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Welcome

We are an approachable, vibrant neighborhood restaurant that offers an experience less like a night out and more like eating at a friend’s place. Located in the heart of downtown Redmond, we serve creative and eclectic rustic fare prepared using only the finest ingredients. Our innovative and robust bar program includes classic drinks, seasonally inspired cocktails, a local craft beer selection, and a variety of old and new world wines.

16175 CLEVELAND STREET SUITE 109
REDMOND, WASHINGTON 98052

425-285-9458  

Lunch 11 am - 3 pm | Happy Hour 3 – 6 pm | Dinner 4 – 10 pm

Weekend Brunch 10 am - 3 pm

Late Night HH Th - Sat 10 – 12 am

Food

To offer you the best of what's available, our menu changes frequently. The items below are a good representation of what you’ll find when you visit. We encourage sharing! Please combine large plates with smaller salads or vegetable dishes and try them all. Unless specified, your food will arrive as it is ready, rather than all at once. We want to be sure you enjoy every dish when it's fresh and hot.

Now Serving Weekend Brunch

Breakfast Plates

WOODBLOCK BENEDICT*
House-smoked pork belly, poached eggs, english muffin, hollandaise, breakfast potatoes   14

CROQUE MADAME* 
Honey ham, swiss cheese, creamy béchamel, sunny side up egg, guiseppe bread, green salad   15

BREAKFAST TACOS
Chorizo, soft scrambled eggs, avocado, cheddar, pico de gallo, corn tortillas (gf)  12

SALMON CAKE BENEDICT*
Sockeye salmon cake, poached eggs, english muffin, hollandaise,
breakfast potatoes   17

BANANA BREAD-FRENCH TOAST WAFFLE
Seasonal berries, warm maple syrup (veg)   11

VEGGIE FRITTATA
Caramelized onions, roasted peppers, tomatoes, four cheeses (gf, veg), grilled bread   12  |  Add chorizo, ham or pork belly   3

BRAISED BRISKET HASH
Red wine braised beef brisket, kale, beets, two eggs any style, horseradish cream (gf)  15

breakfast sides

2 eggs any style*   4

Breakfast potatoes  4  

Fresh fruit  6 

Giuseppe toast w/ honey & jam  5  

House-made biscuit  4

HAIR OF THE DOG

WOODBLOCK SCRATCH BLOODY MARY
Oola vodka, Woodblock house mix, fresh grated horseradish, celery salt, citrus, house-made pickles and jalapeno-blue cheese stuffed olives   9

BLOODY MARIA
El Jimador Reposado tequila, muddled beets, cilantro, fresh grated horseradish, baby tomatoes, citrus,  splash Clamato, house-made spicy pickled asparagus   10

BLOODY CAESAR
Oola vodka, Woodblock house mix, celery salt, Clamato, citrus, fresh grated horseradish, 
house-made spicy pickled asparagus, jalapeno-blue cheese stuffed olives   9

MICHELADA
Beer, citrus, Woodblock house mix, Clamato   7

THE WIMBLEDON
Oola gin, Pimm's Cub No. 1, citrus, muddled cucumber, mint, lavender   10

BLUSHING NEGRONI
Oola vodka, Aperol, Machino blanco vermouth, citrus, served on the rock   11

Lunch

SNACKS                              

SCOTCH EGG
Italian sausage wrapped cage-free, soft-cooked egg, Crisp fried, panko breaded, on bed of caramelized onion & arugula, roasted red pepper topped. Served with currant-grain mustard aioli      7

HERB ROASTED OLIVES
Marinated & roasted with garlic, thyme, rosemary, lemon zest (gf, veg)    4

FRIES
Russet potatoes dusted with garlic shallot salt. Served with roasted garlic aioli & harissa aioli (gf, veg)    6

SMALL PLATES                              

GRILLED CAESAR SALAD
Grilled romaine heart drizzled with garlic-anchovy vinaigrette, topped parmesan, scratch bread crumbs, roasted pepper & anchovy   9, Add Sockeye Salmon 6, Add grilled chicken 4

KALE & QUINOA SALAD
Roasted beets, pecans, & feta chees, tossed with a yogurt dill dressing. (gf)  10,  Add Sockeye Salmon 6, Add grilled chicken 4 Add Oregon Bay Shrimp 4

FIGS, BURRATA & BREAD PLATE
Fig, balsamic reduction, creamy burrata,   (gf, veg) & grilled rustic bread   11 

