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"There's a lot of exciting things going on in the tomato space right now" said a friend in the restaurant industry, and parts of this meal definitely highlighted that. In particular, a course that not only featured different kinds of tomato in peak ripeness but also a "tomato tea" that was equal parts savory and refreshing. It was a good harbinger for each delicious course that came out. There were lots of delicious bites, but highlights include a seared scallop, saffron raviolo, a granita, and roast duck. They're also a wholesale caviar supplier, so of course there was caviar on the menu that was quite delicious, as well as a dessert served in a caviar tin that looked just like caviar but was actually chocolate beads (this was a dessert course). At one point in the meal a server came over to inform us we were invited to visit the kitchen downstairs by the chef. There, we were given a brief tour and a treat I'd equate to an elevated mango flavored gogurt. We were feeling pretty special when we witnessed all other tables subsequently also getting invited to a kitchen tour. I will say I still think this is a cute gesture and they were relatively discreet about it. There was one course (the toasted brioche with creme fraiche) that felt like both fan service/low hanging fruit (cause who doesn't like toasted, buttered bread with cream?) but also an attempt to ensure patrons leave full and sated. I found this somewhat inelegant, along with a couple of other courses. But overall this felt like an elevated experience with flavors and warm service to match.
The tasting menu at Huso is great for seafood lovers and filled with so many delicious bites. Their brioche is some of the best bread I've ever had. So buttery and soft! It was great to get a chance to tour the kitchen downstairs and see all the action. There is a private dining area right next to the kitchen for private parties. Service is friendly and attentive and our server seemed genuinely interested in our feedback at the end of the meal.
The summer tasting menu looks great on paper, but the execution was not so great. We found most of the dishes unmemorable. See photo captions. Kaluga caviar add-on was low value. Some standouts: the raviolo, two desserts, and the petits fours. Service was nice, accommodating, but not tightly run. They forgot to ask us which caviar add-on we wanted. Also we were offered a kitchen tour but waited around and no one came to lead us. We just left lol. The space is larger than I thought.
Minimalistic modern intimate space with a swarm of staff guiding you through a 10 course tasting menu. Each course artistically and deliciously crafted too many to detail although the prawns were my favorite. You even get a personal tour of the kitchen with a photo op with the chef. Make sure it's a special occasion or that you have more money than god . Our bill including tip for 2 people over 1200$
Who so poor after splurging at Huso? This girl. (*CRY*) While my tongue and my stomach were pretty happy when I walked out, I'm pretty sure my wallet died of grief. $285pp + $280 premium caviar add-on + many drinks = heartbroken credit card. Le sigh. Anyway, we caught the Fall Tasting Menu last week just before Huso earned its recent Michelin star and--financial pains aside--had quite a lovely experience. I think what I appreciated most about Chef Buddha Lo's cooking style was that, unlike many other fine dining chefs, he wasn't afraid to let simplicity take center stage at times rather than force convoluted flavor combinations that are muddled and confusing. Let me break it down: - Spot Prawn, Honey Nut Squash, Caviar: A lovely tinned bite where the prawn was very obviously the main attraction despite not even being visible. - Kampachi, Roasted Sesame, Seaweed: A simple, crunchy and tart...uh, tart. I can think of at least three Michelin-starred restaurants who've served me much more complicated (and frankly, less appealing) versions of this hors d'oeuvre. - Wagyu, Smoked Eel, Feuille De Brick: Another prime example of letting simplicity reign--95% of this cigar was the smoked eel pate. And it was seasoned with...nothing. Allowing the smoked eel itself to just shine. How about that? - Egg, Guanciale, Caviar: Probably my favorite course of the night, I would eat this fancy eggs benedict every day if it wouldn't bankrupt me in a week (it was also the first one to include the premium caviar). My only complaint? All that beautiful plating was instantly wasted when they poured the (albeit) delicious egg sauce over the bowl. I'd suggest having it on the side. - Milk Roll, Foie Gras, Truffle: The obligatory homemade bread course, but this one served with a perfect sphere of foie gras butter. Creamy and rich but not overly decadent. I liked this more than expected. - Scallop, Apple, Makrut Lime: Another one for the simplicity book. Some might find this dish boring. I nearly licked my plate-bowl-thing because of that scrumptious apple-lime sauce. Uglboadfskdjfhsss...that's the sound of me drooling. - Lobster, Cauliflower, Salmuria: I could've used more lobster on account of it being so perfectly cooked, it melted in my mouth without chewing. But yeah, aside from that, no notes. [Intermission: Here be unexpected kitchen tour offer, followed by said kitchen tour and wonderful conversation with Chef Buddha Lo where we geeked out on the NYC restaurant scene. I also thanked him profusely for the next item...] - Quail, Black Trumpet, Albafura: (Was offered a preview of this before the kitchen tour). Thank you, Chef Lo, for NOT serving the sad, seared slab of meat (usually Wagyu beef) with sad, single vegetable side that nearly every Michelin-starred restaurant seems to think is an uspcale meat course. Thank you for having the actual creativity to forego the red meat, choose a lesser known (but more delicious, IMO) animal like quail, and dress is up with a host of sides that were decidedly NOT sad. - Venison, Beets, Civet: As if the previous meat course weren't already a much-needed deviation from the norm, here comes our Aussie chef to help us solve America's over-population of deer by serving some delicious filets of venison. Mmmm - Pear, Jasmine, Fromage Blanc: The obligatory palate cleanser. I didn't really care for it, but that's partly because pear is always used as a palate cleanser in fine dining restaurants these days, and I don't actually think it's that refreshing. - Pecan, Maple, Brown Butter: Don't let the autumn basic b*tch nature of this dessert's flavor profile fool you--every bite of this dessert will have you seeing sunset-colored foliage while a chorus of angels serenades you with songs about trees. It's that effing good. - Petit Fours: Ours featured flavor combos like Oishii Koyo Berry, Cranberry and Orange, Dark Valrhona Chocolate and Caviar, and Madeleines made with cinnamon sugar. All soft, all chewy, all tasty. So in sum, Huso gets a (slightly reluctant) four stars from me--while the portion sizes could've been bigger and the prices were higher than I'd like, overall, our meal was great quality and our kitchen tour/chat with Chef Buddha Lo was delightful. Or maybe I need to figure out how to be a caviar dealer. I'm pretty sure the one counter at Marky's Caviar is worth more than I'll ever make in a lifetime.
