Overview of the menu
Huso, located at 323A Greenwich St, New York, NY, is a petite, refined eatery that reimagines seafood and meat dishes, elegantly topped with luxurious caviar. The culinary philosophy here revolves around creativity and precision, with a focus on seasonal ingredients that highlight the best of what the ocean and land have to offer. Chef Buddha Lo, a celebrated figure in the culinary world, crafts a menu that is not only visually stunning but also a feast for the senses, ensuring that each dish tells a story.
Signature dishes
- Oysters - Served with Osetra Royal Amber Caviar, these are a luxurious start to your meal. Black Truffle Grilled Cheese - A decadent combination of Gruyère and onion marmalade. Foie Gras & Black Truffle Terrine - Accompanied by fig marmalade and brioche, this dish is a must-try. Huso Dog - Featuring Alaskan King Crab and Kaluga Royal Amber Caviar, this dish is a unique twist on a classic.
Beverages and pairings
Huso offers an exquisite selection of wines that perfectly complement the menu. Each dish can be paired with a carefully curated wine, enhancing the flavors and elevating the dining experience. For those who prefer non-alcoholic options, sparkling grape juice is available, showcasing the same level of thoughtfulness in selection.
Dietary options
Huso is committed to accommodating various dietary needs, offering vegetarian and gluten-free options. The menu is designed with flexibility in mind, ensuring that all guests can enjoy a memorable dining experience without compromise.
Chef recommendations
Chef Buddha Lo recommends the seasonal tasting menu, which showcases the best ingredients available. Each course is a reflection of the season, allowing diners to experience the freshest flavors and innovative combinations.
Experience the menu
Join us at Huso in New York for an unforgettable culinary experience that transcends traditional dining. With a focus on quality, creativity, and exceptional service, Huso invites you to indulge in a meal that is truly extraordinary.
