All Roads Lead to Redmond’s Woodblock

Find a new twist on American favorites in the heart of a developing pocket of Redmond

By Chelsea Lin


January 17, 2017

This article originally appeared in the January 2017 issue of Seattle Magazine.

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.

Roasted cauliflower redux, with house-cured bacon, curry-carrot puree and mint sauce, apples, golden raisins and cilantro

Chef Savuthy “T” Dy is in the kitchen. His experience ranges from interning at The Herbfarm to acting as culinary director of Tacolicious in San Francisco. Dy was raised in Kirkland and shares the Scotts’ Eastside pride. He also understands the area’s sensibilities. Although the menu reads as safe and standard—you’ll notice mac ’n’ cheese, roasted cauliflower, glazed wings, the requisite burger—there’s an unexpected complexity in the flavors. That mac is actually fat rigatoni, accented with bold hunks of blue cheese, aromatic with truffle oil and benefiting from the tart crunch of the tiniest matchstick apple slices. The cauliflower is combined with mint and cumin and golden raisins, giving it a decidedly Indian flavor. Dy’s favorite dishes are among the best: tender octopus (a braising technique he picked up from a chef in Mexico City) and delicate gnocchi (which he learned to make while working in Italy), refined by his experience in the kitchen with Seattle chefs Lisa Nakamura and Ethan Stowell. Bryce Sweeney manages the bar, where barrel-aged cocktails are highlights.

Cleveland Street isn’t done developing—more shops and restaurants are surely coming—and we hope Woodblock evolves right along with it. 

Redmond, 16175 Cleveland St.; 425.285.9458;

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