BABY GREEN SALAD
Mixed baby greens with sliced English cucumbers & grape tomatoes topped with bleu cheese crumbles. Choice of maple-mustard or house ranch dressing (gf, veg)    7

MAC & CHEESE
Rigatoni with asiago, fontina, parmesan & provolone, topped with bread crumbs, mushroom, bleu cheese, truffle sauce & matchstick apples (veg)    12

SAN MARZANO TOMATO SOUP
Tomatoes, caramelized onions & cream (gf) Grilled rustic bread  8  

FRIED CALAMARI
Sustainably harvested, crispy golden, over chickpea puree, topped with chopped sundried tomatoes, golden raisins & cilantro. Served with harissa aioli   12

TRES ALBONDIGAS TACOS
Beef & pork meatballs, chipotle, tomato sauce, kimchi, apple fennel slaw, cojita, corn tortillas10

CAJUN MUSSELS
Washington Clams with  sauteed Andouille sausage steamed in garlic-Cajun butter & white wine, topped with cilantro & lime. (gf)  Served with grilled rustic bread    15

GARLIC WINGS & BABY POTATOES
Draper Farms sourced, crisp fried with baby reds, tossed in garlic honey glaze, chipotle buffalo sauce drizzled, topped with cilantro (gf)    12

BURGERS & SANDWICHES

SW STUFFED PORTOBELLO SANDWICH
Stuffed with black bean, quinoa, corn & red pepper salad, topped with monterey jack then roasted, served on brioche with baby greens, tomato, smoked chile aioli. Served with fries (veg)    13

WOODBLOCK BURGER
All-natural beef blended with chopped cremini mushrooms and caramelized onions, with cherry-smoked & roasted pork belly, melted cheddar, sliced tomatoes, sweet onions, baby greens and garlic-chile aioli on toasted brioche bun
Served with fries   15
Sub maple-mustard vinaigrette tossed baby green salad   2

CARIBBEAN PORK SANDWICH
Garlic & citrus marinated all-natural pork, topped with cilantro, roasted red peppers, romaine lettuce, caramelized onion & garlic-herb aioli on a toasted baguette. Full 14  |  Half 9

GRILLED CHEESE SANDWICH
Crispy Guiseppe bread, smoked gouda, Beechers cheddar cheese, Dijon mustard
Full 13|  Half 9

SALMON CAKE BURGER
Sockeye salmon cake, harissa aoli, topped with baby greens, caramelized onions & roasted peppers on a toasted brioche   16

Dessert

BOURBON & COOKIES
Warm pecan, thyme, chocolate chip cookies with Buffalo Trace Bourbon, neat or on the rock  10

BANANAS FOSTER BREAD PUDDING
Brioche layered with bananas & vanilla custard, 
pineapple-caramel sauce drizzle, served with Madagascar vanilla ice cream   8  |  Add a shot of Zaya Rum   8

SCOOP & A SHOT
A scoop of Olympic Mt. Madagascar vanilla ice cream with a cordial of your choice: Grand Marnier, Baileys Irish Cream, Kahlua, Frangelico, Tia Maria, Disaronno, Trader Vic’s, Macadamia Nut, Godiva White Chocolate, Chambord   10

ROTATING OLYMPIC MT. ICE CREAM & SORBETS   6

Soup & Salad

SAN MARZANO TOMATO SOUP
Tomatoes, caramelized onions & cream (gf) Grilled rustic bread  8  

BABY GREEN SALAD
Mixed greens, english cucumbers, grape tomatoes, bleu cheese with maple-mustard or house ranch dressing (gf, veg)   7
Add sockeye salmon 6  |  Grilled chicken 4  |  Oregon bay shrimp 4

SHRIMP LOUIS SALAD
Oregon bay, mixed greens, avocado, cucumber, tomatoes, olives, creamy russian dressing (gf)   12

KALE QUINOA SALAD
Roasted beets, pecans, feta cheese, yogurt-dill dressing (gf)  10  
Add sockeye salmon 6  |  Grilled chicken 4  |  Oregon bay shrimp 4

GRILLED CAESAR SALAD
Grilled romaine heart, garlic-anchovy vinaigrette, parmesan, 
bread crumbs, roasted pepper, anchovy   9
Add sockeye salmon 6  |  Grilled chicken 4  |  Oregon bay shrimp 4

snacks & small plates

SCOTCH EGG* 
Pork sausage wrapped cage-free soft-cooked egg, panko breaded & fried golden, bed of caramelized onion & baby greens, with
currant-grain mustard aioli 7

