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"23/9/25 - Dinner with Jay Boberg / Lynn Shafran / Lucy Little"
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"Lugar muy simpático con una buena cocina, algo picante. Sabrosa."
@paufelo21
"James Beard award. It was decent but I was expecting more. Loved their appetizers!"
@alisonchauvin35
"La nourriture était délicieuse, la déco toute mimi (minus point ct ultra bruyant) "
@astrid.blatze
"haitian reservations probably needed $$$ has basement speakeasy bar sousol "
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"Almost impossible to get into… “At Kann, Gregory Gourdet realizes his long-gestating vision for a restaurant that treats the food of his Haitian forebears with the seriousness he learned to apply to Asian and European cuisine as a young chef working for Jean-Georges Vongerichten. With a staff led by the chef de cuisine Varanya J. Geyoonsawat, Kann leans into the lapel-grabbing power of dynamically spiced, live-fire cooking. If you didn’t know walking in that akra, griyo and legim were staples of Haitian cuisine, you’ll learn it soon enough, along with the history of Haiti and its food, both shaped by slavery and colonialism. It’s hard not to admire a restaurant serving food this special, that dares to take so much more on its shoulders.” NYTimes Restaurant List 2022"
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"2023 James Beard Best New Restaurant in US. GP: Award winner, a former Jean-Georges chef de cuisine, and an all-star of the Portland food scene—and his restaurant Kann has been given “best new restaurant” awards by…everybody. Here, Gourdet serves live-fire Haitian food including jerk cauliflower, poul ak nwa (Haitian cashew chicken), and snapper in pineapple-tamarind-pepper sauce. The entire menu is gluten- and dairy-free. (It’s part of Gourdet’s mission of inclusivity and sustainability.) And there’s an underground sister bar; go for street food–style bar bites and drinks with pan-Caribbean influences, from doubles (Trinidad flatbread with curried chickpeas) to guava-infused vodka cocktails."
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"“Top Chef” owner — reservations hard to get. "
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"Top Chef Gregory restaurant"
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"Best New in America 2022. It is perhaps unfair to ask a restaurant such as Kann, Gregory Gourdet’s revelatory Haitian eatery, which opened in August, to carry a country on its shoulders. It is also perhaps impossible to experience Gourdet’s assured debut and not consider Haiti’s troubled history and the way the country has been portrayed in news reports over the decades. Many Americans associate Haiti with instability, from the Duvaliers to Aristide to more recent coups, assassinations, and chaos. (Few remember America’s own brutal occupation there from 1915 to 1934.) It is—in both the public imagination and actual fact—a land battered by natural and man-made disasters alike, a front-page-news country when it appears in the papers at all. But of course there’s more to Haiti and to the Haitian diaspora. What Gourdet does here, mining his own memories of growing up a first- generation Haitian American in Queens, is bring to bear on that country’s cuisine the entirety of his life experience. From the fine-dining kitchens of Jean-Georges to health-conscious cooking to the sensitivity that comes with having lived the burden of double-veiled identity, Gourdet knows that there’s “a people” and then there are people, and the balance must be finely calibrated. From behind the counter in this gold-accented room, Gourdet negotiates that line with seeming ease. Roots ground, not bind, the menu. Epis, a sort of Haitian sofrito, is sublimated into a plant-based butter and served with golden plantain brioche. It’s also used in a tremendous brined, hearth-grilled chicken. An outstanding griyo twice- cooked pork (braised and fried) is given a shot of flavor steroids with pikliz, a Haitian slaw. Gourdet turns mushrooms sourced directly from northern Haiti into tea that he then folds with lima beans to make an earthy, trad-inspired dish called diri ak djon djons. The entirety of barbecue, developed by the Arawak people before being “discovered” by Columbus, can be divined from the restaurant’s pièce de résistance: a glistening barbecue beef rib rubbed with Blue Mountain coffee, star anise, and more, then smoked for twelve hours on mesquite and white oak. The crowd—and it is always crowded—includes many Americans for whom Kann’s Creole (pikliz, bannann peze, legim) is an entirely new language, and many others, members of the Haitian diaspora who have begun flying in from across the country, for whom this language and these flavors taste like home. At Kann, the parties meet, summoned by Gourdet’s incantatory flavors."
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