"THE GRIYO TOOK FIVE YEARS TO DIAL IN,
chef Gregory Gourdet says to me in a small office above his restaurant, Kann. It's early afternoon, and the building on Ash Street in Portland, Oregon, is buzzing with team members getting ready for that evening's dinner service: line cooks eating a family meal of pasta and salad, managers printing menus for review, servers polishing glassware and setting up the dining room. Despite the activity going on around us, Gourdet is calm, almost quiet, as he tells me about the most popular dish on Kann's menu.
This story is from the August 2023 edition of Food & Wine.
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This story is from the August 2023 edition of Food & Wine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
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