The Cannibal meat platter

The Grand Tour is The Cannibal's largest charcuterie platter.

The Cannibal rides into L.A.

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“You give a chef a butcher shop and a restaurant happens.”

That’s how chef Francis Derby describes the birth of The Cannibal in New York City, a concept 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.

Now a West Coast version

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