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

 

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 Fri & Sat 10 – 11 pm

WEEKLY SPECIALS

MONDAYS
Half-off wine bottles + charcuterie boards

TUESDAYS
Half-off whiskey pours

 

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  15
#3 Cali-Veg with kale, avocado, tomato  14

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,breakfast potatoes, cotija, pico de gallo,
corn tortillas (gf)  1

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

BANANA BREAD-FRENCH TOAST
Huckleberry compote, warm maple syrup (veg)   12

VEGGIE FRITTATA
Caramelized onions, roasted peppers, tomatoes, four cheeses (gf, veg), grilled bread   13  |  Add chorizo, ham or pork belly  3

BRAISED BRISKET HASH
Red wine braised beef brisket, kale, beets, two eggs any style, potatoes, cheese, horseradish cream (gf)  16

MAMA’S PLATE*
2 eggs any style, bacon or sausage, breakfast potatoes. (gf)  13

breakfast sides

2 eggs any style* 4
Breakfast potatoes  4  
Fresh fruit  6
House-made biscuit  4
Sausage or Bacon  6
Parmesan Truffle Fries w/ house aioli   10
Crispy Fries w/ house aioli   7

HAIR OF THE DOG

WOODBLOCK SCRATCH BLOODY MARY
Oola vodka, Woodblock house mix, fresh grated horseradish, celery salt, citrus, asparagus 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   8

HERB ROASTED OLIVES
Marinated & roasted with garlic, thyme, rosemary, lemon zest (gf, veg)   6

PARMESAN TRUFFLE FRIES
Garlic-shallot salt. Served with roasted garlic aioli & harissa aioli
(gf, veg)   10

CRISPY FRIES
Garlic-shallot salt. Served with roasted garlic aioli & harissa aioli (gf, veg)    7

SMALL PLATES                              

GRILLED SPANISH OCTOPUS
Garbanzo bean salad, pickled peppers, Romesco sauce   15

BAJA BLUE SHRIMP TACOS
Beer battered wild caught blue shrimp, chipotle crema, lime, jalapeno slaw, cilantro   15

Burrata
fresh cherries, balsamic reduction,basil + grilled rustic bread  12 (veg)

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

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

FRIED CALAMARI
Wild & sustainable, over zesty chickpea puree & harissa aioli, 
sun dried tomatoes, golden raisins & microgreens   14

BABY KALE & QUINOA SALAD
Roasted corn, red pepper, black beans, jalapeno, cilantro, bleu cheese crumbles, cherry tomatoes, cranberries & toasted pecans. Tossed with maple-mustard vinaigrette (gf, veg)   11
Add salmon   10  |  Grilled chicken   8 

GRILLED CAESAR SALAD
Grilled romaine heart, garlic-anchovy vinaigrette, Parmesan, 
bread crumbs, roasted pepper, anchovy 10
Add salmon   8 |  Grilled chicken   6  

BABY GREEN SALAD
Mixed greens, english cucumbers, grape tomatoes, bleu cheese with maple-mustard or house ranch dressing. (gf, veg)  8
Add salmon   10  |  Grilled chicken   8

SAN MARZANO TOMATO SOUP
Tomatoes, caramelized onions & cream. (veg, gf)  Grilled rustic bread   9

BURGERS & SANDWICHES

BBQ BRISKET SANDWICH
House made chipotle + chocolate bbq,creamy slaw, pickled peppers. Served with crispy fries   15 Sub with Parmesan truffle fries 3 or 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. Served with crispy fries.
Full   14  |  Half   9
Sub with Parmesan truffle fries 3 or maple-mustard vinaigrette tossed baby green salad   2

SPICY FRIED CHICKEN SANDWICH
Buttermilk-fried chicken breast, baby kale, tomatoes, pickled onions. Served with crispy fries.    15
Sub with Parmesan truffle fries 3or maple-mustard vinaigrette tossed baby green salad   2

SALMON CAKE BURGER
Sockeye salmon cake, harissa aoli, topped with baby greens, caramelized onions & roasted peppers on a toasted brioche. Served with crispy fries.   16
Sub with Parmesan truffle fries 3 or maple-mustard vinaigrette tossed baby green salad   2

