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.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
