The Mission

To create a captivating bar experience through innovation of beverage and food, served with culture and grace.

The Vision

To share, celebrate, and foster an appreciation of pan-Caribbean flavors, methods, and ingredients with people of America.

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 will serve 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 will complete the experience.

In 2023, Sousòl was named one of Esquire’s “Best Bars in America.

Meet the Chef

  • Gregory Gourdet is a celebrated chef, James Beard Award winning author, and television personality. He is best known for his award-winning cuisine, bevy of TV appearances, and trendsetting role in the culinary boom of Portland.

    A native of Queens, NY, and first-generation Haitian-American, Gregory attended the Culinary Institute of America. Gregory honed his culinary skills at three of Jean-Georges Vongerichten's trailblazing NYC restaurants. Gregory ran the kitchen at Portland's Departure Restaurant + Lounge for 10 years, leaving in 2019 to focus on opening Kann Restaurant.

    An avid traveler and lifelong student of food and culture, Gregory has made a name for himself by infusing methods and ingredients from all over the world, balanced together with his own Haitian heritage.

    As a member of the recovery community, he also aims to make space for non-drinkers in the nightlife and bar world.