I've been following this restaurant ever since they were uptown and they've been gaining recognition since and knew I had to make a visit. It started off strong -- really enjoyed the first few courses. The presentation was great as well, and they offered everyone a kitchen tour. I enjoyed the desserts as well. The only thing I did not particularly like (as much as I should have probably) was the two mains -- the quail, the venison, and the egg+guanciale. They said the egg and guanciale was probably their most popular dish but I think others stood out way more. The lobster was probably my favorite. So good Overall, I'd give them a 4.5. It's a bit more pricey than I'd like for what it is but i thoroughly enjoyed the meal.
We were able to get a table while visiting NYC and they made some exception for us much appreciated. The restaurant was beautifully designed loved the dark entrance that opened up to a brighter room I loved the sconces throughout, curved cabinetry and color scheme. When we talked to Chef Lo he revealed that he took the designing into his own hands. It was an amazing to dine in Tribeca. The 12 courses were one delectable dish after the next and when asked which was my favorite perhaps the prawn/caviar or beef tartare, I cant really point to a particular dish because every dish was on point. Everything was executed well. The wine choice was also a great one it was mineral forward and opened up nicely. We visited the kitchen and met with Chef Lo he was so nice we wish him the best and I think he is going for at least 2 stars and will get it!!
This is a review for January 2026. Although it was a good tasting menu with beautifully plated dishes, no dish stood out. The first course was hard to eat because of the shape of the plate. The proteins were well cooked and the flavors were good but nothing was special. The service was good. Good for a date night.
Finally stopped by the Tribeca new location of Huso! The ambiance is amazing inside, definitely shooting for the Michelin star and deserving it. The food was from Huso's new fall themed menu, which paid homage to the ingredients and colors of the season. Just like the first time I went, everything tasted amazing. The kitchen also showed off some fun techniques in various dishes which provided more intrigue to the experience. The staff team was amazing through the night. All tables were offered a tour of the kitchen which came with a mocktail while they explained things. Great experience!
Run, don't walk. This place is insanely good. So in love with Chef Buddha Lo! The bread was some of the best I have ever had. We did the caviar supplement - tried one of each - and both were good so if you had to choose, maybe go with the cheaper one. Every dish was incredible - not just creative and beautiful but delicious. Service was friendly and attentive. Ambiance was beautiful. And LOVED that they gave us a tour of the kitchen and take a photo with Chef. And to help celebrate my birthday, they gave us a tin of chocolate "caviar" with a candle. I cannot say enough good things about this place! Cannot wait to return!
Wow--this restaurant is truly exceptional. The experience is visually stunning from the moment you step into the caviar shop entrance. The staff are incredibly attentive, warm, and a pleasure to engage with. Once seated, you're presented with a card outlining optional pairings to complement the 12-course dinner. We chose the non-alcoholic drink pairing, and it was perfectly curated to match each dish. Every beverage was thoughtfully explained, and I really appreciate a fine dining restaurant that gives just as much care and attention to non-alcoholic options. Each course that arrived was a true work of art--beautifully presented and just as impressive in flavor. It was the debut night of their fall menu, and they absolutely nailed it. Partway through the meal, we were invited to tour the kitchen, which was such a unique and memorable touch. We were welcomed downstairs with a drink and had the chance to observe the team in action. The kitchen itself was immaculate--one of the most beautiful I've seen--and we also got a glimpse of the chef's table and the wine room. Although Chef Buddha Lo wasn't there that evening (we were hoping to meet him!), we'll definitely be returning. The entire evening was spectacular--this is what fine dining should feel like. Every dish was excellent, but standout courses included the Egg, Guanciale, Caviar, and the Wagyu, Smoked Eel, Feuille de Brick. The dessert--Pecan, Maple, Brown Butter adorned with delicate little leaves--was a beautiful and delicious finale. Absolutely coming back.
TLDR; had a fantastic experience at Huso. Despite a few tiny hiccups (waiting 15 mins past our res to be seated, waiting for someone to take our orders for a bit longer than usual), the food spoke for itself. Great for a special ocassion! SETTING: when you first walk in there is a glass counter showcasing caviar and the hostess will lead you behind curtains to a relatively large, white, elegant dining room. The dining room was quiet - and a little bit staid. Saw some families and a lot couples. The ambiance is perfect for an upscale, classy celebration dinner. FOOD: the food and presentation was amazing. Very much seafood focused. Some items that blew me away were the tomatoes (dish pictured), the melon (packed with favor in a way I've never had), and the foie gras. Just decadent, savory, umami goodness. SERVICE: the service was very approachable and friendly, they even walked us downstairs to show us the pristine dining room humming with quiet focus and intensity. It was really special to see the kitchen at work! VERDICT: Chef Buddha Lo is creating some really delicious and beautiful dishes here. I would 100% recommend for a special dinner.
