Cannibal Club in L.A.
Cannibal Clubs Evil Looking Staff:
Proprietor Elspeth Blake earned her wings in New York’s theatre district, working directly under the famed restaurateur Vincent Sardi, Jr. She moved to L.A. in 1997, where she gathered the talent and investment capital to open Cannibal Club in 2007.
|Sophie LaffiteChef de Cuisine Sophie Laffite gained notoriety in culinary circles when she prepared ortolan, an endangered bird thought to represent the soul of France, for the last meal of President Francois Mitterrand in 1996.|
|Hero ConnersArt Director A composer and concept artist, Hero Conners left a teaching position at UC-Berkeley in 2000 amid a storm of controversy following a rather graphic political statement he made on issue of nuclear proliferation.|
|Raven ChanService Manager Raven Chan worked with Elspeth Blake and Vincent Sardi, Jr. in New York before travelling to L.A. with Blake to start Cannibal Club. As Service Manager, she handles the daunting task of procuring our specialty meats.|
Collaborating with visiting cooks from around the world,
Chef de Cuisine Sophie Laffite regularly updates our menu with new and daring culinary experiments. The meat we serve is selected from the young and healthy. Consistent with the practice of cannibalism in many primitive societies, we view anthropophagy as homage to the dead, who are reborn into the bodies of their consumers. Each dish, therefore, is a study in taste and elegance.
Comment: What I would like to know is where these cannibals get their “Meat”? Morgues or do they actually murder children?
This week’s menu includes:
Penne Pasta with Meat Sauce
A delicious meat sauce made from fresh heirloom tomatoes, served over multigrain penne noodles.
A flame-broiled 8oz sirloin steak seasoned with fresh garlic, sautéed onions, and our in-house Worcestershire sauce.
Liver and Mushroom Pirozhi
A Russian version of pierogies, baked rather than boiled, with a savory filling of wild mushrooms and liver.
An otherwise traditional lasagna with one layer of cheese substituted by minced placenta in heirloom tomato sauce, seasoned with garlic, onion and oregano.
Mrs. Lovett’s Meat Pies
A delectable pot pie in a genuine puff pastry crust with locally-grown vegetables and tender strips of meat.