FRIES
Garlic shallot salt dusted Russet potatoes, with roasted garlic aioli & harissa aioli (gf, veg)  6

CAJUN CLAMS
Washington clams, andouille sausage, garlic-cajun butter, 
white wine, cilantro, lime (gf), grilled bread   15

TOMATO CHUTNEY, BURRATA & BREAD PLATE
(gf,veg), grilled bread  10

MAC & CHEESE
Rigatoni, asiago, fontina, parmesan, provolone, bread crumbs, matchstick apples & mushroom, bleu cheese, truffle sauce (veg)   12

BURGERS & SANDWICHES

GRILLED CHEESE SANDWICH
Crispy Guiseppe bread, smoked gouda, Beechers cheddar cheese, Dijon mustard
Full 13|  Half 9

SW STUFFED PORTOBELLO SANDWICH
Portobello with black bean, quinoa, corn & red pepper salad stuffing, monterey jack, baby greens, tomato, sweet onion, smoked chili aioli, brioche bun (veg)  13

WOODBLOCK BURGER*
All natural-beef blended with cremini mushrooms & caramelized onions, house-smoked pork belly, cheddar, baby greens, tomato, sweet onion, garlic-chili aioli, brioche bun  15

Dinner

SNACKS                              

SCOTCH EGG
Italian sausage wrapped cage-free, soft-cooked egg, Crisp fried, panko breaded, on bed of caramelized onion & arugula, roasted red pepper topped. Served with currant-grain mustard aioli    7

HERB ROASTED OLIVES
Marinated & roasted with garlic, thyme, rosemary, lemon zest (gf, veg)    4

CHICKEN & DUCK LIVER MOUSSE
Grilled rustic bread 7

FRIES
Russet potatoes dusted with garlic shallot salt. Served with roasted garlic aioli & harissa aioli (gf, veg)     6

SMALL PLATES

ROASTED ACORN SQUASH
Feta cheese, pumpkin seeds, & English thyme honey (gf, veg)  10

ROASTED CAULIFLOWER
Pan-roasted with onions, layered over house bacon, on swirled
curry-carrot puree & mint sauce, topped with apples, golden raisins & cilantro (gf)  9

GRILLED CAESAR SALAD
Grilled romaine heart drizzled with garlic-anchovy vinaigrette, topped parmesan, scratch bread crumbs, roasted pepper & anchovy   9

KALE & QUINOA SALAD
Roasted beets, pecans, & feta chees, tossed with a yogurt dill dressing. (gf)  10,  Add Sockeye Salmon 6, Add grilled chicken 4 Add Oregon Bay Shrimp 4

FIGS, BURRATA & BREAD PLATE
Figs drizzled with a balsamic reduction, creamy burrata,   (gf, veg) & grilled rustic bread   9  

MAC & CHEESE
Rigatoni with asiago, fontina, parmesan & provolone, topped with bread crumbs, mushroom, bleu cheese, truffle sauce & matchstick apples (veg)    12 

FRIED CALAMARI
Sustainably harvested, crispy golden, over chickpea puree, topped with chopped sundried tomatoes, golden raisins & cilantro. Served with harissa aioli   12

ALBONDIGAS IN CHIPOTLE SAUCE
Beef & pork meatballs, chipotle, tomato sauce, apple-fennel slaw, cojita.  Grilled rustic bread. 12

CAJUN MUSSELS
Washington clams with  sauteed Andouille sausage steamed in garlic-Cajun butter & white wine, topped with cilantro & lime. (gf)  Served with grilled rustic bread    15

GARLIC WINGS & BABY POTATOES
Draper Farms sourced, crisp fried with baby reds, tossed in garlic honey glaze, chipotle buffalo sauce drizzled, topped with cilantro (gf)    12

CHARCUTERIE BOARD
Chicken & duck liver mousse made with house bacon, apple, truffle oil, brandy, garlic, herbs and onion, cooked and served in individual mason jars, topped with clarified butter. Accompanied by a changing variety of cured meats, sausage, smoked meats, artisanal cheeses, roasted seasonal vegetables, marinated olives and pickled seasonal fruit & vegetables. Served with currant-grain mustard, honey-horseradish, red glass onion relish & grilled rustic bread.   21

BONE MARROW
Apple-fennel-orange slaw, pickled onion, braised brisket. (gf) Grilled rustic bread  14

LARGE PLATES                              

GRILLED NY STEAK
All-natural Meyer Ranch Angus Beef, grilled with a pumpkin seed pesto, broccolini and & garlic potatoes (gf)    30

