Worth. The. Hype. Managed to snag a reservation for two at the chef's counter and this was by far one of the best meals I've ever had. Every dish was packed full of flavor, seasoned perfectly, and plated beautifully. We ordered the Akra, Fall Greens Salad, Griyo Twice Cooked Pork, Red Snapper, Coffee Rubbed Steak, Peanut Creamed Greens, Rice and Beans, and the Baked Haiti. This ended up being plenty of food (we took some home). Although now that I'm writing this review I'm regretting not getting more... I honestly can't pick a favorite dish as everything was so different and so good. The chef's counter was a fun little bonus as we found watching the chef's cook super entertaining. Chef Gregory even checked in, which was a nice touch. Get your friends, save up your money and come here and splurge. You won't regret it.

...... cont 2nd review for Kann for me. I am happy and pleased to say the experience was as incredible as the first!! Service was on point. Food - incredible Ambiance - was fun and not too loud surprisingly. Pics for our meals this time around. Unfortunately we got too excited to get a pic of our mains before we started. They recommend a starter a side and a main for each person. That ends up being a lot of food -- so choose accordingly.

We had been craving coming back to Kann after such an amazing first exposure and was delighted to secure a table on our recent visit to Portland. Hallway entrance is new with a nice covered waiting area and we were seated promptly. Service was very nice and varying degrees of attentive but that is ok since it is bustling in there pretty much from opening. Menu wise we decided to try something different than before. Only a few dishes were familiar from our last visit and wish I had re-tried the cauliflower again because it was seriously fantastic last time.. as was the cabbage which was sadly not on the menu. Everything was beautiful in presentation and cooked well. Overall the food was good but we weren't as wowed as our first visit. The flavors overall were way more subtle and less standout. We ordered a fall salad (super fresh and dressing was really good at first bite but after a second bite, the salad tasted very spicy / almost salty? Unsure from what when looking at the ingredient list...). Snapper was small but was cooked well. The fish itself tasted light and fresh, but the sauce was bland... every once in a while the citrus from the tiny chunks of pineapple would encourage flavor in the sauce but overall, the dish could have otherwise used more depth of flavor. The chicken was super tender and had lots of flavor albeit the meat was quite salty and a bit smoky. Again the sauce was more bland but flavors came out a little more after it sat on the table a bit. The fried okra was good - almost like a desert. Lol. Overall after our second visit we wondered if the cauliflower would have been the same as last time and if we were perhaps just underwhelmed with the choices we made this time.. or maybe it is just the vegetables dishes in general that are stellar in dynamic and explosive flavors?...I guess I will need to try again and see.

Oh my goodness. Kann is worth every penny. You will pay a lot of pennies -- but this is a restaurant and experience you will want to save up for! A dear friend living in Portland got us a reservation for late afternoon, which is a great idea. You don't want to go without a reservation no matter what time you go. You get a time slot but we did not feel rushed, even though we stayed up to the very last second of our time. :) Some menu items for us: Warm Plantain Brioche buns. They are a must. The fall crudite was a delicious, lighter option but very flavorful. From the Hearth and Mains: I don't care for cauliflower. We ordered the cauliflower. I guess I now like cauliflower. :) (Or maybe it was the coconut cream!) The Poul ak nwa (chicken with cashews and spiced tomatoes) was lovely -- and the Coffee rubbed flat iron steak was one of the most tender, delicious steaks I've ever had in my life. We shared ALL of the sides -- the peanut creamed greens were particularly amazing. I also don't like okra (see above re: cauliflower) -- for me, it's about texture. But they were able to fry this okra in a way that made it crispy but not oily. SO GOOD. We also got one of each of the desserts although we could barely each have a small spoonful of each. But oh my gosh -- there wasn't anything, appetizer, main course, or dessert that wasn't outstanding. Highly, highly recommend!!

Kann in Portland, Oregon is nothing short of extraordinary!! This James Beard Award-winning restaurant has truly mastered the art of perfection, making it an absolute must-visit for any food enthusiast. From the moment you walk through the doors, you're enveloped in an atmosphere that feels both warm and elegant--a reflection of the incredible thought and care that goes into every detail. The ambiance at Kann is simply superb. The restaurant's decor strikes a perfect balance between modern sophistication and cozy charm, with subtle lighting and thoughtfully designed interiors that set the tone for an unforgettable dining experience. Whether you're here for a special occasion or simply looking to treat yourself, the atmosphere makes every moment feel special. The staff is nothing short of phenomenal. From the warm welcome upon entry to the knowledgeable and attentive service throughout the meal, the team at Kann ensures that every guest feels like a VIP. Their passion for what they do is evident in every interaction, and they go above and beyond to make sure your dining experience is flawless. It's clear that they are just as excited about the food as you are, offering insightful recommendations and sharing the story behind each dish with genuine enthusiasm. Cleanliness is another area where Kann excels. Every corner of the restaurant is immaculate, reflecting the high standards they set for every aspect of their operation. The open kitchen concept allows diners to catch a glimpse of the skilled chefs in action, further showcasing their commitment to transparency and excellence. And, of course, the food at Kann is nothing short of spectacular. The menu, inspired by Haitian flavors and global influences, is a testament to the creativity and expertise of the culinary team. Each dish is a masterpiece--beautifully presented and bursting with bold, vibrant flavors that linger on your palate long after the meal is over. It's clear why Kann has earned such high praise in the culinary world; this is truly a dining experience that goes beyond just a meal. Kann isn't just a restaurant--it's a celebration of flavor, culture, and impeccable hospitality. Every detail is thoughtfully curated, and it shows. If you're in Portland and looking for a dining experience that will exceed all your expectations, Kann is the place to be. Five stars all around!

