For The Cannibal Hell’s Kitchen reservations please give us a call at (212) 582-7947
To inquire about special events or large party reservations, please email us here.
Our reservations office is open daily from 11:30 AM to 7:30 PM. Outside of these hours, you may contact us at firstname.lastname@example.org and we’ll get back to you as soon as we’re able.
Hours & Location
The Cannibal Hell’s Kitchen
600 11th Ave
New York, NY 10036
We are open every day
Located inside Gotham West Market, The Cannibal Hell’s Kitchen offers a menu of market-driven small plates, charcuterie, and cured meats alongside a rotating list of 200 global beers and a selection of bourbons and whiskeys. An offshoot of the original Murray Hill location, the Hell’s Kitchen outpost offers the same great menu of items and beverages. Brought to you by Christian Pappanicholas, Cory Lane, and Chef Francis Derby.
Originally from Chadds Ford, Pennsylvania, Evan Christian Pappanicholas grew up in the restaurant industry. His father owned two Greek restaurants from 1968-1998 in Delaware. He continued the tradition as owner of three New York City restaurants & soon so be One in LA: Resto, The Cannibal and The Cannibal Hell’s Kitchen & The Cannibal Beer & Butcher in Los Angeles.
Christian earned a degree in finance and entrepreneurship from Babson College in Wellesley, Massachusetts and after graduation, he moved to Manhattan where he began working at Insignia ESG in commercial real estate. After five years, his passion for food and drink combined with his entrepreneurial spirit quickly took over and he found himself at the French Culinary Institute. While spending each day around distinguished chefs and his biggest passion—food—his mind raced to figure out how to break into the New York City restaurant scene.
Upon beginning his career in hospitality, Christian joined the opening team at Snack Taverna in the West Village as manager where he sharpened his front-of-house skills along side chef John Frasier. Afterwards, he went to work for the Bothers Denton to run ‘inoteca on the Lower East Side before accepting a job as manager at Mario Batali’s Otto in the West Village.
While on vacation in Belgium, Christian was intrigued by Belgian culture, specifically the Monastery-brewed Belgian beer and sophisticated pub food. Christian’ entrepreneurial drive enabled him to open the doors to his own restaurant, Resto, in the spring of 2007. Since opening, Resto has been warmly welcomed by their Gramercy Park and Murray Hill neighbors and has also received 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 trips to Europe in the fall of 2009 and 2010, Christian began to develop the concept for a beer and butchery bar and in 2011; he opened The Cannibal Beer & Butcher next door to Resto. The Cannibal, named after the revered Belgian cyclist, Eddie Mercks, is a natural extension of Resto’s nose-to-tail ethos. As a beer and butcher, The Cannibal evokes the feeling of dining in a butcher’s home, with over 500 craft beer selections from around the world and a house made charcuterie program, Christian and his team consider The Cannibal to be Resto’s unruly younger brother. In the fall of 2013, The Cannibal expanded to Hell’s Kitchen within Gotham Market and received Two Stars from the New York Times. In the winter of 2015 The Cannibal will open in Culver City, Los Angeles.
Pappanicholas is a member of Community Board Five in Manhattan where he serves on the Parks and the Public Safety Quality of Life committees. He resides in downtown Manhattan with his wife and two children and when he is not cycling with the Rockstar Racing Cycling Team, which The Cannibal Sponsors, he STILL attempting to become a professional tennis player.
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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.
Francis Derby grew up on Long Island surrounded by food; his grandfather owned a local duck farm where he spent time helping to grow vegetables from his family garden. At 14 years old, he began his career at his family’s restaurant, Varney’s Seafood Restaurant, working in the kitchen and then on the line as a cook. Two years later, he accepted a position as a line cook at the Bellport Restaurant on Long Island and became sous chef after six years under his mentor, Chef Taylor Alonzo. There, Francis learned the basics of cooking and baking and honed his skills for the creation of classic dishes and desserts.
In 2001, Francis moved to Manhattan to work at Atlas Restaurant under Chef Paul Liebrandt. In 2003, he moved on to open Wylie Dufresne’s ritually-acclaimed restaurant wd~50 as Chef de Partie and Tournant. During this time, Francis had the opportunity to develop new menu ideas with advanced techniques and truly 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 siderias and pintxos bars throughout the Basque country inspired him to work with European cuisine.
In late 2005, Francis was given the opportunity to rejoin Chef Paul Liebrandt as part of the opening team for Gilt, a two-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 cuisine. In 2009, Francis was invited by the Spanish Trade Commission to return to Spain and travel throughout the country on a culinary tour with five other American chefs.
Francis joined The Cannibal Beer & Butcher team in 2012 as Executive Chef, where he drives a meat-forward, vegetable-heavy menu with an emphasis on seasonal ingredients. In 2013, he opened The Cannibal Hell’s Kitchen, which received two stars from The New York Times. In late 2015, Francis moved to the west coast, where he will helm the kitchen at the new restaurant – The Cannibal Beer & Butcher in Culver City – opening in winter 2016.
Growing up in Florida, Bill Brooks attended Ringling School of Art and Design, supporting himself in college with various bartending and server positions. After spending a year in the Florida nightclub scene, he packed his bags and moved to Chicago. Shortly after moving there, Bill became serious about the service profession, honing his craft and passions in wine, beer and spirits. After 5 years in Chicago, he once again felt the need to pack up for a new adventure. Luckily landing a job as the head bartender of the newly opened John Dory Oyster Bar, he quickly rose to become the Beverage and Purchasing Manager for the Ace Hotel under Ken Friedman and Chef April Bloomfield. His passion and love for beer quickly landed him in a bar seat at The Cannibal after work, where he became friends with Christian and Cory and joined the Resto & The Cannibal team to open The Cannibal Hell’s Kitchen.
The Cannibal has events monthly from Beer Dinners to Holiday Feasts and even Crab Feasts in the Summer. Please join us. Reservations are required in advance. Give us a call at 212.582.7947 or email us at email@example.com.