Hūso

By day, this elegant space in the back of Marky's Caviar Shop features wine and bites, but by night it's all about the tasting menu punctuated by caviar at every turn. Meals begin boldly with a tartare of brunoise rainbow trout, mixed with fresh dill and smoked roe, topped with carrot and radish escabeche, and finished with a herbed buttermilk sauce. It's an example where the caviar, or in this case roe, works with the ingredients and even helps to elevate the dish.
Served in a blue caviar tin, the chocolate and coffee dessert is a delightful ruse when lifted to reveal the espresso-soaked ladyfinger topped with a coffee panna cotta and layer of chocolate pearls. Though wine pairings make sipping a snap, the well-versed staff is always happy to advise.