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.