"Gregory Gourdet’s reputation within Portland dining was already well established before he opened his first restaurant — the Top Chef regular and James Beard Award-winning cookbook author had been making shaved ice-topped desserts and Christmas ducks at Departure for years before he opened this resoundingly lauded Southeast Portland restaurant. Now, the stylishly appointed, energetic Kann is the hottest reservation in town, groups gathering at round tables to share peanut creamed greens, herby king salmon with plenty of saucy stewed peppers, and coffee-rubbed rib-eyes. Occasionally, you may spot echoes of Gourdet’s past lives throughout the menu — a cane syrup-glazed duck, a granita-topped cured kanpachi — but as it has evolved over time, Kann has developed its own identity, an amalgamation of its star-studded team’s culinary prowess. Plan ahead — reservations disappear minutes after they drop." - Eater Staff
