"Kann is by far the biggest Portland restaurant opening in the past couple of years. Maybe that has something to do with a former Top Chef contestant in the kitchen, or the fact that they smoke their own meats over a live fire. We think it’s because the Haitian-ish, family-style meal here always feels like a party—and one you’ll never want to leave. It’s a place that could be described as fun and raucous if you’re with a group, but might not be ideal for deep conversations. Order the crispy taro fritters and hang out at one of the long communal tables while pretending you’re in a Kinfolk spread. Reservations are no longer as hard to nab as they were when Kann first opened, but don’t count on being able to waltz in on a weeknight—set an alert for the first of the month when they open reservations. photo credit: Eva Kosmos Flores photo credit: Eva Kosmos Flores Food Rundown The menu at Kann changes frequently, but here’s a taste of what you can expect when you visit. Coffee Rubbed Flat Iron Steak You can’t eat at Kann without trying one smoked and grilled protein. Sometimes there’s beef ribs rubbed with spices and Haitian coffee. Other times you’ll find perfectly marbled American wagyu prepared similarly, garnished with herbs and served with pikliz, a fiery pickled cabbage and carrot condiment. Don’t forget a few shakes of ti malice, an orange Creole hot sauce that gets its heat from scotch bonnets. Peanut Creamed Greens Collard greens cooked down with coconut cream, peanut butter, and tomatoes get tossed with pickled peanuts for a stupendous twist on creamed spinach that proudly shows off its West African roots." - Krista Garcia
