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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.
**Our menu changes often ... this online menu may not be 100% up-to-date, but will give you a good idea of our food philosophy!**

Weekend Brunch

Breakfast Plates

WOODBLOCK BENEDICT 3 WAYS*
Poached eggs, English muffin, hollandaise, side of breakfast potatoes
#1 Sockeye salmon cake   17
#2 House-smoked pork belly   14
#3 Cali-Veg with kale, avocado, tomato   12

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

CHICKEN & BISCUITS
House-made biscuit, fried buttermilk chicken, mushroom gravy, 
breakfast potatoes   17   |  Add egg   2

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

DENVER OMELETTE
Honey ham, red onion slivers, baby peppers, parmesan, breakfast potatoes (gf)  13

BANANA BREAD-FRENCH TOAST
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)  16

MAMA’S PLATE*
2 eggs any style, bacon or sausage, breakfast potatoes. (gf)   12

breakfast sides

2 eggs any style*   4
Breakfast potatoes  4  
Fresh fruit  6
House-made biscuit  6
Sausage or Bacon  6

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)   6

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

SMALL PLATES                              

SMOKED TROUT TARTINE
Grilled Macrina rustic bread, house cured & smoked trout, 
dill & garlic aioli   12

BAJA HALIBUT TACOS
Beer battered halibut, chipotle crema, lime, & jalapeno slaw with fresh & pickles jalapenos   11

BING CHERRIES, BURRATA & BREAD PLATE
(gf, veg). Grilled rustic bread   12

MAC & CHEESE
Rigatoni, asiago, fontina, parmesan & provolone, apples
& sautéed mushrooms, bleu cheese,-truffle oil. (veg)   12

GARLIC WINGS & BABY POTATOES
Draper Farms sourced, baby reds, garlic honey glaze, 
chipotle buffalo sauce, cilantro. (gf)   12

FRIED CALAMARI
Wild & sustainable, chickpea puree & harissa aioli, 
sun dried tomatoes, golden raisins & cilantro   12

SUMMER BIBB LETTUCE SALAD
Watermelon radishes, cherry tomatoes, bacon bits, 
green goddess dressing (gf)   10
Add salmon   6  |  Grilled chicken   4  

BABY KALE & QUINOA SALAD
Roasted corn, red pepper, black beans, jalapeno, bleu cheese crumbles & toasted pecans. Tossed with maple-mustard vinaigrette (gf, veg)   10
Add salmon   6  |  Grilled chicken   4  

GRILLED CAESAR SALAD
Grilled romaine heart, garlic-anchovy vinaigrette, Parmesan, 
bread crumbs, roasted pepper, anchovy 9
Add salmon   6  |  Grilled chicken   4  

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

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

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

SPICY FRIED CHICKEN SANDWICH
Buttermilk-fried chicken breast, baby kale, tomatoes, pickled onions   14

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

WARM HUCKLEBERRY COBBLER
Sweet biscuit with a scoop of vanilla ice cream   9

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,veg) Grilled 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

SUMMER BIBB LETTUCE SALAD
Watermelon radishes, cherry tomatoes, bacon bits, green goddess dressing (gf)  10
Add salmon 6  |  Grilled chicken 4  

BABY KALE QUINOA & SALAD
Roasted corn, red pepper, black beans, jalapeno, bleu cheese crumbles & toasted pecans. Tossed with maple-mustard vinaigrette (gf, veg)   10
Add sockeye salmon 6  |  Grilled chicken 4

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

SMOKED TROUT TARTINE
Grilled Macrina rustic bread, house cured & smoked trout, dill & garlic aoili   12

BING CHERRY, BURRATA & BREAD PLATE
(gf,veg), Grilled bread  12

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

BURGERS & SANDWICHES

SPICY FRIED CHICKEN SANDWICH
Buttermilk-fried chicken breast, baby kale, tomatoes, pickled onions, green goddess sauce, brioche bun   14