SO and I had dinner here to celebrate her birthday. The tasting menu is extensive and leaves you with no doubt that you got your money's worth. During the dinner, they allow you the opportunity to see the chef, kitchen and wine room downstairs. The courses are evenly paced and the service throughout the experience was impeccable. Definitely a place to try at least once. Bottom line, the food and service were excellent.
Get to the Chase: Pros: 1) Super attentive staff and cozy space; every time i left the table they replaced my napkin with a new one 2) Loo was divine. The interior design probably cost more than my entire apartment in ny 3) From start to finish the tasting course was well paced and an adventure for the palette. With 13 courses it's hard to say which was the standout since they ALL were. However the scallop with some chutney and the eggs benedict in one bite were very memorable. 5) The desserts alone were all knockouts that KO's me into delicious heaven. The concord grape and shiso veil atop a green apple sorbet with apple gelly to the unforgettable maple ice cream with brown butter custard chocolate log adorned by crispy biscuit leaves, to then the madelines dancing in churro like super fine sugar and cinammon. I tell you mamacita after 15+ years in ny this was the best desserts ever. 6) A shoutout is the caviar in at least 3-4 dishes that was not over the top and complemented each dish accordingly 7) The kitchen tour with a seasonal drink made counterside in front of you and polaroid photo to remember your experience is a lovely touch as well and makes it more personal 8) wine selection was ample and the 11 table seating makes it all the more intimate without being stuffy 9) They change menus every season which keeps things really special and exciting 10) The special birthday dessert was an imitation of caviar but chocolate balls atop a chocolate ganache layer with concord grape jam and peanut butter and sponge...so felt like eating a rich reeses butter cup and pb&j sandwich. Yum!! Cons: 1) For a michelin star there was lint in one if my desserts, but to their credit they immediately apologized and replaced it. 2) The 12 courses are iddy biddy but do add up. I feel maybe a smidge more on the squab and venison portions would have been ok. 3) Two tasting courses, 2 glasses of wine, 1 cocktail, no add ons, tax, 20% gratuity and it came to be about $1,000. So yeah not cheap and almost at the same cost as a two or three stat restaurants. Overall fantastic experience and would be definitely interested in coming back especially for the summer menu. read more
Huso was honestly pretty disappointing. Tucked away in Tribeca, the restaurant has a polished, upscale interior. The tasting menu starts at $185 per person and features a series of 12 courses. What was on the menu: - Tuna, Kelp, Caviar - Lobster, Cultured Cream, Walnut - Honeynut Squash, Pressed Caviar, Gouda - Egg, Guanciale, Caviar - Brioche, Foie Gras, Black Truffle - Trout, Escabeche, Dill - Scallop, Cauliflower, Vadouvan - Squab, Blackberry, Kampot Pepper - Venison, Celery Root, Albufera - Apple, Grape, Aloe Vera - Pecan, Brown Butter, Maple - Madeleine, Cinnamon - Chocolate, Amagansett Salt - Blackcurrant - Oishii Omakase Berry The Tuna, Kelp, Caviar was a bit too fishy for my taste (yes, I know it has caviar!), and there wasn't enough of the chip to balance everything out. The Lobster, Cultured Cream, Walnut and Honeynut Squash, Pressed Caviar, Gouda were both delicious. I also really enjoyed the Egg, Guanciale, Caviar. The staff explained that the egg came from a hen's first laying, along with details about their sourcing process, which I found interesting. The Brioche, Foie Gras, Black Truffle was just okay. The brioche was shaped like a little mushroom, which was cute, but I'm personally not a fan of foie gras. The accompanying tea drink was also too dense in flavor for me. I loved the Trout, Escabeche, Dill, especially because it was so pretty. I even learned a new word: escabeche! The Scallop, Cauliflower, Vadouvan was another hit. The Squab, Blackberry, Kampot Pepper was good, although both the squab and blackberry had very concentrated flavors. The Venison, Celery Root, Albufera was similarly intense, but the flavors didn't quite work for me. The Apple, Grape, Aloe Vera was refreshing, with just the right amount of tartness. I tried the Pecan, Brown Butter, Maple dessert with delicate leaf-shaped cutouts. The petit fours (Amagansett Salt, Blackcurrant, Madeleine, Cinnamon, and Oishii Omakase Berry) were all so good. I especially loved the berries! I also received a special anniversary treat in the cutest little tin, which they let us take home. It was a chocolate mousse inspired by the appearance of caviar, and such a thoughtful touch. I loved the aesthetics of the restaurant, and even the bathroom smelled amazing. They also gave us a tour of the kitchen, which was really cool! Unfortunately, Buddha Lo wasn't there during my visit. My biggest issue was that many dishes felt overly decorated with gold flakes and edible flowers. While some courses were excellent, others missed the mark for me. I also felt rushed by the servers, who seemed eager to clear things after every course. It became irritating and took away from the experience. There were definitely some standout dishes, and I appreciated the beautiful presentation, kitchen tour, and anniversary dessert. However, for the price, I expected a much better overall experience. Between the inconsistent flavors and the rushed service, Huso didn't quite live up to my expectations. I really wanted to love this one, but unfortunately, it was a miss for me. read more
Simply.....wow! Celebrated an anniversary at Huso and had an absolutely great experience. Creative dishes with wonderful flavors and textures, all nicely presented. There wasn't a miss in the 12+ courses. Our favorites included a Sweet Corn Egg Yolk Raviolo, Brioche with King Salmon Spread, Spot Prawn and the wonderful Duck. Service from the team of servers was impeccable. Nice touch in giving guests a tour of the kitchen and it was a treat to meet the chef. Not only talented but a very nice guy. Elegant, bright atmosphere. The Michelin star they received is well deserved and arguably Huso compares favorably to two star restaurants that we have been to. Truly a great choice for a special dinner! read more
2 months ago
