For the people at Chadwick’s, a “craft” kitchen means that everything is made in-house. This includes the sausages and the burger buns, the dressings and condiments, and the succulent smoked brisket. The concept for their menu is based on a variety of street food and diner fare from around the world. Executive chef Pablo V brings 14 years of experience to Chadwick’s kitchen in addition to his bold flavours that marry Central American and East Asian cuisine. Their dinner menu is served à la carte, giving room for diners to mix, match, and share their customized protein-and-a-side meal. They have many local beers available on tap or in a tall can, plus enough spirits to throw together the classic cocktails. And their daily rotating specials help mix things up: Grab a plate of their meatballs coreanas on Wednesday and come back on Sunday for their pints and poutine deals.