HOUSE-MADE GNOCCHI with RED WINE BRAISED BEEF BRISKET
All-natural brisket, tomato sauce, arugula & Parmesan - or - blue cheese truffle sauce (veg available 15) 18

PAN SEARED RIBEYE SHARING PLATTER
Succulent, all natural, 30 oz, Double Ranch bone-in ribeye with brussels sprouts & Four Roses Bourbon creamy mushroom sauce (gf) 80

INSIDE-OUT ROASTED CHICKEN POT PIE
Tender, thyme-roasted half chicken with crispy skin, mixed root vegetables in a creamy sauce and a flaky, buttery crust.     24

SLOW BRAISED LAMB SHANK
Tender, all natural Anderson Ranch Lamb, green lentils, zesty grated horseradish & lemon (gf)   24

PAN ROASTED WHOLE TROUT
Served pole greens, house-cured bacon, toasted pecans, brown butter & charred lemon (gf) 18

SW STUFFED PORTOBELLO SANDWICH
Stuffed with black bean, quinoa, corn & red pepper salad, topped with monterey jack then roasted, served on brioche with baby greens, tomato, smoked chili aioli.
Served with fries (veg)    13
Sub maple-mustard vinaigrette tossed baby green salad  2

WOODBLOCK BURGER
All-natural beef blended with chopped cremini mushrooms and caramelized onions, with cherry-smoked & roasted pork belly, melted cheddar, sliced tomatoes, sweet onions, baby greens and garlic-chili aioli on toasted brioche bun
Served with fries   15
Sub maple-mustard vinaigrette tossed baby green salad   2

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Happy Hour

WOODBLOCK SANGRIA  |  Fresh fruit, brandy, triple-sec, rum & red wine    6

WOODBLOCK MARTINI  |  Tito’s Vodka or Bombay Sapphire. Served shaken, dirty, dry, or wet    8

HAPPY HOUR WINE  |  Red & White    6

BEERS ON TAP  |  $1 Off

$5

FRIES  |  Russet potatoes dusted with garlic shallot salt. Served with roasted garlic aioli & harissa aioli

$6

ACORN SQUASH  |  Roasted with feta cheese, toasted pumpkin seeds, & English thyme honey

ROASTED CAULIFLOWER  |  On swirled curry-carrot puree & mint sauce, pan-roasted with onions & house bacon, topped with apples, golden raisins& cilantro

GRILLED CAESAR SALAD  |  Grilled romaine heart drizzled with garlic-anchovy vinaigrette, topped parmesan, scratch bread crumbs, roasted pepper & anchovy

$9

FRIED CALAMARI  |  Sustainably harvested, crispy golden, over chickpea puree, topped with chopped sundried tomatoes, golden raisins & cilantro. Served with harissa aioli

MAC & CHEESE  |  Rigatoni, Asiago, Fontina, Parmesan & Provolone, apples & sautéed mushrooms-bleu cheese-truffle sauce

GARLIC WINGS & BABY POTATOES  |  Draper Farms sourced, crisp fried with baby reds, tossed in garlic honey glaze, chipotle buffalo sauce drizzled, topped with cilantro

$10

CAJUN CLAMS  |  Taylor shellfish Farms clams & sautéed Andouille sausage steamed in garlic-Cajun butter & white wine,
topped with cilantro & lime. Served with grilled rustic bread. 

S.W. STUFFED PORTOBELLO SANDWICH  |  Stuffed with black bean, quinoa, corn & red pepper salad, topped with monterey jack then roasted, served on brioche with baby greens, tomato, smoked chile aioli

WOODBLOCK BURGER  |  Grilled, all natural-beef patty, melted cheddar, house-smoked pork belly with baby greens, tomato, sweet onion & smoked chile aioli on brioche

 

Cocktails

Classic Cocktails

OLD FASHIONED
Four Roses Yellow Label Bourbon, muddled orange, Angostura bitters, Amarena Fabbri cherries, splash soda. On the rocks.  11

LUCIEN GAUDIN
Four Roses Yellow Bourbon, Campari, Triple Sec, Manchino Blanco Vermouth.  On the rock.  12

SAZERAC
High West Double Rye, Pechaud’s and Angostura bitters, splash simple syrup. Absinthe rinse.  13

WOODBLOCK MULE
Oola Vodka, Angostura bitters, lime, house-made ginger beer.  9

DEAD MAN’S BOOTS
El Jimador Reposado Tequila, Four Roses Yellow Label Bourbon, Angostura bitters, lime, house-made ginger beer.  11

