SPARK A PIZZA REVOLUTION!

Or at least a strong desire for delicious food, quaffable beverages and top notch hospitality. We aim to combine tradition with creativity
when crafting our pizzas using only the freshest and finest ingredients, locally-sourced when in season, and house made dough that is
hand-stretched and fired to order in our wood-burning oven. All pizzas are sized at 12 inches, perfect for sharing.
Or crush the whole pie by yourself…we don’t judge.


RESERVATIONS

We are 100% walk-in and wait list only!

Spark does not take reservations. We are a first come, first served pizza joint. When you arrive ask to be added to the wait list, if no tables are available. We can give you our best, non-scientific guesstimate of your wait time. We can serve you a beverage while you wait and will text you when you table is nearly up.


TAKE OUT

At this time, to-go orders may be placed in person. It’s important that we get restaurant operations dialed in. We’ll be sure to let you know when we offer phone orders. Sign up for our mailing list, so you don’t miss the announcement!

HOURS

Mon-Thurs 5-9 pm | Fri - Sun 4-9 pm

ADDRESS & PHONE

8110 164th Ave NE
Redmond, WA 98052
(425) 898-4021

PARKING

We know it’s limited, but it can be found at the Chase Bank parking lot next door, on the street, or there are a few spots behind the restaurant. (Warning: If you drive in and there is no parking, it’s hard to drive out. Consider sending a scout.)

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FOOD


PIZZA

All Pizzas Can Be Vegetarian/Vegan Modified.
Vegan Mozzarella Available +3

Gluten-Free Dough Available +4

The Classic Margherita | 14
Mozzarella, Basil, Tomato Sauce
sub Buffalo Mozzarella +4
v

Hella Cheesy | 15
Mozzarella, Garlic Confit, Gorgonzola, House-Made Lemon Ricotta, Ricotta Salata, Thyme
v

Honey and Spice and Everything Nice | 17
Pepperoni Cups, Tomato Sauce, Mozzarella, Spicy Honey

Homage To Frankie’s | 17
Italian Sausage, Pepperoni Cups, Pickled Peppers, Red Onions, Mushrooms, Tomato Sauce

In Prosciutto of Happiness | 17**
Cherry Tomatoes, Mozzarella, Arugula, Eggs, Shaved Parmesan, Lemon Juice

The Fun-Gal | 17
Wild & Cultivated Mushrooms, Garlic Confit, Tallegio, Mozzarella, Pecorino
v

Nduja Wanna | 16
Laquercia Nduja Spread, Tomato Sauce, Pickled Peppers, Red Onions, Grana

The Boss Hogg | 17
Porchetta, Sausage, Pesto, Smoked Artichoke, Kale, Mozzarella, Garlic Confit

Spring Fling | 15
Mozzarella, Grana, Green Asparagus, Mushrooms, Snap Peas, Charred Kale, Basil Pesto, Lemon Zest, Garlic Confit
v

Don’t Be Crudo | 17**
Wagyu Beef Carpaccio, Mozzarella, Shaved Pecorino, Arugula, Lemon, Capers, Smoked Olives

Everyday I’m Trufflin | 15
Yukon Gold Potatoes, Garlic Confit, Rosemary, Black Truffles, Grana
v

A-Lotta Burrata | 15
Cherry Tomatoes, Basil, Grana, Whole Burrata
v

ADD ONS

Onions / Garlic / Cherry Tomatoes 1
Pickled Peppers / Arugula / Smoked Olives / Egg 2 
Mushrooms / Mozzarella / Gorgonzola / Smoked Artichokes / Ricotta Salata /
House-Made Lemon Ricotta 3
Sausage / Pepperoni / Nduja / Prosciutto / Porchetta / Vegan Mozzarella 4
Burrata (The QUEEN of Cheese) 6
Buffalo Mozzarella (The KING of Cheese) 8


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SALADS

Warm flat bread can be added to all salads for an +6

Baby Kale Caesar with a Little Kick | 10
Charred Jalapeno-Lemon-Parmesan Vin, Garlic Croutons, Boquerones   
v*, gf*

Spark Chop Salad | 12
Romaine, Tomatoes, Cucumber, Avocado, Chick Peas, Mozzarella, Pecorino, White Balsamic Vin 
add hard-boiled egg +3
gf, v*, vg*

The PNW | 12
Baby Greens, Gorgonzola Dolce, Candied Walnuts, Apple, Sherry Vin
gf, v*, vg*


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SHARE PLATES

Charcuterie
Smoked Olives, Sweetie Drops, Caper Berries, Whole Grain Mustard
Small | Chef’s Selection of 3 Meats 16
Large | Chef’s Selection of 5 Meats 25

