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.