What to know
When Bryan Furman set up a residency beneath Kann, he brought a lineage of Southern barbecue to Portland’s Buckman neighborhood. Running the pit with his son Nas and leaning on recipes from his mother Almeta, the program stitches family tradition to Kann’s raw live-fire energy. The result is a relaxed, walk-in destination for serious barbecue lovers who appreciate honest meat, classic sides, and the kind of smoke-forward cooking that tells a story. It’s a rare chance to taste a pitmaster’s craft away from home in a compact, vibrant setting.
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