Verso 2 Milan

Some unusual combinations, including salted caramel sauce with oysters and sea urchins with veal sweetbreads. No single dish was “wow” for me.

Serving gold leafed peanut butter to go on bread with the main course absolutely didn’t work for me… they also switched out our water glasses for the main course, which is unusual but somewhat cool.

The fun part was watching the kitchen at work and doing the plating in front of you.

My pet peeve was the somm wasting a glass dr every bottle – not only taking a large tasting pour but also “seasoning” each glass with new wine and then dumping it.

Would not repeat.