HŪSO, a restaurant run by chef Buddha Lo, is expected to open soon. Like the currently location of HŪSO on the Upper East Side, this new outpost will be located within a Marky’s Caviar retail store where guests can buy caviar, foie gras, meats and seafood.
Tribeca Citizen notes that this new location will be 1,200 square feet and will offer a more extensive menu than the Upper East Side location of HŪSO.
Lo is the executive chef of HŪSO. He grew up working at his family’s restaurant in Australia before moving to Europe to launch an incredibly successful career as a chef and culinary leader. He then went on to work at Eleven Madison Park before going on to win Top Chef twice before settling in as the lead at HŪSO.
HŪSO offers both lunch and dinner menus, and all dishes let caviar shine through as a central ingredient. Resy notes that the UES location is a 12-seat restaurant that only has one seating Wednesday night through Saturday for the dinner service.
The restaurant offers seasonal tasting menus as well as a traditional caviar service sourced by Marky’s Caviar. Marky’s Caviar retail concepts, lounges, and the restaurant HŪSO all fall within the umbrella of Marky’s Group. Co-founder and CEO of Marky’s Mark Zaslavsky could not immediately be reached for a comment. Zaslavsky co-founded Marky’s with Mark Gelman as a gourmet grocery store that imported specialty foods from all over the world.
The duo went on to start Sturgeon AquaFarms which has become a major producer of rare kinds of caviar within the U.S. Notably, they are the only entity currently allowed to legally sell purebred beluga caviar in the United States. On their website, Marky’s refers to themselves as “the first ever ‘farm-to-spoon’ concept” as they have become a B2B caviar supplier for restaurants other than just HŪSO.
There is no official update on when HŪSO will open.
