Daily dispatches on the Washington, DC area's food, restaurant and dining scene.
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So Long, San Pellegrino?
By
Todd Kliman
,
Ann Limpert
,
Cynthia Hacinli
Published Monday, December 29, 2008
Could bottled water at restaurants be going the way of Châteaubriand? Restaurant Eve, Hook, Cork, and Poste have all taken to bottling their own sparkling and still waters. Eve chef/owner Cathal Armstrong says the do-it-yourself water costs more, but he doesn’t miss the 80 cases of empty bottles that were ending up in the trash each month. Another perk: Some of the restaurants can customize the size and effervescence of their sparklers.
Even so, the movement toward self-bottling isn’t likely to get too precious. “At the end of the day,” says Armstrong, “water is water.” This appeared in the January, 2009 issue of The Washingtonian. Related: Sparkling Water Tasting
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Comments
I’m just wondering if the owner of the restaurant is using tap water for his sparkling waters and how much is he charging the customer? San Pellegrino is a natural sparkling spring water. there is a differnce between spring and tap water. I will never frequent a restaurant that sells tap water. No matter what they put in it to call it something else. Now if was actual spring water I would.
Posted by: Mark, Dec 30, 2008 12:27:56 PM
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Posted at
11:00 AM/ET, 12/29/2008 in
From the Magazine,
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