ned ludd

Jason to guest chef at Jardiniere

2010-09-23T11:06:00.000-07:00

We're very excited that Chef Jason French has been invited to Jardiniere this coming Monday, September 27th to guest chef their weekly Prix Fixe Dinner. Read the press release below and contact Jardiniere for reservations.

Special Dinner with Teutonic Wine Company and Double Mountain Brewery

2010-06-04T16:17:00.000-07:00

Ned Ludd is very excited to host Wine Before Beer, Have No Fear, a special five-course dinner on Tuesday, June 22nd at 6:30 PM with Teutonic Wine Company and Double Mountain Brewery. We're excited to offer a delicious early Summer menu paired with three selections each from Teutonic and Double Mountain, including one course that will be a double pairing; both wine and beer! This is going to be a fantastic event with two wonderful artisans, both incredibly skilled at their craft, making wonderful libations, and seating is filling up very quickly. Wine Before Beer will be $65 a seat, call us at the restaurant, 503.288.6900, to make your reservations. Check out the menu below and we hope to see you there

Ned Ludd and Outstanding in the Field!

2010-05-15T12:40:00.000-07:00

Ned Ludd is honored to be invited back for a second year in a row to do a dinner with Outstanding in the Field. This time the five course meal will be at Cameron Winery in Dundee on Sunday July 11th! The Outstanding in the Field crew has become like family to us over the last year and this is easily one of our most anticipated events of the Summer. Outstanding in the Field travels throughout North America linking farmers and chefs, creating culinary events outdoors on the farm where guests can dine right at the source. On their sixth cross-country tour the farm table will be making a stop in Dundee, Oregon on July 11th. Next to the vines at Cameron Winery, our chefs Ben Meyer and Jason French will create a 5 course locally-sourced menu with wine pairings from Cameron. The celebration begins at 4:00 PM with a tour of the winery, followed by guests gathering at a long communal table to enjoy a meal with local food artisans and producers.
For information and tickets please visit the Outstanding in the Field website

Joel Salatin at Ned Ludd!

2010-04-15T16:29:00.000-07:00

An Intimate Lunch with renowned farmer Joel Salatin
Monday April 19, noon to 2 pm.

There are still some seats available for this special four-course luncheon with renowned farmer Joel Salatin. Ned Ludd is very excited to host this intimate lunch, in conjunction with the Portland premier of FRESH the movie, with Joel, the Virginia-based "beyond organic" farmer, featured prominently in the film (as well in Michael Pollan's The Omnivore's Dilemma and Food Inc.). Joel will be here to discuss the movie, the "beyond organic" movement and to answer any of your questions. Ned Ludd is very honored to be able to host this special event. Be sure to reserve your ticket now. Tickets for the event are $115 and are available through the FRESH website.

This luncheon is a fundraiser for FRESH and their continued efforts to educate and inspire communities around the world about sustainable agriculture.
Tickets: $115. At the event you will receive a voucher to see FRESH at Hollywood Theater, April 26-28.

Easter Brunch and dinner at Thistle.

2010-03-29T22:14:00.001-07:00

Easter Brunch
Easter is a very special time of year for family's to gather in one another's company and Ned Ludd is happy to host a special Easter Brunch menu on Sunday April 4th from 11 to 3.
For reservations for brunch feel free to call the restaurant at anytime: 503.288.6900.

The restaurant will be closed the evening of Easter while Ben and Jason take over the stove at Thistle, in McMinnville, to cook a special Easter Dinner without a wood fired oven! Our hosts, Eric Bechard and Emily Howard have created a beautiful restaurant and share our passion for quality and craftsmanship. We will be drinking wines from Brooks and Love & Squalor. We're very honored to be invited to participate in this event and hope you can join us. For reservations call Thistle at 503.472.9623.

Valentines Menu

2010-02-05T15:26:00.001-08:00

Ned Ludd will be having a special Valentines Dinner on February 14th. There will be two seatings at 5:30 and 8:00. The menu will be pre fix, six courses with drink pairings for each course and $85 a person. Call for reservations.

