So when I was invited to taste the water menu at Ray's & Stark Bar with their general manager/water sommelier Martin Riese, my only initial surprise was "what took L.A. so long?!"
Also, a good amount of skepticism that these waters have a flavor profile.
Naturally, all these varying characteristics means they can pair with different dishes, an experience Martin highlighted with this snippet from Ratatouille.
However, my experience was more like this:
Thus, I'd still much sooner go for pairing with a more potent beverage. But it's nice to know that even for something so neutral as water, there are still tell-tale flavor differences, and in the future I'll try to refrain from being judgy when I overhear some patron inquire about some brand-specific water.
And personally, I'm OK with my municipal tap, but I did make note that Vichy Catalan is my favorite of the tasted waters (it's also got the most dissolved minerals, so there is a definitely pop of flavor in there,) and I might even be inclined to order that one if I'm looking for a refreshing, fizzy sip -- even though I remain sketpical of their cholesterol-lowering claims.
Other thoughts around the Web on Ray's water menu:
Caroline on Crack
Ray's & Stark Bar @ LACMA
5905 Wilshire Blvd,
Los Angeles, CA 90036