NYC's The Cannibal Brings Maximum Meat to Culver City This Fall

Culver City’s long-expected Platform mixed use project is starting to shape up, which means New York City transplant The Cannibal should arrive sometime in the not so distant future. What’s that mean for locals? Lots and lots of meat.

For those unfamiliar, The Cannibal is an extension of Christian Pappanicholas and Cory Lane’s popular Manhattan meat shop of the same name. First announced more than a year ago, the project includes chef Francis Derby and will focus on everything from charcuterie boards to sausages, tartares, and whole protein sections meant to be shared. Beer, wine, and whiskey will comprise the bulk of the ample bar menu, while the kitchen itself puts a large wood-fired grill on full display, as has been the move for many restaurants (Odys + Penelope, etc.) of late.

As the above rendering shows, The Cannibal looks to outfit itself in meaty reds and reclaimed wood. The place should find room to seat around 120, and according to the LA Times will also be exceedingly bike friendly (as in, show up in a cycling kit and your second beer is free).  That’s a smart move considering the non-car commuters coming to the Platform project that houses the restaurant; the address sits right next to the Expo Line, after all.

When all is said and done, Platform in Culver City should house four or five of the area’s most exciting new concepts. SF’s Craftsman and Wolves is coming in, along with a project from noted New Yorker Michael White. Evan Funke was also supposed to drop in a refined diner concept called The Thoroughbred, but following his fallout with former business partners from Bucato puts that whole thing in serious jeopardy.

The Cannibal
8850 W. Washington Blvd.
Culver City, CA