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Ned Ludd


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Ned Ludd


Ned Ludd

Ned Ludd is named after the 18th-century British anti-industrial folk legend, from which the term 'Luddite' springs. We pay homage to forgotten hand-crafted techniques and the European roots of great food and drink. Our goal is to work simply and preserve the spirit of the process. Our belief is that every ingredient we source has unique terroir. That each is a celebration of flavor derived from differences in the land from which it's grown. Seasonal ingredients are chosen carefully and every product is made from scratch. The foundation of our endeavor is a brick faced, wood fired oven. Not only our main heating element but truly the heart of the operation. Each plate is truly an expression of the Northwest seasons, and a celebration of the bounty of Oregon. Filled with the glow of the fire and surrounded by copper pots, gnarled limbs, wooden stumps, ceramic chickens and a host of kitchen artifacts we hope the restaurant feels familiar or maybe even a bit like home.

 
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Press Quotes


An infectious blend of joy, conviction, and black comedy haunts every inch of a hidden space deep inside Portland's most eccentric patch of food and concrete–

Karen Brooks, Portland Monthly

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Press Quotes


An infectious blend of joy, conviction, and black comedy haunts every inch of a hidden space deep inside Portland's most eccentric patch of food and concrete–

Karen Brooks, Portland Monthly

Ned Ludd serves surprisingly sophisticated fare from a charmingly rustic space.
— Michael Russell, The Oregonian
The wood-roasted whole trout at Ned Ludd in Portland, Ore., is one of my fondest memories of the city, and I have many fond Portland memories.
— Joshua Ozersky, The Wall Street Journal
It has been said that if Portland were to elect a culinary ambassador, it might be Jason French
— Chris Angelus, Right At the Fork
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The People


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The People


Jason French

CHEF & OWNER

Jason French is the head chef and owner at Ned Ludd, an American Craft Kitchen and Elder Hall, a Gathering Space in Portland, Oregon. Inspired by classic traditions of farm driven craft cookery, French’s menus perfectly embody his culinary philosophy of seasonally delicious fare. French and his team believe that great food ultimately requires more passion for and attention to the harmony created when one genuinely considers its provenance, preparation and presentation. 

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Mike Delaney

Chef De Cuisine

Mike joins us from his most recent home in Sonoma County where he was a chef for the Jackson Family Estate. Prior to his time with there he worked the kitchens at Baker & Banker in San Francisco, The Martini House in St. Helena and Madrona Manor in Healdsburg. Mike grew up visiting his grandfather in Oregon as a boy and he is excited to finally call it home. Any free time Mike has is spent fly fishing and foraging with his favorite pup. 

Anna Caporael

GENERAL MANAGER

Anna's love for restaurants started in college. First as prep cook, weekend baker and as server in San Luis Obispo, Ca. Two years later she moved San Francisco. There she worked for Rubicon, Bizou, and Jardiniere where she studied under Traci Des Jardins. She Eventually worked her way up the west coast launching several restaurants along her way. Finally landing in Portland where she's worked for Grand Central Bakery and opened Pizza Maria.  

JIllian Smith

FOH MANAGER

Jillian was born into a family that grew their own food in a small coastal town in Massachusetts. This sparked a love for fresh, sustainable foods early on.  She studied Interior Design Boston and worked in bars, quickly falling in love with hospitality. She's overseen an intensive beer training program at Meadhall in Cambridge, and worked a beverage program at TRADE Boston.  Jillian enjoys the outdoors in the great NW with her dog, Wayne.