"There's a lot of exciting things going on in the tomato space right now" said a friend in the restaurant industry, and parts of this meal definitely highlighted that. In particular, a course that not only featured different kinds of tomato in peak ripeness but also a "tomato tea" that was equal parts savory and refreshing. It was a good harbinger for each delicious course that came out. There were lots of delicious bites, but highlights include a seared scallop, saffron raviolo, a granita, and roast duck. They're also a wholesale caviar supplier, so of course there was caviar on the menu that was quite delicious, as well as a dessert served in a caviar tin that looked just like caviar but was actually chocolate beads (this was a dessert course). At one point in the meal a server came over to inform us we were invited to visit the kitchen downstairs by the chef. There, we were given a brief tour and a treat I'd equate to an elevated mango flavored gogurt. We were feeling pretty special when we witnessed all other tables subsequently also getting invited to a kitchen tour. I will say I still think this is a cute gesture and they were relatively discreet about it. There was one course (the toasted brioche with creme fraiche) that felt like both fan service/low hanging fruit (cause who doesn't like toasted, buttered bread with cream?) but also an attempt to ensure patrons leave full and sated. I found this somewhat inelegant, along with a couple of other courses. But overall this felt like an elevated experience with flavors and warm service to match. read more
The tasting menu at Huso is great for seafood lovers and filled with so many delicious bites. Their brioche is some of the best bread I've ever had. So buttery and soft! It was great to get a chance to tour the kitchen downstairs and see all the action. There is a private dining area right next to the kitchen for private parties. Service is friendly and attentive and our server seemed genuinely interested in our feedback at the end of the meal. read more
The summer tasting menu looks great on paper, but the execution was not so great. We found most of the dishes unmemorable. See photo captions. Kaluga caviar add-on was low value. Some standouts: the raviolo, two desserts, and the petits fours. Service was nice, accommodating, but not tightly run. They forgot to ask us which caviar add-on we wanted. Also we were offered a kitchen tour but waited around and no one came to lead us. We just left lol. The space is larger than I thought. read more
Minimalistic modern intimate space with a swarm of staff guiding you through a 10 course tasting menu. Each course artistically and deliciously crafted too many to detail although the prawns were my favorite. You even get a personal tour of the kitchen with a photo op with the chef. Make sure it's a special occasion or that you have more money than god . Our bill including tip for 2 people over 1200$ read more
1 year ago
Who so poor after splurging at Huso? This girl. (*CRY*) While my tongue and my stomach were pretty happy when I walked out, I'm pretty sure my wallet died of grief. $285pp + $280 premium caviar add-on + many drinks = heartbroken credit card. Le sigh. Anyway, we caught the Fall Tasting Menu last week just before Huso earned its recent Michelin star and--financial pains aside--had quite a lovely experience. I think what I appreciated most about Chef Buddha Lo's cooking style was that, unlike many other fine dining chefs, he wasn't afraid to let simplicity take center stage at times rather than force convoluted flavor combinations that are muddled and confusing. Let me break it down: - Spot Prawn, Honey Nut Squash, Caviar: A lovely tinned bite where the prawn was very obviously the main attraction despite not even being visible. - Kampachi, Roasted Sesame, Seaweed: A simple, crunchy and tart...uh, tart. I can think of at least three Michelin-starred restaurants who've served me much more complicated (and frankly, less appealing) versions of this hors d'oeuvre. - Wagyu, Smoked Eel, Feuille De Brick: Another prime example of letting simplicity reign--95% of this cigar was the smoked eel pate. And it was seasoned with...nothing. Allowing the smoked eel itself to just shine. How about that? - Egg, Guanciale, Caviar: Probably my favorite course of the night, I would eat this fancy eggs benedict every day if it wouldn't bankrupt me in a week (it was also the first one to include the premium caviar). My only complaint? All that beautiful plating was instantly wasted when they poured the (albeit) delicious egg sauce over the bowl. I'd suggest having it on the side. - Milk Roll, Foie Gras, Truffle: The obligatory homemade bread course, but this one served with a perfect sphere of foie gras butter. Creamy and rich but not overly decadent. I liked this more than expected. - Scallop, Apple, Makrut Lime: Another one for the simplicity book. Some might find this dish boring. I nearly licked my plate-bowl-thing because of that scrumptious apple-lime sauce. Uglboadfskdjfhsss...that's the sound of me drooling. - Lobster, Cauliflower, Salmuria: I could've used more lobster on account of it being so perfectly cooked, it melted in my mouth without chewing. But yeah, aside from that, no notes. [Intermission: Here be unexpected kitchen tour offer, followed by said kitchen tour and wonderful conversation with Chef Buddha Lo where we geeked out on the NYC restaurant scene. I also thanked him profusely for the next item...] - Quail, Black Trumpet, Albafura: (Was offered a preview of this before the kitchen tour). Thank you, Chef Lo, for NOT serving the sad, seared slab of meat (usually Wagyu beef) with sad, single vegetable side that nearly every Michelin-starred restaurant seems to think is an uspcale meat course. Thank you for having the actual creativity to forego the red meat, choose a lesser known (but more delicious, IMO) animal like quail, and dress is up with a host of sides that were decidedly NOT sad. - Venison, Beets, Civet: As if the previous meat course weren't already a much-needed deviation from the norm, here comes our Aussie chef to help us solve America's over-population of deer by serving some delicious filets of venison. Mmmm - Pear, Jasmine, Fromage Blanc: The obligatory palate cleanser. I didn't really care for it, but that's partly because pear is always used as a palate cleanser in fine dining restaurants these days, and I don't actually think it's that refreshing. - Pecan, Maple, Brown Butter: Don't let the autumn basic b*tch nature of this dessert's flavor profile fool you--every bite of this dessert will have you seeing sunset-colored foliage while a chorus of angels serenades you with songs about trees. It's that effing good. - Petit Fours: Ours featured flavor combos like Oishii Koyo Berry, Cranberry and Orange, Dark Valrhona Chocolate and Caviar, and Madeleines made with cinnamon sugar. All soft, all chewy, all tasty. So in sum, Huso gets a (slightly reluctant) four stars from me--while the portion sizes could've been bigger and the prices were higher than I'd like, overall, our meal was great quality and our kitchen tour/chat with Chef Buddha Lo was delightful. Or maybe I need to figure out how to be a caviar dealer. I'm pretty sure the one counter at Marky's Caviar is worth more than I'll ever make in a lifetime. read more
