Haitian cuisine meets Pacific Northwest bounty at Kann, a live-fire restaurant from Gregory. 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 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 and Caribbean diaspora. Barbeque originated in Haiti and that spirit of open fire cooking helps anchor the cuisine at Kann.

Haitian-Creole for “Basement,” Sousòl is a subterranean, pan-Caribbean bar from James Beard Foundation award-winning chef Gregory Gourdet. Situated underneath Kann, Sousòl is driven by a vision to share, celebrate, and foster an appreciation of pan-Caribbean flavors, methods, and ingredients with grace and culture.

Sousòl serves drinks and dishes inspired by the cuisines of Haiti, Cuba, The Dominican Republic, Trinidad and Tobago, Jamaica, Mexico and more, along with the influences of those who migrated to those countries. 

At Sousòl, we’re determined to create an inclusive imbibing and dining experience for all guests - including those who opt not to drink alcohol for any reason. Chef Gregory Gourdet, who identifies as sober himself, set out to develop thoughtful Zero-Proof and Non-Alcoholic drinks with just as much intention as our full-spirit offerings. Pan-Caribbean bar food that leans into nostalgic Haitian flavors from Chef’s upbringing complete the experience.