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Haitian cuisine meets Pacific Northwest bounty at Kann, a live-fire restaurant from Gregory. The restaurant honors his heritage and culture while also honoring the seasons and local ingredients of Oregon.
Haitian cuisine meets Pacific Northwest bounty at kann, a live-fire restaurant from James Beard Award Winning chef Gregory Gourdet.
THE RESTAURANT. Haitian cuisine meets Pacific Northwest bounty at kann, a live-fire restaurant from James Beard Award winning chef Gregory Gourdet. The restaurant honors his heritage and culture while also honoring the seasons and local ingredients of Oregon.
- 548 Southeast Ash Street Portland, OR, 97214 United States
- hello@kannrestaurant.com
333 reviews and 1616 photos of KANN "A masterful experience from beginning to end. Chef Gourdet and team inspire with soulful Haitian cuisine that is approachable, bright, and sophisticated. Starters and sides: The plaintain muffins and epis butter are a must and a tropical precursor to the salty, spicy, and sweet symphony that follows.
- (237)
- 45.521286
- (503) 702-0290
- 122.659895
- Akra
- Griyo Twice-Cooked Pork
- Tomato, Berry, Cherry, and Young Coconut Salad
- Pekin Duck
- Grilled Pineapple Upside-Down Cake with Rum Raisin Ice Cream
These fritters made of root vegetables—often malanga root, but in this case taro—are a staple Haitian appetizer that Gourdet pairs with remoulade.
The national dish of Haiti, this dish with succulent-looking pork chunks comes with fried green plantains (who could say no?) and avocado pikliz.
This colorful summer salad, a staple of previous Kann pop-ups, combines ingredients we’ve rarely seen together, complete with coconut vinegar for tang. A similar recipe appeared in Everyone’s Table, so try your hand at cooking it at home and see how it stacks up to the restaurant’s version.
Chinese-style duck was a cult-favorite dish at Departure available only around the holidays, but now, Gourdet is offering a tropical spin on the bird, lacquered with cane sugar, tamarind, and pineapple.
We’ve heard plenty of praise for Gourdet’s dairy-free ice creams, and what better pairing for ice cream than cake with grilled tropical fruit? A similar pineapple cake has appeared on Kann pop-up menus, so we’re excited to see the next evolution of this dish.
PATH OF THE WILD. The restaurant honors Gregory Gourdet's heritage and culture while also honoring the seasons and local ingredients of Oregon.
Aug 4, 2022 · After more than three years — which included a pandemic, a restaurant industry reckoning, a few TV appearances, an extended pop-up in a tent village, a cookbook, and a James Beard Award — chef...
