Community


                          

                                                            

                                                         

Holiday Gatherings @ Elder Hall

Comment

Holiday Gatherings @ Elder Hall

We look forward to December all year long. It's the busiest and most rewarding month of the year. A month filled with gratitude for family and friends, peers and co-workers alike. Last year we spent 23 days of December hosting joyful holiday parties and celebrating at the table through eating and drinking, storytelling and laughter. We've helped create some magical experiences that have left the most lasting memories on us all. In return we've received countless thank you cards and notes, phone calls and photos from our patrons throughout the year expressing their love of the Hall, the food and the people and the place. We opened Elder Hall exactly 2 years ago this month and we are constantly reminded every time we see that hand written letter in the mail, that instagram post emojied with hearts and smiley faces, those beaming faces of patrons enjoying Ned Ludd at how much space and food and people are able to positively affect others. The Hall is a special place where we get to truly connect with others. Where we get to share not only our food and table but also our people, our values and our home with you. Come gather with us.

There are a handful of dates still available for December Bookings but they are moving fast!!

INQUIRE HERE

 

Comment

#drinkthesummer

Comment

#drinkthesummer

This cocktail sums up summer perfectly...hot and spicy with sweet undertones. It's delicious and balanced, bold and understated all at once. The Summer Reyes is our staff pick of the month and our favorite addition the Ludd menu!

The Summer Reyes

1 oz vodka,

1 oz ancho reyes

3/4 oz lemon

1/2 oz peach syrup

 1 dash peach bitters

Shake with ice || double strain into *sugar-rimmed coupe

*Sugar rim: combine 2 dried Arbol, 1 dried Ancho, 1 dried Guajilo, 1/8 cup of sugar, blend in spice grinder.

Comment

Food Book Fete with Hank Shaw

Comment

Food Book Fete with Hank Shaw

Join us at Elder Hall for a very special Food Book Fete*!  We are please to welcome hunter, writer, anlger, forager and friend, Hank Shaw. We will celebrate his third book Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things. Enjoy food inspired from the book with special preparations of venison from local purveyor, Nicky USA. Local wine and beer will be included in ticket price. We hope you will join us for a evening of fun, food, conversation and community.

*Food Book Fete : An Elder Hall creation where patrons celebrate the chef / author of acclaimed cookbooks in an informal and convivial setting. Signed copies of the books will be available for purchase for $25

To read more about Hank's Story click here!

September 12th

6:30pm - 9:30 pm

$35 includes light fare and local wine and beer

 

Comment

Summer Vacation Monday's : Basque

Comment

Summer Vacation Monday's : Basque

"For this months "Summer Vacation" we are focusing on a Tour of Spain, inspired by the Time/life series of cookbooks c.1969. 

Menu // August 2016

Tapas!

pintxo

greens, olives, manchego, lemons

__________________________________

Primeros

charred onions with romesco

roasted cod with stewed tomatoes and chorizo

__________________________________

Postres

flan with local peaches

 

But the real fun starts with the beverage lineup!! Whites & Rosés, Basque ciders & Sherries all paired and available to complement your experience. Join us this, and every Monday, in August as we celebrate these seminal tomes to regional cookery and the deep flavor and rich beverage culture of Spain!

Menu // August 2016

Wines + Ciders

Petritegi Sigardo Naturala, Funky, Natural Basque Cider

Rezabel Getariako Txakolina Rosé Zarautz, Spain 2015

Arregi Getariako Txakolina White, Cosecha, Spain 2015

__________________________________

Sherry

Lustau Solera Reserva Manzanilla Papirusa, Sanlucar Manzanilla de Barrameda, Spain

Tio Pepe Palomino Fino, Jerez, Spain

Navazos Fino Saca of March 2014, En Rama, Jerez, Spain

Del Duque Amontillado Jerez, Spain

__________________________________

$45 and includes a glass of Basque wine

Comment

Summer Vacation Monday's : Sardinia

Comment

Summer Vacation Monday's : Sardinia

Sail with us to Sardinia every Monday! In our July "Summer Vacation" series we travel to Italy. Inspired by Sardinia, the landscape, beauty and the cuisine we will bring a little bit of the country to your table every Monday. The normal Ned Ludd Summer menu is always available but if you are looking for something new try the delicious Italian menu for a limited time!

