About

The food at The Cannibal Liquor House is burgers, cocktails and bar food.

Our menu is perfect for cocktails from housemade potato chips, beef jerky and raw bar to a proper selection of burgers and seasonable vegetables.

Our cocktail program is balanced between house cocktails and classic cocktails. It’s accented by sections of large format, beer and shots, and light cocktails you might drink early in the morning “morning tipple.”

Our Staff

+ Christian Pappanicholas, owner

Originally from Chadds Ford, Pennsylvania, Evan Christian Pappanicholas grew up in the restaurant industry. His father owned two Greek restaurants in Delaware and he continued the tradition as owner of three New York City restaurants and one in Los Angeles: The Cannibal Beer and Butcher New York, The Cannibal Hell’s Kitchen, The Cannibal Liquor House & The Cannibal Beer & Butcher Los Angeles.

Christian earned a degree in finance and entrepreneurship from Babson College. After graduation, he moved to Manhattan where he began working in commercial real estate. After five years, his passion for food and drink combined with his entrepreneurial spirit led him to the French Culinary Institute. While spending each day around chefs and his biggest passion—food—he strategized about how to break into the New York City restaurant scene.

While on vacation in Belgium, Christian was intrigued by Belgian culture, specifically the Monastery-brewed Belgian beer and sophisticated pub food. And what followed are several successfully opened restaurants, starting with his own restaurant, Resto in the spring of 2007.

Resto was warmly welcomed by its Gramercy Park and Murray Hill neighbors while also receiving critical accolades including two stars and inclusion in the “Top 10 Best New Restaurants” from The New York Times in 2007 and four stars and inclusion in 2008’s “Best New Restaurants” feature in New York magazine.

During subsequent trips to Europe, Christian developed the concept for a beer and butcher; he opened The Cannibal Beer & Butcher next door to Resto. Named as an ode to the revered Belgian cyclist Eddy Merckx, The Cannibal Beer & Butcher is a natural extension of Christian’s nose-to-tail ethos.

The Cannibal brand expanded to include: The Cannibal Hell’s Kitchen sandwich shop within Gotham West Market -The Cannibal Liquor House serving burgers and cocktails – The Cannibal Beer and Butcher at Platform in Culver City.

As an avid cyclist, he may be found eating house made beef jerky or salted North Carolina salted Peanuts while riding his bike. Christian actively fundraises for No Kid Hungry though Chefs Cycle and The Cannibal Beer & Butcher proudly sponsors the Rockstar Racing Cycling Team.

Group Dining Form

Please submit the contact form below and we will contact you shortly. Please contact events@thecannibalnyc.com with any questions.

Hours

dinner

Monday

4pm - 10pm

Tuesday - Saturday

4pm - 12am

Location

The Cannibal Liquor House

111 E 29th St

New York, NY 10016

212.685.5585

Reservations

Resy

Please call or email us at 212.685.5585 or info@thecannibalnyc.com for reservations, inquiries or private event bookings. We will respond within 24 hours.

Mailing List

What's Happening

And the Winner of Battle of the Burger Is…

TimeOut

2017

REVIEW: The Cannibal Liquor House

One Hungry Jew

2017

REVIEW: The Cannibal Liquor House

The Infatuation

2017

The Beer-Loving Cannibal Crew Joins the Cocktail Scene

TimeOut

2017

The Cannibal Liquor House Makes The Case For Murray Hill Dining

Gothamist

2016

Events

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WINE

WHITE WINE

Shelter Wine Company, The Imposter, Rousanne '10 11/44
Selbach, incline, Dry Riesling '16 12/48
Dom de la Fruitiere, Vignes Blanche Sauv Blanc Blend 14/56
Dom Denis Race, Petit Chablis Chardonnay '16 14/56

RED WINE

Paolo Scavino Dolcetto d'Albe, Italy '16 13/52
Nicolas Idiart, Pinot Noir Pays d'Oc, France '16 11/44
Le Rocher des Violettes, Cabernet Franc Touraine, France '15 13/52

COCKTAILS

BOURBON & WHISKY

BLACKTHORN
- irish whickey, dry vermouth, absinthe, bitters 14
BROWN DERBY
- bourbon, fresh grapefruit, honey 14
NY SOUR
- rye whiskey, lemon, orange, red wine, egg white, bitters 14

COGNAC

STINGER
- creme de menthe, chomomile 14
SIDECAR
- curacao, lemon 14

RUM

MAI TAI
- cognac, orgeat, lime, pineapple, lime 14
JUNGLE BIRD
- campari, pineapple, lime 14
BERMUDA YACHT CLUB
- falernum, curacao, lime 14

VODKA

ESPRESSO MARTINI
- coffee liquer, creme de cacao, espresso 14
VODKA COLLINS
- lemon, basil 14

GIN

BIJOU
- sweet vermouth, green chartreuse, orange bitters 14
CLOVER CLUB
- raspberry, lemon, dry vermouth, egg white 14
GIMLET
- lime cordial, vermouth bianco 14