HEMINGWAY’S DAQUIRI
Flor De Cana white rum, triple-sec, Giffard dry curacao, Luxardo cherry liqueur, lime & grapefruit sphere. Served up.  12

THE LION'S TAIL
Four Roses Yellow Label Bourbon, St. Elizabeth Allspice Dram, lime, Angostura bitters. Served Up.  12

AVIATION
Oola Gin, Luxardo Maraschino liquer, Giffard Creme de Violette, lemon. Served up.  12

THE WESTLAND WORD
Westland Peated Single Malt, Luxardo Maraschino liquer, Green Chartreuse, lime.  Served up.  14

Craft Cocktails

WOODBLOCK MARTINI
Tito’s Vodka or Bombay Sapphire. Stirred, dry vermouth rinse, served up. Have it your way: Shaken, dirty, dry, or wet.  12

THE OAXACAN GRIND
Peloton De Muerte Mezcal, Averna, Ginger People organic ginger juice, Caffe Lusso espresso, egg white.  Served up.  14

THE FULL MONTY
Westland Single Malt, Cherry Heering, Benedictine, lemon, seasonal IPA.  On the rocks.  14

LOST IN TIJUANA
El Jimador Blanco Tequila, triple-sec, fresh squeezed nectarine, tamarind simple, lime, chili salt rim. On the rocks.  11

ALL HOPPED UP
Flor de Cana Seco Rum, Dolin Genepy, St. Elizabeth Allspice Dram, Angostura bitters, Peychaud's bitters, Citra hop tincture. Served up 13

THE KING'S CUP
Whistlepig 10 Year Rye, Carpano Antica Vermouth, spiced cherry bitters. Served up.  27

STOKE'S REVENGE
Four Roses Yellow Label Bourbon, Caramaro, beet and rosemary shrub, lemon. Served up12

A GENTLEMAN AND A SCOUNDREL
Oola Gin, Capelletti Amaro, Cherry Heering, Peychaud's bitters, grapefruit juice.  Served up.  12

A TOAST TO THE LASSIES
Ardbeg 10 Year Scotch, Swedish Punsch, Grand Marnier, Angostura bitters, lemon.  On the rock. 16

UP IN SMOKE
Rittenhouse 100 proof Rye, Cappalletti Sfuato Amaro, roasted pumpkin, lemon, Lagavulin rinse, Barkeep Apple Bitters, cherry wood smoke.  On the rock. 15

Barrel Aged Cocktails

WOODBLOCK MANHATTAN
Buffalo Trace Bourbon, Carpano Antica sweet vermouth, Angostura bitters. Stirred & served up.  14

NEGRONI
Sun Liquor Gun Club Gin, Campari, 1757 Cinzano. Aged for six weeks, chilled, served on the rock.  12

BOULVARDIER
Bulleit Rye, Campari,  1757 Cinzano. Aged for six weeks, chilled, served on the rock.  12

dessert cocktails

IRISH COFFEE
Jameson Irish Whiskey, Caffé Lusso coffee, fresh shaken vanilla whip   12

REVOLVER
Rittenhouse Rye, Tia Maria, Orange Bitters,
served up in a coupe   12

Drinks

Beer & Wine

Beer On Tap

Almanac Hoppy Citra Sour, 6.8% ABV, 80 IBU, 12oz    10
Urban Family Behind the Pines IPA 7.5%, 65 IBU    8
Twenty Corner Autonomous IPA 7% ABV, 65 IBU    7
Anderson Valley Winter Solstice 6.9% ABV, 6 IBU, 12oz    8
Boulevard The Calling Dbl IPA, 8.5% ABV, 75 IBU, 12oz    8
Mac and Jacks African Amber, 5.8% ABV, 30 IBU    6
Farmstrong Pull & Be Damned Porter, 6% ABV, 36 IBU    7
Chainline Polaris Pilsner, 5% ABV, 30 IBU    6
Postdoc Pale Ale, 5.5% ABV, 40 IBU    7
Elemental Dry Cider, 6.5% ABV    7

Bottled Beer

Rainer 16oz Can   4
Guinness Nitro Can   7
Pilsner Urquell Can   7
Ghostfish Pale Ale Can, (gf) 5

