Liver Surf 'n' Turf at Kubo Asiatic Cuisine
1201 US Highway 1
North Palm Beach, FL 33408
561-776-7248
Calling Kubo chef Roy Villacrusis' exquisite creation "Liver Surf 'n' Turf" is like calling Queen Elizabeth "Lizzie" or the Hope Diamond a mere hunk of compressed carbon. This double-barreled shot of terrestrial and seafaring opulence unites two of the most luxurious ingredients you could ever put in your mouth, gilding them with the kind of breathtaking creativity that has earned Kubo this year's Best Restaurant in Palm Beach and Villacrusis Best Chef honors. "Turf" is Hudson Valley foie gras, a quickly seared lobe with a plush, almost molten texture set in a pool of spiced chocolate sauce flanked by twin marbles of caramelized banana. "Surf" is monkfish liver — foie gras of the sea — with a delicate briny flavor and rich, creamy texture, both accented by a citrusy yellow miso sauce and a scattering of feathery microgreens. Don't call it Liver Surf 'n' Turf.
Call it Unspeakably Delicious.
The functional lobes are separated by an imaginary plane joining the gallbladder fossa to the inferior vena cava. The plane separates the liver into the true right and left lobes. The middle hepatic vein also demarcates the true right and left lobes. The right lobe is further divided into an anterior and posterior segment by the right hepatic vein. The left lobe is divided into the medial and lateral segments by the left hepatic vein.
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