shutterstock_261262940 faded.jpg

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 9 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

breakfast sides

2 eggs any style*   4

Breakfast potatoes  4  

Fresh fruit  6 

Giuseppe toast w/ honey & jam  5  

House-made biscuit

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

BING CHERRIES, BURRATA & BREAD PLATE
Local Bing cherries drizzled with a balsamic reduction, creamy burrata,   (gf, veg) & grilled rustic bread   9  

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)    10 

CHILLED SUMMER GAZPACHO
Smooth blended summer tomatoes, bell peppers, cucumbers & creme fraiche. (gf) Served with grilled rustic bread  7  Add Oregon Bay shrimp 4

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

GRILLED PACIFIC OCTOPUS
Heirloom tomato panzanella with Kalamata olives, cucumbers & salsa verde   10

CAJUN MUSSELS
Taylor Shellfish Farms sourced, with  sauteed Andouille sausage steamed in garlic-Cajun butter & white wine, topped with cilantro & lime. (gf)  Served with grilled rustic bread    14

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)    12

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

ROSEMARY SMOKED CHICKEN SANDWICH
All-natural chicken, Duroc ham, Brie spread, house made pickles & lemon scented arugula on Macrina Bakery Giuseppe Bread
Full 12|  Half 8

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

CHILLED SUMMER GAZPACHO
Summer tomatoes, bell peppers, cucumbers, crème fraiche (gf), grilled rustic bread 7  |  Add Oregon bay shrimp 4

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)   10

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
Little neck clams, andouille sausage, garlic-cajun butter, 
white wine, cilantro, lime (gf), grilled bread   14

BING CHERRIES, BURRATA & BREAD PLATE
Local bing cherries, balsamic reduction, creamy burrata (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

ROSEMARY SMOKED CHICKEN SANDWICH
All-natural chicken, duroc ham, brie, house-made pickles, arugula, macrina giuseppe bread.  Full sandwich   12  |  Half sandwich   8

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)  12

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

BLISTERED SHISHITO PEPPERS
Grilled then glazed in garlic, chile & honey, sea salt sprinkled (gf, veg)    10

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

SMALL PLATES

HEIRLOOM CARROTS
Local, tossed with maple syrup & fennel seeds, pan-roasted, served over house-made ricotta, topped with walnut, raisin & thyme gremolada, balsamic reduction drizzled (gf, veg)  9

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

BING CHERRIES, BURRATA & BREAD PLATE
Local Bing cherries 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

GRILLED PACIFIC OCTOPUS
Heirloom tomato panzanella with Kalamata olives, cucumbers & salsa verde10

CAJUN MUSSELS
Taylor Shellfish Farms sourced, 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

LARGE PLATES                              

GRILLED NY STEAK
All-natural Meyer Ranch Angus Beef, grilled with a saba vinaigrette.  Served with sprouting broccoli and delicata squash (gf)    30

BRAISED OXTAIL-PEA RISOTTO
All-natural, braised oxtail over creamy arborio with peas, spinach & caramelized onions topped with grated parmesan & balsamic gastrique (gf) 20, Vegetarian Mushroom-pea risotto (gf/veg) 17

ROAST HALF-CHICKEN
Tender Pan-roasted Mad Hatcher chicken, grilled baby peppers, charred scallions & romesco sauce  (gf)    24

PAN ROASTED WHOLE TROUT
Served summer 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 chile aioli.
Served with fries (veg)    12
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-chile aioli on toasted brioche bun
Served with fries   15
Sub maple-mustard vinaigrette tossed baby green salad   2

shutterstock_112594832.jpg

Happy Hour  

$5
FRIES
Russet potatoes dusted with garlic shallot salt. Served with roasted garlic aioli & harissa aioli

$6
HEIRLOOM CARROTS
Local, pan-roasted, tossed with maple syrup & fennel seeds, served over house-made ricotta, topped with a gremolata of walnut, raisin & thyme, balsamic reduction drizzled   
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

$8
BLISTERED SHISHITO PEPPERS
Grilled then glazed in garlic, chile & honey, sea salt

$9
FRIED CALAMARI
Sustainably harvested, crispy golden, over chickpea puree, topped with chopped sundried tomatoes, golden raisins & cilantro. Served with harissa aioli
FRIED WHOLE FLAT HEAD SOLE
Alaskan wild-caught, panko breaded, crisp fried, alongside lemon vinaigrette tossed orange, frisee, fennel & kalamata olive salad
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
MUSSELS & FENNEL
Taylor Farms sourced, sautéed with shallots & garlic in butter, Pernod, white wine & heavy cream, house bacon, shaved fennel & frond topped. Served with grilled Grand Central Bakery como 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

 

Drinks

Cocktails

Classic Cocktails

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

MEXICAN CORPSE REVIVER NO. 2
El Jimador Reposado Tequila, Cocchi Americano, triple-sec, lemon juice, absinthe rinse. Served up.  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

