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The owners of República, the Mexican tasting-menu spot that's a pillar of Portland's dining scene and where Gomez was chef de cuisine previously, felt that he deserved his own restaurant. Sitting at the chef's counter at Comedor Lilia in Portland, chef Juan Gomez will tell you how freeing it is to cook the food of the Pacific Northwest through a Mexican lens as an expression of himself - hence his signature dish of a pork-collar confit served with pan arabe. At his first restaurant, Kann, chef Gregory Gourdet gives Haitian cuisine soulful finesse in a joyful room capped with a golden ceiling. Over dessert at Kann one fall evening, chef Gregory Gourdet told me that he almost didn't want to serve Haitian food in his first restaurant. [Extracted from the article]

This document provides a collection of short descriptions of various restaurants across the United States. Each description highlights the unique features and offerings of the restaurant, such as the menu, ambiance, and culinary style. The descriptions aim to capture the diverse and innovative nature of the restaurant scene, showcasing a range of cuisines and dining experiences. Some notable restaurants mentioned include Ilis in Brooklyn, which focuses on locally sourced ingredients cooked with fire and ice, Burdell in Oakland, which reimagines soul food and California cuisine, Corner Office in Taos, Nami Kaze in Honolulu, and Ubuntu in Los Angeles. The document also recognizes Maya-Camille Broussard as the Pastry Chef of the Year and Brooks Headley as Chef of the Year. [Extracted from the article]