Meat lovers, listen up. The Cannibal Beer & Butcher, an excellent neighborhood restaurant in Manhattan with a comprehensive craft beer collection and an affinity for whole hog butchery, will grace Los Angeles with its presence in the year 2015. Owner Christian Pappanicholas (also behind NYC's Resto), operating partner Cory Lane (formerly of Momofuku), and executive chef Francis Derby are joining chef Michael White at the forthcoming Platform Development in Hayden Tract. The deal is inked and Studio MAI (Gjelina, Hinoki & the Bird, Zinque) has agreed to design the space.
For the most part, food and drink will mirror The Cannibal in New York City, but in Los Angeles the team has secured more stomping room and kitchen capacity, which translates to an expanded menu and additional larger format protein plates. By way of example, the New York menu is defined by tartares, sausage plates, pates/terrines, and a roasted pig's head or tandoori lamb belly wouldn't be out of the question. Small seasonal veggie dishes and cheese, too. And for those into craft beer, get super excited about this. About 500 plus micro brews from around the world will fill the Los Angeles anchor. [EaterWire]