If you’re a fan (or addict, in my case) of Food Network’s popular “Chopped” series, in which chefs compete to impress a panel of judges using only a mystery basket of dubious ingredients, you’ve probably seen one version or another of a so-called “deconstructed” dish.

Basically, this divisive dining trend involves breaking up components of a well-known dish and, ideally, serving them in an unexpected way. Think of a classic lasagna, with its layers of pasta, meat, sauce and cheese spread out “artfully” on a plate instead of stacked and baked in its usual form.

That’s the idea behind 23rd Street Brewery’s deconstructed guacamole, which comprises the basic ingredients, more or less, of the beloved Mexican dip.

At the brewery, avocado slices are layered horizontally on a wide, square-shaped dish, topped with pico de gallo and salt. You also get a couple of fresh lime slices on the side, which, despite my inadvertent failure to do so, are apparently meant to be mixed in with the other ingredients. Hindsight is 20/20, as they say.

When all’s said and done (i.e., mashing everything up with a fork and scooping it onto a tortilla chip), the deconstructed guacamole is still creamy, delicious guacamole, just with an extra pinch of work on the diner’s part.

Where to get it:23rd Street Brewery, 3512 Clinton Parkway

What you’ll pay: $7.99

Try it with: Chips, of course

Also on the menu: Plenty more appetizers (hot artichoke dip, “naked nachos,” homemade pub chips, onion rings and other variations on classic bar fare), plus lots of burgers, calzones, pizzas, pastas, sandwiches, salads, meat-based entrees (i.e., steak chimichurri, meatloaf and Danny Manning marsala chicken, among others) and desserts.