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. 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. 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.