Private Dining

Group Dinners and Private Events

The Cannibal is available for group dinners and private events.  The Cannibal’s heated and covered garden room is a space suitable for every occasion. We can accommodate up to thirty guests for a private sit down dinner.  A larger cocktail style event can be hosted for up to fifty guests.  Bookings may be made for brunch, lunch and dinner.

Large Format Feast

The Cannibal Large Format Feast is a nose-to-tail dining experience. Each feast begins with a spread of charcuterie, then the whole roasted animal is brought out and carved tableside, this is followed by a chef’s selection dessert. Pricing varies depending on the animal chosen.

Beverage packages are available from $35 per person.

You must submit a booking form at least one week before your large format feast to guarantee your reservation. 

Please call 212-685-5585 or email with any questions.

Booking Form

Please fill out the credit card authorization form below.


Please call us if you’d like to reserve for a group larger than six people or if you don’t see the table you are looking for online. To inquire about special events, please email us here.

Book your Cannibal reservation on Resy

To inquire about special events or large party reservations, please email us here.
Our reservations office is open daily from 11:30 AM to 7:30 PM. Outside of these hours, you may contact us at and we’ll get back to you as soon as we’re able. Reservation cancellations may also be made by replying to the confirmation texts from Resy.

Hours & Location

The Cannibal NYC
113 E 29th St
New York, NY 10016

Monday – Saturday

Lunch 11am-4pm
Dinner 4pm-11:30pm


Lunch 11am-4pm
Dinner 4pm-10:30pm


The Cannibal LA
8850 Washington Ave
Culver City, CA

Hell’s Kitchen
Gotham West Market
600 11th Ave Between 44 & 45th Streets
New York, NY 10036

Cannibal Liquor House
111 East 29th Street
New York, NY


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.

Our Staff

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, Eddy Merckx, 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 will open 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.

Bill Brooks, Beverage Director

Growing up in Florida, Bill Brooks attended Ringling School of Art and Design, supporting himself in college with various bartending and server positions. After spending a year in the Florida nightclub scene, he packed his bags and moved to Chicago. Shortly after moving there, Bill became serious about the service profession, honing his craft and passions in wine, beer and spirits. After 5 years in Chicago, he once again felt the need to pack up for a new adventure. Luckily landing a job as the head bartender of the newly opened John Dory Oyster Bar, he quickly rose to become the Beverage and Purchasing Manager for the Ace Hotel under Ken Friedman and Chef April Bloomfield. His passion and love for beer quickly landed him in a bar seat at The Cannibal after work, where he became friends with Christian and Cory and joined the Resto & The Cannibal team to open The Cannibal Hell’s Kitchen.

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Rockstar Racing

Based in NYC, Rockstar Racing competes in road, track, Cx and MTB events nationwide.

We are proud to be one of their sponsors, and we thank them for being so passionate about the local cycling and racing community!

Check them out: