Francis Derby at The Cannibal Beer & Butcher

Bio

Francis joined The Cannibal Beer & Butcher team in 2012 as Executive Chef, where he drives a meat-forward, vegetable-heavy menu. His culinary interest started in Long Island. Growing up on Long Island, he visited his grandfather’s duck farm and learned to grow vegetables.

My Restaurants

From My Menu

Chef Russell Jackson reviews Lolo's chicken at The Cannibal Beer & Butcher
$$$ | Deli/Sandwich Shop, | Pub/Gastropub, | Modern, | American
Flatiron, Midtown East
1 Review
"Part of the new Westside NYC gourmet ghetto, Cannibal is your deliverance of meaty bastion. Crispy, salty, briney thighs are roasted to a succulent, carmel finish and plated with a bright, savory salad of tomatoes, late season watermelon and red onions. Editor's note: this is served at their "Gotham West Market" location on 11th Ave."
Chef Andrew Whitcomb reviews Roasted bone marrow at The Cannibal Beer & Butcher
$$$ | Deli/Sandwich Shop, | Pub/Gastropub, | Modern, | American
Flatiron, Midtown East
1 Review
"A very simple and elegant classic. It's served with capers, radish, and parsley. Sinfully delicious, and for an up-charge you have the option to luge a shot of bourbon to suck up all the extra fat!"