Beer and meat make a seriously indulgent pair, and few places marry the two better than The Cannibal, a butcher shop-inspired restaurant in New York City's Kips Bay neighborhood. Chef Francis Derby's menu is comprised of house made sausage, terrine, and other charcuterie, plus seasonal vegetables and large format options; the 8 draught lines and over 350 varieties of bottled beer offer the perfect complement.
Watch the video above for a peek at The Cannibal's menu (the items featured are listed below), and look out for the team's Los Angeles location, coming soon.
SHAVED BRUSSEL SPROUTS
slow cooked egg, country ham ends XO sauceBONE MARROW BRULEE
soft scrambled egg, marinated mushroomsCANNIBAL DOGS 2.0
spicy tripe chili, Chinese mustard, cilantro, crispy shallotsMORCILLA SAUSAGE
ramps, rhubarb, hazelnutLAMB TARTARE
charred leek, green apple, aged goat cheeseTHE GRAND TOUR
cochinita pibil head terrine (pineapple, pickled red onion, cilantro)
chicken liver pate (spring onion jam, cocoa nibs)
country pate (rhubarb mostarda)
assortment of cured meats
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