Once again I am way ahead of the curve.
See previous post, by the way. This link is to the New York Times, which only just picked up on the trend of serving tap water in restaurants.
Our water here in the Bay Area is delicious (or those areas served by EBMUD).
One reason why I would never leave overpriced Oakland for the suburbs is: their water sucks. I was just in Monterey. The tap water is putrid. They are running out of water and draining the Carmel River.
I am so uncool, out of it, low tech and low fashion; I don't do foodie one-upmanship, my food is not 100% organic, or vegan, or French, or locally grown; I don't bother with fine wines because the tannins stop
up my nose and render my taste buds completely useless. But on this new trendlet, I can preen. I am definitely ahead of the crowd on this one.