Served at
KannA live-fire restaurant in Portland, Oregon, offering Haitian cuisine with Pacific Northwest ingredients, led by James Beard Award-winning Chef Gregory Gourdet.
A substantial main course featuring beef smoked for 12 hours, though some reviews note it can be expensive and occasionally dry.
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A live-fire restaurant in Portland, Oregon, offering Haitian cuisine with Pacific Northwest ingredients, led by James Beard Award-winning Chef Gregory Gourdet.
Award-winning chef launching a new venture in New York.
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