The New York Times

Oct. 10, 2007
Having the Fizz Without the Guilt

FOR those of us who prefer sparkling water to still, it's not easy keeping up with the latest trend. Plain tap water has become the surprise food fashion of the year. A growing number of restaurants are offering it in place of bottled water, which is much more lucrative and whose popularity had made the free-flowing kind seem déclassé. On the street, it is not uncommon to see people toting tap water in refillable Nalgene containers.