kann

kann is definitely the hot new restaurant in Portland this fall. One of the reasons it’s exciting is because it features Haitian cuisine crossed with Pacific Northwest seasonal produce. The concept also debuted pretty successfully during the Restaurant Wars episode on Top Chef Season 17, so it’s been a long time in the making.

Currently released each month, the reservations were being snapped up in a matter of minutes, but I timed it right and was able to get a table for the end of September.

The menu is meant to be shared and we started with the plantain brioche, which were soft and vaguely tasting like banana.

The other starter we tried was Coal Kissed Butterfish with watermelon ice. It was very pretty with the flowers, but most of the ice had melted by the time we ate it.

Some of the entrees feature pretty generous servings of meat, but we opted to go with some lighter options for our meal. We ordered the red cabbage with smoked herring and pepper sauce along with the peanut creamed collards and red rice and beans.

And then to finish out the savory part of our dinner, grilled octopus.

And to finish, a very pretty plate of Chocolate Mousse. As the entire menu is gluten and dairy free, the mousse was coconut based.