A luxury water menu pops up at The Inn at Little Washington
Add Axios as your preferred source to
see more of our stories on Google.
The Inn's luxury extends to water. Photo: LDPR
Sure, Jesus could turn water into wine, but chef Patrick O'Connell turns water into a wine-style tasting experience at The Inn at Little Washington.
Why it matters: The three-Michelin-starred restaurant changed fine dining — now they're aiming to "revolutionize hydration" with a fancy water menu.
Driving the news: The menu, first reported by Eater, reads like a sommelier's booklet with 13 "rare" global waters, still and sparkling.
- The most expensive: $95 iceberg water, hand-harvested in Canada from 15,000-year-old glaciers that give hints of "ancient packed snow and air."
Each water displays unique flavor notes, origin (e.g. a Texan mineral well, Romanian aquifer), and vintage (hey, you won't find Ice Age wine).
- Wine director Lindsey Fern is currently working on her Water Sommelier Certification (yes, that's a thing) and can make pairing suggestions.
Between the lines: O'Connell is known for whimsy — cue his pandemic-era dining mannequins or ballet classes for staff coordination.
- As extravagant as $75 Slovenian spring water may seem, it's on brand.
Guests can always order Virginia's finest — "low minerality, refreshing taste" — for free.