Reservations

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 info@thecannibalnyc.com 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
212.686.5480


Tuesday – Saturday

Lunch 11am-4pm
Dinner 4pm-12am


Sunday – Monday

Lunch 11am-4pm
Dinner 4pm-10pm

OTHER LOCATIONS

The Cannibal LA
8850 Washington Ave
Culver City, CA
310.838.2783
http://thecanniballa.com/

Hell’s Kitchen
Gotham West Market
600 11th Ave Between 44 & 45th Streets
New York, NY 10036
212.686.5480
http://thecannibalhk.com/

Cannibal Liquor House
111 East 29th Street
New York, NY
212.685.5585
http://thecanniballiquorhouse.com/

About

The Cannibal, is your local butcher’s restaurant — named as an ode to the “greatest cyclist of all time,” Eddy Merckx. Our menu is rooted in sustainable meat and seasonal vegetables. As your local shop we honor our sources and feature large format feasts, as well as shareable family menus. The dining experience is paired with our obsession for beer, noted by our 300+ choices. We are the hidden neighborhood gem and beer garden that’s a bit too cozy and a bit too salty.

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 in Delaware and he continued the tradition as owner of three New York City restaurants and one in Los Angeles: The Cannibal Beer and Butcher New York, The Cannibal Hell’s Kitchen, The Cannibal Liquor House & The Cannibal Beer & Butcher Los Angeles.

Christian earned a degree in finance and entrepreneurship from Babson College. After graduation, he moved to Manhattan where he began working in commercial real estate. After five years, his passion for food and drink combined with his entrepreneurial spirit led him to the French Culinary Institute. While spending each day around chefs and his biggest passion—food—he strategized about how to break into the New York City restaurant scene.

While on vacation in Belgium, Christian was intrigued by Belgian culture, specifically the Monastery-brewed Belgian beer and sophisticated pub food. And what followed are several successfully opened restaurants, starting with his own restaurant, Resto in the spring of 2007.

Resto was warmly welcomed by its Gramercy Park and Murray Hill neighbors while also receiving 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 subsequent trips to Europe, Christian developed the concept for a beer and butcher; he opened The Cannibal Beer & Butcher next door to Resto. Named as an ode to the revered Belgian cyclist Eddy Merckx, The Cannibal Beer & Butcher is a natural extension of Christian’s nose-to-tail ethos.

The Cannibal brand expanded to include: The Cannibal Hell’s Kitchen sandwich shop within Gotham West Market -The Cannibal Liquor House serving burgers and cocktails – The Cannibal Beer and Butcher at Platform in Culver City.

As an avid cyclist, he may be found eating house made beef jerky or salted North Carolina salted Peanuts while riding his bike.  Christian actively fundraises for No Kid Hungry though Chefs Cycle and The Cannibal Beer & Butcher proudly sponsors the Rockstar Racing Cycling Team.

Edward Carew, Executive Chef

Edward Carew originally hails from the blue collar town of Dubuque, Iowa located right on the Mississippi, a town steeped in factories and slaughterhouses, which incidentally had nothing to do with his choice of becoming a chef. Food found Edward rather than the other way around. While working in a small French run restaurant owned by the University of Iowa Edward realized that he much preferred working with his hands than working for a degree so instead of finishing his undergrad he made the leap of faith and moved into restaurants permanently and hasn’t looked back since.

His Culinary journey has taken him to Minneapolis, Chicago, New York, San Francisco and even Azerbaijan on the Caspian Sea. Edward did go back and receive his AOS from The Culinary Institute of America to better prepare himself for working in some of New York’s best kitchens including Gramercy Tavern, Eleven Madison, Craft and Fiamma.

Edward took a brief west coast detour where he worked in reputable kitchens and also owned and operated his own place called The Cottage Eatery, gaining critical success and vast amounts of experience. Upon returning to New York Edward took over the executive chef position at Le Caprice in the iconic Pierre Hotel. Yearning to get back to a more intimate setting and refocus on his love for all things Mediterranean Edward took the head chef job at Spasso in the west Village where he is was a managing partner.

After two years at Spasso Chef Carew ventured out on his own to open a meat centric casual spot called Broken Spoke Rotisserie where he focused on local pasture raised beef, chicken and pork while playfully fusing his other inspirations being travel, bikes and punk rock.

Chef Carew practices an honest approach to food, using only the best ingredients and preparing them in a way that showcases their character best. Although he loves the food industry Edward is most happy spending his time with his family and attempting to surf in Costa Rica.

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: https://www.facebook.com/rockstargamesracing/