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)    15

WOODBLOCK BURGER
Pure country, grass + barley fed, all-natural, 21-day
dry-aged beef, cheddar, baby greens,tomato, sweet onion + garlic-chili Served with crispy fries   17

+ add house smoked pork belly 2

+ sub  IMPOSSIBLE burger patty - vegan 4   .
Sub with Parmesan truffle fries 3 or maple-mustard vinaigrette tossed baby green salad   2


Dessert

BOURBON & COOKIES
Warm 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, Amaretto, 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  9

BABY GREEN SALAD
Mixed greens, English cucumbers, grape tomatoes, bleu cheese with maple-mustard or house ranch dressing (gf, veg)   8
Add sockeye salmon 10  |  Grilled chicken 8

BABY KALE QUINOA & SALAD
Roasted corn, red pepper, black beans, jalapeno, cilantro, bleu cheese crumbles, cherry tomatoes, cranberried & toasted pecans. Tossed with maple-mustard vinaigrette (gf, veg)   11
Add sockeye salmon 10  |  Grilled chicken 8

GRILLED CAESAR SALAD
Grilled romaine heart, garlic-anchovy vinaigrette, parmesan, 
bread crumbs, roasted pepper, anchovy   10
Add sockeye salmon 10 |  Grilled chicken 8

snacks & small plates

SCOTCH EGG* 
Pork sausage wrapped cage-free soft-cooked egg, panko breaded & fried golden, bed of caramelized onion & arugula, roasted red pepper topped. Served with currant-grain mustard aioli   8

GRILLED SPANISH OCTOPUS
Garbanzo bean salad, pickled peppers, Romesco sauce   15

Burrata
fresh cherries, balsamic reduction,basil + grilled rustic bread  12 (veg)

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

BURGERS & SANDWICHES

SPICY FRIED CHICKEN SANDWICH
Buttermilk-fried chicken breast, baby kale, tomatoes, pickled onions, green goddess sauce, brioche bun   15

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)  Served with crispy fries 15
Sub with Parmesan truffle fries 3 or maple-mustard vinaigrette tossed baby green salad   2

WOODBLOCK BURGER*
Pure country, grass + barley fed, all-natural, 21-day
dry-aged beef, cheddar, baby greens, sweet onion + garlic-chili aioli 17

 + add house smoked pork belly 2
+ sub  IMPOSSIBLE burger patty - vegan 4  
Sub with Parmesan truffle fries 3 or maple-mustard vinaigrette tossed baby green salad   2


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    8

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

CHICKEN & DUCK LIVER MOUSSE
Grilled rustic bread   8

PARMESAN TRUFFLE FRIES
Garlic shallot salt. Served with roasted garlic aioli & harissa aioli
(gf, veg)   10

CRISPY FRIES
Garlic shallot salt. Served with roasted garlic aioli & harissa aioli
(gf, veg)   7

SMALL PLATES

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 SPANISH OCTOPUS
Garbanzo bean salad, pickled peppers, Romesco sauce.   15

SAN MARZANO TOMATO SOUP
Tomatoes, caramelized onions & cream. (veg, gf) Grilled rustic bread   9

GRILLED CAESAR SALAD
Grilled romaine heart drizzled with garlic-anchovy vinaigrette, topped parmesan, scratch bread crumbs, roasted pepper & anchovy   10
Add salmon   10  |  Grilled chicken   8   | grilled steak 12

SUMMER SALAD
Grilled peach. country ham, herbed goat cheese spiced pistachios,champagne vinaigrette, mint, chives, basil (gf, veg)   11
Add salmon   10  |  Grilled chicken   8   | grilled steak 12

BABY KALE & QUINOA SALAD
Roasted corn, red pepper, black beans, jalapeno, cilantro, bleu cheese crumbles, cherry tomatoes, cranberries & toasted pecans. Tossed with maple-mustard vinaigrette (gf, veg)   11
Add salmon   10  |  Grilled chicken   8   | grilled steak 12

Burrata
fresh cherries, balsamic reduction,basil + grilled rustic bread  12 (veg)

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

FRIED CALAMARI
Sustainably harvested, crispy golden, over zesty chickpea puree, topped with chopped sundried tomatoes, golden raisins & microgreens. Served with harissa aioli   14