Ned Ludd New Years Eve Dinner

2009-12-30T15:07:00.000-08:00

There's just a few seats left for both the 6 PM and 9 PM seatings for our new years eve dinner. Six courses with drink pairings for $65. The menu is available on the website

New Years Menu at Ned Ludd

2009-12-21T15:04:00.000-08:00

We're doing two seatings, at 6 and 9 pm, for a special six course New Years Eve dinner. For more information and to make reservations please feel free to call the restaurant.
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2009-12-12T15:19:00.000-08:00

Thanks to all for the great birthday party last night. we hope that everyone had as much fun as we did.

2009-12-05T13:42:00.000-08:00

awesome lunch menu this week: great greens from the farm, cream of sunchoke soup and, drum roll please, a meatball hero! all kinds of goodness to warm you up on this frigid day.

Ned Ludd Press

2009-10-31T16:22:00.000-07:00

Ned Ludd was in the Willamette Weekly's Restaurant Guide 2009 as well as a mention on the Portland Monthly Blog about our new lunch menu. You can check out the lunch menu on the ned ludd website

New Lunch Menu

2009-10-16T13:03:00.000-07:00

After a great summer of serving our American grill themed menu on the porch, we're happy to transition inside the restaurant with a new lunch menu. This new menu will reflect the same seasonal goods that we feature on our dinner menu, while giving us a chance to utilize them in different ways. Lunch will be served from 11 - 3 Thursday through Monday.

Garden Benefit Dinner Menu

2009-10-12T18:59:00.000-07:00

There are still a few seats available for the October 14th Short Cut Farm benefit dinner. If you would like to reserve a seat feel free to call the restaurant at any time. For more information read about the dinner here.

Dinner on the Farm at Ned Ludd.

2009-10-01T15:17:00.000-07:00

There are still a few seats available for the October 14th Short Cut Farm Benefit Dinner. For reservations, feel free to contact the restaurant anytime.
Short Cut Farm Benefit Dinner -
October 14th, 6:00 PM, $75 per seat.
The lot behind Ned Ludd is home to Short Cut Farm, an Oregon Sustainable Agriculture Land Trust-sponsored urban agricultural center. OSALT is a local organization committed to maintaining urban agricultural land and educating communities on the benefits of such spaces. We are very pleased to have Short Cut Farms as our neighbors, and to show our appreciation for their commitment to sustainable agriculture we are hosting a benefit dinner October 14th at 6:00 PM, in the garden under the cherry tree, weather permitting. Dinner will be moved inside Ned Ludd if mother nature so implores us. We will be serving six courses, with drink pairings for each course, including one cocktail course to debut our full bar menu that will open the following day. Reservations for the dinner are $75 per seat and going fast as space is limited to 35 seats. If you have any questions or would like to make a reservation please call the restaurant or ask your server next time you're in. In attendance will be Short Cut's co-Program Director Aimee Jo Bartholomew, OSALT Director WIll Newman II, and Jes Larson, the Short Cut Farm Community Liaison, all to talk about how the site was rescued from development, future programs, and the use of the space as an educational facility.
Short Cut Farm started in May of this year, after OSALT was able to procure the space behind Ned Ludd from the city through a land swap. A lot of time, hard work, and wonderful donations have gone into making the community farm what it is so far. This fundraiser is to help the farm move into the next phase for their programming: building a two-thousand gallon water catchment and reclamation system that will provide rain water for the entire space year-round.

If you have any questions or would like to reserve a seat please feel free to call
the restaurant at anytime.

Ned Ludd
3925 NE MLK Jr. Blvd.
Portland OR 97212
503.288.6900
nedluddpdx.com

Upright Dinner Menu

2009-09-26T12:29:00.001-07:00

Here's the menu for the Upright Showcase Dinner, September 30th at 6:00 PM. There are still a few tickets available, if you would like to reserve a seat feel free to call the restaurant at any time.

