ned ludd

Just over the three-month mark since opening and we’re happy to report that things are going wonderfully. Ben is about to turn 32 this Saturday! The space has been as warm and inviting as we imagined and we have enjoyed getting to know our new friends. It’s been great to see people feel so at home from the moment they walk in. We look forward to sharing meals with you for some time to come.
Several of our in-house programs are in full swing. We are utilizing all our beer taps, the lads at Stumptown help us handselect our coffees, the wine list continues to grow and develop and Qinn from Foxfire Teas just brought our first delivery today. Now you can enjoy some Lapsang Souchong, quaff some HUB apple Belgian, finish your meal with the Ethiopian Tadicho and enjoy a delcious Lacrima di Morro d’Alba by the glass or bottle. We are most pleased with our in house-meat curing program. Currently we are curing pancetta and taeza, slow cooking pork rillettes, and enjoying Ben’s smoked bacon. If you ever have trouble finding the space, let the tantalizing scent of smoked bacon guide you. On a clear day, with a light breeze, you can honestly smell the smoker from two blocks away. Delicious.
As the weather begins to warm, it brings with it the spring rains that will nourish our gardens and farms. Like everything else, Ned Ludd is not without change in this season of growth. Looking forward to warmer weather and longer days we’d like to share some highlights that we’re particularly excited about in the coming month. Last Wednesday we had our first foray into gardening when Jason planted sunchokes in the bioswale out front. However, this is only the beginning, as we’re happy to share with you that plans have been finalized to convert the space behind our building into a community garden. Ned Ludd is teaming with several neighbors, Dragon Fly Chai, Javarama and the Oregon Sustainable Agriculture Land Trust (OSALT) to preserve this open space by turning it into the next garden in OSALT’s Food In the City program: which is dedicated to connecting communities through the development of gardens in urban spaces. More news on the progress of the garden in the coming weeks.
Along with delicious house meats and a new garden Ned Ludd is planning on opening for lunch beginning in April. To start, we will be open for lunch Monday, Thursday and Friday.
In other news, we are talking with the fine folks at Square Deal Wines about some Wednesday wine dinners, and planning a July dinner with the magnificent troupe, Outstanding in the Field. Stay tuned for details. On a serious note, our (ex)window washer broke a light covering on the big 100+ year-old chandelier by the kitchen. So if you have a similar light covering and/or window washer send either our way.
April should prove to be an exciting month at Ned Ludd as we start our garden, begin lunch, look forward to summer, which will bring the opening of our patio, as well as continue to discover the truly utilitarian qualities of schmaltz. Plus it’s Jason Birthday on the 21st! We haven’t been fast on the blog so far, but expect almost weekly posts from here on out and check back often for updates on special events and all the latest Ned Ludd news the mainstream media chooses to suppress.

XOXO,
Ned Ludd