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.’ Brought to you by Christian Pappanicholas and Cory Lane.
