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I have never been an avid Top Chef watcher. I get the idea, but I’m really more of a “competition reality show where novices crumble under pressure” girlie. Top Chef is full of actual chefs with résumés, reputations and Michelin-level chops. That was my opinion… until I met Kann. Keep reading to see my honest Kann review!
I had been following the opening of this buzzy Portland restaurant since 2019. I didn’t know Gregory Gourdet from Top Chef yet, but I was about to learn. Kann was supposed to open in 2020, but like most things that year, it was delayed. It finally opened its doors on August 4, 2022, and after navigating the infamous booking system, I snagged a reservation a few months later. And yes, waitlist stress, reservation wars and all, it was worth it.
Key Details
Type: Haitian-inspired restaurant with wood-fired cooking
Neighborhood: Southeast Portland
Best For: Special occasions, food lovers, out-of-towners
Menu Style: Gluten-free and dairy-free
Price: $$$
Vibe: Warm, stylish, modern, wood-centric
Good to Know: Reservations are competitive; dishes change seasonally
Kann means “cane” in Haitian Creole, and that single word sets the tone for the entire restaurant. Gregory Gourdet, who is of Haitian descent, uses his local cuisine as the backbone of the menu. The centerpiece of the kitchen is a wood-fired hearth that influences nearly every dish. But don’t worry, this is not “everything tastes like smoke” cooking. The influence is subtle, layered and intentional, not charred or overpowering.
I have been to Kann four times now and bring every out-of-towner who visits me. It is too delicious and too impressive not to share.
Ready to Explore? Book Here ↓
Reservations: The Truth
If you’ve heard Portlanders complain about anything, it is the reservation system at Kann. I guess we complain about the famous no-reservation system many restaurants in Portland have as well, but I digress. I promise booking Kann isn’t as hard as it looks, you just need a strategy.
Reservations open on the first of each month at 12 pm PDT for the following month.
So if you want a table in January, be on Resy on December 1 with:
- Your account logged in
- A credit card saved
- A date and time in mind
- Quick fingers
Pick your table at exactly 12:00 and boom, that reservation is yours. Couldn’t be easier.
If you’re thinking, “Jessica, who is planning restaurant reservations a month in advance?” Trust when I say this is worth jumping through the hoops of the booking system for a dinner at Kann and planning a great meal in advance.
The Cancellation Method (the real hack)
If you aren’t someone who wants to know everything they are eating in the next month, there is an alternative reservation hack for you. Kann charges $50 per person for cancellations within 24 hours. So the day before you want to go, log into Resy and start refreshing. You would be shocked by how many last-minute cancellations drop. Three of my four reservations came from this method. They key is frequent refreshing, game on!
The Drinks
Kann has a gorgeous bar, light wood everywhere, warm lighting and a marble bar that sparkles under giant sculptural fixtures. Their cocktail list is excellent, and the Chouxon is the standout. It mixes vanilla-anise liquor, white rum, americano aperitivo, lime and pineapple into a drink that is fruity, refreshing and complex without being cloying.
Gourdet also built a thoughtful mocktail menu, both at Kann and at his downstairs Caribbean bar Sousoul. His stance is that everyone should have something special to drink regardless of alcohol preference, and the non-alcoholic options are genuinely good, not afterthoughts.
If cocktails aren’t your thing, the wine list is incredible. I love the Johan Vineyards Pinot Gris “Drueskall,” which is biodynamic, organic and skin-contact. Yes, Pinot Gris is actually a red grape. No, most people don’t know that. Let this be your fun fact of the day.
The Food
Servers will suggest ordering 2–3 dishes per section (appetizers, sides and mains), and honestly, they have never steered me wrong. While it may seem like you are ordering for a family, I have never had a bad dish at Kann and the leftovers hold up. I recommend sitting at the bar if possible (my favorite spot) to watch the chefs in action and hopefully catch them say “behind!” or “corner!”. Not that they do that, I’m just always hoping to see The Bear in real life. Here is my go-to lineup:
Warm Plantain Brioche Buns
Soft, pillowy and the perfect way to start the meal.
Griyo (Twice-Cooked Pork)
This dish is almost a little ecosystem, fall-apart pork, sweet plantains, creamy avocado and pickled onions. It is a combination you didn’t know you needed. The pork has a tiny kick and each part of the dish compliments the others.
Peanut Creamed Greens
Healthy but indulgent. The greens are wilted and tender, coated in a creamy peanut sauce that feels soulful without being heavy.
Diri ak Sos Pwa
Red kidney beans and rice. Simple but so flavorful. Whenever I have the pleasure of diving into this dish, I think that maybe all I need in life is beans, rice and Dishoom’s Black Daal. Simple, straight to the point but with complex, melt in your mouth flavors.
The Cauliflower
Roasted over the hearth, served in clarified coconut milk, spicy and perfectly structured. It is not your mom’s steamed cauliflower (no offense to your mom). The head of cauliflower (yes, an entire head !) holds its structure without becoming mushy or being too firm. It is a little miracle that they cook it so perfectly, every time. Be warned, this dish packs some heat!
A Meat Dish
The proteins rotate, but I have had everything from a whole fried fish to an octopus leg to a half chicken and a steak. Order whatever is new, you won’t regret it. If you aren’t a meat eater, fear not. Kann also offers a vegetarian menu so no one is left out.
Dessert
Somehow, Kann continues to deliver even through its final course. I’m always flabbergasted when I am eating their desserts and remind myself that they are both gluten and dairy free. With traditional dinner dishes, I find it may be a bit easier to exclude those things. But its mind boggling when you are eating flakey crusted tarts and ice cream that they aren’t filled with gluten or dairy. The dessert menu changes seasonally so it always feels fresh and new. Heed my advice and don’t skip the pudding.
The Bottom Line
I didn’t think I would spill this many words about one restaurant, but Portland’s food scene continues to stun me. And, Kann is a special part of that. It is thoughtful, culturally grounded, beautifully executed and full of heart. Everyone should experience it at least once.
And while you wait for your reservation, go binge Top Chef Seasons 12 and 17 and watch Gregory in action. I did.
