So Long, San Pellegrino?

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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