HOMEMADE MEATBALLS

beef + pork + veal, tomato sauce,feta, pickled onion, roasted bell pepper, arugula, tzatziki, served open face on grilled rustic bread 12

GARLIC WINGS & BABY POTATOES
Draper Farms sourced, crisp fried with baby reds, tossed in garlic honey glaze, chipotle buffalo sauce drizzled, topped with microgreens (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.   24

LARGE PLATES                              

THYME & GARLIC, HONEY-FRIED CHICKEN
Mary’s free-range half-chicken, fried crispy with chilled mustard potato salad, bacon & herbs   25

JUNIPER SPICED DUCK BREAST
grilled summer squash, israeli couscous + pickled peppers. (gf) 22

HOUSE-MADE GNOCCHI
- Double R Ranch, all-natural, grass-fed beef brisket, tomato sauce, arugula & parmesan cheese   20
        -  Vegetarian version 17
- Bacon lardons,brussels sprouts, chili flake, bread crumbs + grated parmesan   22
        -  Vegetarian version 17

PAN SEARED TROUT
seared scottish sea trout, creamed corn, tomatoes +pickled peppers (gf) 23

GRILLED NEW YORK STEAK
Double r ranch, all natural, grass fed beef, garlic potatoes, creamed spinach + demi glace 32

SW STUFFED PORTOBELLO SANDWICH
Stuffed with black bean, quinoa, corn, jalapeno red pepper salad, topped with monterey jack then roasted, served on brioche with baby greens, tomato, sweet onions, smoked chili aioli.
Served with crispy fries (veg)    15
Sub with Parmesan truffle fries 3 or maple-mustard vinaigrette tossed baby green salad   2

WOODBLOCK BURGER
Pure country, grass + barley fed, all-natural, 21-day
dry-aged beef, cheddar, baby greens,tomato, sweet onion + garlic-chili Served with crispy fries   17

+ add house smoked pork belly 2

+ sub  IMPOSSIBLE burger patty - vegan 4   .
Sub with Parmesan truffle fries 3 or maple-mustard vinaigrette tossed baby green salad   2

 

shutterstock_112594832.jpg

Happy Hour

Happy Hour is available in our lounge, bar, and patio and is first come first serve.

WOODBLOCK SANGRIA  |  Fresh fruit, brandy, triple-sec, rum & red wine    7

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

HAPPY HOUR WINE  |  Red & White    6

BEERS ON TAP  |  $1 Off

$6

CRISPY FRIES
Garlic-shallot salt. Roasted garlic aioli & harissa aioli.
(gf, veg)

$7

ROASTED CAULIFLOWER
House bacon, curry-carrot puree & mint sauce, apples,
golden raisins & cilantro. (gf)

GRILLED CAESAR SALAD
Grilled romaine heart, garlic-anchovy vinaigrette, parmesan, bread crumbs, roasted pepper, anchovy.

$8

PARMESAN TRUFFLE FRIES
Garlic-shallot salt. Roasted garlic aioli & harissa aioli.
(gf, veg)

$10

MAC & CHEESE
Rigatoni, asiago, fontina, parmesan & provolone, topped with bread crumbs, mushrooms, bleu cheese, truffle oil & matchstick apples. (veg)

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

$12

FRIED CALAMARI
Wild & sustainable, on a bed of zesty chickpea puree & harissa aioli, sundried tomatoes, golden raisins & microgreens.

S.W. STUFFED PORTOBELLO SANDWICH
Stuffed with black bean, quinoa, corn & red pepper salad. Monterey jack cheese, baby greens,
sweet onion & garlic-chili aioli, brioche bun.
Served with fries. (veg)

$13

WOODBLOCK BURGER*
Pure country, grass + barley fed, all natural, 21 day dry aged beef, cheddar, tomatoe, baby greens, sweet onion, garlic chili aioli served with fries. Add Gluten free Bun $2

 

Drinks

Whiskey Flights

.75 ounces per pour

The Brinny Deep  33*                         
Ardbeg 10yr
Laphroig 10yr
Bank Note 5yr Peated Reserve
Lagavulin

Bourbon Beginner  22*                 
Basil Hayden
Elijah Craig
Woodford Reserve
Four Roses Single Barrel

