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Ned Ludd

Ned Ludd

Photo: H.L.I.T

Named after England’s 19th-century, anti-industrial folk hero, the restaurant fittingly eschews one very basic, modern kitchen comfort: a stove. Instead, celebrity chef/owner Jason French scratch-cooks his eclectic Sunday brunch – ­think sheep-cheese frittata drizzled with a corn-cob-infused whey sauce – in a 1.8-metre-high, 400°C wood-burning oven fuelled with logs he splits himself. With copper pans, rooster sculptures, Mason jar terrariums and piles of wood in each corner, the cabin-size eatery’s decor is a tad eccentric – but so is Portland.

From: Breakfast City

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