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Ned Ludd Restaurant Review: With a weekly changing seasonal menu using local and Pacific Northwest ingredients, chef Jason French provides an honest approach to American cooking. Main courses like whole roasted trout with charred leeks and vegetables, and lamb with eggplant, flageolet beans, tomato and capers are prepared in a wood-fired oven. Sunday brunch features such dishes as baked eggs with smoked trout, mushroom and chive cream and toast, and an oven-baked chocolate chip cookie served with a glass of cold milk for an after-breakfast sweet. A selection of ciders and a wine list are available in addition to a full bar.