Special Events at Ned Ludd

2009-09-13T12:49:00.000-07:00

Upright Brewing Showcase -
September 30th, 6:00 PM
Our other speciality dinner for September will be a showcase of one of our favorite new, local brewers, Alex Ganum of Upright Brewing. This dinner will be five courses with pairings from Upright with each course. Alex uses Belgian yeast strains, open-top fermentation along with a number of other Old World traditions to create beers that are strictly Northwest. This is why we feel Upright and Ned Ludd are such a wonderful fit: taking European tradition and local ingredients to create something completely new that could only happen in such a wonderful place like Portland. Our chef, Ben Meyer, has been working very closely with Alex to develop a menu that will both complement and highlight Alex's wonderfully unique brews. Alex will be on hand to talk about his brewing methods, while Ben will be discussing how he developed the menu to highlight the different beers. The showcase will be here at Ned Ludd. Tickets for this dinner will be $60 and space is limited to 40 seats, so they're going to go fast. If you have any questions, or would like to purchase a ticket please call the restaurant, email us, or ask your server next time you're in.

Community Garden Benefit Dinner -
October 14th at 6:00 PM
If you have never been in the lot behind the restaurant, take a look next time you're in. Nestled up against the back of our building is our very own garden, with our extra wood for the oven against the fence on the north side of the perimeter. The rest of the lot is the King Neighborhood Shortcut Farms, an urban agricultural center sponsored by the Oregon Sustainable Agriculture Land Trust. OSALT is a local organization committed to maintaining urban agricultural land and educating communities on the benefits of such spaces. Short Cut started in May of this year, after OSALT was able to procure the space behind Ned Ludd from the city through a land swap. It's a beautiful space, take a minute to stroll through it next time you're in. A lot of time, hard work, and wonderful donations have gone into making this community farm what it is so far. The next project for the garden will be building a two-thousand gallon water catchment and reclamation system that will provide rain water for the Farm year-round, as well as some additional maintenance to the space. To show our appreciation for Short Cut allowing us to use some of their space we are holding a benefit dinner Wednesday, October 14th, starting at 6:00 pm. Dinner will be held in the garden, weather permitting, under the cherry tree. We will be serving six courses with drink pairings for each course and all of the food highlighted in the dinner will be sourced as close to Portland as we can possibly get. In attendance will be the heads of OSALT, the garden's new program directors - Gary Nash and Aimee Jo Bartholomew from Cycle Crop Farms - as well as the community liason for the garden, all to discuss the process, what OSALT does and the future of the space both as an urban agricultural center and educational facility. Tickets for the dinner are $75 and are going fast as space is limited to 35 seats. If you have any questions or would like to purchase a ticket please call the restaurant or ask your server next time you're in.

Ned Ludd
3925 NE MLK Jr. Blvd
Portland OR 97212
503.288.6900
ned.ludd.tavern@gmail.com

Ned Ludd 4th of July BBQ Bash

2009-07-03T12:17:00.000-07:00

Portland Pick 5

2009-05-15T13:01:00.000-07:00

We're number two on the Portland Pick 5 this week. According to photographic evidence we now serve pizza....very interesting, but I'm going to say don't get your hopes up.
In other news, there is now a mailing list sign up on the website. If you haven't signed up for it yet you can do so for all the juiciest up-to-the-minute Ned Ludd news, or something like that.

May Day Menu

2009-05-01T11:32:00.000-07:00

Oregonian Revue

2009-04-24T17:24:00.000-07:00

We got a really nice review in the Oregonian today. It's always great when people appreciate what we're doing. Jason's new nickname is officially "The Butcher" now, and we have Teri Gelber to thank for that.

New Menu: April 24th

2009-04-24T17:20:00.000-07:00

3 Stops For $30

2009-04-17T15:36:00.000-07:00

We're doing a great promo with our friends at belly and Lincoln. Here's the deal: purchase a 3 For $30 card from any of the participating restaurants. This card then entitles you to one chef's choice appetizer and one barkeep's choice drink from each restaurant. It's about a $45 value for $30, but more importantly it's the opportunity to tour a few of the wonderful restaurants here in our little neighborhood. If you have any questions feel free to ask your server next time you're in.

