The Los Angeles County Museum of Art’s in-house restaurant, Ray’s and Stark’s Bar, now has a water tasting menu with twenty different bottles of water, along with pompous descriptions and ratings. For example:
Badoit is naturally carbonated with tiny bubbles, the type found in fine Champagne, that give this water a light and sophisticated taste despite the TDS (total dissolved solid) content. The water rises through granite from a thermal spring in Saint Galmier, a town in the Loire region of France. It pairs well with sweet wine and cheese.
Let me repeat. This water has a “sophisticated taste” and “pairs well with sweet wine and cheese.”
Consider this: If you’re entertaining a business client, and that client doesn’t drink, how do you make a celebration of the meal? …You can order a fancy bottle of aqua for under ten bucks, a bottle that’s going to arrive with all the ceremony of a pricey carafe of wine.
Alright. We’re game. How about serving it in this $1,274.08 Hello Kitty cup?