Reservations

The Cannibal takes a select amount of a la carte reservations through RESY every night. Please click the link below to book a table.

Book your Cannibal reservation on Resy

For parties of 8 or more please visit our private dining page.

Hours & Location

The Cannibal LA
8850 Washington Blvd
Culver City, CA 90232
310.838.2783

Butcher Shop
Mon: CLOSED

Tues-Sun: 11am-6pm

Restaurant
BRUNCH
Sat-Sun: 10am-3pm

LUNCH
Mon-Fri-11:30am-2:30pm

DINNER
Mon-Wed: 5:30-10pm
Thurs-Sat: 5:30-11pm
Sun: 5:30-10pm

OTHER LOCATIONS

Hell’s Kitchen
Gotham West Market
600 11th Ave Between 44 & 45th Sts
212.686.5480
WEBSITE COMING SOON

The Cannibal NYC
113 E 29th St
New York, NY 10016
212.686.5480
http://thecannibalnyc.com/

About

At its most primal sense, The Cannibal, is a butcher’s restaurant. The menu exudes the sense that your neighborhood butcher, who happens to be obsessed with beer, has decided to make dinner. Filled with every conceivable animal part, the menu drives a fine line between meat centric and meat crazy. Large primal cuts, such as, whole roasted lamb shoulders, braised pig’s heads, and whole racks of prime dry aged beef, is how our menu utilizes the whole animals received daily. Seasonality allows the vegetables to find their way onto the menu — we prefer to wait for mother nature to deliver the goods.

While, The Cannibal puts meat on the front line, even cannibals need to eat their veggies. Creative and seasonal vegetable preparations are at the core of what we do. We value a properly prepared head of cauliflower as much as we do a delicious roasted pig’s head or a vintage Lambic from a cult Belgian producer…

In short, The Cannibal is meat and beer with a smattering of cycling, it’s your local, ride up, sit-in beer and butcher shop and is brought to you through the inspiration and by the good work of Messrs.’ Christian Pappanicholas and Cory Lane, and ably abetted by one Chef Francis Derby.

Team

Christian Pappanicholas, Owner

Originally from Chadds Ford, Pennsylvania, Evan Christian Pappanicholas grew up in the restaurant industry. His father owned two Greek restaurants from 1968-1998 in Delaware. He continued the tradition as owner of three New York City restaurants & one in LA: Resto, The Cannibal and The Cannibal Hell’s Kitchen & The Cannibal Beer & Butcher in Los Angeles.

Christian earned a degree in finance and entrepreneurship from Babson College in Wellesley, Massachusetts and after graduation, he moved to Manhattan where he began working at Insignia ESG in commercial real estate. After five years, his passion for food and drink combined with his entrepreneurial spirit quickly took over and he found himself at the French Culinary Institute. While spending each day around distinguished chefs and his biggest passion—food—his mind raced to figure out how to break into the New York City restaurant scene.

Upon beginning his career in hospitality, Christian joined the opening team at Snack Taverna in the West Village as manager where he sharpened his front-of-house skills along side chef John Frasier. Afterwards, he went to work for the Bothers Denton to run ‘inoteca on the Lower East Side before accepting a job as manager at Mario Batali’s Otto in the West Village.

While on vacation in Belgium, Christian was intrigued by Belgian culture, specifically the Monastery-brewed Belgian beer and sophisticated pub food. Christian’ entrepreneurial drive enabled him to open the doors to his own restaurant, Resto, in the spring of 2007. Since opening, Resto has been warmly welcomed by their Gramercy Park and Murray Hill neighbors and has also received critical accolades including two stars and inclusion in the “Top 10 Best New Restaurants” from The New York Times in 2007 and four stars and inclusion in 2008’s “Best New Restaurants” feature in New York magazine.

During trips to Europe in the fall of 2009 and 2010, Christian began to develop the concept for a beer and butchery bar and in 2011; he opened The Cannibal Beer & Butcher next door to Resto. The Cannibal, named after the revered Belgian cyclist, Eddie Mercks, is a natural extension of Resto’s nose-to-tail ethos. As a beer and butcher, The Cannibal evokes the feeling of dining in a butcher’s home, with over 500 craft beer selections from around the world and a house made charcuterie program, Christian and his team consider The Cannibal to be Resto’s unruly younger brother. In the fall of 2013, The Cannibal expanded to Hell’s Kitchen within Gotham Market and received Two Stars from the New York Times. In the winter of 2015 The Cannibal opened in Culver City, Los Angeles.

Pappanicholas is a member of Community Board Five in Manhattan where he serves on the Parks and the Public Safety Quality of Life committees. He resides in downtown Manhattan with his wife and two children and when he is not cycling with the Rockstar Racing Cycling Team, which The Cannibal Sponsors, he STILL attempting to become a professional tennis player.

