Portland >Ned Ludd
3925 Ne Martin Luther King Blvd, Portland, OR | Directions 9721245.551198 -122.661751
This craft kitchen won't be a secret for much longer, once the NE brunching crowd finds out there's little-to-no wait for dishes like the winter vegetable hash w/ poached egg and smoked trout.
A former pizza parlor got the Cinderella treatment and is now a colorful haven for farm-to-fork cuisine. No wait for brunch--get the polenta w/ mushroom gravy! All salads are delicious.
The wood-fired oven is the star of the show at this hip Northeast Portland gathering place for cool kids who like great cocktails and glowing coals. Don't skip dessert--seasonal fruit crisps and the warm chocolate chip cookies will have you drawing up plans for your own brick oven.
De-LISH. Really GOOD! Great space, Great Concept and a very nice menu! We stayed 3 hours and left very very happy! The reason i did not give 5 stars is because I was a little chilly most of my meal (Door was open)....due to smoke. I know......things happen! LOVED IT! EAT HERE
Savoring takes time. To the parties waiting a ridiculously long time for our group to finish Saturday night, I apologize. The appetizers were such a delight (flat bread, pickled vegetables, etc.) that we had to sample more (cheese plate, etc.) The dinner was so delicious (mussels, chicken, steak, soup, mixed greens, etc) that we had to try our hand at the dessert. The server didn't rush us and I felt like I was sitting around one of our kitchen tables, stretched out and satisfied. I simply lost track of time. Again, my apologies for your wait.
What a change... for the worse. I reviewed this restaurant only about a month ago and gave it 5 stars. We decided to go back because we had had such a great dining experience. Same server this time... only what the heck has happened? We started with the artisan cheese board. Ok, I grew up with a French father so I'm pretty darn cheese saavy. Two of the choices were just ok but the third was inedible. I mean BAD. We didn't complain but did mention it to the server only to be basically told that we didn't know "stinky cheese." I did see one couple send back the entire board. The couple next to us had a fly in their picked dish and when they told the server, she replied, "Well, maybe it just flew in there." They said, "No, it was here the entire time." No apology. The main courses were dull and uninspired - roasted chicken and mussells. When our table was bumped, my french press spilled onto the saucer. The server made no attempt to clean it up. Anyhow, I don't care if the server was having "a bad day." She should have called in sick. If this had been the first time I had been at Ned Ludd, I wouldn't have gone back. And, I certainly won't try it a 3rd time.
loving it!. What a nice surprise in the neighborhood! Awesome seasonal food, great atmosphere, good prices and people who care about your experience and the food. What more can you ask for? Two thumbs up. Good job guys!
Citysearch Editorial Review. Modern-day luddites Jason French and Ben Meyer have turned this former pizza parlor into a woodsy tavern complete with ornate chandeliers, teal and lime green accent walls and jars of housemade pickles decorating stretches of wooden shelving. In the open kitchen, tattooed chefs in flannel shirts tend the brick wood oven that drives a rustic Euro-American menu. An all-ages crowd competes for seats at cozy four-tops and, in warmer weather, the front patio; those who score a seat promptly place orders for Forebits, Kaltbits and Warmbits (appetizers) like creamed chard on toasted brioche and a piquant housemade pickle plate, and seasonally driven entrees like a wood-fired ruby trout stuffed with fennel, lemon and herbs.
Love this restaurant. What a gem, and so few people know about it! We've eaten there 4 or 5 times and each time was fantastic. It's small, so if it got popular it would be a long wait, but I would hate for it to go away. All cooking is done in a wood-fired oven, but there's no pizza to be had here. Dishes change constantly, as they use what's local and in season. (including items they've grown in their own garden out back) They cure their own meats, and the charcuterie plates are delicious. I've also had some very creatively pickled items here as well. A few of my favorite dishes have been a simple roasted hen with carrots and onions in a deep rich stock, and a quail terrine with a berry compote served with interesting greens like shiso and amaranth. The only one that I felt missed the mark by a little was their trout dish that they say is a favorite there. The fish was cooked superbly, but was both stuffed with fennel and served with fennel on the side - even for someone who likes fennel it seemed a little much. Small complaint. They've done a beautiful job on the space, the service is fantastic, and each time we've gone we've had a dish that has really knocked our socks off.
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