More From the Los Angeles Times
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Sept. 20, 2024
Most Read in Food
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Sept. 20, 2024
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Chef Francis Derby pours the sauce for General Tso pig’s head at the Cannibal.
(Christina House / For the Times)Chicken parm with tomato conserva and burrata is served at the Cannibal in Culver City.
(Christina House / For The Times)A 36-ounce dry-aged rib-eye for two with fingerlings, mustard greens and tomato.
(Christina House / For The Times)Beef bulgogi with sesame, bean sprout and apple jang.
(Christina House / For The Times)The “everything” pretzel with scallion cream cheese at the Cannibal.
(Christina House / For The Times)An assortment of beer is offered at the Cannibal.
(Christina House / For The Times)Grilled shishitos with ricotta, shiso and black garlic are served at the Cannibal in Culver City.
(Christina House / For The Times)The General Tso pig’s head is served with broccoli salad and moo shoo pancake at the Cannibal in Culver City.
(Christina House / For The Times)Chef Francis Derby is photographed at the Cannibal.
(Christina House / For The Times)A flux capacitor, which regulates the carbonation levels of each individual draft line, is visible from the bar at the Cannibal.
(Christina House / For The Times)Sept. 20, 2024
Sept. 20, 2024
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Sept. 18, 2024