I've been following this restaurant ever since they were uptown and they've been gaining recognition since and knew I had to make a visit. It started off strong -- really enjoyed the first few courses. The presentation was great as well, and they offered everyone a kitchen tour. I enjoyed the desserts as well. The only thing I did not particularly like (as much as I should have probably) was the two mains -- the quail, the venison, and the egg+guanciale. They said the egg and guanciale was probably their most popular dish but I think others stood out way more. The lobster was probably my favorite. So good Overall, I'd give them a 4.5. It's a bit more pricey than I'd like for what it is but i thoroughly enjoyed the meal. read more
We were able to get a table while visiting NYC and they made some exception for us much appreciated. The restaurant was beautifully designed loved the dark entrance that opened up to a brighter room I loved the sconces throughout, curved cabinetry and color scheme. When we talked to Chef Lo he revealed that he took the designing into his own hands. It was an amazing to dine in Tribeca. The 12 courses were one delectable dish after the next and when asked which was my favorite perhaps the prawn/caviar or beef tartare, I cant really point to a particular dish because every dish was on point. Everything was executed well. The wine choice was also a great one it was mineral forward and opened up nicely. We visited the kitchen and met with Chef Lo he was so nice we wish him the best and I think he is going for at least 2 stars and will get it!! read more
This is a review for January 2026. Although it was a good tasting menu with beautifully plated dishes, no dish stood out. The first course was hard to eat because of the shape of the plate. The proteins were well cooked and the flavors were good but nothing was special. The service was good. Good for a date night. read more
Finally stopped by the Tribeca new location of Huso! The ambiance is amazing inside, definitely shooting for the Michelin star and deserving it. The food was from Huso's new fall themed menu, which paid homage to the ingredients and colors of the season. Just like the first time I went, everything tasted amazing. The kitchen also showed off some fun techniques in various dishes which provided more intrigue to the experience. The staff team was amazing through the night. All tables were offered a tour of the kitchen which came with a mocktail while they explained things. Great experience! read more
Run, don't walk. This place is insanely good. So in love with Chef Buddha Lo! The bread was some of the best I have ever had. We did the caviar supplement - tried one of each - and both were good so if you had to choose, maybe go with the cheaper one. Every dish was incredible - not just creative and beautiful but delicious. Service was friendly and attentive. Ambiance was beautiful. And LOVED that they gave us a tour of the kitchen and take a photo with Chef. And to help celebrate my birthday, they gave us a tin of chocolate "caviar" with a candle. I cannot say enough good things about this place! Cannot wait to return! read more
Wow--this restaurant is truly exceptional. The experience is visually stunning from the moment you step into the caviar shop entrance. The staff are incredibly attentive, warm, and a pleasure to engage with. Once seated, you're presented with a card outlining optional pairings to complement the 12-course dinner. We chose the non-alcoholic drink pairing, and it was perfectly curated to match each dish. Every beverage was thoughtfully explained, and I really appreciate a fine dining restaurant that gives just as much care and attention to non-alcoholic options. Each course that arrived was a true work of art--beautifully presented and just as impressive in flavor. It was the debut night of their fall menu, and they absolutely nailed it. Partway through the meal, we were invited to tour the kitchen, which was such a unique and memorable touch. We were welcomed downstairs with a drink and had the chance to observe the team in action. The kitchen itself was immaculate--one of the most beautiful I've seen--and we also got a glimpse of the chef's table and the wine room. Although Chef Buddha Lo wasn't there that evening (we were hoping to meet him!), we'll definitely be returning. The entire evening was spectacular--this is what fine dining should feel like. Every dish was excellent, but standout courses included the Egg, Guanciale, Caviar, and the Wagyu, Smoked Eel, Feuille de Brick. The dessert--Pecan, Maple, Brown Butter adorned with delicate little leaves--was a beautiful and delicious finale. Absolutely coming back. read more
1 year ago
TLDR; had a fantastic experience at Huso. Despite a few tiny hiccups (waiting 15 mins past our res to be seated, waiting for someone to take our orders for a bit longer than usual), the food spoke for itself. Great for a special ocassion! SETTING: when you first walk in there is a glass counter showcasing caviar and the hostess will lead you behind curtains to a relatively large, white, elegant dining room. The dining room was quiet - and a little bit staid. Saw some families and a lot couples. The ambiance is perfect for an upscale, classy celebration dinner. FOOD: the food and presentation was amazing. Very much seafood focused. Some items that blew me away were the tomatoes (dish pictured), the melon (packed with favor in a way I've never had), and the foie gras. Just decadent, savory, umami goodness. SERVICE: the service was very approachable and friendly, they even walked us downstairs to show us the pristine dining room humming with quiet focus and intensity. It was really special to see the kitchen at work! VERDICT: Chef Buddha Lo is creating some really delicious and beautiful dishes here. I would 100% recommend for a special dinner. read more