* * *

Cory Lane, Operating Partner

Cory Lane is a graduate of the Culinary Institute of America in Hyde Park, NY, where he studied culinary arts management. Cory was captain, wine director and floor manager for Nobu (2002-2006) and was on the opening team of Nobu 57 before joining Momofuku Restaurants (2006-2010) as general manager and beverage director for the opening of Momofuku Ssäm bar as well as the opening of Momofuku Ko and Ma Peche. In 2010 he left New York for Northern California where he opened three restaurants, including El Paseo in Mill Valley California. While in California he started a small wine label called Frith Wines, which focuses on small production single vineyard Grenache. In 2012 he returned to New York to work with Resto and The Cannibal as operations director.

Francis Derby, Executive Chef

Francis Derby grew up on Long Island surrounded by food; his grandfather owned a local duck farm where he spent time helping to grow vegetables from his family garden. At 14 years old, he began his career at his family’s restaurant, Varney’s Seafood Restaurant, working in the kitchen and then on the line as a cook. Two years later, he accepted a position as a line cook at the Bellport Restaurant on Long Island and became sous chef after six years under his mentor, Chef Taylor Alonzo. There, Francis learned the basics of cooking and baking and honed his skills for the creation of classic dishes and desserts.

In 2001, Francis moved to Manhattan to work at Atlas Restaurant under Chef Paul Liebrandt. In 2003, he moved on to open Wylie Dufresne’s ritually-acclaimed restaurant wd~50 as Chef de Partie and Tournant. During this time, Francis had the opportunity to develop new menu ideas with advanced techniques and truly developed his knowledge of food and great service.

In 2005, Francis took a trip that would change the way he looked at food forever. He visited Spain and had the privilege to work under Andoni Luis Aduriz at Mugaritz on a stagier. The siderias and pintxos bars throughout the Basque country inspired him to work with European cuisine.

In late 2005, Francis was given the opportunity to rejoin Chef Paul Liebrandt as part of the opening team for Gilt, a two-Michelin Star restaurant at the Palace Hotel in Midtown Manhattan. Then, in 2007, Francis opened Tailor in collaboration with Chef Sam Mason, developing savory food around a pastry-driven menu. In 2008, Francis joined David Chang at Momofuku Ssäm Bar as sous chef. A couple years later, Francis moved west to Soho from the East Village to work with Chef Josh Eden as the Chef de Cuisine of Shorty’s .32, executing a market-driven menu of modern American cuisine. In 2009, Francis was invited by the Spanish Trade Commission to return to Spain and travel throughout the country on a culinary tour with five other American chefs.

Francis joined The Cannibal Beer & Butcher team in 2012 as Executive Chef, where he drives a meat-forward, vegetable-heavy menu with an emphasis on seasonal ingredients. In 2013, he opened The Cannibal Hell’s Kitchen, which received two stars from The New York Times. In late 2015, Francis moved to the west coast, where he will helm the kitchen at the new restaurant – The Cannibal Beer & Butcher in Culver City – opening in winter 2016.

Karina Turtzo, Director of Business Development/ GM

Born and raised in New York City, Karina Turtzo has over 10 years of experience in the hospitality industry. She has worked with some of NYC’s most influential restaurant groups and has made a strong impact on the industry by providing expertise in restaurant operations and business development.

Before turning her full time attention to hospitality she pursued careers in project management, international marketing and business development with several companies including Knoll and Crayola. These successful experiences provided great insight into strategic and effective business management and laid a strong foundation for her future endeavors in the hospitality industry.

Karina then graduated from the French Culinary Institute, deciding to fuse her passion for hospitality with her business management experience.

In 2009 Karina joined the Momofuku Restaurant Group, where she worked as a floor and operations manager and finally as a project manager, focused on new openings including Ma Peche, Booker & Dax and projects in Toronto and Sydney. After three years with Momofuku, Karina took on a role as operations director and successfully opened Corkbuzz Wine Studio, a restaurant and wine bar concept developed by a master sommelier. Fascinated by the production aspect of wine, Karina moved to Napa, CA, where she joined The Scholium Project for a full harvest season, learning to make wine while also managing the distributor business.

Karina returned home to New York in 2014 to work with The Cannibal team as director of business development. In this role, her biggest task is spearheading the fall 2015 opening of The Cannibal Culver City, where she will also serve as general manager and develop the wine program.

Karina holds certifications from the American Bartending School, the French Culinary Institute for Restaurant Management, the Wine & Spirit Education Trust and the Intro for the Court of Master Sommeliers. She’s a regular contributor and panelist for the International Culinary Center’s restaurant management program.

Julian Kurland, Beer Director

Simply put, Julian has always loved food and the sense of community that dining out creates. A latecomer to the restaurant industry, Julian left a job in entertainment in Los Angeles to move to New York City to pursue a culinary degree from the French Culinary Institute in 2012. After completing his internship in The Cannibal kitchen, Julian began as a server. He quickly worked his way from server to beer director, taking charge of the 450+ beer list for both The Cannibal and Resto.

During his time as Beer Director, Julian became a Certified Cicerone®. He is now back in his hometown, surveying the vast landscape of breweries in and around LA to find the best beers to serve The Cannibal Culver City’s guests.