Monday's Menu // July 2016

Arugula salad, grilled bread, anchovies

Local albacore, marinated tomatoes, chilie, garlic and local butter clams  

Potatoes Genoa style  

Vanilla pana cotta with balsamic cherries

Comment

Summer Vacation Monday's

Comment

Summer Vacation Monday's

 

Goodbye Steak Monday's HELLO Summer Vacation.

Join Ned Ludd every Monday night for a European Summer Vacation. Enjoy wood oven-fired delights from Provincial France, Sardinia and Basque Spain. Starting Monday June 13th we we'll feature an independent Feast Menu in addition to the full Ned Ludd menu from one region Inspired by the Time Life Foods of the World cookbooks of the late 1960’s . Every chef has perused these tomes for inspiration as they come up through the ranks. Forewords and recipes were written by the culinary greats of their time such as MK Fisher, Julia Child and James Beard. Chef Mike Delaney and General Manager Anna Caporael have merged their robust Time Life collections to collaborate on a menu that inspires travels abroad.

We begin our Summer travels Monday, June 13th in Provincial France. July features Italy and Sardinia, continuing to Basque Spain in August. Full Ned Ludd menu also available on Monday's

 

Summer Vacation Menu // June

Salade de Roquette au parmesan  // Arugula, black olives, bacon, lemon  

Tart a'la' oignon  // Sweet onion Tart  

Courgette farce // Stuffed zucchini   

Bouillabaisse, roullie, toasted baguette   

Creme de Caramel  de fraises  // 

Caramel custard with local strawberries

$45 per person, includes a glass of French rosé.

______________________________________________________________________________

Comment

Bagel Farm

Comment

Bagel Farm

We're proud to collaborate and host Sean Coyne's launch of Bagel Farm. Join us Saturday June 4th at our sister space, Elder Hall. Doors open at 8am and we'll be serving up bagels until 1pm.

Bagel Farm makes a mighty proper bagel. Made from Organic Pacific Northwest grown wheat, using a natural starter, boiled then baked.  At Bagel Farm, we also craft our own delicious blends of cream cheeses.  Our other toppings include the finest Lox made from west coast Salmon, seasonal vegetables and vegan spread options. 

NEXT DATES   //   7/23 - 7/30 - 8/6 - 8/20 - 8/27 - 9/10 - 9/17

CURRENT MENU // JUNE

BAGELS TO STAY OR GO:

Bagels: Plain, Poppy, Sesame, Salt, Everything

Plain cream cheese

Leek, scallion chive cream cheese

Horseradish cream cheese

Country ham cream cheese

Hummus (vegan)

Walnut spread (vegan)

______________________________________________

Bagels Composed: 

Salmon Deluxe: choice of bagel, horseradish cream cheese, salted cucumbers, capers, onions

Hammy Time: choice of bagel, country ham cream cheese, fennel slaw, radish

Hummus Among Us:  choice of bagel, hummus, salted cucumber, radish, paprika, olive oil, lemon

Vegan Surprise: choice of bagel, walnut spread, carrot "lox", capers, red onions, salted cucumbers

_______________________________________________________

DRINKS:

Ned Ludd Bloody Mary with haus- made pickles

Mimosas

Simple Whiskey  

Elliot IPA from ex novo

Stiegl Pilsner  

__________________________________

Heart coffee  

Orange Juice  

Mineragua  

Mexican Coke  

 

_________________________________________________________________________________

Comment

Portland Design Week

Comment

Portland Design Week

We love Portland Design Week. Every year we get involved in some fashion. We've hosted dinners at Elder Hall,  thrown cocktail parties and cooked for many Design Week visitors . Shoot, even our very own Chef and creative mind, Jason French captained a window design team at IDL Worldwide last Spring! This year we wanted to invite you all to come join us at Ned Ludd. Come for a drink and some snacks in between events or stay a while and feast with us in the restaurant take advantage of this sunshine and hang out in our rad Beckel Canvas tent. We're running Happiest Hour all week to extra motivation to hop in an Uber and head on over! 

