The New York restaurant and butcher shop has made the move to the West Coast, with an opening in Culver City.

Created by Christian Pappanicholas and Cory Lane about four years ago, The Cannibal opened first as a butchery and beer shop named after a Belgian cyclist—Eddie Mercks, whose nickname was The Cannibal—and grew into a meat-centric restaurant using primal cuts and all the parts that come with it.

Executive chef Francis Derby is overseeing the LA outpost, which again has opened first as a butcher shop but with a larger retail component. Guests can buy house-made pâtés, pork chops, steaks or ground meat for burgers, for example, as well as proprietary sauces and spice rubs. The shop will also have a sandwich program with prepared foods or catered platters.

The restaurant will open soon, with a meat-centric menu, including large and sharable, nose-to-tail dishes as well as a number of vegetable-driven dishes featuring local produce. Stay tuned!

Ideal For

Carnivores