Not My First Rodeo 28*
Colonel E.H.Taylor Small Batch
Redemption bourbon
Larceny
Baker’s

Catcher In The Rye 24*
Rittenhouse
Laws Secale Straight Rye, Bottled in Bond
Pikesville
Fremont Mischief John Jacob

Cocktails

Classic, craft & seasonal

WOODBLOCK OLD FASHIONED
Bourbon, simple syrup, Angostura bitters.
With Evan Williams Black   14  
With Woodblock’s House Elijah Craig Small Batch, aged 7 years 11 months, hand selected by Woodblock.   19

WOODBLOCK BARREL AGED MANHATTAN
Evan Williams black, Cocchi Torino, Angustura bitters.   14

WOODBLOCK MANHATTAN
Woodblock House Elijah Craig Small Batch, Cocchi Torino, Angostura bitters.   19

LA BRUJA
Wahaka Mezcal, Strega, house made simple syrup, muddled jalapeños, mint + orange bitters. Infused in applewood smoked dome.   17

BY THE WATER
Old Forester rye, Yellow Chartreuse, Averna + Velvet Falernum. 15

MADAME CHAREAU
Wheatley Vodka, Chareau Aloe Liqueur, Giffard Pamplemousse, lime juice + topped with Triveri Sparkling Rose.  14

LAYNE’S FRENCH LANE
Pacifique Absinthe, Broker’s Gin, Tempus Fugit Violette Liqueur, house made lavender simple syrup + lime juice. 15

FATHER OF DRAGON’S        
Suntori Toki, Yuzu simple syrup, house made citrus togarashi bitters 17

EMERALD CITY SOUR
Roku Gin, Midori, Green Chartreuse, Pacifique Absinthe, lime juice + egg white   15

Quality Time
Flor de Caña 7yr, Montenegro Amaro, passion fruit, honey + cinnamon sprinkled  12

LOST IN TIJUANA
Tequila, triple-sec, tamarind simple syrup, fresh-squeezed blood orange, lime, with chili salt rim  12
Substitute Mezcal 17

WOODBLOCK G + T
Big Gin London Dry, East Imperial grapefruit tonic, house made tonic and assorted fruits   14

hand in hand

Calvados & Elemental Cider   12

Woodblock Elijah Craig & Pilsner   16

Braulio Amaro & Sour beer  12

Green Chartreuse & Champagne   25

Pueblo Viejo Blanco & Steigl Radler   11

dessert cocktails

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

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

Beer

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

Quick Trip To Scotland   34*                               
Balvenie 12yr Doublewood
Macallan 12yr Double Cask
Mackinlay’s Shackleton
Auchentoshan American Oak

Drink Like A Local 25*
Westland Flagship
Dry Fly Tricale
Woodinville Whiskey Bourbon
JP Trodden Bourbon

Irish Eyes Are Shining   29*                                
Green Spot
Red Breast 12yr
Tullamore Dew 14yr Single Malt
Jameson Caskmates Stout

Kilted Connoisseur   225*  
Macallan Rare Cask
Laphroig 25yr
Balvenie 21yr
Linkwood 37yr

Champagne

celebrate with BUBBLES!

Treveri Rosé Sec Sparkling, WA  40                        Treveri Blanc de Blancs Brut, WA  40  
Duval-Leroy Brut, FR   75
Duval-Leroy Rose, FR   60 Copinet, Brut NV, FR  95

Wine

Wine By the Glass

AVAILABLE IN 6 OZ. AND 9 OZ. POURS

White
Landmark Chardonnay, ‘16, Sonoma County, CA   12/18/48
St. Michelle Mimi Chardonnay, ‘16, Horse Heaven Hills, WA   10/15/40
Legende Bordeaux Sauvignon Blanc/Semillon, ’17 France   10/15/40
Treveri Blanc de Blancs, NV Sparkling , Wa   10/40
Lachini Pinot Gris,’ 17 Willamette Valley, OR   12/18/48
Maryhill Albarino ‘17, Columbia Valley   12/18/48

