Using highly effective filtration systems like Natura, Nordaq Fresh and Vivreau, many top restaurants are purifying and bottling tap water on site and serving it at no additional cost to customers. “It really started with the quality of the water,” says Chef Thomas Keller of Per Se, Bouchon, the French Laundry and more, who uses the Nordaq Fresh system, but there are plenty of other benefits from more taste to less waste. “Most importantly, it fits in with our LEED platinum approach,” says Ross Wheatley of Lucy Restaurant & Bar, Yountville, CA. “No bottle waste, no carbon footprint and no shipping involved for expensive imported waters.” It’s also realigning diner expectations: “I hear of others charging for this water and I cringe,” says Mark Estee owner/chef of Campo in Reno, NV.
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