having followed chef Buddha Lo’s journey. The experience did not disappoint. The Fall 2015 tasting menu is phenomenally innovative, with nods to seasonal ingredients, flavors and presentation. They are very much deserving of their recent Michelin star.
I highly recommend a wine pairing. The non alcoholic pairing was wonderful and went perfectly with each course. Although every course was delicious and memorable, my favorite was the milk roll, foie gras, truffle course with mushroom tea.
The hospitality team also went above and beyond to ensure my birthday was memorable. I loved the birthday dessert presentation, tour of the kitchen, and signed Polaroid to remember the experience.
Huso is a beautiful restaurant to spend a special occasion and I can’t wait to see what chef does next. I might just have to come back for each seasonal menu!
… moreI highly recommend a wine pairing. The non alcoholic pairing was wonderful and went perfectly with each course. Although every course was delicious and memorable, my favorite was the milk roll, foie gras, truffle course with mushroom tea.
The hospitality team also went above and beyond to ensure my birthday was memorable. I loved the birthday dessert presentation, tour of the kitchen, and signed Polaroid to remember the experience.
Huso is a beautiful restaurant to spend a special occasion and I can’t wait to see what chef does next. I might just have to come back for each seasonal menu!
Josh Trujillo
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.
… moreShab N
We celebrated my birthday at Huso not long after they opened, and it was such a memorable night. One of the coolest things about the restaurant is that they own their own caviar farm in Florida, and it definitely shows with caviar is woven into the tasting menu in a really generous way.
It’s a very small, intimate space with only about 8–10 tables, which made the whole evening feel special and personal. The service was smooth and attentive. The food itself was incredible, with really interesting flavor combinations and beautiful presentation, though it’s definitely a caviar-forward experience.
The tasting menu was easily 15–20 courses including all the little bites. By the end I was completely stuffed and honestly a little nauseous (in the best way?), and I haven’t done another tasting menu since. :)) Still, it was an unforgettable way to celebrate and a truly unique dining experience. It was clear they’d get a Michelin star and i was delighted to hear they recently did. Well deserved!
… moreIt’s a very small, intimate space with only about 8–10 tables, which made the whole evening feel special and personal. The service was smooth and attentive. The food itself was incredible, with really interesting flavor combinations and beautiful presentation, though it’s definitely a caviar-forward experience.
The tasting menu was easily 15–20 courses including all the little bites. By the end I was completely stuffed and honestly a little nauseous (in the best way?), and I haven’t done another tasting menu since. :)) Still, it was an unforgettable way to celebrate and a truly unique dining experience. It was clear they’d get a Michelin star and i was delighted to hear they recently did. Well deserved!
Amber C
We are big fans of Chef Buddha and had dined at the old Huso location uptown before their move to Tribeca. While the new restaurant is beautiful, same with the food, we found the courses to be a bit too fussy and flavors muted. Many of the courses tasted good but nothing exceptional, and the dessert and sweets were average. We were a bit disappointed by the food, maybe because we had such high expectations. We did not enjoy the non-alcoholic pairing. We were hoping for more creative mocktail like pairings that we had at other similar Michelin star restaurants.
We had dinner in the private dining room downstairs with a nice view of the kitchen. The service was great with a friendly and professional staff. Overall, we had a good dining experience here and will come back for another try when there’s a new menu.
… moreWe had dinner in the private dining room downstairs with a nice view of the kitchen. The service was great with a friendly and professional staff. Overall, we had a good dining experience here and will come back for another try when there’s a new menu.
Alisa Ruby
We visited Huso last night to celebrate our anniversary after a friend recommended it, and it truly exceeded our expectations. The food was exceptional, but what made the evening unforgettable was the entire experience. Every detail at this restaurant is so thoughtfully curated.
The chef personally invited us downstairs for a kitchen tour, introduced himself, and asked about our experience — such a warm and personal touch. His creativity in combining flavors and textures is remarkable, and the presentation of each course was stunning. The quality of the caviar was outstanding, and the large selection of non-alcoholic beverages was a wonderful and unexpected surprise. We will definitely come back for more.
… moreThe chef personally invited us downstairs for a kitchen tour, introduced himself, and asked about our experience — such a warm and personal touch. His creativity in combining flavors and textures is remarkable, and the presentation of each course was stunning. The quality of the caviar was outstanding, and the large selection of non-alcoholic beverages was a wonderful and unexpected surprise. We will definitely come back for more.
Christian X
We had a great meal at Huso. The service, food, and hospitality were top-notch and well deserving of their Michelin star.
Standouts for me were definitely the brioche and scallop (fried in a scallop caramel — brilliant). The kitchen tour was a nice touch and reminded me of early days at EMP — you can definitely see the references.
… moreStandouts for me were definitely the brioche and scallop (fried in a scallop caramel — brilliant). The kitchen tour was a nice touch and reminded me of early days at EMP — you can definitely see the references.
Laura Kowalczyk
If I could give Huso 100 stars I would. I’ve eaten at a lot of great restaurants, but this one is my favorite so far. The overall experience is incomparable. The food is as inventive and delicious as you would expect from a two-time winner of Top Chef, but the service is just as amazing. The setting is intimate and comfortable and not at all stuffy. The wine pairing with the tasting menu is unique and exquisite and really helps bring out all the amazing flavors. We also got to meet Chef Buddha and though I was probably a bit starstruck, he was as kind and welcoming as I could have imagined. The menu changes seasonally so you might not ever get the same thing, but it doesn’t matter because everything is so good! I’ve included photos of our menu and each of the courses in the order presented.
