The folks at Marky’s, the caviar retailers that have taken the former L’Angolo space on Greenwich and Duane, said they are aiming to have the space ready mid-November so they can open the caviar retail front in December in time for the holiday season.

The space will also house the restaurant HŪSO, helmed by chef Buddha Lo, which should have a soft opening for friends and family and private events in December, then open to the public in January 2025. (They said they might get me a sneak peek in November.)

This week is the last for Huso at its 1067 Madison Avenue location, the chef announced. (At that location, diners walk through a velvet curtain to get from the retail store to the dining room.) “We will be moving our tasting menu downtown to our new location in Tribeca. Huso maybe moving out but I will still be in control of the menu @markyscaviar and we will continue to serve our all day menu with all the classics at the 1067 Madison location with extended hours.”

Lo, a Top Chef winner and a native of Australia who grew up cooking in his family’s Chinese restaurant, opened the uptown Huso five years ago and called it a “very special place.” “I took the position here because I needed a visa to stay in America and needed to know if have what it takes to make it in NYC. But this position did come with a tricky condition that I cook in a ventless retail area with a portable induction and an oven. This condition was a major challenge but it did not stop me and the team from achieving our goals and at the end of the day made me a better chef.

“I am eager to move on to a proper kitchen and larger dining room downtown, but I am also going to miss cooking for 12 guests every night (for some chefs this would be a dream). Thank you to all the guests who have dined with us for the tasting menu and thank you to all the staff that have worked along side me past and present in the evenings to make an exceptional experience for our guests. To many more memories and very special moments.”