Named for the founder of the Luddites, the group that resisted the technological advances of the Industrial Revolution, this Northwest-inspired kitchen prepares its food the most low-tech way possible: in a wood-burning brick oven, over an open flame. Sourcing most of its ingredients locally (or carefully, if they come from afar), Ned Ludd's menu varies completely depending on the season and weather. The whole roasted trout, a delicious constant on the menu, has a crisp, charred exterior and a moist, flavorful interior and comes with charred leeks and carrot-and-fennel salad. Consider the house-made pickle plate and any one of the salads or roasted vegetable dishes to accompany the meal. Fitting the simple, from-the-earth theme, the decor incorporates salvaged wood, dried flowers, and small succulent plants under glass domes. On Monday nights, the kitchen is turned over to two talented staff members— line cook Nicholas Ford and server Brandon Gomez—for pizza night, served up with Oregon microbrews and a healthy dose of old-school rap. If you visit on a Monday, order the always-changing special pie for a taste of both what's in season and in play with chef Ford.