SO and I had dinner here to celebrate her birthday. The tasting menu is extensive and leaves you with no doubt that you got your money's worth. During the dinner, they allow you the opportunity to see the chef, kitchen and wine room downstairs. The courses are evenly paced and the service throughout the experience was impeccable. Definitely a place to try at least once. Bottom line, the food and service were excellent. read more
8 months ago
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. read more
2 months ago
Came here for a special birthday celebration. Impeccable service, delicious food with amazing presentation. 12 course tasting menu. We also got to visit kitchen and see everything in action. read more
For NYE 2025, we splurged to try out Buddha Lo's Huso. While the price point is definitely one of the most expensive meals I've had I'm glad to say it was quite the experience. We had a bottle of Drappier Clarevallis to celebrate (hopefully a better 2026). By the way, their stemware was exquisitely delicate. As for their plates for presentation of each course, I must say I don't think we had a repeat of the same plate used -- which is a nightmare for the dishwasher but a lovely experience for the diner! Check the photos for the actual menu but the 1st course with the spot prawn was the star opener and laid the foundation for the excellence for the rest of the meal. The caviar was not over powering the rest of the dish but complimented it quite well. Whereas the 1st course was so intense, the subtlety of the 2nd course made it seemed like a let down -- yet, what if this is the starter where it might have provided a more serene crescendo for the rest to come? #3 was the wagyu and was a textual delight with the interior crunch; unlike other wagyu at other restaurants where after eating the beef you would feel like you ate a slice or stick of butter -- this was just right. #4 was oeufs cocotte with yolk perfectly slightly runny. #5 was a presentation show stopper with the milk roll deceptively appearing as a mushroom, stem and all. #6 was the scallop, again very light and airy. #7 was the lobster which was perfectly cooked (so difficult to do and easily overcooked). #8 was the beef Wellington -- which was presented table side as the complete pastry crust prior to slicing as single serving; this presentation showcased again the perfectly baked and excellence of the pastry lattice work. Once presented and sliced individually on the plate one could tell the cooking was supreme at a perfect medium rare; sauce poured thereafter. I won't say much about the desserts, which were voluminous and over the top -- since it seemed endless. In fact, at the end of the meal we went downstairs to meet the chef and had yet another tasting of a sweet dessert. The only comment relates to the first dessert (Pear, jasmine, fromage blanc) where the yellowish skin on top stuck to the spoon as a whole -- so it was a bit difficult to spoon down the glass dish to retrieve one spoonful, so thin out this top layer to allow the spoon to cut through the top layer. Thank goodness I requested a hot tea service during dessert. I'm slightly surprised that the amount of sweets were so overwhelming even though they were small but came endlessly. The Asian American wait staff was attentive to know culturally that hot tea goes with the after meal. In fact, the tea service was superb. Though my first choice was not available, the white jasmine I ordered was so wonderfully fragrant with the first couple of sips. I note that the tea came as the first infusion and without tea leaves. These finer points makes the differences in them Michelin stars... When the wait staff saw that I had finished my first pot and asked whether I wanted a second pot -- I had declined since there was still a ride home. But she read my mind and came back with a second infusion which I cannot say 'no' to -- a very pleasant surprise . As an elite restaurant, certain characteristics are expected and noted: synchronized service for our party of 3 in plating as well as removing; descriptions provided for each course served; new linen provided when a guests gets off the table for the restroom; water and wine service was attentive without being overly aggressive. And staff were not stiff, they were polite and friendly without being ostentatious or aloof so the shared experience was genuine. In fact, we left the polaroid of the photo we took with Chef Lo at the front area and staff called and left a message about the same. Details matter. The sommelier (previously at Jung Sik) did a fantastic job with the composition of the wine menu. A broad selection without one feeling they are reading the wine selection like War and Peace. Overall, while simplicity is there for some in order for the natural ingredients to shine through, there were other dishes where the number of ingredients as described by staff (or via the written menu) where I searched for the same but couldn't taste it. Obviously tasting and eating shouldn't be a quest to search out all ingredients listed but the question highlights the necessity of the many ingredients listed and purpose served. The above comment is a minor point with the overall experience being a resounding YES! The potential is there for Chef Lo to take Huso onto higher levels in the culinary world, and we all can congratulate his success and wish him and the team even greater success to come. read more
11 months ago
I came here for my birthday the other day and had the most incredible private dining experience at Huso. The dishes were prepared impeccably and the service was excellent and friendly. My friend opted for the wine pairing which she absolutely loved. Additionally, we were given a tour of the kitchen and got to meet Chef Buddha Lo himself. They even brought a caviar inspired tiramisu as my birthday cake which was the cherry on top. I loved their use of seasonal ingredients (many locally sourced) and they are the only location in the US to sell beluga caviar (ties to Marky's). It was definitely the best birthday dinner ever! read more
