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. Haitian cuisine meets Pacific Northwest bounty at Kann, a live-fire restaurant from James Beard Award Winning chef Gregory Gourdet. Kann now ships our signature dishes nationwide on Goldbelly, straight from Portland to your door. Kann is a restaurant recognized for its delicious food and excellent service, deserving of its national James Beard award. The menu features a variety of dishes served family-style, including standout options like the pork chop and buns, as well as a selection of plant-based dishes. 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. Kann is a Haitian restaurant by Gregory Gourdet in Portland, Oregon, United States. [1][2] Kann is a live-fire dinner house from celebrated chef, best-selling author, and television personality Gregory Gourdet that marries Haitian cuisine with the bounty of the Pacific Northwest. 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 name Kann (“cane” in Haitian Creole) pays homage to Chef Gregory’s childhood memory of listening for sugar-cane vendors rolling wheelbarrows overflowing with freshly harvested cane. 78K Followers, 228 Following, 244 Posts - Kann (@kannrestaurant) on Instagram: Wood Fired Haitian Cuisine by @gg30000 🇭🇹 For Reservations call 971. 489.2202 and email resumes to careers@kannrestaurant.com We don’t respond to DM’s 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.