Why, why, why, do soooo many restaurants in the Bay Area serve San Pellegrino as their only choice in bubbly water. San Pellegrino is sooo salty that I can only drink it when I’m otherwise dying of thirst. It’s my friend Lola’s favorite, so I buy it from time to time, but I’d never order it myself. Would it kill restaurants to offer both a highly mineralized water and a low mineral water? Or just some plain soda water, please!
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