About the Cannibal
Located right next to Resto at 113 East 29th Street and designed by Hecho Inc, The Cannibal is beer & butcher shop. A café and retail shop by day (where you can lay your hands not only on some of the most delicious animal parts the city has to offer, but also non edible stuff like bike jerseys and other cycling gear) and charcuterie/ small plates joint by night, The Cannibal consists of a communal bar, a butcher counter with eight seats, (the best view in the house,) and an outdoor space, or garden if you will, with yet more seating.
The Beverage Program at The Cannibal has 450 beers from all over the world, with seven draught lines, wines and a very curated selection of digestifs.
So in short, The Cannibal is meat and beer with a smattering of cycling, it’s your local, ride up, sit-in beer and butcher shop and is brought to you through the inspiration and by the good work of Messr Christian Pappanicholas ably abetted by one Preston Clark.
Oh, and the name? That comes from the Belgian Grand Tour Cyclist Eddie Merckx, who throughout the 60s and 70s was known simply as ‘The Cannibal.’
Christian Pappanicholas - Founder
Originally from Chadds Ford, Pennsylvania, Christian grew up in the Restaurant industry. His Father, Evan, owned two restaurants from 1968-1998. A competitive tennis player since the age of five, Christian received a degree in finance and entrepreneurship from Babson College in Wellesley, Massachusetts. He then moved to Manhattan in where he began working at Insignia ESG in commercial real estate. After 5 years his passion for food and drink combined with an entrepreneurial spirit quickly took over and he found himself at the French Culinary Institute in what he called a vacation from the real world. While spending each day around distinguished chefs and of course, his passion—food—his mind worked at a rapid pace to figure out how he could break into the highly competitive NYC restaurant scene. He started by opening a small Spanish restaurant in SOHO for a group of investors where he oversaw construction, hired a chef and so forth. He took on the role of operator almost immediately, while always keeping his eye on the food. He then was hired as General Manager to open Snack Taverna in the West Village. Afterwards, he went to work for the Brothers Denton to run Inoteca on the Lower East Side and finally moved over to manage Mario Batali’s Otto.
After spending some time in Belgium during a friend’s wedding, Christian was intrigued by Belgian culture through the Monastery brewed Belgian beer and sophisticated pub food. Christian’s entrepreneurial drive helped him hone all the skills to open the doors to his own restaurant, Resto, in the Spring of 2007. Since then, Resto has been well received by residents in the Gramercy Park and Murray Hill neighborhoods and a recipient of noteworthy accolades. Resto was named one of the Top 10 Best New Restaurants in the New York Times, also was reviewed and given 2 stars in the New York Times. New York Magazine gave it 4 stars in addition to one of the Best New Restaurants for 2008.
During trips to Europe in the Fall of 2009 & 2010 Christian began to develop the idea for a beer and butcher shop. In 2011 Christian Opened The Cannibal Beer & Butcher shop.
Christian continues to pursue its passion for great seasonal & local food as well as it passion for Belgian beer. He also competes regularly on tennis tournaments.
Francis Derby - Executive Chef
Francis Derby grew up on Long Island enjoying fresh, homemade Italian classic dishes, vegetables from his family garden, and duck from his grandfather’s local farm. He started his career at Varney’s Seafood Restaurant, his family’s restaurant at 14 years old, working in the kitchen first and then on the line as a cook. Here, Francis spent his formative years learning from his Uncle and their enthusiastic team. Two years later, he accepted a position at the Bellport Restaurant on Long Island as a line cook, and became sous chef after six years of dedication under the tutelage of his mentor, Chef Taylor Alonzo. Here, Francis learned the basics of cooking and honed his skills for the creation of simple, classic dishes. He utilized herbs, picked fresh daily, from the local garden, and studied baking and the preparation of classic desserts.
In 2001, Francis moved to Manhattan to work at Atlas Restaurant under Chef Paul Liebrant. In 2003, he moved onto open the world renowned wd~50 as chef de partie and tournant under Chef Wylie Dufresne. During this time, Francis had the opportunity to develop new menu ideas with advanced techniques. He learned the essence of great teamwork, and developed his knowledge of food and great service. In 2005, Francis took a trip that would change the way he looked at food forever. He visited Spain and had the privilege to work under Andoni Luis Aduriz at Mugaritz on a stagier. The sidrereia throughout the Basque country inspired him to experiment with cured meats, pâtes, and European cuisine. In late 2005, Francis was given the opportunity to rejoin Chef Paul Liebrant as part of the opening team of Gilt, a 2- Michelin Star restaurant at the Palace Hotel in Midtown Manhattan. Then, in 2007, Francis opened Tailor in collaboration with Chef Sam Mason developing savory food around a pastry driven menu. In 2008, Francis joined David Chang at Momofuku Ssäm Bar as sous chef. A couple years later, Francis moved west to Soho from the East Village to work with Chef Josh Eden as the chef de cuisine of Shorty’s .32, executing a market driven menu of modern American ideas. Francis returned to Spain in 2009 with an invitation by the Spanish Trade Commission to travel through Spain on a culinary tour with 5 other American chefs. In 2011, Francis opened King Restaurant, offering refined, yet “old world” European cuisine with a simple approach, drawing its inspiration from traditional recipes and classic dishes. In late 2012 Francis joined The Cannibal team as Executive Chef.
Cory Lane - Operations Director
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 for 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.
Louann Redard - General Manager
Kimberly Plafke - Sous Chef
Kimberly Plafke is full of bologna. Sometimes, salami. Although this Florida born Jew-ish girl has only been in the culinary industry professionally for about four years, she's been on a diet of mostly meat and potatoes for most of her life. Her grandmother owned a Jewish Deli/Restaurant in Luna Park, and thus grew up on old family recipe food, including house-made beef salamis, briskets, liver pates, pickeld fish, and all other foods most kids tend to find intolerable; Kimberly, however, reveled in it. Having never really traveled anywhere while growing up, Kimberly focused most of her free time on food, which is where her true passion for it began. Eating it. Cooking it. Sometimes even talking to it. As a graduate of New York City's French Culinary Institute, Kim learned the basics of butchering and charcuterie, and took an immediate liking to it and had a natural affinity for it. Immediately following the FCI, she got a job cooking for chef David Burke, where she honed her cooking and organization skills for the next two and a half years. After that, Kim felt it was time to start delving more specifically into what she loved the most: meat. Starting as just a line cook at The Cannibal, Kim worked hard, soaked up as much knowledge as she could, became a sausage making machine, and eventually moved up to the Sous Chef position, where she currently oversees the butchering and charcuterie production, while still learning as much technique as possible.
Julian Kurland - AGM / Beer Director
Having grown up in both Los Angeles and London, Julian has always had a passion for food. A late comer to the industry, Julian moved to New York City in September of last year to pursue a culinary degree from the French Culinary Institute in SoHo. After working in the kitchen at the Cannibal, Julian realized his desire to work the front of the house. He is now the beer sommelier for both Resto and the Cannibal, running the beer program for both restaurants.