Wine By the Glass

AVAILABLE IN 6 OZ. AND 9 OZ. POURS

White
Stags’ Leap Chardonnay, ‘14, Napa Valley, CA   14/21/56
St. Michelle Mimi Chardonnay, ‘13, Horse Heaven Hills, WA   10/15/40
Legende Bordeaux Sauvignon Blanc/Semillon, ’15 France 10/15/40
J. Scott Blanc De Noirs, ‘14, Eugene, OR 14/21/56
Domain De Couron Rosé, ‘15, France 8/12/32
Christopher Michael Pinot Gris, ‘14, Willamette Valley, OR 8/12/32

Sparkling
Monmousseau Crémant de Liore Sparkling Wine, France   11/44

Red
Patton Valley Pinot Noir, ‘14, Willamette Valley, OR 12/18/48
The Huntsman Cabernet Sauvignon, ‘13, Columbia Valley, WA   11/16/44
Ernesto Catena Tahuan Malbec, ‘13, Mendoza, Argentina   10/15/40
Anciano Tempranillo, ‘04, Spain   10/15/40
Lemelson Vineyards Thea’s Selection Pinot Noir, ‘13, Willamette Valley, OR   16/24/64
Darby The Dark Side Syrah, ‘13, Columbia Valley, WA 16/24/64
Owen Roe Red Blend, ‘13, Yakima Valley, WA 14/21/56
Saviah Cabernet Sauvignon, ‘14, Walla Walla Valley, WA 16/24/64
Guardian Gun Metal, ‘13, Columbia Valley, WA 16/24/64

Bottle List

White
Thistle Organic Chardonnay, ‘14, Dundee Hill, OR   56
Joseph Drouhin Pouilly -Fuisse Blanc, ‘14, France   76
Les Hospices Sancerre, ‘14, France   52
SLH Hahn Chardonnay, ‘13, Santa Lucia, CA   56

Sparkling
Naveran Rosé Brut, ‘13, Spain   40
Jacques Copinet Champagne Brut, ‘14, France  110

Red
Franco Molino Barolo, ‘10, Italy 80
Chateau St. Michelle “Limited Release” Mourvedre, ‘12, Columbia Valley 64
Nebbiolo D’ Alba, ‘12, Italy 60
Angel Vine Zinfandel, ‘12, Columbia Valley, WA 56
Chateau St. Michelle “Limited Release” Malbec, ‘13, Columbia Valley, WA 70
Cubillo Rioja, ‘07, Spain 56
Cavatappi Molly’s Cuvée Sangiovese, ‘09, Yakima Valley, WA 40
Guardian Cellars Chalkline, ‘12, Columbia Valley, WA 68
Chateau De Montfaucon Lirac Cuvée, ‘12, Cotes Du Rhone, France 56

$20 CORKAGE FEE, LIMIT 2 - 750ML BOTTLES

dessert wines

Finnriver Pear Wine with apple brandy & cacao   12
Oloroso Micaela Sherry, Spain   12
Clear Creek Muscat Grappa, Oregon   10
Graham's 10 Year Tawny Port   12
Graham's 20 Year Tawny Port   18
Graham's 30 Year Tawny Port   30

Reservations & Waitlist

We accept limited reservations online for parties up to 6 guests during lunch hours daily and during dinner hours Sunday through Wednesday. Reservations are limited to allow the restaurant to remain available for walk-in guests.

At any time, if you would like to check the current wait time or put your name on the waiting list, call the restaurant at 425-285-9458. Once your table is ready, we'll hold it for 10 minutes. iPhone users can simply download the OpenTable app and select "Waitlist"to be added automatically.

If you would like to inquire about reservations for parties greater than 6, please contact the restaurant at 425-285-9458. We cannot accept reservations via email. 

 

Find Us

 

Connect

 

ADDRESS & PHONE

16175 Cleveland Street, Suite 109
Redmond, Washington 98052
425-285-9458

Hours

Lunch 11 am – 3 pm
Happy Hour 3 – 6 pm
Dinner 4 – 10 pm
Weekend Brunch 10 am - 3 pm
Late Night Happy Hour 
Th - Sa 10 – 12 am

Have constructive criticism? We want to hear from you before Yelp does! Send us comments, complaints or suggestions so we can make it right.

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What's Happening

About Us

tony & carolyn scott - owners & operators

Tony and Carolyn Scott have lived and been very active in the Redmond community for 17 years. They met years ago while working at the Painted Table in Seattle and it was during this time that they first gained a deep understanding of hospitality. In 2015, they decided to pursue a long-held dream of creating a neighborhood spot with exceptional food and cocktails, plus a friendly staff.

