We didn’t realize this was an issue. Or a fad, for that matter. From today’s “Reader’s Voice” in the Dec. 27 Charleston Gazette:

“The next time I get lemon in my water that I didn’t ask for in a restaurant I am not leaving a tip. They shold not assume that everybody likes that stupid fad.”

Waitstaff, beware the sourpusses! What about you? Lemon? Or no lemon? And what else drives you postal about restaurant service? Here’s our candidate: cutesy, chatsy, folksy waiters and waitresses who sit down beside you or at your table to take your order. You should be able to call the police on them.

Here’s how to end the year in a tasteful, tuneful Latino/Latina fashion. The Bluegrass Kitchen in Charleston’s East End will serve brunch as usual from 10 a.m. to 3 p.m. on Sunday, Dec. 31, and will then be closed until 5.30 p.m. They will re-open for dinner serving a special menu of Spanish paella, empanadas and sopapillas.

Live music will be served up from 7:30 to about 10 p.m.by Duo Divertido, featuring two of West Virginia’s finest purveyors of Latin rhythms, Eduardo Canelone and Beth Segessman. You may recognize Eduardo as a Bluegrass Kitchen server on other nights. But don’t ask him where your entrees are — he and his soulmate are the entree, and one of the state’s finest, most joyous musicians to listen to. Click here to listen to samples of their dulcet blend of classical guitar (Canelone) and flute (Segessman).

Why not try a “malternative” to Champagne for New Year’s Eve? There are many great beers that will give you the same “pop and fizz” of Champagne, but offer much more in the way of flavor.

Belgian Lambic beers are spontaneously fermented beers — which means they are fermented by the whims of the wild yeast that are limited to the region just outside of Brussels. This method of brewing pre-dates Champagne and is still produced by only nine authentic breweries. Unlike Champagne, the yeast from bottle fermentation (the pop & fizz) will remain at the bottom of the bottle.

Lindemans is the most recognizable in the U.S. (and available at The Wine Shop in Charleston). Athough I find Lindemans products too sweet for my palate, they are indeed authentic. Many lambic brewers will add fruit to the beer. Lindemans offers several options like Kriek (Cherries), Framboise (Raspberry), Peche (Peach), Cassis (Black Currant) and now Pomme (Apple). The last two are made by Lindemans for U.S. consumption, with Kriek being the most traditional of the fruit lambics.

If the fruit beer thing doesn’t do much for you (and why not? Real Men drink Fruit Beer!), then you should seek out Geuze lambic. This type of lambic is my favorite. It is very much like a dry champagne, but with a sour kick. Even the Lindeman’s version is a good one, if you can find it.

Most of the other lambic beers are not available in West Virginia, indirectly due to our franchising laws and the limited demand. If you happen to be in Columbus, Cincy or Pittsburgh before New Year’s Eve, you can find more traditional lambics from Drie Fonteinen, Cantillon or Boone at most respectable bottle shops. If you happen to see a bottle of Giardin Kriek, please pick one up for me!

– By Rich Ireland

NOTE: Please welcome Rich Ireland as a new occasional contributor to this food blog. He travels quite a lot as a sales manager for a large electronics company, but always finds time to check out the local beer scene, wherever he may be. He describes himself as “a fanatical brewer and a Certified Beer Judge.”

If You Go: Guest Chef Ethiopian Night at the Bluegrass Kitchen, 1600 Washington St. E., starting 5:30 p.m., Wed., Dec. 20. Vegetarian $17.95, and $21.95 for the chicken dish. Reservations at 346-2871.

There are some international cuisines deprived Mountain Staters crave and will make a beeline toward once they hit a place like Washington, D.C. Thai food used to be one, at least until a couple small Thai outfits opened locally. And Ethiopian? Fuggetabout it.

But, wait! For one day — this Wednesday, Dec. 20 — fans of Ethiopian food can get a fix when the Bluegrass Kitchen in Charleston’s East End serves up another of its Guest Chef nights, starting 5:30 p.m. and running “until we run out of food,” says the restaurant’s Keeley Steele. (more…)

Next time, you’re wondering when a local restaurant is open or who to call, click through to the Gazette restaurant list. The list is the first step toward a Gazette Dining Guide we are developing. You can search for area restaurants alphabetically or by type (Italian, Japanese, coffee shop, etc). Let us know if any listings need an update or of a Charleston restaurant that’s missing from the list. Just e-mail: gazz@wvgazette.com with the ‘Subject’ line: ‘Gazette Dining Guide Fix.’ Or fax 348-1244. You can always find the Gazette dining guide at: www.thegazz.com/dining