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If you’ve been watching Top Chef this season and drooling over the dishes the chef-testants cooked up in Houston, prepare yourself—Top Chef Season 19 winner and hometown hero Buddha Lo, the executive chef for New York’s own Marky’s Caviar and HŪSO, is bringing his winning dishes to the restaurant this summer!
HŪSO is the Michelin-plate recommended “caviar speakeasy” hidden behind Marky’s Caviar retail shop on Madison Avenue. As the mastermind behind HŪSO’s ever-changing eight-course tasting menu, the extremely talented 30-year-old Lo highlights caviar in every course, including dessert. And yes, New Yorkers can now taste the cooking that consistently wow-ed judges Padma and Tom.
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The $225 summer dinner menu will include Chef Lo’s steamed egg custard with peas, guanciale and Kaluga Amber caviar; sourdough bread with seaweed butter; bluefin tuna with sesame, radish and Osetra Gold; lamb sirloin with white asparagus, wild fennel jus gras and special reserve caviar; plus more extravagant dishes. For dessert, a tres leches cake with Kaluga Gold.
For those who want a more casual and inexpensive experience, Huso also offers a la carte lunch every day from 11am-5pm, with bites like heirloom tomatoes with stracciatella and black truffle grilled cheese with onion marmalade.
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A native of Port Douglas, Australia, Chef Lo began his professional cooking career at the age of 14, splitting weekends between his family’s Chinese restaurant and other professional kitchens. He also grew up watching Top Chef, and a few years into his career working for acclaimed chefs like Gordon Ramsay and Clare Smythe, he moved to New York to cook at Eleven Madison Park. He spent quarantine obsessively watching Top Chef, taking notes, learning and strategizing to eventually cook his way to the top spot. Congratulations, Buddha!