While the butcher and sandwich shop has been open for a few weeks now, the main dining room now seats over 120 people and offers a tight menu of market-driven vegetables, house-cured charcuterie, and epic plates of butchered meat. Highlights include chicken parm sausage with tomato conversa, spring lamb with peas and vadouvan jus, and a massive General Tso's pig's head that Eater New York documented here.
Beer fiends will relish the massive fridges full of choice finds from around the world while a state-of-the-art flux capacitor allows beer director Julian Kurland to adjust each draft line according to the brew.
The design comes via Studio MAI (Gjelina, Hinoki & The Bird), which brings a semi-industrial, but warm feel that packs tables into a triangular space. The kitchen isn't fully open, but the energy certainly feeds into the dining room. As for the moniker, don't let that shy you away. The Cannibal is named after legendary cyclist Eddy Merckx, so the restaurant will be sure to provide bike-friendly amenities like a free second beer for those in their riding gear (or "kit"), as well as bike valet parking. Open daily from 5:30 to 10:30 p.m., with an 11 p.m. weekend closure.
The Cannibal 8850 Washington Blvd Culver City, CA 310-838-2783. Reservations via Resy.