When in Rome Polenta | 14
Polenta Style Gnocchi, Mozzarella, Spicy Tomato Sauce, Chopped Parsley
v, gf

OMG Burrata Plate | 12 
Oven-Roasted Marble Potatoes, Charred Shishito Peppers, Pesto, Herbs
v, gf, vg*

Not Your Grandma’s (meat) Balls | 13
Veal, Pork & Beef Meatballs, Mozzarella, Spicy Tomato Sauce, Toasted Bread

Made to Order Mozzarella | 10
Hand Pulled, Grilled Bread, Extra Virgin Olive Oil, Rosemary
v

Holy Mackerel Bruschetta | 14
House-Cured & Smoked Mackerel, Garlic Aioli, Broccoli, Pickled Onions, Frisee Salad
gf*

Oven-Roasted Asparagus | 12
Garlic Croutons, Beet Clouds, Prosciutto 
v*, gf*, vg*


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DESSERT

Root Beer Floats-A-Lot | 8
Vanilla Ice Cream, Jones Root beer, House-Made Chocolate Chip Cookie
gf*

My Panna Cotta Don’t Want None | 8
Coconut & Almond Milk, Lemon, Seasonal Fruit, Cookie Crumble
gf, df*

Obi-Wan Cannoli | 12
3 Cannolis: Nutella, Strawberry, Pistachio. Mascarpone, Ricotta

Lemon-Basil Sorbetto | 7
gf, df


vg = vegan | vg* = vegan modified | v = vegetarian | v* = vegetarian modified | gf = gluten free | gf* = gluten-free modified | df = dairy free
Not all ingredients listed - please inform of allergies. Gluten friendly - we cannot guarantee 100% gluten-free products or environment due to flour in the air. **Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness. >>Parties of 6+ are subject to one check.<<

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DRINKS


DRAFT COCKTAILS

Clever concoctions that we serve from the tap

Spring Negroni 11
Strawberry Infused Gin, Campari, Dolans Sweet Vermouth, Orange Bitters

Manhattan 10
Evan Williams, House Amaro Blend, Bitters

Sangria 8
Red Wine, brandy, Giffards Peach Liquor, Fruit Juice


WINE

ON TAP
Proletariat Draft Wine
6 oz pours

WHITE 
Pinot Gris 9
Sauv Blanc 9
Rose 10

RED
Sangiovese 12
Red Blend 12
G.S.M. 14

BUBBLES
By the glass & bottle
Treveri, Blanc de blanc brut, NV Yakima Valley,WA 8/35
Fiorini, Lambrusco, Lombardy, IT 10/40

WHITE BY THE BOTTLE
2018 Sella & Mosca Vermentino, Sardinia, IT 35
2017 Abbazia di Novacella, Kerner, Alto Adige, IT 35
2016 Tenuta Santome, Pinot Grigio, Veneto, IT 35
2017 Jermann Pinot Grigio, Friuli, IT 45

RED BY THE BOTTLE
2012 Cavatappi, Molly’s Cuvee Sangiovese, Yakima Valley, WA 40
2016 Casa Smith Primativo, Wahluke Slope, Yakima Valley, WA 40
2013 IL Grigio, Chanti Classico, IT 45
2014 G.D. Varja, Nebbiolo, Langhe, IT 45
2016 Tenuta di Valgiano, Sangiovese, Tuscany, IT 50

BEER


BOTTLES & CANS
Rainier 16oz 4
Boulevard Tank 7 Farmhouse, 12oz  8
Crux Pilsner, 12oz 6
Deschutes Fresh Squeezed Ipa, 12oz  6
Georgetown Bodhizafa Ipa, 12oz  6
Iron Horse Hand Cannon Ipa, 12oz  6
Sierra Nevada Hoptimum Triple Ipa, 12oz 8
Fremont Sky Kraken Hazy Pale,  12oz  5
North Coast Le Merle Belgian, 12 oz   7
Stillwater Action Bronson Sour, 16oz  10
Evil Twin Even More Coco Jesus, 16oz  10
Petrus Aged Red Ale 12
Steigl Grapefruit Radler, 16oz  8
Postdoc Hydrongen Blond Ale, 12oz 5
Loowit Lemon Blackberry Lager, 12oz  7              
Paradise Creek Huckleberry Sour, 12oz 6
Mac & Jacks Porter, 12oz  6                          
Seattle Cider, Semi-sweet, 16oz  7

CONTACT US

Open Mon-Thurs from 5 to 9 pm
and Friday to Sun 4 to 9 pm
8110 164th Ave NE
Redmond, WA 98052

 

CONNECT:

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WE ARE 100% WALK-IN ONLY & WAIT LIST

Spark does not take reservations. We are a first come, first served pizza joint. When you arrive ask to be added to the wait list, if no tables are available. We can give you our best, non-scientific guesstimate of your wait time. We can serve you a beverage while you wait and will text you when you table is nearly up.

