kann

"A Portland-based restaurant owned by chef Gregory Gourdet, recognized for its innovative approach to traditional Haitian flavors and active participation in culinary collaborations." - Serena Maria Daniels

"A wood-fired Haitian restaurant founded by Gregory Gourdet, offering Caribbean-meets-Pacific Northwest cuisine. It has received accolades such as best new restaurant awards from the James Beard Foundation and Esquire." - Tony Perrottet Tony Perrottet Tony Perrottet is a historian and journalist based in New York City. He contributes to Smithsonian Magazine, The New York Times, and WSJ. Magazine, and is the author of six books. Travel + Lei

"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

"A Haitian restaurant in Portland, celebrated for its exceptional and unique culinary experience." - Michael He

"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