Jonathan Gold reviews the Cannibal

Chicken parm with tomato conserva and burrata is served at the Cannibal in Culver City.

A 36-ounce dry-aged rib-eye for two with fingerlings, mustard greens and tomato.

Terrine of sliced beef and butter at the Cannibal.   (Christina House / For The Times )

Beef bulgogi with sesame, bean sprout and apple jang.

The “everything” pretzel with scallion cream cheese at the Cannibal.

An assortment of beer is offered at the Cannibal.

Grilled shishitos with ricotta, shiso and black garlic are served at the Cannibal in Culver City.

The General Tso pig’s head is served with broccoli salad and moo shoo pancake at the Cannibal in Culver City.

Chef Francis Derby is photographed at the Cannibal.

A flux capacitor, which regulates the carbonation levels of each individual draft line, is visible from the bar at the Cannibal.