Jonathan Gold reviews the Cannibal
11 Images

Jonathan Gold reviews the Cannibal

Jonathan Gold reviews the Cannibal

Chef Francis Derby pours the sauce for General Tso pig’s head at the Cannibal.

 (Christina House / For the Times)
Jonathan Gold reviews the Cannibal

Chicken parm with tomato conserva and burrata is served at the Cannibal in Culver City.

 (Christina House / For The Times)
Jonathan Gold reviews the Cannibal

A 36-ounce dry-aged rib-eye for two with fingerlings, mustard greens and tomato.

 (Christina House / For The Times)
Terrine of sliced beef and butter at the Cannibal.
Terrine of sliced beef and butter at the Cannibal.  (Christina House / For The Times )
Jonathan Gold reviews the Cannibal

Beef bulgogi with sesame, bean sprout and apple jang.

 (Christina House / For The Times)
Jonathan Gold reviews the Cannibal

The “everything” pretzel with scallion cream cheese at the Cannibal.

 (Christina House / For The Times)
Jonathan Gold reviews the Cannibal

An assortment of beer is offered at the Cannibal.

 (Christina House / For The Times)
Jonathan Gold reviews the Cannibal

Grilled shishitos with ricotta, shiso and black garlic are served at the Cannibal in Culver City. 

 (Christina House / For The Times)
Jonathan Gold reviews the Cannibal

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)
Jonathan Gold reviews the Cannibal

Chef Francis Derby is photographed at the Cannibal.

 (Christina House / For The Times)
Jonathan Gold reviews the Cannibal

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)
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