Kann
Oregon
Kann brings chef Gregory Gourdet’s Haitian heritage into conversation with Pacific Northwest ingredients. The Portland restaurant cooks over live fire, giving the hearth a central role in a menu intended to be shared across the table. Smaller plates and larger dishes can be combined freely. Plantain brioche, taro fritters and twice-cooked pork provide recognisable Haitian references, while preparations of local fish and seasonal vegetables show how the kitchen adapts those ideas to its surroundings. The menu is entirely gluten- and dairy-free, with a vegan selection available on request. That framework is part of the restaurant’s cooking rather than an adjustment made to a separate set of dishes. Kann’s name means cane in Haitian Creole, recalling Gourdet’s childhood memories of sugar-cane vendors. The personal connection gives the restaurant its starting point, while the shared format makes it an inviting place to discover the breadth of that cooking over several courses and conversations.