Michelin stars portland8/10/2023 ![]() ![]() 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. 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 August 2020, mid-pandemic, the kann pop-up made its first debut in Portland, OR. The pop-up was praised by the judges and won the show's famed "Restaurant Wars" challenge. America got a first taste during an episode of Top Chef All-Stars LA, Season 17, in which Chef Gregory competed. Wine: A concise wine list that focuses on sparklings and wines that pair with well-spiced foods, Oregon labels and diversity of winemakers.īeer: A concise bottle list with a focus on local craft beer and diversity of brewers. 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.Ĭocktails: Unique and exciting cocktails that take full advantage of the never-ending spirits, spices and flavors of the Caribbean and local bounty. The food is also seasonal and highlights year-round PNW bounty, from local vegetables, fruits, meat, and seafood. Kann offers iconic Haitian dishes and spices. Proteins are marinated for layers of flavor. 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. Barbeque originated in Haiti and that spirit of open fire cooking helps anchor the cuisine at kann. 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. 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. 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. We honor the food and culture of the menu and serve it with passion and respect. Kann is dedicated to the pursuit of sustainability, from sourcing and environmental impact to team quality of life. ![]()
0 Comments
Leave a Reply.AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |