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 and Southeast Asian diaspora. Barbeque originated in Haiti and that spirit of open fire cooking helps anchor the cuisine at Kann.