Ned Ludd
| Address: | 3925 NE Martin Luther King Jr Blvd, Portland, OR 97212, USA |
| Phone: | +1 503-288-6900 |
| Site: | nedluddpdx.com |
| Rating: | 4.2 |
| Working: | 5–10PM 5–10PM 5–10PM 5–10PM 5–10PM 5–10PM 5–10PM |
Location
Photos 100
Reviews 8
A
A Private User
Two veterans of the Portland food scene have created an original combination of dishes centered around their large, wood fired oven. They roast lamb, trout, and fowl in the oven with inventive accourtrements. The trout is stuffed with lemons, onions, and savory spices before being roasted in the oven. My friends think their fowl is as good as theyve ever had, stuffed under the skin and roasted to perfection. Their first courses are equally good. You must try the pickle plate. Who would order pickles in a restaurant? Who would put them on the menu? They are all made in house - asparagus, beets, zucchini, and carrots all tart and perfectly spiced. I cant remember the last time I had a pickled beet - the one at Ned Ludd reminded me that I had tasted one before while making it clear that this one was remarkably better. The wines are appropriately chosen and reasonably priced. 8 to 10 dollars a glass and from the mid 20s up per bottle. We had a glass of Lillet Blanc to start, a glass of French sauvignon blanc with the fish, and an Oregon pinot with the Lamb. The pour on the Lillet Blanc was a little short but the others were generous for $8. Figure to pay about $40 each including tip and a reasonable choice of wines. And plan on going back - I havent begun to describe the range of inventive dishes at this remarkable place.
DE
Derek Rycewicz
tl;dr okay food, nice environment, GREAT service. We swung by Ned Ludd after reading some good reviews and discovering their very interesting menu. Tucked away in a secluded lot on MLK, the ambiance is relaxing - a good blend of Portland casual with a hint of more fine-dining class. The cocktails and moderately priced wine list were exceptional. The food was, with a single exception, good. The wood oven gimmick is well done and imparts some interesting flavors. The salads were excellent. We also ordered the mussels, which were bland and mushy and somewhat dry, and really needed some kind of broth for the aromatics which were largely hidden on the bottom of the bowl. Our waiter noticed our lack of enthusiasm and immediately offered to replace the mussels with something else, and then promptly comped the dish (we didnt ask him to, either.) Since this place charges automatic gratuity, he effectively took money out of his own pocket to ensure our good dining experience. Mussels aside, we enjoyed our dinner at Ned Ludd and will be back. Check it out for some unconventional American fare and unconventionally good Portland service.
MA
Mark Murrow
The good: friendly and attentive service, adventurous/not-your-everyday menu, unique decor (although it was a bit cheesy; think the Briar Patch from Disneylands Splash Mountain meets your grandmas kitchen), easy to get a reservation at somewhat short notice. The not so good: the quality of the food. Given the good reviews circulating out there, I think we wanted to be wowed. Unfortunately, we left feeling rather underwhelmed as most of the dishes ordered at our table just missed. The price point was also a bit high. As far as Portland goes, the prices at Ned Ludd were closer to a fine dining restaurant. Definitely not fine dining (either from a quality of the food or atmosphere perspective). A small point now, but in a town that is known for its crisp, citrusy, floral, tickle-your-taste buds IPAs, there wasnt one as an option on tap. Bummer. Overall, I would rate Ned Ludd as "just okay"; a place that you could try if the restaurant you really want to go to is all filled up.
MA
Marshall Brewer
$36 for one diner 1. 煎茶 in a china cup and saucer (brisk) 2. Warm olives in good oil with rosemary and a couple happy drips of balsamic vinegar (unctuous) 3. Escarole salad in actual buttermilk dressing (light and delightful) 4. Braised lamb and its stock on polenta with capers, parsley, onion, harissa, and a raw egg yolk with crunchy good salt (combinations and sequences of taste, phenomenal) 5. Blue cheese (creamy, strong, mystical), red wine-stewed prunes (firm, chewy), toasted and crushed hazelnuts, half-toasted bread (hot and soft on one side, crisp and firm on the other) served on a board. Chilled oloroso sherry, recommended by the server, was an exquisite complement. The staff seemed actually happy to be at work, with genuine, ready, and uninhibited smiles. The whole could be described as grandly operatic if it werent so pleasantly simple. It was a superb meal, wonderful in its inventiveness and savor. Very appealing.
A
A Private User
Nedd Ludd is one of my new favorite restaurants. Not only is the food-which includes a great cheese board, perfectly roasted and seasoned maple-accented squash, a wondrous blood orange-fennel salad, whole roasted fish and pork chops, and an array of fabulous desserts- all delicious and fantastically prepared in their wood-fired brick oven, but the service is out of this world. Our server was incredibly friendly and seemed to love answering our questions and explaining the menu. He was a joy to interact with, which is a huge step above simply attentive and technically correct service. From the brick oven-roasted delights to the whole staff noticing our exit and waving us goodbye, Ned Ludd made a dining experience that transcended the exceptional food and left us wondering when we might be able to come back. Soon, I hope!
RY
Ryan Burgeson
Service, food, and cocktails are all top notch at Ned Ludd. The menu apparently changes weekly but we had their signature roasted trout, which is served whole with a tangy citrus vin, a hangar steak that was on special, and the manila clams. We also had the olives, one of the cheese plates and alllll 4 desserts. Everything was fantastic and the presentation couldnt have been better. They had savory-ish desserts including a bruleed italian cheese and herbed creme brulee, both of which felt unique unusual in the best way. The Vintage cocktail was amaaaaaazing and definitely recommendes but the Meadowlark and Peach Pit were also delish and both ideal for hot weather. This was one of the best meals Ive had in Portland. Will most certainly be back!
PA
Paul Wild
The food here is fantastic. They use a wood fired oven - similar to those wood fire pizza ovens - to cook all of the food. The menu changes daily, but you will not be disappointed by what is offered - everything is flavorful and delightfully unique. When I was there, for desert they offered an "oven kissed cookie", still in its hot baking dish, with a small glass of milk - it was one of the best chocolate chip cookies I have had. The staff is very friendly and attentive - not over-intrusive, present to address wants and needs. With a party of six or larger they ask that you get the family feast. In the feast you get two or three appetizers, two different kinds of salad, two proteins, and two deserts. I highly recommend this restaurant.
J
J Leyden
NEVER GOING THERE AGAIN. Made a reservation, bfs birthday, felt rushed the entire time we were there, which was 45 mins, so its not like we lingered. Also, and most importantly, the Cod dish i got looked like something that was scraped off the griddle. My portion was TINY! No exaggeration, the piece of Cod was about the size of a quarter. When the waiter brought it to me i asked if that was my main dish, i truly thought it was a side salad. For $23, i would expect a portion that wasnt child-sized. My bfs meal was paltry also, and it really was a shame b/c i chose this restaurant based on previous experience... There are too many good restaurants in Portland to waste my money on air.
