Superchefs Matt Blondin and Ben Heaton are bringing bar snacks to a Dundas West cocktail spot
Superchefs Matt Blondin and Ben Heaton are bringing bar snacks to a Dundas West cocktail spot
If you follow Toronto chefs on Twitter, you know there’s a lot of love between them—they exchange more shout-outs and props than Kanye and Jay Z. Now social media BFFs Matt Blondin and Ben Heaton are taking the love-in offline to serve brunch and bar snacks at Churchill. Blondin, who recently left Momofuku, is using his newfound time to help Heaton, who runs Churchill’s Dundas West neighbour The Grove, to make playful bar snacks, like devilled eggs with bacon jam, and brunches, like duck confit French toast. The prices just might be the best part: nothing on either menu costs more than $15.
![](http://www.facebook.com/sharer.php?u=https://torontolife.com/food/matt-blondin-ben-heaton-at-churchill/&title=Superchefs Matt Blondin and Ben Heaton are bringing bar snacks to a Dundas West cocktail spot&picture=https://torontolife.com/wp-content/uploads/2013/06/ChurchillEggs.jpg&description=[caption id="attachment_217788" align="alignleft" width="320"] (Image: Twitter)[/caption]
If you follow Toronto chefs on Twitter, you know there’s a lot of love between them—they exchange more shout-outs and props than Kanye and Jay Z. Now social media BFFs Matt Blondin and Ben Heaton are taking the love-in offline to serve brunch and bar snacks at Churchill. Blondin, who recently left Momofuku, is using his newfound time to help Heaton, who runs Churchill’s Dundas West neighbour The Grove, to make playful bar snacks, like devilled eggs with bacon jam, and brunches, like duck confit French toast. The prices just might be the best part: nothing on either menu costs more than $15.){kind=link}