The day started with a drunk ferry ride.... As a zealous viewer of Top Chef, I was elated when I found out Buddha Lo was opening a seafood forward fine dining restaurant to accompany his highly successful caviar shop. I knew that this was going to be THE top caliber meal and I needed to do this as a special occasion, rather than impulsively deciding to drop $300 on dinner because I had a rough week at work. I ended up booking a solo seat as a birthday present to myself. Back to the ferry ride. As a seafood focused restaurant, I thought the best way to enjoy the "pre-pre" game to this meal was getting hammered on the NYC ferry system. Those little $12 cans of Chardonnay go down easier when you're in open waters. I was praying that Chef Lo wasn't sourcing any of these ingredients from the river beneath me. I know HUSO only uses local ingredients. How local was he willing to go?? If anyone was going to serve me Hudson River crabs, it would be Chef Lo. Before coming here for your tasting menu experience, you also need to go to Manhatta for a drink beforehand. I slurped down 3 of these anti-freeze colored drinks with gummy sharks in them while reading blog posts about what was about to come. I got to HUSO right when they opened and the minute I sat down, they didn't hold back. Course after course of small bites fly out of the kitchen. A staggered amuse, yet much faster than my experience at ATERA located just down the street. I prefer amuse to be presented this way. I'm guilty of scarfing down those diminutive morsels the minute a tray is presented in front of me (the banchan course at JUNGSIK lasted a whole 2 minutes). I got to actually appreciate these bites, rather than letting my bacchanalian tendencies get the better of me. Mains come out in a slightly slower but equally punctual succession. Scallop, Lobster, quail, venison. A truly divine foursome highlighting the very best ingredients the East Coast has to offer. Did I mention the bread course? I usually despise bread courses during long, elaborate tasting menus because they fill me up, I hit the wall well before the good courses conclude, and I'm left feeling like a jackass. This bread course changed my life. Served with a healthy dose of foie and porchini tea, this bread course stands shoulders above every other one I've ever had in my life - both in ingenuity and balance. After finishing the desserts, I felt a level of bliss that I didn't think was humanly attainable. I ended up taking the ferry rather than the 1 back to Hell's Kitchen that night. I was clutching a copy of the menu and reflecting on what I had just experienced. The luminescent glow of Lower Manhattan's glass skyscrapers couldn't distract me from the fact that I had just experienced something truly orgasmic at Buddha Lo's flagship space in Tribeca. read more
3 months ago
7 months ago
6 months ago
I've been on a hunt to eat at places that I have been depriving myself of it and so it's been too long and Huso's has been a place that's been on my list. I first went here when he did the Marry Me Pasta to go back in covid times and I am sorry, but that pasta wouldn't have gotten me to say yes and the rolls weren't good either. But nevertheless, I didn't want that unsatisfactory meal to cloud over my judgement of Buddha Lo. He was such a personable dude meeting him and I want to give him a chance and actually dine here to provide a good opinion of his food. Unfortunately, couldn't do the tasting menu, because A didn't plan early enough and they only had one date left and wasn't possible, so just came here for lunch. I love every single thing here. The steak tartare, bagel and lox, lobster pasta, and huso dog were all fantastic. It's so damn good! Service was good too - I forget his name, but he has piercing and tattoos. He's so friendly and nice. read more
9 months ago
The food is as good as you would expect from Chef Buddha Lo, and the attention to detail on service is absolutely incredible. Great advanced communication to confirm allergies, very attentive staff on refilling drinks, and some really nice and thoughtful touches such as inviting us downstairs to the kitchen to meet Chef Buddha and taking our picture (a Polaroid, which they eventually gave to us with our check), and a deconstructed Ferrero Rocher that looked like caviar and arrived in a Huso caviar tin with a candle as we were celebrating my wife. The attention to detail on both food and service is why Huso just got a well-deserved star, with more to come. So happy to see Chef Buddha's hard work pay off for him and his team. read more
1 year ago
What a gem! Impeccable service, relaxed atmosphere, perfect place for a special occasion. In our case it was a wedding anniversary. It was a very memorable meal which is saying a lot coming from a foodie like me :) The food was outstanding!!! My husband and I go out a lot in NY as well as other international cities when we travel. Huso is on par with two Michelin star restaurants for sure! We got the seasonal fall chefs tasting without any additions. No regrets, it was perfection. We were extremely impressed with the unique presentation of the dishes and the balance of flavors and textures. Every dish that came out had a wow factor! To complete the evening, we were served a special treat to celebrate our anniversary. Another stunning presentation of what looked just like a can of caviar, but was actually a tiramisu layer covered with crunchy chocolate spheres. Thank you Huso for an elegant, esthetic and the most delicious experience. We are already planning to return for next seasonal menu. read more
One of the best meals of our lives, and a great way to ring in the new year (this review is late)! We were super excited after watching Top Chef seasons 19 and All Stars to be able to catch Buddha's tasting menu inspired by his Top Chef dishes, and then star struck when we walked in and actually saw Buddha preparing our dinner Every dish was so delicately prepared and we enjoyed it all in such a cozy little space behind Marky's Caviar bar We heard Buddha will be opening his own restaurant in Tribeca soon, and when it opens we will be there! read more
11 months ago