SW STUFFED PORTOBELLO SANDWICH
Portobello with black bean, quinoa, corn & red pepper salad stuffing, Monterrey jack, baby greens, tomato, sweet onion, smoked chili aioli, brioche bun (veg)  14

WOODBLOCK BURGER*
All natural-beef, grass-fed beef blended with chopped cremini mushrooms, melted cheddar, house-smoked pork belly with baby greens, tomato, sweet onion & chile aioli on brioche (gf bun $2). Served with fries.  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

GRILLED MEXICAN STYLE STREET CORN
Washington corn, tarragon aioli, cotija cheese (gf, veg) 6

HERB ROASTED OLIVES
Garlic, thyme, rosemary & lemon peel (gf, veg)   6

CHICKEN & DUCK LIVER MOUSSE
Grilled rustic bread   8

CRISPY FRIES
Garlic shallot salt. Served with roasted garlic aioli & harissa aioli (gf, veg)   6

SMALL PLATES

GRILLED LOCAL ASPARAGUS
Fresh ricotta, soft boiled hen egg, garlic croutons. (veg)   11

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

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

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

BABY KALE & QUINOA SALAD
Roasted corn, red pepper, black beans, jalapeno, bleu cheese crumbles & toasted pecans. Tossed with maple-mustard vinaigrette (gf, veg)   10
Add salmon   6  |  Grilled chicken   4  

BING CHERRIES, BURRATA & BREAD PLATE
(gf, veg). Grilled rustic bread   12

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

SMOKED TROUT TARTINE
House cured & smoked trout, grilled Macrina rustic bread, with dill & garlic aioli   12

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

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

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.   24

LARGE PLATES                              

THYME & GARLIC, HONEY-FRIED CHICKEN
Mary’s free-range half-chicken, fried crispy with chilled potato salad & herbs   24

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  18 (veg available 15) 

GRILLED RACK OF LAMB
All-natural Anderson Ranch Lamb, farro caponata salad with summer squash, toasted peppers, caramelized onions, cucumber yogurt sauce   26

PAN SEARED HALIBUT
Fresh Alaskan halibut, chive potatoes, grilled scallions & peppers, dill, hazelnut crust with Romesco sauce. (gf)   27

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)    14
Sub maple-mustard vinaigrette tossed baby green salad  2

WOODBLOCK BURGER
All natural-beef, grass-fed beef blended with chopped cremini mushrooms, melted cheddar, house-smoked pork belly with baby greens, tomato, sweet onion & chile aioli on brioche (gf bun $2). 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 (gf, veg)

$6

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

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

$9

GRILLED ASPARAGUS  |  Fresh ricotta, soft-boiled hen egg, garlic croutons (veg) 

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

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)

$10

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

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 (veg)

WOODBLOCK BURGER  |  All natural-beef, grass-fed beef blended with chopped cremini mushrooms, melted cheddar, house-smoked pork belly with baby greens, tomato, sweet onion & chile aioli on brioche (gf bun $2). Served with fries.

 

Drinks

Whiskey Flights

.75 ounces per pour

KICK UP YOUR KILT   35                         
Islay:  Ardbeg 10yr
Highland: Dalmore 12 yr
Cambletown: Springbank 10yr
Lowland: Glenkinchie 12yr

SCOTCH-SPIRIT OF SPEYSIDE   32                 
Macallan 12yr
Glenfiddich 12yr
Glenfarclas 12yr
Linkwood 15yr

BONZAI JAPANESE   38              
Nikka Coffey Grain
Yamazaki 12yr
Iwai Tradition
Hakushu 12yr

THE TYCOON   149    
Redbreast 21yr Irish Whiskey
Laphroaig 25yr Cask Strength Scotch
Balvenie Portwood 21yr Scotch
Macallan Rare Cask

DON’T ASK RYE   39            
Whistlepig 10yr
High West Rendezvous
Michter’s Straight Rye
Templeton 6yr 

BOURBON BOARDING   24                
Jefferson’s Reserve
Michters
E. H. Taylor Small Batch
Basil Hayden
 

