The Cannibal In LA Is A Meat-Lover’s Heaven

Even the most discerning carnivore will be impressed once they step foot inside The Cannibal, a Culver City transplant by way of New York that boasts a robust butchery offering house-made sausages, dry-aged steaks, charcuterie-to-go, and killer sandwiches. Beyond the superb butchery offerings, The Cannibal also features one of the city’s most eclectic and extensive beer lists, with more than 450 international bottles.

But the hits don’t stop there, as Executive Chef Francis Derby presides over a kitchen presenting such toothsome items as beef tartare, a supremely juicy house burger, the infamous General Tso’s pig head that has to be seen to be believed, and a backbreaking 96-ounce dry-aged ribeye steak aptly named ‘The Ole 96’er’.  The unabashed and unapologetic celebration of meaty nirvana is exactly what The Cannibal wants patrons to be drawn in by.

Clearly the attraction between carnivore and provider is strong here. Make sure to bring some like-minded meat aficionados, too, because 96 ounces of fleshy perfection is a Herculean task to take on alone, after all.