Chadwick's, formerly Fanny Chadwick's, is probably best known as a brunch spot, but a name change and revamped interior has given the laid back neighbourhood joint something else to be noticed for - its lineup of craft beers and scratch-made dinner offerings.

The dining room features booth seating, diner-style stools and chalkboard accents - it's cozy and the kind of place that easily transitions from early morning meals to evening drinks.

Chadwick's makes everything in house; staff butcher the meats on site and brine it for days.

On the dinner menu, a la carte proteins, sides and add-ons make it easy to go overboard.

A Michelada rimmed ($9) with chimoy , a sweet and sour pepper paste, and dressed up with pickles, prawns and gummy bears is tasty, but if you're after something simpler, opt for a pint ($7-$7.50) or try a tasting flight ($8 for four five-ounce samplers).

The Costa Rican-spiced Way Southern Style Fried Chicken ($15) comes with suggested pairings; piccalilli ($3.25), pickled jalape単os ($1) and corn tortillas ($3). Add on curtido , fermented cabbage relish ($4) and maybe some pickled onions ($3.50) and you're looking at a $30 tray of food, which might be too much for one person but could feed two.

The format works especially well for those who like to sample. I might never have discovered the jamon chino ($5.50) had I not tacked it on to an order of sausage ($11), along with pico ($3.25), gauc' ($3.50) and black beans ($4.50).

The sausage, ground in house, changes weekly (today it's chorizo) and while it's plump and flavourful, I'm way more interested in the slabs of pink-stained pork loin on the side. The meat is cured like ham, but marinated like Chinese BBQ. It's incredibly tasty and somehow seems totally at home alongside the predominantly Latin flavours.

The Lonely Burger ($12) also provides a collision of flavours. This beast starts with two freshly ground beef patties and comes topped with queso fresco, gauc', crispy shallots, cucumber kimchi and 3 a.m. sauce, a creamy condiment appropriated from the chef's favourite late night joint in Costa Rica.

The loaded fries on the side? These are pretty much fantasy fries that are only limited by your imagination. They start plain ($5) and then get pimped out with mole sauce ($3), cotija cheese ($2.50), cilantro, onions and pomegranate seeds.

Brunch is still a big deal here and the build-a-Benny options is as popular as ever.

Photos by Jesse Milns