Trying to be more environmentally friendly, some restaurants are creating a new trend by eschewing bottled waters, installing water filtration systems and creating their own flavor-infused waters. As reported by Nations Restaurant News, restaurateurs on both coasts are creating tempting water options for demanding patrons. Here are some examples of what you can expect as the trend spreads nationwide:

– Broadway East, opening next month in New York City, will have no bottled water whatsoever for sale. A comprehensive filtering system will filter the city water the moment it enters the building. Guests can have the filtered still water in a carafe for free, and house-carbonated water for $3 per liter.

– At Coi restaurant in San Francisco, hydrosol, a by-product of essential oil production, is used to create exotic flavored waters. Added to glasses of still or sparkling water by the dropperful, it creates flavors such as chrysanthemum, lime, passionfruit and rose, which complement the restaurant’s cuisine.

– District restaurant, in New York City’s theater district, has a water-filtering system that fills reusable bottles with still or sparkling filtered water (at a $5 per bottle charge). The chef prepares seasonal flavors by making fruit purées and straining out the pulp to produce a clear liquid. Winter flavors planned include cucumber and lemon grass, plum and fresh ginger, and yuzu.

– At Graffiti, another new restaurant in Manhattan, the fenugreek water is evocative of the owner’s Bombay childhood. Fenugreek seeds are soaked in water overnight to infused the water. Recent studies have suggested that fenugreek is useful in lowering blood cholesterol and in helping to control diabetes.

Read more about water—and some of our favorite bottled brands—in the Water Section of THE NIBBLE online magazine.