Churchill, the cocktail bar on Dundas West, is teaming up with a fried-chicken outfit

It used to be that restaurateurs were more or less moored to particular restaurants. Then, we entered the era of the culinary pop-up, and chefs started drifting around untethered, making names for themselves through guest-chef gigs and secret supper clubs. Now, we may have reached a new stage of restaurant evolution: total culinary symbiosis. BlogTO reports that Churchill, the corner bar on Dundas just west of Ossington, will soon be sharing its space with Luther’s Chicken, a new poultry operation from ex-La Cubana chef Kyle Hough and his partner Knickoy Robinson.

While Churchill does its bar thing, Hough and Robinson will cook up Southern-style fried-chicken dinners (complete with collard greens, coleslaw and macaroni salad), which will be available nightly from 5 p.m. until 1 a.m. Although Luther’s will be operating out of the Churchill kitchen, the two businesses will operate more or less independently. They’ll even be billing customers separately—which we imagine might get a bit confusing.

This isn’t the first time Churchill has flirted with outside food: last May, it teamed up with The Grove’s Ben Heaton, who designed a fancy snack menu for the bar. (We have a feeling fried chicken may be a more natural fit.) Luther’s is expected to move in around mid-April.