The cooking timer sounded for the last time during the Top Chef Houston Season 19 finale as the Final Plate hit the table. Left standing was cheftestant Buddha Lo, the Australian Chinese super fan who paid tribute to family and the American dream into his four-course progressive dish.

A number of specialty seafood companies are making it possible to have high-quality frozen fish delivered right to your door

Plus, a pop-up from Ursula, whiskey tastings, and the IRL return of NYC Pride March.

Thanks to Deuxmoi, our culture’s modern-day Gossip Girl, we are given an all-access pass into the lives of our favorite celebrities and influencers.

But what about the biggest tastemakers of the generation? The people who, quite literally, feed our city’s roaring appetite? They determine what dishes will be insta-famous, what restaurants will be impossible to snag on Resy, and what culinary trends are so hot, and so not.

We’re talking about the brains behind your favorite bowl of Cacio e Pepe, and your lazy Sunday night sushi order.

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! 

A caviar speakeasy? Count us in.

Located behind velvet curtains in the rear of the Marky's on Madison retail space is HŪSO, a jewel box eatery decked out in velvet banquettes, pearl-blue hues, brass accents, and Calacatta quartz marble tabletops. It's a must-visit for all-caviar-everything dishes, especially its famous "HŪSO dog," featuring Alaskan King Crab Merus, Brioche, Avocado, Mayonnaise, Pickled Mustard Seeds, and Beluga di Venezia Caviar.