Cocktails

Classic Cocktails

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

AMARO SOUR
Four Roses Yellow Label Bourbon, Averna amaro, egg white, lemon.  Served up in a coupe.  12  

SAZERAC
High West Double Rye, Pechaud’s and Angostura bitters, absinthe rinse. Snifter.  13

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

PAPER PLANE
Four Roses Yellow Label bourbon, Aperol, Amaro Nonino, lemon. 12

HEMINGWAY’S DAQUIRI
Flor De Cana white rum, Triple sec, Luxardo cherry liqueur, lime & grapefruit sphere. Served up.  12

WOODBLOCK’S WORLD FAMOUS MAI TAI
Stiggins’ Plantation Pineapple Rum, Koloa Kaua’I Dark rum, triple sec, orgeat, lime, Angostura bitters. 12

AVIATION
Oola Gin, Luxardo Maraschino liqueur, Giffard Crème de Violette, lemon. Served Up.  12

OAXACAN MULE
Peloton De La Muerte mezcal, Angostura bitters, Scrappy’s firewater, house-made ginger beer.  12

SANGRIA
Fresh fruit, brandy, Triple sec, rum, red wine.  8

APEROL SPRITZ
Sparkling wine, Aperol, sparkling water.  11

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

DAVY JONES’ LOCKER
Plantation Pineapple Rum, Cynar, Fernet, lime, Angostura bitters. Served on the rock.  12

LYSANDER
Brennivin aquavit, Canton ginger liquer, Cocchi Rosa, lemon, Barkeep apple bitters. Served up in a coupe.  12

SHANTARAM
James E. Pepper 1776 Rye, Art in the Age Rhubarb Spirit, Combier liqueur kummel, tarragon simple, lemon, rhubarb bitters.  14

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

BLOOD OF THE INNOCENT
Diplome’ dry gin, Liquore Strega, beet & citrus shrub, grapefruit, grapefruit bitters.  14

THE DEVIL MAKES THREE
Compass Box Peat Monster scotch, Del Principe Almontillado dry sherry, orgeat, lemon, Angostura bitters.  16

OH GOD YES
Peloton De La Muerte mezcal, Velvet Falernum, green chartreuse,lime, Peychaud’s bitters. Served up in a coupe.  14

SUMMER SMOKE
Peloton de la Muerte mezcal, Tosolini Amaro, peach shrub, lime, peach bitters, Applewood smoke.  16

LOST IN TIJUANA
El Jimador Reposado Tequila, Triple sec, fresh squeezed blood orange, tamarind simple, lime, chili salt rim. Served on the rocks.  11

THE FIG & THE POPPY
Oola Gin, Grand Poppy liqueur, fig shrub, citrus, Angostura bitters. 12

EASTSIDE ALIMONY
Oola vodka, Giffard Fraise Des Bois, Manchino Blanco, vermouth, lemon, orange bitters.  12

Barrel Aged Cocktails

WOODBLOCK MANHATTAN
Old Grand Dad bourbon, Carpano Antica sweet
vermouth, Angostura bitters. Served up.  14

NEGRONI
Sun Liquor Gun Club Gin, Campari, Dolin Rouge sweet vermouth. Chilled, served on the rock.  12

BOULVARDIER
Old Grand Dad bourbon, Campari, Dolin Rouge sweet vermouth. Chilled, served on the rock.  12

THE MARTINEZ
The Botanist Islay dry gin, Carpano Antica sweet vermouth, Luxardo cherry liquer, Angostura bitters.  Served up.  14

ROB ROY
Westland Peated single malt, Carpano Antica sweet vermouth, Angostura bitters.  Served up.  16

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

A STONE’S THROW - THE LOCALS   27                                 
OOla Waitsburg Bourbon
J.P. Trodden Bourbon
Westland American Single Malt
McCarthey’s Single Malt

PLUCK OF THE IRISH   41                               
Connemara Peated Single Malt 12yr
Redbreast 12yr
Jameson
Yellow Spot 12yr

