Win a complimentary dinner for six with reservation at kann, named the best new restaurant in America by the Beard Foundation, and recognized as among the country's best new restaurants by Bon Appetite, the New York Times, and many more.
*2023 James Beard Best New Restaurant Award*
*Esquire Best New Restaurant in America*
*New York Times Best New Restaurants 2022*
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.
Dinner and drinks for 6 including spirited or zero proof beverage tasting. Date to be a mutually agreed upon date in March. Date must be submitted by 1/25. Please inform us of your guests dietary distinctions. Host must have an active Resy account.