Visit: October 2025 Huso was a divine meal worthy of at least two Michelin stars (hopefully gets next year!). Going in I was wary of tasting menus that utilize many high end ingredients because many seem to include them for the sake of it, but Chef Lo utilizes them spectacularly. Each dish was beautifully presented with diverse array of flatware that enhanced the aesthetic. Staff were so kind, engaging and enthusiastic about the dishes and answering questions about them. I got the reserve wine pairing that featured excellent wines I've never had - highlights being krug grande cuvée, Kosta brown Pinot noir, and Boal Madeira 1977. Somm was so passionate and detailed about the wines and I learned so much from him about these pairings. You have the option of a caviar pairing, which I deferred as someone in general not a caviar person and saving cost for the wines pairing. Courses progressed nicely starting with caviar/squash/prawn that made me a fan of caviar. Next was kampachi was next - top marks Wagyu/eel/feuille was next, full of flavor and complimented them well. Then egg, guanciele, caviar served in egg shaped bowl, lovely textures and taste - caviar and egg went so good together. Milk roll, foie gras and truffle was served with a tea that tasted almost like soy sauce but it was DELICIOUS with the roll and foie gras. Hard to describe because it was such a fascinating dish unlike anything I've ever had Next was scallop/apple/lime that overall I felt was the weakest but it was a nice contrast to the strong flavors from prior dish and helped cleanse my palate Lobster/cauliflower had bright colors and taste The quail/black trumpet was cooked perfectly tender with delicious sauces Venison, beets, civet was the highlight even though I couldn't believe the dishes could get better. It felt like such a regal dish with one of the most tender and tasteful pieces of meat in my life and beets paired excellently. Finally the desserts - pecan brown butter maple were sweet, mixture of textures and temperatures, again perfect marks. The Boal Madeira 1977 pairing was also one of the best dessert wines I've ever had and paired perfectly. Afterwards I was given the chance to tour the kitchen and meet Chef Lo who was very kind and humble. Such a privilege to have eaten here and so excited to return in the future, it will be one of my top choice restaurants especially for special celebrations. read more
2 years ago
Amazing experience, the 12 course winter tasting menu was like eating works of art. The new location is well thought out and the service was absolutely exceptional. The favorite dish of the evening was Chef Buddha's signature scallops that beyond exceeded expectations. Each caviar-featuring dish came with generous portions, even the dessert trio. Definitely coming back for the next seasonal menu. read more
Another visit did not disappoint! 5/5! We are here many times for lunch, Finally secured a table for dinner after 2 years. This is a place that you always want to Come back because the consistency of their food regardless lunch menu or dinner menu! We came here for their spring menu, every dish with surprise and unique combination of food, and they tasted amazing!! Dishes are matching them seasonal theme, while we are enjoying foods as well as their presentation! Although portion was small each course, my friend and i felt full when the Lamb came in. Service was excellent!! Fine dinning grade! We will definitely come back! read more
If you're thinking of coming here, do it. It's an intimate space that serves at the max 10 people? It's perfect for a date night, special occasion or even just an indulgent meal on a Thursday evening. Every single course that came out was absolutely delicious. I wanted to lick each plate. We decided to come to Huso for our anniversary dinner, being big fans of Top Chef, & Buddha Lo is just as much a genius as he shows on television. The service is stellar. The staff explains everything in enough detail to entice you without overstaying. I'll be back very soon!!! read more
Incredibly tasty food, great champagne and white wine and high quality caviar, how can one complain. Plenty of reservations on a random Sunday for lunch service. It's a small space, think it only has like a dozen seats, so very intimate. Highlights included the most perfect scramble eggs with a generous scoop of caviar, absolutely divine. Will certainly be back for the dinner tasting menu! read more
I was visiting the Met and wanted to see what was nearby to grab lunch. When I saw Huso, I made a lunch reservation so fast. I'm a huge Top Chef geek, so getting to eat at Chef Buddha Lo's restaurant was on my foodie bucket list (it had caught on fire earlier in the year).Dinner was not gonna happen (alas already had evening plans), so lunch it was. We arrived a little earlier, but they were able to seat us. Definitely get reservations as it is a 12-person dining room in the back of the caviar store. Still, everything is very beautiful and elegantly decorated. The small space hardly seems cramped or uncomfortable. If it wasn't made clear, most items on the menu pretty much have caviar on them in some way, shape, or form (barring dessert). My boyfriend and I shared French onion dip with endives, the potato leek soup (I could eat 5 servings of this soup alone), and the pasta capellini with lobster. Everything tasted amazing. There was a bit of a wait between the dishes being served but it was new years eve and the retail part of the store was swamped so it's not a big deal, its understandable given the day. On the way out, though, I saw Chef Buddha in the store (definitley did not expect to see him there on New Years Eve of all days!) and he was very friendly and nice and allowed us to take photos with him. It definitely was one heck of a way to end the year 2023! Excellent food and dining experience. Pricey, yes, but worth it. read more
8 months ago
Most beautiful experience ever! Food, service and ambiance incredible! Fine dining at its best! Thank you Buddha Lo for this! read more
1 year ago
Came back for the collaboration with Melissa King. Really fun collab and the new venue is beautiful. Full kitchen and great ambiance. read more
The food is beautiful. The caviar pairing should be required. The truffle pairing should be avoided. The service is impeccable if somewhat fussy. It's priced like a 3 Michelin star experience and may one day be one. But we found a few dishes lacking (cod seemed an odd choice at this price point and the crab dish had no crab). The caviar chocolate dessert was not palatable. read more
I mean what more is there to say except 8 course meal with a Top Chef chef. This was truly an experience from beginning to end. I had to make the reservation way in advance, but it was definitely worth it. Would recommend for an anniversary or special occasion. read more
1 year ago
Luxe spot to try in the neighborhood. Know the normal menu takes ~3 hours but when I asked if they could do it in 2.5, they delivered! read more
1 year ago
By far one of my favorite new restaurants! Amazing foodie experience- and kitchen tour . Was a pleasure meeting Chef Buddha Lo. Everything was stunningly plated and yummy. Can't wait to go back ! read more
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323A Greenwich St
New York, NY 10013
TriBeCa
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(917) 891-1837
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https://husony.com
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