… moreRichard W
Huso is an excellent choice for those who want the “Michelin experience”, but it will be frustrating for those who care about flavor first and foremost. Few places have this much elegance in the decor, tableware, service, and presentation. If you care most about having a fancy dinner, Huso’s your spot. I just wish they spent more time on building layers of flavor rather than tweezing gold flakes and flower petals on the food.
The cooking felt completely soulless and lacked identity, just an impersonal pursuit of Michelin stars. Rather than mastering the art of flavor in the hopes of getting a star, every single detail pandered to Michelin’s grading rubric (as much as they insist it’s purely the food, who actually believes that?). This is someone who doesn’t study to understand the material, just someone who studies to pass the exam through brute memorization. It’s a very detailed cookie cutter.
It’s frustrating to be constantly presented with 10/10 visual aesthetics for the flavors to be so unrefined in comparison. The prawn and honeynut squash dish was downright disgusting—extremely fishy in a bad way, and a swig of wine made it so much worse. I normally go crazy for raw fish tartlets, but this one felt heavy-handed and one-dimensional in the pickled radish and sesame flavors, each trying to overpower the other. The milk bread tasted stale and dry, which felt especially comical as it was glistening with butter at the center of an angelically elegant bouquet. The scallop dish was very delicately flavored, only for it to be blown to smithereens by the radish slices. This is why people mistakenly think fine dining is just food that’s made to look pretty.
Still, there were highlights. The eggs Benedict dish was rich and fun, even if a bit messy. The beautifully cooked lobster with charred grape worked so well together—though the severely undercooked tortelloni marred the dish. And that pear dessert was so beautifully floral and balanced with some vegetal bites from the shiso flowers.
The wine list was quite exciting, lots of standouts. Going for the full wine pairing makes sense here. And, as I said, the decor, service, and tableware were absolutely top-notch. Lots of theatrics around sourcing, tableside presentation, kitchen tour, polaroid photo, etc. classic Michelin bait. The effort’s appreciated, but all of these should be the cherry on top of delicious food. It’s just painful when the food’s not delicious.
In short, Huso’s fine for people who rarely go fine dining and just want a fancy experience to impress a date. I don’t recommend it for people who go fine dining often. At this price point, NYC has many better options purely for the food even if they’re not presented so beautifully.
… moreThe cooking felt completely soulless and lacked identity, just an impersonal pursuit of Michelin stars. Rather than mastering the art of flavor in the hopes of getting a star, every single detail pandered to Michelin’s grading rubric (as much as they insist it’s purely the food, who actually believes that?). This is someone who doesn’t study to understand the material, just someone who studies to pass the exam through brute memorization. It’s a very detailed cookie cutter.
It’s frustrating to be constantly presented with 10/10 visual aesthetics for the flavors to be so unrefined in comparison. The prawn and honeynut squash dish was downright disgusting—extremely fishy in a bad way, and a swig of wine made it so much worse. I normally go crazy for raw fish tartlets, but this one felt heavy-handed and one-dimensional in the pickled radish and sesame flavors, each trying to overpower the other. The milk bread tasted stale and dry, which felt especially comical as it was glistening with butter at the center of an angelically elegant bouquet. The scallop dish was very delicately flavored, only for it to be blown to smithereens by the radish slices. This is why people mistakenly think fine dining is just food that’s made to look pretty.
Still, there were highlights. The eggs Benedict dish was rich and fun, even if a bit messy. The beautifully cooked lobster with charred grape worked so well together—though the severely undercooked tortelloni marred the dish. And that pear dessert was so beautifully floral and balanced with some vegetal bites from the shiso flowers.
The wine list was quite exciting, lots of standouts. Going for the full wine pairing makes sense here. And, as I said, the decor, service, and tableware were absolutely top-notch. Lots of theatrics around sourcing, tableside presentation, kitchen tour, polaroid photo, etc. classic Michelin bait. The effort’s appreciated, but all of these should be the cherry on top of delicious food. It’s just painful when the food’s not delicious.
In short, Huso’s fine for people who rarely go fine dining and just want a fancy experience to impress a date. I don’t recommend it for people who go fine dining often. At this price point, NYC has many better options purely for the food even if they’re not presented so beautifully.
Slava Kramarov
I had an amazing dinner at Huso, which was recently named one of the 10 best new restaurants in America by Robb Report. Based on that information, I had pretty high expectations. Not only were they met, but they were also exceeded. Every dish was beautifully presented and tasted great, and some of them looked like masterpieces. I felt bad that I had to destroy those beauties by eating them.
I loved the decor of this place and the attention to details from ironed out table cloths to small stools for women’s handbags. The service was also top-notch.
I hope this restaurant gets it well deserved Michelin stars next month.
… moreI loved the decor of this place and the attention to details from ironed out table cloths to small stools for women’s handbags. The service was also top-notch.
I hope this restaurant gets it well deserved Michelin stars next month.