Chef
Jason French

Portland

About Jason French

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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My Venues

Ned Ludd
3925 NE M L King Blvd
Portland, OR

Accolades

100 Favorite Restaurants
Willamette Week
Cutting-Edge Cuisine
Travel + Leisure magazine

Chef Liaison
Portland Culinary Alliance
ChefsFeed Winner
One of the Best Things to Eat in Portland

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Where I Go Out

Eastern Bowl

Sweet Hereafter

$$, Wine Bar, Vegetarian / Vegan, Cocktail, Bar, Sunnyside

"Iʼm drunk in a great vegan bar with a rad staff, I order the rice veggie bowl thingy with seaweed, and it is fucking delicious. Itʼs not Portlandia people, itʼs Portland fucking Oregon!"

Pie Shop, Bakery, Kerns

"I like the idea of three-bite cuisine, but Iʼll eat the two-bite cuisine of this pecan pie with whipped cream (thanks Corey of Stumptown!) from The Pie Spot everyday."

Chef

Jason French

Ned Ludd

Spicy carrot & avocado salad

Departure

$$$, Outdoor Seating, Full Bar, Happy Hour, Asian, Southwest Portland

"I ate this on a winter date with my wife, CJ; it felt like summer in the garden, tasted like fun, and we had a blast! Chef Gregory Gourdet specializes in vegetarian cuisine, and this is one of his standouts, with the contrasting textures and flavors of carrots, avocado, pickled cucumbers, and sourdough croutons."

$, Sandwiches,

"Piquant gremolata and perky caper aioli balance a dangerously luxe affair. The sandwich is offered as a special, so make sure to call ahead to see if it's available."

$$$$, French, Outdoor Seating, Full Bar, Happy Hour, Northwest

"Order anything on this menu of French fare, but a recent fave was a dish of lamb kidneys, whole-grain mustard, mushrooms, and pommes purée. God, where was the Chablis?!"

Bakery, Coffee Shop, Chocolate Shop, Kerns

"A local cause célèbre of food sex in the mouth. As they describe it, it’s a 'liquid truffle,' meaning melted rich, dark chocolate with just a hit of cream."

Chef

Jason French

Ned Ludd

At My Venues

Oven "griddled" apple muffin

Ned Ludd

$$, Full Bar, Outdoor Seating, Reservations, Modern, New American, King

"This is the only sweet thing I will ever crave before noon, and it's only served at Sunday brunch. It arrives to the table straight out of the wood-burning oven, hot and moist with crisp, lacy edges. Chef Jason French effectively gilds this winter lily with sea-salted butter and apple butter on the side. Editor's note: the flavor changes periodically."

Chef

Gabrielle Quiñónez Denton

Anything on the menu

Ned Ludd

$$, Full Bar, Outdoor Seating, Reservations, Modern, New American, King

"The menu here changes every day, so picking one thing is impossible. This is a true craft kitchen!"

$$, Full Bar, Outdoor Seating, Reservations, Modern, New American, King

"Jason French puts so much thought and care into each item on his charcuterie board, from his warmed rillettes to his pickles. Everything is scrumptious and impeccably sourced."

Chef

Gregory Denton

Braised celery kaltbits

Ned Ludd

$$, Full Bar, Outdoor Seating, Reservations, Modern, New American, King

"The celery shines (as do any of the vegetables) at this little gem in NE Portland. It is braised in a flavorful stock until it’s tender, bringing out the sweetness of this often overlooked vegetable. It's deliciously simple."