Haute Junk: Matt Blondin and Ben Heaton team up to serve KD and Slurpees at the latest Charlie’s Burgers dinner

In Toronto, the trendiest new restaurants ply an almost cultish kind of casualness, where the greatest sin a new eatery can commit—aside from serving bland food—is taking itself too seriously. Chefs dot their dining rooms and plates with ironic winks: mismatched mason jars, pounding rap music and $30 sirloin burgers served drive thru–style in wax paper wrapping. “Junk” was the theme of last weekend’s Charlie’s Burgers pop-up from ex-Daishō chef Matt Blondin and The Grove’s Ben Heaton, who presented guests, including former Barenaked Ladies member Steven Page, with a meal devoted entirely to upscale fast food. On the menu: a homemade Andouille corndog, a liquid nitrogen–frozen slushie and a flute of Moet Champagne spiked with neon Tang. Here, a slideshow from the $170, 10-course feast.