The restaurant is named Woodblock because of Tony and Carolyn’s love of woodblock art. Woodblock printing involves layers of color, much like the layers of flavor in food and cocktails that create a memorable meal. 

savuthy dy - executive chef

Born in Cambodia, and raised in Washington State, Savuthy Dy began his culinary experience at a young age with an inherent background in the complexities of food. After completing courses at the California Culinary Academy in San Francisco at the age of 23, T was accepted as an intern at The Herbfarm Restaurant in Woodinville, Washington.

T went on to become the Sous Chef for Michael Young, a Michael Mina prodigy.  From there, T accepted a position working close at hand with Chef Lisa Nakamura, formerly of the French Laundry.

T was then offered an Executive Sous Chef position in Asti, Italy, working at the fine dining restaurant, Piola Y Crota. After returning state side, T added Seattle restaurants Urbane, The Book Bindery and Ethan Stowell’s Rione XIII to his resume. 

Always the adventurer, T headed to San Francisco where he utilized all of his knowledge and experience at the challenging position of culinary director of Tacolicious.  

When he has free time, he enjoys traveling, to Cambodia and Thailand especially, and looks forward to returning to Europe, with the intention of exploring all things food.

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Bryce Sweeney- Bar Manager

Bryce Sweeney first ventured into the world of hospitality in 2003, when he joined the team at Lakanuki in Mammoth Lakes, California as the general manager. He went on to work as a bartender for a private yacht in the Caribbean, then at multiple restaurants and hotels in Seattle. In 2010, he received a degree in commercial diving and hyperbaric medicine from the Diver’s Institute of Technology in Seattle before moving to San Diego. In 2013, he made his way to Vail, Colorado, where he worked as a bartender at Yama Sushi and as a bar manager at Elway’s Steak house.

Sweeney brings welcoming customer service and a deep knowledge of spirits to the bar at Woodblock. He loves experimenting with unique seasonal ingredients and pairing them with classic drinks and spirits. When he’s not behind the bar, he can be found surfing, snowboarding, or rock climbing.

 

Feed Me!

In the news...

chef shuffle | eater seattle 8/5/16

Woodblock, the hip neighborhood restaurant that opened in Redmond this spring, has a new chef at the helm: Rodel Borromeo has been replaced by Savuthy Dy. According to a release, Dy was born in Cambodia and raised in Washington, and has worked at The Herbfarm, The Book Bindery, and Rione XIII. He's launching Woodblock's new weekend brunch service Saturday, August 13, with dishes like chicken in a biscuit and French toast waffles.

7 Seattle AREA Restaurants MAKING AWESOME Burgers | SEATTLE MET 6/9/16

The James Beard Foundation has created the Blended Burger Project, whereby restaurants compete to create the best burger they possibly can—out of meat blended with mushrooms. READ MORE

5 questions for the bartender | seattle met 6/2/16

Featuring Bryce Sweeney, Bar Manager, on the pleasures of drinking whiskey from an empty bone marrow. READ FULL ARTICLE

inside seattle | sunset magazine june issue 2016

EAT/Redmond: Lunch with Layers. Named for the ancient art form of woodblock printing, in which artists layer colors and textures onto a blank slate, Woodblock is a creative new Redmond bistro with a casual neighborhood vibe. Decked out in twirling wood ,wicker lanterns, and solid ceramics, the dining room feels modern, yet approachable, with a menu to match. Dishes take on fun twists, like the plate of roasted spiced carrots on a puddle of homemade ricotta. The duck liver mousse, rich and silky, is served with a honey-tinged glass onion relish, and the perfectly crisp chicken wings make for a dynamite bar snack, drizzled with spicy chipotle-buffalo sauce.

10 hottest new restaurants in seattle | zagat 5/11/2016

Insider Tip: Go Monday nights for half-price wines by the bottle and massive charcuterie boards. READ FULL ARTICLE

redmond's new restaurant on the block | 425 magazine "best of 2016" may/june issue 2016

Redmond is growing and changing, and Woodblock is looking to carve out a place in the hearts of Redmond residents with fresh food, intimate decor, and a dedicated team. READ FULL ARTICLE

Play-Full Summer Eats For Seattle Kids and Families | parent map magazine, may issue 2016

