THE MISSION

kann is dedicated to the pursuit of sustainability, from sourcing and environmental impact to team quality of life. We honor the food and culture of the menu and serve it with passion and respect.

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. The name kann ("cane" in Haitian Creole) is a tribute to one of Chef Gregory’s favorite childhood memories in Haiti, where he'd listen for sugar cane vendors to come by with wheelbarrows overflowing with the freshly-harvested snack. That memory and more are the inspiration behind the menu that showcases traditional Haitian flavors along with new dishes inspired by the cuisines of the African & Caribbean diaspora. Barbeque originated in Haiti and that spirit of open fire cooking helps anchor the cuisine at kann. 

THE FOOD

Savory and soulful, Haitian cuisine features Caribbean and tropical ingredients such as Scotch bonnet chili, coconut, plantains, root vegetables, and aromatics like djon djon, sour orange, thyme, clove, cinnamon, allspice and vanilla. Proteins are marinated for layers of flavor. Kann offers iconic Haitian dishes and spices. The food is also seasonal and highlights year-round PNW bounty, from local vegetables, fruits, meat, and seafood.

THE DRINKS

Zero Proof: A robust zero proof cocktail program that takes full advantage of the never-ending fruits, spices and flavors of the Caribbean and local bounty.

Cocktails: Unique and exciting cocktails that take full advantage of the never-ending spirits, spices and flavors of the Caribbean and local bounty. 

Wine: A concise wine list that focuses on sparklings and wines that pair with well-spiced foods, Oregon labels and diversity of winemakers.

Beer: A concise bottle list with a focus on local craft beer and diversity of brewers.

THE HISTORY

Planning for kann started in 2018. America got a first taste during an episode of Top Chef All-Stars LA, Season 17, in which Chef Gregory competed. The pop-up was praised by the judges and won the show's famed "Restaurant Wars" challenge. 

In August 2020, mid-pandemic, the kann pop-up made its first debut in Portland, OR. For two sold-out nights local guests were first to get a taste of kann at wood-fired restaurant Mama Bird in NW Portland. 

In December 2020, at the height of the pandemic and in partnership with American Express and Resy as part of their Yurt Villages program, The Redd on Salmon, an 8000 square foot historic foundry in SE Portland was transformed into Kann Winter Village -- a COVID-safe, outdoor-fine-dining, winter wonderland experience in heated yurts. A six-course tasting menu was offered -- complete with wine, beer, or zero-proof pairings. The Kann Winter Village ran through April 2021. 

We opened our doors in 2022! Kann was quickly recognized by Eater and The New York Times as a “Best New Restaurant”; Esquire named Kann the #1 “Best New Restaurant in America.” Portland Monthly and The Oregonian also named it restaurant of the year. Kann was awarded Best New Restaurant 2023 for the James Beard Awards.