 

Happiest Hour Menu : Design Week  

 

Food

Jar of Haus Pickles 4  

Marinated Olives and Spiced Nuts 6  

Spring Radishes, Sofrito Dip, Crostini 6  

Spiced Flatbread, Salad of Shingiku, Sheep's Cheese 8  

Small Charcuterie Board 10

 

Drink

Draft Beers 5

King's and Spies Sea Cider 5

House Wine 7 (glass)

The Danish Modern 9

Gin and Tonic 8

Moscow Mule 8

 

________________________________________________________________________________

Comment

Carousel London

Comment

Carousel London

One of our core values here at Ned Ludd is promoting education and collaboration. Sharing ideas and working for a better food future is a daily mission. So when Oliver Templeton of Carousel, London reached out we jumped. A chance to send someone from our Portland community to London to cook alongside Ollie and his talented team? HELL YES! Then we thought of Karl Holl. Karl is one of the founders of LetumEat, a farmer, a rancher and one hell of a cook. Plus he's one of our favorite, most respected comrade in arms in the PNW. So when we asked him to travel all the way to London to represent our fair state the answer was yes. We are thrilled to have Karl representing not only Ned Ludd but our beautiful home state. Now get to work.

 

Comment

Easter Brunch

Comment

Easter Brunch

Brunch is a favorite past time of ours and we've been having withdrawls since saying goodbye to our weekend brunch last Autumn. This Sunday we're bringing it back for in celebration of Easter! We'll be open all day on Easter Sunday 12pm-10pm and you can join us for a special brunch menu starting at noon.  Enjoy these classic food and drink brunch specials in addition to our regular dinner menuReservations Recommended *All Party Sizes*

 

SNACKS

deck griddled berry muffin, brandied apple butter

radishes, smoked bitter, sea salt

sorrel soup, bay shrimp salad

*

WARM PLATES

braised lamb, Spring greens, herb soubise, egg yolk, chile

smoked trout hash, parsnips, smashed potatoes, herbs, soft egg

spiced lamb rib chops, carrots & fennel, mint salsa verde

*

DESSERT

bread pudding french toast, maple syrup, whipped butter

*

DRINKS

PDX Bow Tie : whiskey, house spirits coffee liquor,

nonino, Demerara, Heart coffee,  nonino whip

Sunrise: cava, gin, grapefruit, cranberry, bitters, twist

 And of course the classic Ludd's Bloody Mary and Mimosas!

 

 

Comment

Comment

Spring is in the air and that means Portland Dining Month is back! We've partnered with the folks at Travel Portland once again and will offer a special 3 course menu (meat or vegetarian options both available) for $29 for the month of March  in collaboration with Portland Dining Month! We're happy to be a included with a record 122 restaurants participating this year!  We're excited to offer you a taste of our little wood fired kitchen if it's your first time in and look forward to seeing some familiar faces. Reservations can be made online HERE and a donation will be made to the Oregon Food Bank. We'll be kicking it all off Tuesday the 1st of March with our friends from Brooks Winery offering you a unique taste of the valley with Winemaker, Chris Williams on hand to share his love of Brooks Wines.

 

MENU

escarole, lemon, parmesan, walnuts, parsley

*

pork chops, polenta, broccoli salsa verde

or

roasted squash, polenta, broccoli salsa verde

*

yoghurt panna cotta, pomegranate, pistachio

/ / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / / 

Comment