Gregory Gourdet of Excellent chef celebrity has become one of Portland’s most celebrated chefs thanks to his Pan-Asian menu at the towering rooftop restaurant Departure. For years, diners have been waiting for the arrival of Kann, his wood-fired restaurant that will delve into his Haitian roots. After seeing pop-ups like his tent winter village and months of planning and reflection, Portland Monthly reports that Gourdet will open Kann’s doors in mid-July at 548 SE Ash Street. Diners can expect to see a menu that is both familiar and new, with Gourdet’s signature touches of fresh herbs and fruits, whole fish and other lively, crisp ingredients and dishes. PoMo describes a few dishes people can look forward to, like smoked back ribs from Texas and Haiti and the return of a summer fruit and vegetable salad that has been wowing visitors at pop-ups.
the oregonian reports, also, that a few weeks after the opening of Kann, Gourdet will open a cocktail bar in a 2,700 square foot space below the restaurant. Bar Sousòl will focus on pan-Caribbean drinks and bar snacks – think rum-based cocktails and dishes like fried plantains and Jamaican beef patties. Unsurprisingly, given Gourdet’s vocal encouragement of sobriety, non-alcoholic beverages will receive just as much care and attention.
NOLA Donuts opens a location in Beaverton
NOLA Donuts, a New Orleans-inspired donut shop known for its square brioche and laminated donuts, is opening a new location, this time in Beaverton. In addition to the usual dishes, the new restaurant will also offer brunch and dinner options. Menu details aren’t finalized, but diners can expect frittatas, banana waffles, bread pudding, French toast waffles, and hand pies.
Sunshine Noodles launches weekend brunch
Chef Diane Lam is busy opening her next French bistro, L’Alouette, but she’s still taking time to Sun noodles. the oregonian reports that the noodle restaurant launched a brunch program. Dishes include “hangover” macaroni soup, steak with egg and rice, strawberry French toast, and dashi-rolled oatmeal with shrimp and bacon jam.