New Menu: 4/17/2009

2009-04-17T14:57:00.000-07:00

The Moment

2009-04-15T17:45:00.000-07:00

Ned Ludd and the Big Apple! We're happy to share with you that we've been written up in a NY Times Magazine article about the culinary scene here in Portland. Turns out those big city folk love the our little city and our all the wonderful food therein; rightfully so we say. Check out the great article, which also mentions Biwa, Clyde Common, New Seasons and the Meadow. The accompanying photo is by our few own CJ French, wife to co-owner Jason French!

Menu for the week of April 9th

2009-04-09T20:49:00.000-07:00

Lunch starting April 9th

2009-04-08T22:45:00.000-07:00

Just when you might be wondering, "hey why does Ned Ludd hate lunch so much?" Well, how wrong you were. We haven’t forgotten about our dear old friend Lunch. Oh Lunch, we can't imagine where we would be without you? If it weren’t for Lunch we’d never have the energy to make it to dinner. That being said we’re opening for lunch April 9th at 11:00 and will be open till 2:30, so come in to celebrate this semi-momentous occasion and check out the great menu we've planned for our favorite midday activity.
Xoxo
Ned Ludd

Open Bottle Special.

2009-04-03T12:44:00.000-07:00

Starting this and every Monday we are offering a new wine special after 8 PM. Purchase a glass of wine from any bottle that's already open and that glass will only cost $5.00. Restrictions apply. subject to change, blah blah blah. Just come in after 8 PM on any Monday night and if there's an open bottle of your favorite red then your glass will only be $5.00! Come join us and raise a toast to recession proof pricing.

Mercury Review

2009-04-02T17:25:00.001-07:00

We have a nice little review in the Mercury today, check it out here, and next time you come in tell Jason how cute he looks in the photograph they took of him.

3 Months In

2009-03-20T16:25:00.000-07:00

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

one week under our belts...

2008-12-15T18:44:00.000-08:00

we squeaked in just under the wire to open on schedule. last thursday we opened our doors at 6pm to a surging throng of well-wishers. we had a great time, and felt really glad to be back to working with food, rather than wood and pipes. we have been lucky enough to stock our larder with goods from Creative Growers, Gathering Together Farms, Veridian Farm, Sweetbriar and on down the list. we have been pickling, curing and brining as many essentials as possible to get the whole food system rolling in house. we're really happy with the food we have been making and we can't wait to develop even more. Jason and I are having a blast in the kitchen.

so, we are open, and ready to fill your stomach with rich, warming goodness! come on in and see us. we're open Thursday through Monday from 5pm until late (usually between 11 and midnight, but if you call ahead we might even stay open later).

and woudn't it be a delightful way to spend a blustery winter evening, around a burning hearth over a wonderful dinner?

we are located at 3925 northeast Martin Luther King, Junior boulevard. and we may be reached via telephone at 503.288.6900

here are some photos from the week!

Living the Dream

2008-11-17T10:46:00.000-08:00

We just wanted to send out a little update to let you know what's going on in the shop:
Things are rolling along quickly. Jason and I are in here every morning, hammering away, getting the buildout done three jobs at a time. We have managed to stay on target, and we are confident that we are going to make our opening date of December 11th.
Our hours are going to be Thursday through Monday opening at 5pm and serving until the fire dies out around Midnight.
The food is looking amazing, and the space is warming up to be one of the best spaces we could have imagined!

We posted some more pictures on the picasa for those of you who are dying to see the interior as it develops.
thanks guys

It's official!

2008-11-06T07:09:00.000-08:00

What some of you may know, but many may not, is that Jason French and I have partnered to open a restaurant. We signed the lease on a beautiful space just last week, at 3925 NE Martin Luther King, Jr. Blvd., and have begun a rapid build-out. The place was in need of plenty of "warming up" and cosmetic 911, but the foundation for a great space is there.
As for the kitchen, which is where Jason and I generally dwell, is the most exciting part: our only cooking implement....is a wood-fired oven, imported from Italy. All of the dishes will be prepared and fired in that gorgeous oven. No burners. No fryer. No gas. We are cooking the way your great-great-great-grandma might have cooked (if she were french-trained!). We will get more into the menu and the food coming up here, but for now, check out the pictures of the raw space. And know that we are planning on opening December 11th.
Thanks, Ben Meyer.