AS AMERICAN AS BASEBALL & APPLE PIE   32                               Stranahan’s Diamond Peak
Slaughterhouse
Westland Sherry Single Malt
High West Campfire

FOR THE LOVE OF PEAT   33                                
Compass Box Peat Monster
Lagavulin
Westland Peated Single Malt
Highland Park 12yr

WORLDLY-WISE   56  
Sullivan’s Cove Single Malt (Australia)
Brenne Single Malt (France)
Kavalan Single Malt Ex-Bourbon Oak (Taiwan)
Penderyn Single Malt (Wales)

WHISKEY/WHISKY TRAINING WHEELS   26                        
Macallan 12yr Scotch
Woodford Reserve Bourbon
Rittenhouse Rye
Iwai Tradition Japanese Whisky
 

Beer & Wine

Beer On Tap

*We rotate our beer frequently! This list represents our eclectic style!

Dogfish Head Seaquench Sour 4.9% ABV, 10 IBU, 12oz, 8
Odin Galactic Space Dragon IPA 6.5%, 65 IBU, 7
Full Sail Ipapaya IPA 6.2% ABV, 58 IBU, 8
Hellbent Funky Red Patina 5.3% ABV, 22 IBU, 7
Snipes Mountain Hayduke Triple IPA, 9.3% ABV, 101 IBU, 12oz, 8
Mac and Jacks African Amber, 5.8% ABV, 30 IBU, 6
Lagunitas High West-ified Imperial Coffee Stout, 12.2% ABV, 39 IBU, 12oz, 9
Hop Valley Czech Your Head Pilsner, 5.5% ABV, 40 IBU, 6
St. Archer White Ale, 5% ABV, 12 IBU, 8
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, ‘14, Horse Heaven Hills, WA   10/15/40
Legende Bordeaux Sauvignon Blanc/Semillon, ’15 France   10/15/40
Monmousseau Crémant de Liore Sparkling Wine, France   11/44
Hestia Cellars Riesling, ‘13, Yakima & Columbia Valley, WA   11/16/44
San Giorgio Pinot Grigio, ’15. Italy   8/12/32
Blue De Mer Rosé, Vin de Pays D’Oc, ‘16, France   10/15/40
Domane Wachau Gruner Veltliner, ‘15, Austria   13/19/52

Red
Ex Umbris Syrah, Owen Roe, ‘15, Yakima Valley, WA 16/24/64
Chateau du Petit Thouars Cabernet Franc, ‘14, Loire Valley, France 11/16/44
Valpolicella Allegrini Blend, ‘16, Valpolicella Superiore, Italy 10/15/40
Oyster Bay Piont Noir, ‘14 Marlborough, New Zealand  12/16/48
Podere Ruggeri Corsini Nebbiolo, ‘13, Langhe, Italy  13/19/52
Saviah Cabernet Sauvignon, ‘14, Walla Walla Valley, WA 16/24/64
Anciano Tempranillo, ‘05, Spain   10/15/40
Lemelson Vineyards Thea’s Selection Pinot Noir, ‘14, Willamette Valley, OR   16/24/64

Bottle List

White
Naveran Rosé Brut Sparkling, ‘13, Spain   40
Jacques Copinet Champagne Brut, ‘14, France  110
Thistle Organic Chardonnay, ‘14, Dundee Hill, OR   56
Joseph Drouhin Pouilly-Fuisse Blanc, ‘14, France   76
Domaine Cherrier Sancerre, ‘14, France   52
SLH Hahn Chardonnay, ‘13, Santa Lucia, CA   56
Ross Andrew Pinot Gris, ‘16, Columbia Gorge, WA 56
 