Redmond: Happy hour + pedal power ... Redmond is catching up to Bellevue’s dining scene with the opening of Woodblock restaurant and cocktail bar in downtown’s Old Town Lofts building (16175 Cleveland St. #109, Redmond). The “eclectic rustic fare” menu is upscale, starring dishes such as duck confit salad, blue-cheese truffle burger and braised oxtail butternut squash risotto. Kids will find comfort in familiar favorites such as mac ’n’ cheese and wings with baby potatoes. During happy hour, families can find deals such as $5 fries, $6 Caesar salad and $9 burgers. READ MORE

seattle's highly anticipated woodblock lives hype | the daily meal, 4/6/16

The Seattle suburb of Redmond raises the bar with its new and convivial gastropub
"...Woodblock offers rustic, innovative Pacific Northwest fare that is both comforting and indulgent..." READ MORE

Seattle's 8 Most Anticipated Spring Restaurant Openings | ZAGAT, 3/14/16

When it comes to new restaurants, the first few months of 2016 have treated Seattle pretty well. And as the trees begin to blossom and the temperatures rise, the restaurant hits just keep on coming... READ MORE

Redmond Welcomes Woodblock's Seasonal, Local Menus This Week | SEATTLE EATER, 3/14/16

"...The focus will be on local and seasonal food, and the plan is to offer "something for everyone," with a strong cocktail list for date night or drinks with friends and an accessible, rotating menu that the whole family will enjoy..." READ MORE

Woodblock in Redmond Grandly Opens March 18 | seattle meT, 3/10/16

Scotch eggs, craft cocktails, and artistic inspiration. Woodblock, a new restaurant in Redmond’s Old Town Lofts building focusing on Pacific Northwest seasonal ingredients and craft cocktails, opened softly this week for dinner and will hold its grand opening Friday, March 18... READ MORE

Woodblock Restaurant to Open in Redmond | 425 Magazine, 3/8/16

There’s a new restaurant on the block in Redmond.

Opening March 18, Woodblock will focus on seasonal fare sourced locally. With snacks like Herb Roasted Olives, to small plates like heirloom carrots with maple syrup, to entrees like braised oxtail butternut squash risotto, Woodblock has something on the menu for everybody.

The bar will have a wide selection of spirits, especially from local distilleries like Sun Liquor, Woodinville Whiskey, and Oola... READ MORE

Woodblock Restaurant to open in Redmond | 425 Magazine, January/February Issue 2016

Carolyn and Tony Scott are bringing a new craft cocktail bar and restaurant to Redmond. The 80-seat restaurant, named Woodblock, will be part of the Old Town Lofts building in downtown. The Scotts have been active in the Redmond community for 17 years and live in walking distance from the soon-to=open restaurant location. The pair met while working at Seattle's Painted Table restaurant at the Alexis Hotel. The new venture is named Woodblock after the printing style that involves layers of color, just like the layers of food. Woodblock will focus on craft cocktails, including barrel-aged, classic and creative drinks using fresh and local ingredients. The kitchen will utilize Northwest-sourced ingredients. "The flavors will be big. The menu always evolving, utilizing what is freshest and in season, " said co-owner and operator, Tony Scott. Woodblock will be joined by Kirkland bakery, Hoffman's Bakery, which closed and reopened in the new Redmond location last December. 

Woodblock opens in Redmond in 2016 | 425 Fresh Sheet, 12/9/15

Carolyn and Tony Scott are bringing a new craft cocktail bar and restaurant to Redmond. The 80-seat restaurant, named Woodblock, will be part of the Old Town Lofts building in downtown. The Scotts have been active in the Redmond community for 17 years and live in walking distance from the soon-to-open restaurant location. The pair met while working at Seattle’s Painted Table restaurant at the Alexis Hotel. The new venture is named Woodblock after the printing style that involves layers of color, just like layers of food. Woodblock will focus on craft cocktails, including barrel-aged, classic and creative drinks using fresh and local ingredients. The kitchen will utilize Northwest-sourced ingredients. “The flavors will be big, the menu always evolving, utilizing what is freshest and in season,” said co-owner and operator Tony Scott. Woodblock will joined Hoffman’s Fine Cakes and Pastries which is moving from Kirkland to Redmond later this month.

Woodblock will open in downtown Redmond | Seattle Eater, 11/20/15

Woodblock, a craft cocktail bar and restaurant, is headed to downtown Redmond's Old Town Lofts building in early 2016. Expect "a robust craft cocktail program (menu) including house-barrel aged cocktails, classic and creative beverages using fresh, seasonal ingredients and an extensive selection of  spirits. Local distilleries, wineries and breweries will be the spotlight in the  bar, while the kitchen will cook with ingredients that are NW grown, raised, caught and sourced." Owners Tony and Carolyn Scott will later announce their chef and key staff.