DAKOTA’S PAIN KILLER
Pusser’s Bay British Navy Rum, coconut milk, pineapple juice, tangerine juice, fresh ground nutmeg. On the rocks.  12

LA PALOMA FRESCA
El Jimador Reposado Tequila, fresh squeezed grapefruit juice, topped with sparkling water, chili lime salt rim. On the rocks.  9

THE LAST WORD
Oola Gin, Luxardo cherry liqueur, green chartreuse, lime. Served up.  12

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

BESO DE MUERTE
Fidencio Clasico Mezcal infused with strawberries, Art In The Age Sage Spirit, lime, chardonnay-triple-sec-lime bitter foam. On the rocks.  13

QUESTIONABLE DECISIONS
Aylesbury Duck Vodka, watermelon-honey shrub, fresh basil, lemon. Served up.  12

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

PROVOKING INCITEMENT
Oola Gin, Nonino Quintessentia, rhubarb-jalapeno shrub, rhubarb bitters, lemon. Served up.  11

MANHATTAN SUMMER
Westland Flagship Whiskey, Manchino Blanco vermouth, dash orange & grapefruit bitters. Served up.  14

DUNCAN MACLEOD
Dewars White Label Scotch, Cynar, Nonino Quintessentia, fresh squeezed tangerine, orange bitters. On the rock.  12

CHRISTMAS IN JULY
Flor De Cana Seco Rum, Branca Menta, triple-sec, Valdo Prosecco, lemon, Angostura and cardoman bitters.  Served up.  12

A TOUCH OF EVIL
Four Roses Yellow Label Bourbon, Fruitlab Hibiscus Liqueur, Cocchi Americano, Angostura bitter, lemon. On the rock. 11

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

Beer & Wine

Beer On Tap

Postdoc Hogus Maximus Triple IPA, 10.9% ABV, 100 IBU, 9
Reuben's + Bale Breaker IPL, 7% ABV, 70 IBU, 7
Ghostfish Vanishing Point Pale Ale, 4.9% ABV, 63 IBU, 9
Silver City Imperial Stout, 9.2% ABV, 60 IBU, 9
Mac and Jack's African Amber, 5.2% ABV, 30 IBU, 6
FarmStrong Cold Beer Pilsner, 3.5% ABV, 12 IBU, 6
Black Raven de Garde Strong Pale, 7.4% ABV, 55 IBU, 10
Holy Mountain Black Beer, 4.5% ABV, LOW IBU, 7
Boulevard Tank 7 Farmhouse, 8.5% ABV, 38 IBU, 9
Elemental Dry Cider, 6.5% ABV, 7

Bottled Beer

Rainer 16oz Can   4
Guinness Nitro Can   7
Pilsner Urquell Can   7

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
Basel Cellars, Semillon-Sauvignon Blanc, ‘13, Columbia Valley, WA    10/15/40
Underground Wine Project, Mr. Pink Rosé, ‘15, Columbia Valley, WA 9/13/36
Christopher Michael Pinot Gris, ‘14, Willamette Valley, OR 8/12/32

Sparkling
Valdo Prosecco, NV, Italy   8/32

Red
Jovino Pinot Noir, ‘13, Willamette Valley, OR   12/18/48
The Huntsman Cabernet Sauvignon, ‘13, Columbia Valley, WA   11/16/44
Angel Vine Zinfandel, ‘12, Columbia Valley, WA   14/21/56
Ernesto Catena Tahuan Malbec, ‘13, Mendoza, Argentina   10/15/40
Anciano Tempranillo, ‘04, Spain   10/15/40
Cavatappi Molly’s Cuvée Sangiovese, ‘09, Yakima Valley, WA   10/15/40
Lemelson Vineyards Thea’s Selection Pinot Noir, ‘13, Willamette Valley, OR   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
Amity Vineyards White Pinot Noir, ‘15, Willamette Valley, OR  52
Ross Andrew Pinot Gris, ‘15, Columbia Gorge, WA   52

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

Red
Domaine Serene Yamhill Cuvée Pinot Noir, ‘12, Willamette Valley, OR   120
Franco Molino Barolo, ‘10, Italy   80
Nebbiolo D’ Alba, ‘11, Italy   60
Cubillo Rioja, ‘07, Spain   56
Guardian Cellar Chalkline, ‘12, Columbia Valley, WA   68
Chateau De Montfaucon Lirac Cuvée, ‘12, Cotes Du Rhone, France   56
Januik Merlot, ‘13, Columbia Valley, WA   68
Il Grigio Chianti Classico, ‘11, Italy   60
Col Solare & Chateau St. Michelle Red Blend, ‘00, WA   80
Amavi Cellars Cabernet Sauvignon, ‘13, Walla Walla, WA   60
Trust Vineyards Syrah, ‘13, Walla Walla, WA   80

$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 9 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.

Name *
Name
 

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.

229572_11598876249_6523_n.jpg

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...

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.