No ice, and please, no wimpy wedges. 2 halves.
It’s about the squeeze, being able to extract the entire citrus. It’s about the texture, experiencing each tender pulp in the mild water. It’s about the flavor, allowing the sour fullness of the lemon to achieve its highest potential.
It’s not high maintenance or picky. It’s higher consciousness and selective.
The way Giorgios prefers his water reflects the way he prefers the highest quality ingredients in his restaurants. Fresh, never forgotten. Honored, never manipulated. Natural, never forced.
Join us as spring awakens the chef within all of us and reminds us of the beauty of all things natural.