Kann continues to live up to the hype
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Tropical flavors abound. Photos: Kale Williams/Axios
Nearly three years after the much-buzzed-about Kann opened in Southeast Portland, chef Gregory Gourdet's ode to his Haitian lineage continues to impress.
Best bites: It's hard to go wrong anywhere on the menu — the whole kitchen is gluten- and dairy-free — and I've yet to be disappointed by a dish there.
- The standout on each of my visits has been the griyo — roasted and fried marinated pork, fried plantain fritters, avocado and pikliz, a spicy pickled cabbage slaw.
- But don't sleep on the epis-brined chicken, which can seem pedestrian compared to the rest of the menu, but was one of the most memorable bites I've had in a long time.
Plus: The drink menu is adventurous and features plenty of non-alcoholic options, including my favorite drink in Portland: the kowosól, a luxurious creamy beverage made with the soursop fruit, coconut milk, lemon and maple.
The vibe: The service is efficient and professional, without pretension, and the dining room is bustling with a mix of hip young professionals and out-of-towners.
- The open kitchen is a fun bonus, but the space can be quite loud at times, to the point where carrying on a conversation at a normal volume can be challenging.
Between the lines: Kann is both expensive and exclusive, with reservations hard to come by and prices that make it more appropriate for special occasions than regular visits.
- Pro tip: It's easier to get a table if you're willing to have dinner at 4pm, like we did.
If you go: Kann (548 SE Ash Street) is open Wednesday through Sunday from 4-9pm.