TEQUILA

REPOSADO AVIATION
- lemon, maraschino, creme de violette 14
BATANGA
- lime, salt, coca-cola 14
EL DIABLO
- ginger, lime, creme de cassis 14

BEER

JACK'S ABBEY HOUSE LAGER, MA (DRAFT) 5.2% 8
FINBACK IPA, NY (DRAFT) 4.8% 8
MILLER HI-LIFE LAGER, WI 4.5% 6
ALLAGASH SAISON, ME 6.1% 9
BELLS TWO HEARTED IPA, MI 7% 8
FOUNDERS BREAKFAST STOUT, CO 6% 10
BRASSERIE D'CHOUFFE LA CHOUFFE, BEL 8% 10
WESTMALLE DUBBEL, BEL 7% 16
RODENBACH GRAND CRU, BEL 6% 12

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SMALL PLATES

BEEF TARTARE
- fine herbs, grated smoked egg yolk 17
TUNA TARTARE
- smoked eggplant, avocado, radish, sesame, pork rinds 18
ROASTED BONE MARROW
- pickled beets, crispy shallots 17
CONFIT CHICKEN WINGS
- smoked turkish pepper & salt 14
RICOTTA GNOCCHI
- pumpkin seed pesto, shitake, brussels sprouts leaves 18
GRILLED OCTOPUS
- kale, cucumber, peppers, smoked almonds, romesco 17

CHEESE

SELECTION OF 3 OR 5 16/24
- Cabot Clothbound #1 – Cow, VT
- Harbison – Cow, VT
- Willoughby – Sheep, VT
- VBC Coupole – Goat, VT
- Bayley Hazen Blue – Cow, NY

CHARCUTERIE

COUNTRY PATE
- pickled mustard seeds 11
CHICKEN LIVER PATE
- rhubarb jam 11
LAMB MERGUEZ SAUSAGE
- carrot salad, salsa verde, cumin yogurt 14
SMOKED KIELBASA SAUSAGE
- grain mustard, coleslaw 12
ITALIAN SAUSAGE
- broccoli rabe 13
Foie Gras Torchon
- fig jam, texas toast 22
SALUMI BOARD 8 EA / 18 PLATE OF 3
- Genoa - Biellese, NY
- Fennel Salami - Biellese, NY
- Chorizo-Biellese, NY
COUNTRY HAM BOARD 8 EA / 18 PLATE OF 3
- Benton’s, TN
- Broadbent, MO
- Johnston, NC

GRAND TOUR

CHEF’S SELECTION
- tartare, pate, country ham, cheese, salumi, charcuterie 45/85

BAR SNACKS

NORTH CAROLINA PEANUTS 8
EVERYTHING PRETZEL
- scallion cream cheese 9
CANNIBAL JERKY 10
HOUSE BBQ CHIPS 6
SALT & VINEGAR PORK RINDS 6
SMOKED TROUT PATE 7

THE CLASSICS

OUR WINGS
- confit wings, smoked turkish pepper, flake salt 15
CANNIBAL DOGS 2.0 “tiger style”
- spicy tripe chili, cilantro, scallion, crispy shallots, spicy mustard 15
THE ROYALTON
- dry aged beef, beef hear, sharp cheddar, malted bacon onions, smoked tomato, aioli, brioche bun, fries 27
THE CANNIBAL STACKED BURGER
- crispy bacon, gruyere, fresno chili mayo 15

VEGETABLES

BABY GEM SALAD
- carrots, radish, herbs, roasted garlic vinaigrette 12
CRIPSY PIGS EAR SALAD
- chicory, pickled shallots, herbs, soft egg, dijon vinaigrette 15
BEETS TARTAR
- orange, pistachio, radish, mustard greens 14
ASPARAGUS
- fermented ramps, black plum vinaigrette 15
CHINESE BROCCOLI & RADISH
- meyer lemon, 9
ARTICHOKES & POTATOES
- artichoke barigoule, crispy potatoes, pickled red onion, black garlic aioli 12
SMOKED BABY CARROTS
- labne, salsa verde, breadcrumbs 12

LARGE FORMAT

* WHOLE ROASTED CAULIFLOWER
- salsa verde, romesco, walnuts 32
* HUDSON VALLEY DUCK
- tokyo turnips
BUTCHERS STEAK
- daily cuts from Royalton farms and Creakstone farms, salsa verde MP
* GENERAL TSO PIGS HEAD
- broccoli rabe salad, moo shu pancake 85
* WHOLE FISH & CHIPS
- tartar sauce, hot sauce MP
50 Day Dry aged ribeye
- bone marrow, bordelaise
(* PLEASE ALLOW 45 MINUTES FOR SOME ITEMS)

WHOLE ANIMAL DINING

LAMB, PIG, BEEF for a Large Format Feast
- with one weeks notice call 212.685.5585

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WINE

WHITE WINE

RED WINE

COCKTAILS

BOURBON & WHISKY

COGNAC

RUM

VODKA

GIN

TEQUILA

BEER

SMALL PLATES

CHEESE

CHARCUTERIE

GRAND TOUR

BAR SNACKS

THE CLASSICS

VEGETABLES

LARGE FORMAT

WHOLE ANIMAL DINING