Friday, August 8, 2008

It's Buttery, With Hints of Flouride

In the New Testament book of John, Jesus turns water into wine. Now it appears that a restaurant in Sydney, Australia, is performing the same miracle. According to this Reuters article:

Water is the new wine at a top-notch Sydney restaurant offering health-conscious customers "bold" or "velvety" varieties which can cost as much as some vintages.

. . . Kable's restaurant at Sydney's Four Seasons Hotel offers a menu of 20 types of water from around the world with descriptions that wouldn't be out of place on a fine wine menu.

. . . Some Kable's waters are listed as having "an elegant velvet character when served at room temperature" while others are described as having a "large mouth feel and is best served as a pre-dinner drink with hors d'oeuvres."

"You should match the mouth feel of the water, with the mouth feel of the dish," said restaurant manager Philippo Radrizzani.

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