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.

+ Edward Carew, executive chef

Edward Carew originally hails from the blue collar town of Dubuque, Iowa located right on the Mississippi, a town steeped in factories and slaughterhouses, which incidentally had nothing to do with his choice of becoming a chef. Food found Edward rather than the other way around. While working in a small French run restaurant owned by the University of Iowa Edward realized that he much preferred working with his hands than working for a degree so instead of finishing his undergrad he made the leap of faith and moved into restaurants permanently and hasn’t looked back since.

His Culinary journey has taken him to Minneapolis, Chicago, New York, San Francisco and even Azerbaijan on the Caspian Sea. Edward did go back and receive his AOS from The Culinary Institute of America to better prepare himself for working in some of New York’s best kitchens including Gramercy Tavern, Eleven Madison, Craft and Fiamma.

Edward took a brief west coast detour where he worked in reputable kitchens and also owned and operated his own place called The Cottage Eatery, gaining critical success and vast amounts of experience. Upon returning to New York Edward took over the executive chef position at Le Caprice in the iconic Pierre Hotel. Yearning to get back to a more intimate setting and refocus on his love for all things Mediterranean Edward took the head chef job at Spasso in the west Village where he is was a managing partner.

After two years at Spasso Chef Carew ventured out on his own to open a meat centric casual spot called Broken Spoke Rotisserie where he focused on local pasture raised beef, chicken and pork while playfully fusing his other inspirations being travel, bikes and punk rock.

Chef Carew practices an honest approach to food, using only the best ingredients and preparing them in a way that showcases their character best. Although he loves the food industry Edward is most happy spending his time with his family and attempting to surf in Costa Rica.

+ Corey Lane, operating partner

Cory Lane is a graduate of the Culinary Institute of America in Hyde Park, NY, where he studied culinary arts management. Cory was captain, wine director and floor manager for Nobu (2002-2006) and was on the opening team of Nobu 57 before joining Momofuku Restaurants (2006-2010) as general manager and beverage director for the opening of Momofuku Ssäm bar as well as the opening of Momofuku Ko and Ma Peche. In 2010 he left New York for Northern California where he opened three restaurants, including El Paseo in Mill Valley California. While in California he started a small wine label called Frith Wines, which focuses on small production single vineyard Grenache. In 2012 he returned to New York to work with Resto and The Cannibal as operations director.

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, seasame 18
ROASTED BONE MARROW
- beef shank ragout, parsley 19
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, white balsamic vinaigrette 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
- orange marmalade, fennel pollen 11
LAMB MERGUEZ SAUSAGE
- carrot salad, salsa verde, cumin yogurt 14
SMOKED KIELBASA SAUSAGE
- IPA mustard, coleslaw 12
ITALIAN SAUSAGE
- broccoli rabe salad 13
CRISPY PIGS HEAD
- green goddess & crudite 15
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 PEANUTS8
EVERYTHING PRETZEL
- scallion cream cheese 7
CANNIBAL JERKY10
HOUSE BBQ CHIPS6
SMOKED TROUT PATE 7

THE BURGERS

MAMA'S BURGER
- dry aged beef, provolone, poblano peppers, melted onions, aioli, thick cut white bread, fries 27
THE STACKED BURGER - winner Time Out NY Best Burger 2017
- Pat Lafrieda blend, cheddar, pickled chili aioli, crispy bacon, martins sesame bun 15

VEGETABLES

ROMAINE SALAD
- carrots, radish, herbs, dijon vinaigrette 12
CHICORY SALAD
- pistachio, parmesan, breadcrumbs, garlic vinaigrette 13
BEETS & GREENS
- saffron fenne, banyuls vinaigrette & up in smoke goat cheese 15
HUBBARD SQUASH
- brown butter, hazelnuts, maple syrup 7
BRAISED BLACK KALE
- pickled fresno chilis, soffritto 9
VEGETABLE FRITTO
- shishito, oyster mushroom, cilantro aioli 11
SMOKED BABY CARROTS
- labne, salsa verde, breadcrumbs 12

LARGE FORMAT

* WHOLE ROASTED CAULIFLOWER
- salsa verde, romesco, walnuts 32
* HERB ROASTED CHICKEN
- broccoli rabe, pomme puree
- half or whole available 27/50
SMOKED PORK RIBS
- north carolina bbq sauce, slaw 25
CANNIBAL DOGS 2.0 “tiger style”
- spicy tripe chili, cilantro, scallion, crispy shallots, spicy mustard 15
16 OZ FLANK STEAK
- salsa verde 42
* GENERAL TSO PIGS HEAD
- broccoli rabe salad, moo shu pancake 85
* WHOLE FISH & CHIPS
- tartar sauce, hot sauce MP
(* PLEASE ALLOW 45 MINUTES FOR SOME ITEMS)

WHOLE ANIMAL

ORDER A WHOLE PIG OR LAMB FOR YOUR TABLE
- with one weeks notice call 212.686.5480 or email events@thecannibalnyc.com

Jonathan 'Foodgod' Cheban eats a pig's head

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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 BURGERS

VEGETABLES

LARGE FORMAT

WHOLE ANIMAL