Jude Parra, Chef de Cuisine

Jude started his restaurant career as a pizza and Chinese food delivery driver in college while attending the University of Wisconsin-Madison. Born and raised in Los Angeles, Jude returned home after graduating and worked as a cameraman for various films and television shows. But the world of restaurants and food were always calling to him.

Deciding to fully dedicate himself to this new career path and—to test himself in the toughest restaurant city in the world—he moved to New York to attend the French Culinary Institute.

In New York, Jude worked as a line cook at Applewood and the French Consulate before joining the opening team of Momofuku Ssam Bar. After two years at Ssam Bar, he was promoted to sous chef at Momofuku Noodle Bar, where he worked for an additional two years.

Jude returned to Los Angeles in 2010 and became the Chef de Cuisine at A-Frame in Culver City. He then went on to open POT at The Line Hotel as the Executive Chef. As the Chef de Cuisine of The Cannibal Los Angeles, Jude reunites with fellow Momofuku alums Francis Derby, Cory Lane, and Karina Turtzo.


Hours & Location
Mon: CLOSED

Tues-Sun: 11am-6pm

8850 Washington Boulevard
Culver City, 90232 map
Phone: 310.838.2783

The Cannibal Butcher Shop is a charcuterie and butcher shop dedicated to sourcing quality ingredients. We pride ourselves in feeding our community high quality, delicious food we believe is better for them. We care about the quality of life our animals receive so we specifically work with small farmers and purveyors that share our vision and passion for high standards, sustainability and quality.

The butcher shop serves fresh sandwiches, salads and vegetables daily. Guests can also choose from a variety of artisanal retail items and beverages including beer and wine to go.

Trust Your Butcher!

WE ARE A FULL-SERVICE BUTCHER SHOP

ALL OF OUR MEAT IS SOURCED FROM FARMS & PROGRAMS THAT PRACTICE HUMANE TREATMENT OF THEIR ANIMALS, — USE ONLY VEGETARIAN FEED, AND DO NOT — USE HORMONES OR ANTIBIOTICS. WE SOURCE LOCALLY WHEN EVER WE CAN, BUT SOMETIMES THE MEAT FROM A LITTLE FURTHER AWAY TASTES BETTER. BY BEING A CUSTOM CUT SHOP, WE MIGHT NOT ALWAYS HAVE WHAT YOU’RE LOOKING FOR IN THE CASE, PLEASE CALL AHEAD OR ASK AS WE CAN GET YOU WHAT YOU NEED.

Catering

We offer offsite catering for large groups and offices of all sizes.

Feel free to give us a call at the shop at 310.838.2783 or email catering@thecanniballa.com with requests and questions.

Menus last updated November 1, 2016.

Private Dining

Large Format Feast

The Cannibal Large Format Feast is a group dining experience designed for 8-10 guests. Each feast begins with a seasonal first course and spread of charcuterie, followed by the whole roasted animal which is carved table side along with sauces and market vegetables, and lastly desert. Pricing varies depending on the animal chosen.

Whole Roasted Animal Feast:

Pig
Pig: $75 per person

Lamb
Lamb: $85 per person

Our menu changes seasonally. Please let us know if you have dietary restrictions or allergies when making your reservation and we will do our best to accommodate.

Sample Menu

Beverage Packages Available: Please select which you are interested in booking when making your reservation. Sample beverages below. An event specialist will be in contact to finalize your package once booked.

$35: Draft Beer, White Wine, Red Wine
$45: Bottle Beer, White Wine, Red Wine, House Draft Cocktail
$55: Large Format Beer, White Wine, Red Wine, Whiskey Service

To reserve your large format feast please click below and select 8 or more guests from the drop down. Please have a credit card handy to reserve your feast. Your card will never be charged unless a cancellation fee applies. Please see our cancellation policyPlease note that reservations are taken 7 days in advance for feasts.

Book your The Cannibal Beer & Butcher reservation on Resy

If you have additional questions please email events@thecanniballa.com or call 310.838.2783.

Feast FAQ

How many people does the feast feed?
8-10 hungry folks. We’re happy to host larger parties, please email events@thecanniballa.com for more information.

Can I order more food?
Always! Just inquire with your server.

Can I add on a beverage package?
Yes, you can pre book a beverage package when you reserve your feast or inquire with your server at the time of your feast. A la carte beverage service is also an option.

What times are feasts served?
6:30pm Tues-Sun

Do you accept food substitutions for any part of the feast?
Email us events@thecanniballa.com or call 310.838.2783 and we’ll do our best to accommodate.

What is your payment and cancellation policy?
If a cancellation occurs within 48 hours notice we will refund 50% of the charge, any cancellations with less than 48 hours notice will be subject to a 100% charge.

When will I be charged?
Your party will be charged upon completing your dining experience. We will not use the credit card you used to reserve online so please bring a card with you.

Group Dinners and Private Events

The Cannibal is available for group dinners and private events. We offer everything from casual cocktail style parties to formal dinners and full restaurant buy outs. Bookings may be made for brunch, lunch and dinner.

Please submit the booking form below and our event specialist will be in contact within 24 hours to assist you with planning your event.

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