NYC’s New Restaurant Openings
"Huso is in its second evolution. The restaurant started as a tasting counter inside Marky’s Caviar on the Upper East Side, but now has a brick and mortar space in Tribeca. The chef behind the 12 course, $265 tasting menu spot is Top Chef winner Buddha Lo, and the kitchen will be playing around with things like Alaskan king crab, pine nuts and trout roe; and scallops with sunchokes and vin jaune. Not forgetting their roots, they have several options for caviar service, including one that costs $1,235." - will hartman, bryan kim
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