Ned Ludd
7 expert reviews
“Salvage-style décor and pre-industrial (wood-fired) dining.”
– Not For Tourists
Fodor's
"This Northwest-inspired craft kitchen prepares its food the most low-tech way possible: in a wood-burning brick oven, over an open flame."
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Travel + Leisure
"A small-scale, pure-hearted restaurant that has no stove. What it’s got is a wood-burning oven inherited from the space’s last incarnation, a short-lived pizza joint."
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Zagat
3.8
""Gorgeous wood-fired" dishes are the crux of this "rustic"-meets-"luxurious" King "go-to date-night spectacular" dedicated to "inventive", "strictly seasonal", midpriced New American cuisine."
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Gayot
12.0
"With a weekly changing seasonal menu using local and Pacific Northwest ingredients, chef Jason French provides an honest approach to American cooking."
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Oregonian
"Four-month-old Ned Ludd pulls together all the elements that are right for Portland right now."
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