Red
Mr.Pink Rose, ‘17, Columbia Valley, WA 8/12/32
Lu & Olly Cabernet, ‘16,Columbia Valley. WA 11/16/44
A to Z Pinot Noir, ‘17, Willamette Valley, WA 12/18/48
Dussek Malbec, ‘16 Columbia Valley.WA  12/18/48
Casa Smith Cervo Barbera, ‘16, Wahluke Slope.WA  14/21/56
Saviah Cabernet Sauvignon, ‘14, Walla Walla Valley, WA 16/24/64
Kevin White Blue Lable S.G.M. ‘17, Yakima Valley   14/21/56
Lemelson Vineyards Thea’s Selection Pinot Noir, ‘14, Willamette Valley, OR   16/24/64 Dellile D2 Red Blend. ‘16.Columbia Valley.WA 20/30/80

Bottle List

White
                     

Astrolabe Sauvignon Blanc ’17, NZ                                                   40

J. Scott Blanc de Noir ‘15, Eugene, OR                                           56

Domaine Daulny Sancerre ‘16, Loire, FR                                          52

Chateau de Sancerre Sancerre ’15 Loire, FR                                   60

La Chantepleure Pouilly Fume ‘15, Loire, FR                                    70

Michael David Chardonnay ’16, Lodi, CA                                        56

Joseph Drouhin Pouilly-Fuisse Blanc ‘15, FR                                  76

Sleight of Hand “The Enchantress” Chardonnay’15, WA             75

Cakebread Cellars Chardonnay ‘16, Napa, CA                            100

                                                         

Red
Franco Molino Barolo, ‘10, Italy   80
Angel Vine Zinfandel, ‘13, Columbia Valley, WA 50
Cavatappi Molly’s Cuvée Sangiovese, ‘12, Yakima Valley, WA 40 Revelry Blend, ‘15, Columbia Valley, WA   46

Il Grigio Chianti Classico, ‘13, Italy   50 Damsel Cabernet Red Blend, ‘15, Columbia Valley, WA   50
Guardian Cellars Chalk line, ‘13, Columbia Valley, WA   60
Mark Ryan The Shift S.G.M., ‘16 , Walla Walla, WA   60
Spring Valley Vineyards Frederick, ‘13 Walla Walla, WA   90
Manu Propria, Ex Animo Cab Blend, ‘15, Yakima Valley, WA 95*

Sleight of Hand “Psychedlic” Syrah, ‘15, Columbia Valley, WA   120
Col Solare & Chateau St. Michelle Red Blend, ‘13, WA   155
Amavi Cellars Cabernet Sauvignon, ‘14, Walla Walla, WA 65   Cristom Mt Jefferson cuvee.’17. Willamette Valley.OR 80
Domaine Serene Yamhill Cuvée Pinot Noir, ‘17, Willamette Valley, OR  96

$25 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 reservations online for parties up to 6 guests during lunch hours daily and during dinner hours Sunday through Wednesday. We request 1 check for parties of 6 or more.

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. Large parties inquires will be forwarded to the General manager for booking .

 

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 
Fr - Sa  10 – 11 pm

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.

Feed Me!

In the news...

inside seattle | sunset magazine june issue 2018

EAT/Redmond: With its souring windows and gently glowing wicker lanterns, Woodblock is a seriously overperforming neighborhood bistro. The food's not fussy, just utterly satisfying: grilled Spanish octopus in garbanzo bean salad, or a rich and silky duck-liver mousse served with a red wine-and-onion relish. If you're in a casual mood, sit at the bar or kitchen counter,

the 10 best cocktail bars in washington | besthingswa.com 5/17/18

For a most excellent adventure, visit Woodblock, a casual and comfortable American cocktail bar located in Redmond, Washington. Open for lunch and dinner, late night celebrations, and a fantastic weekend brunch, Woodblock is like eating at your friend’s house. You’ll find fresh ingredients in each menu item from breakfast plates like chicken and biscuits, soup and salad combos like the San Marzano tomato soup and choice of salads, to the specialty dishes like grilled Spanish octopus and duck confit cassoulet. The drink menu is worth exploring and features old time cocktail favorites like the Old Fashion, Manhattan, and Vacation in a Glass. There’s also a great selection of wine by the glass, champagne, and bottled beers. READ FULL ARTICLE

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.