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Ned Ludd | An American Craft Kitchen


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Ned Ludd | An American Craft Kitchen


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

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


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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CAPERS OGLETREE

Chef De Cuisine

Originally from the great state of Georgia, Capers moved North to New York to pursue a career in music. Drawn to the kitchen he shifted his attention to culinary school while living in the city. In 2010 he made his way West and worked in some of the best kitchens in the city : Le Pigeon, Little Bird, St Jack and Ava Genes before landing at Ned Ludd working alongside Jason French. Capers lives for his family, wife Christina and his adorable daughter Coco.

Alison mcGinley

director of operations

Alison grew up playing drums, baseball, and eating everything in sight in Waxahachie, Texas. Craving a city life she landed in Boston pursuing an edu-cation in music. She started working in restaurants to support her touring musician’s income. Then she fell for food and wine the same way she had for music. Eventually she stumbled out West and put roots down in Portland where she worked for Bent Brick and Park Kitchen before finding a home at Ned Ludd. She's best known for her daily ritual of eating cheese for dinner. 

HUGE shout outs to all our creative contributors // Stockpot CollectiveShinya Kamata , Kaitlin Greene, Stuart Mullenberg, Robert J Hill & John W. Clark