I'm a big Top Chef fan, and have been waiting to eat here for years!! The interior is very modern, and the servers were all very nice and explained the dishes well. Our highlights were the twice cooked pork, the cauliflower, pork chop, and baked haiti. The pork chop was my absolute favorite, it was cooked perfectly and coated in some sort of banana sauce that was spectacular. The baked haiti was also phenomenal - perfectly charred and not too sweet. Their menu keeps changing, so I can't wait to come back and try more foods!

My group and I made a super last minute reservation while in town. The only reservation they had left that day was a table for 5, but we had 4! Thankfully, after calling to check, they gave us the table. Food was excellent - I haven't had Haitian food before, and this was an excellent introduction to the cuisine. We ordered the following: - Warm plantain brioche buns - Akra (crispy taro root fritters) - Griyo twice cooked pork - Whole red snapper - Coffee rubbed flat iron steak DESSERT - Ice cream mosaic - Baked Haiti - Kann chocolate cake (w/ mango sherbert) Everything was so good! The stand-outs were the twice cooked pork (so good with the fried plantain patties and avocados) and the flat iron wagyu steak. The steak was really cooked to perfection! I usually don't prefer red meat, but surprisingly, the steak was my favorite dish of the meal. The akra was sort of like a falafel, but with slight spice. The desserts were amazing - I'm a chocolate girl, so that was my favorite out of the 3 we ordered. All the desserts were very unique and creative. Service was good - attentive but not overbearing. Our group left very satisfied, and would recommend this restaurant to anyone looking to celebrate a special occasion or have a nice meal. Thank you Kann for the wonderful experience!

This experience was absolutely elite! And this is saying a lot considering that my favorite food is my mom's Haitian food. RESERVATION: let's start with making the reservation. Reservations on made on Resy and they open up on the first of the month at 12pm in the month prior. On 9/1/24, I ran into my car from work at 1157 and waited 3 painful minutes to get on Resy and book a reservation for our trip to Portland. It was more stressful than snagging tickets to the T. Swift concert, I swear! But I did it! I booked a chef's table reservation at our desired time. ARRIVAL: The entrance is a long hallway on the side of the restaurant and not at all what i would expect for such an establishment. We arrived right on time but waited a few minutes to be seated. While we waited, they handed us the menu which had background information about Kann and Haiti As Haitians, we were unbelievably exhilarated to dine here and support our people. We were seated at the Chef's table. I could feel the heat from the fire from the oven. The kitchen was hustling and bustling. They were playing Haitian music too which was more pronounced in the bathroom. The place was packed with dinners! Once we were seated, we ordered our drinks DRINKS: Bel Plaj and Ti Bonnaj - both were amazing! FOOD: Each dish was brought out by a "food runner" who explained the background behind each dish. As Haitians, though we knew all of this (we did not say as such), I will say that she did an absolute great job 1. GRIYO TWICE COOKED PORK - this is a staple of Haitian dishes and my ultimate favorite combo. The griot was cooked a bit differently than my mom makes. It was tasty but a bit too salty. That was the slight downside to that meal. Otherwise the Pikliz was absolutely amazing! 2. LOCAL PASTURE RAISED PORK CHOP - The pork chop was absolutely amazing! the sauce that came with it was a bit on the sweeter side and added a different touch. I can't say that this is uniquely Haitian, but it was good 3. Side of DIRI AK SOS PWA - staple of Haitian side dish - the beans were a bit oversalted as well which was a bummer, but otherwise tasty. SERVICE: exceptional! Our main server was Caroll and she was amazing! We also met another server whose name I forgot but he was super friendly as well. He told us that all the employees are taught about Haiti and its culture when employed and I absolutely love that! And as mentioned earlier, I absolutely love that when they bring out the dishes, the individual gives background about the dish. This is an important and amazing way to learn about a culture. I can't say that I have ever dined anywhere that has done that. I absolutely love the emphasis about learning about Haiti because it is truly a beautiful country. You may think I may be biased, but as a Haitian who has eaten Haitian food my entire life, I would say I am the perfect critic and I am beyond proud of Kann. To find my people's food excelling in the Pacific Northwest where there are virtually no Haitians is true success. I am incredibly proud of the Chef and I cannot wait to come back! This is officially the longest review I think I have ever written. Love that for me

One tip: opt for the restaurant rather than the upstairs private dining room (12 or more I think.) Just a different experience. Service wasn't bad, just unmemorable. The prix fixe stand outs were the Griyo Twice Cooked Pork, Cauliflower, and the Diri Ak Sos Pwa. The only meh serving were the rolls and Cane Syrup BBQ Chicken. Everything else was very good. And they knocked it out of park with cocktails (loved the one with coconut milk) and mocktails.