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Ned Ludd Restaurant Review: With its rustic lumberjack décor, wood-fired oven, community space, and collaborative dinners with local food producers, Ned Ludd (named after the anti-industrial Revolution activist) takes itself seriously. Some might say too seriously, but the food generally lives up to its hype. Chef Jason French prepares dishes with a straightforward farm-to-table approach. The weekly-changing menu is confusingly divided into what sounds like a secret language: "kaltbits," "warmbits" and "plats." Dishes listed within these categories, however, are generally straightforward, and may include salads of baby romaine, fennel, blueberries, basil and poppy seed; fried green tomatoes; free-range chicken; and wood-fired pizza. Sunday brunch features baked eggs with smoked trout, oysters on the half shell, and a cherry crêpe with a brown sugar and sour cream sauce. Lots of wines are available by the glass along with an interesting selection of ciders. Portions are ample but the prices are on the steep side for this type of home-style cooking.