Huso Reimagined: Buddha Lo Elevates His Caviar-Centric Tasting Experience in Tribeca

From a 12-Seat Counter to Tribeca Elegance: Huso Returns with a Bigger Vision

In a city brimming with fine dining options, few names carry the dual weight of competition-tested precision and Michelin-starred finesse like Chef Buddha Lo. Known for his back-to-back wins on Top Chef and his formative years at Eleven Madison Park, Lo is no stranger to high-stakes kitchens. But his most personal and ambitious project to date, Huso, began in the most unassuming way: tucked inside a caviar boutique on the Upper East Side.

Originally launched in 2019, Huso operated quietly behind Marky’s Caviar—seating just a dozen guests and functioning with a single induction burner. Despite the modest setup, the restaurant earned critical praise for its intricately composed dishes centered around one of the world’s most luxurious ingredients: caviar.

Now, five years later, Huso is moving downtown to Tribeca, and with it comes a fully realized kitchen, a larger dining room, and a new expression of the vision Lo has been building since day one.

The Story Behind the Concept: From Retail Nook to Culinary Destination

When Buddha Lo partnered with Marky’s Caviar to open the original Huso, the goal was simple yet bold: to offer a fine dining tasting menu centered around caviar in a space typically reserved for retail traffic. What could’ve been a mere marketing gimmick turned into a highly sought-after dinner experience, thanks to Lo’s sharp technical background and commitment to flavor.

Lo’s journey, however, wasn’t linear. After cutting his teeth in elite kitchens in Australia, Europe, and eventually Eleven Madison Park in New York, he was poised for something of his own. Huso offered a chance to fuse classical French technique with global inspiration, anchored by the pristine quality of Marky’s caviar.

The new Tribeca location, opening inside Marky’s expanded retail space, gives the concept room to evolve. For Lo, the move represents not just a physical upgrade, but a moment of creative liberation—a space that finally matches the ambition behind the food.

A Chef’s Culinary Philosophy: Precision with Personality

At Huso, Buddha Lo’s cooking is about celebration and restraint. He doesn’t lean into excess, even when working with ingredients like beluga or ossetra caviar. Instead, he aims for balance, allowing every component on the plate to shine without overshadowing the delicate brininess that caviar brings.

His menus are globally influenced, drawing on flavors from his Australian-Chinese upbringing, European technique, and the multicultural melting pot of New York itself. You might find Japanese umami profiles next to French butter sauces, or Southeast Asian elements layered into refined consommés and tartares.

Yet no matter the influence, every dish is unified by Lo’s obsession with structure, texture, and storytelling. His tasting menus aren’t just meals—they’re meticulously crafted narratives.

What to Expect from the New Menu: Elevated, Ingredient-Forward Luxury

Huso’s reimagined menu in Tribeca is refined, immersive, and unapologetically indulgent—without losing the accessibility Lo has always valued. The tasting experience will continue to showcase caviar in multiple forms, but it will also expand its creative footprint thanks to the full kitchen now at Lo’s disposal.

Highlights may include:

• Caviar with Toasted Milk Bread & Crème Fraîche – A refined twist on the classic caviar service, featuring house-made accompaniments.

• Caviar-Topped Scallop Crudo – Balanced with citrus, chive oil, and seaweed for a bright, clean opening bite.

• Egg Custard with Smoked Dashi and Trout Roe – A savory ode to both Japanese chawanmushi and French royale.

• Wagyu Beef with Caviar Jus – A rich, umami-laden centerpiece dish that shows off Lo’s technical finesse.

• Signature Dessert with Caviar Caramel – A sweet-savory finale designed to challenge and satisfy in equal measure.

The beverage program is equally tailored, featuring champagnes, sparkling wines, and sake that complement the salinity and richness of the menu’s hero ingredient.

The Space: Understated Luxury in the Heart of Tribeca

While the original Huso felt like a hidden speakeasy for food enthusiasts, the Tribeca iteration elevates the ambiance to match the culinary offering. The design strikes a balance between modern minimalism and classic opulence. Think sleek marble counters, warm lighting, and open sightlines to the kitchen, reinforcing the transparency and intimacy of the dining experience.

Seating will remain intentionally limited—around 20–25 guests—to maintain the bespoke, personal feel that defined Huso from the beginning.

The new layout also allows for more interactive elements, such as chef counter seating and optional beverage pairings that further immerse diners in Lo’s world.

Why Huso Still Matters: A Story of Persistence and Precision

In an industry where splashy openings and headline-grabbing trends dominate the conversation, Huso has always been something different: a quiet triumph of execution and vision. Its story is not just about high-end ingredients or television fame—it’s about what happens when a chef commits to his craft, even in less-than-ideal circumstances.

Buddha Lo’s journey—from navigating a one-burner kitchen on Madison Avenue to running a fully-equipped fine dining operation in Tribeca—mirrors the trajectory of many chefs who build patiently, deliberately, and with integrity.

At a time when caviar has become more mainstream and even Instagrammable, Huso reclaims it as a serious culinary medium, worthy of nuance, technique, and narrative depth.

Conclusion: Huso Is a Culinary Love Letter to Craft and Character

With its grand reopening in Tribeca, Huso steps into its next phase—not just as a fine dining destination, but as a fully realized reflection of Chef Buddha Lo’s philosophy and perseverance. It’s a restaurant that doesn’t scream for attention but rewards those who seek out its detail, dedication, and quiet excellence.