About

At its most primal sense The Cannibal is a butcher’s restaurant. The menu has the sense that your neighborhood butcher, who happens to be obsessed with beer, has decided to make dinner. Rite with every conceivable animal part, the menu will drive a fine line between meat centric and meat crazy. Large primal cuts like whole roasted lamb shoulders, braised pigs heads, and whole racks of prime dry aged beef are the way it will utilize all of the whole animals received daily. Seasonality is how the vegetables 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…

Moreover, to go with consumer demand we started to do restaurant and kitchen product review recently besides recipes and food blogs.

So 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.