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, ‘12, Columbia Valley, WA   70
Cubillo Rioja, ‘08, Spain   56
Cavatappi Molly’s Cuvée Sangiovese, ‘12, Yakima Valley, WA   40
Guardian Cellars Chalkline, ‘13, Columbia Valley, WA   68
Chateau De Montfaucon Lirac Cuvée, ‘12, Cotes Du Rhone, France   56
Darby The Dark Side Syrah, ‘13, Columbia Valley, WA   64
Spring Valley Vineyards Frederick, ‘13 Walla Walla, WA   108
Betz Family Winery Cuvée, ‘14 , Columbia Valley, WA   84
Revelry Blend, ‘14, Columbia Valley, WA   56
Januik Merlot, ‘14, Columbia Valley, WA   68
Il Grigio Chianti Classico, ‘12, Italy   60
Col Solare & Chateau St. Michelle Red Blend, ‘13, WA   200
Amavi Cellars Cabernet Sauvignon, ‘14, Walla Walla, WA   75
Domaine Serene Yamhill Cuvée Pinot Noir, ‘13, Willamette Valley, OR   120
Damsel Cabernet Sauvignon, ‘13, Columbia Valley, WA   95

$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.

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.

 

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In the news...

woodblock - suburban eats | foodolish.com

Open for just over a year, Woodblock has already established itself as a neighborhood mainstay in Downtown Redmond. Owned by Carolyn & Tony Scott, who met waiting tables 20 years ago, Woodblock is a realization of a friendly restaurant with great food and a bar program with some serious cocktails. The place was bustling on a recent Friday night, with Tony making the rounds and chatting with regulars in between serving drinks. READ MORE

Come On, Get Happy | 425 MAGAZINE 2/21/17

The Eastside’s tastiest happy hours. Here at 425, we like to think of ourselves as mac ’n cheese aficionados. Connoisseurs of the cheese, masters of the mac. And Woodblock in Redmond has one of the top mac ’n cheeses on the Eastside... READ MORE 

The Most Important Meal of the Day | 425 MAGAZINE 2/8/17

These breakfasts will get you out of bed. A newer restaurant on the scene, Woodblock has been making waves in Redmond. The restaurant began brunch service last August. Try the Woodblock Benedict with housemade pork belly or salmon cake on an English muffin, covered in Hollandaise and served with potatoes. Or go with a classic Croque Madame. READ FULL ARTICLE  

All Roads Lead to Redmond's Woodblock | seAttle Magazine january 2017

Find a new twist on American favorites in the heart of a developing pocket of Redmond. To longtime residents Carolyn and Tony Scott, Redmond’s downtown shift toward density and walkability is a welcome evolution. The couple has spent close to 20 years dreaming of their own restaurant, and last March they opened Woodblock on the now-vibrant few blocks where Cleveland Street intersects with Redmond Way, which is packed with new restaurants. Woodblock prints adorn the walls, and pendant lamps swing from tall ceilings. READ MORE

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.

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

Three new happy hours we love | SEATTLE MAGAZINE 5/16/16

Redmond knows how to wind down in this relaxed, modern New American spot on Cleveland Street. You’ll want at least one order of the French fries ($5) dusted with garlic shallot salt and heirloom carrots ($6) pan-roasted and tossed with maple syrup and fennel seeds atop housemade ricotta and a gremolata of walnut, raisin and thyme. Better yet, split the house-smoked, pork belly-topped Woodblock burger ($10, normally $15) with your happy hour cohort and you won’t eat again until breakfast. Yum. READ FULL ARTICLE

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

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

12 Restaurants That Do Mother's Day Right in Seattle | zagat 5/4/16

Stop by this new spot in Redmond with mom for lunch, served 11 AM–4 PM. There’s a lunch-focused menu alongside specials like braised lamb with nettle-mint pistou and risotto or sockeye salmon with tomato, feta and an herb salad. Top everything off with a rosé cocktail, Pimm’s Cup or a tequila and serrano-infused Mamacita Caliente. Reservations requested. READ FULL ARTICLE

Woodblock Restaurant in Redmond Adds to Early Success with Lunch | BELLEVUE BUSINESS JOURNAL 4/8/16

After a successful grand opening, Carolyn and Tony Scott have added lunch to Woodblock restaurant’s offerings. Lunch is now on daily at the Redmond restaurant from 11am to 3pm—happy hour kicks in right after that, running from 3pm to 6pm, with dinner starting at 4pm. 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.