Name *
Name
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SPARK PIZZA IS HIRING!

Do you have a passion for bringing people and food together?  Do you enjoy sharing your love for libations and pizza? Would you describe yourself as charming, confident, captivating and professional? Does creating unrivaled culinary experiences inspire you? If so, we may be that one restaurant you’ve been searching for! We are dedicated to raising the bar and providing an amazing hospitality experience for our guests. 

Spark Pizza is accepting applications for front of house and back of house staff. Please fill out an application and SEND to Tony and Carolyn Scott. We look forward to meeting you!

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FAQ 

Do you take reservations?

Spark does not take reservations. We are a 1st come, 1st served pizza joint.

When you arrive ask to be added to the wait list, if no tables are available. We can give you our best, non-scientific guesstimate of your wait time. We can serve you a beverage while you wait and will text you when you table is nearly up!


Why did you name the restaurant “spark”?

noun

  1. a small particle of a burning substance (from the fire in our beast of a pizza oven)

  2. something that sets off a sudden force (how that first slice turns into the whole pie)

  3. a trace or hint (a spark of curiosity about what our daily specials will be…)

verb

  1. to respond with enthusiasm (Yay! We love sharing our pizza with you!)

  2. to animate or excite (the bounty of the NW sparked our enthusiasm for using fresh, local ingredients)

  3. to inspire (spark the imagination with creative topping combos)

  4. to set off in a burst (the unique ingredients sparked a lively discussion about whether pineapple belongs on pizza, or not)

  5. to initiate (spark up a conversation with the folks at the next table, we’re all friends here)

  6. to stir to activity (the lack of wood-fired pizza in Redmond sparked our desire to open this restaurant)

  7. to seek the affections of (because, really, who doesn’t love pizza?!)

  8. to seek to attract (we aim to entice you with our delicious array of food and beverages)


Will you have a gluten-free pizza? Is it safe for celiac? 

WE ARE GLUTEN FRIENDLY, BUT PLEASE NOTE THIS IMPORTANT WARNING! We offer gluten-free menu items that are prepared with care, but cannot guarantee 100% gluten-free products or environment due to flour in the air and a non-dedicated oven. People with severe allergies to wheat flour are warned that flour circulates throughout the restaurant and could potentially contaminate any food or be on any surface within the restaurant. We want our guests to be SAFE!


Will you have a vegan pizza?

Yes, we will have a tangy, meltable vegan cheese & Impossible Burger "sausage" using the same house-seasonings as our meat sausage.


Where can I park?

In addition to street parking and paid/unpaid lots, there are a few spots behind the restaurant. (Warning: If you drive in and there is no parking, it’s hard to drive out. Consider sending a scout.) We are confident our pizza is so good, it’s worth walking uphill, both ways - in a blizzard ... or at least a couple of blocks. 


Is there outdoor seating?

Yes, on our heated and covered front porch when weather permitting


 
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ABOUT US

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TONY & CAROLYN SCOTT

After three years of success with their first restaurant, Woodblock, Tony and Carolyn Scott opened Spark Pizza. The two have lived and been very active in the Redmond community for 20 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. Noticing the need for a high quality, wood-fired pizza option in Redmond, Tony convinced Carolyn to open Spark, a casual spot with exceptional food, beer, wine, and cocktails on tap, outdoor seating, plus a friendly staff.

 

CHEF T | Executive Chef

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Born in Cambodia and raised in Washington state, Savuthy “T” Dy began his culinary experience at a young age cooking with his mother, intently watching her every move in the kitchen as she created traditional Cambodian dishes. Encouraged by his parents to pursue finance after college, T became an accountant, but finally rebelled and chose the cooking route instead. After California Culinary Academy (San Francisco), T interned at Washington state’s only five-star restaurant, The Herbfarm in Woodinville.

From there, T accepted a position working closely with Chef Lisa Nakamura, as Sous Chef at Qube Restaurant in Seattle. Nakamura encouraged T to pursue an Executive Sous Chef position in Asti, Italy. This experience gave T a deeper understanding of the subtle nuances of Italian food and cooking, which he has brought with him to Spark Pizza.

T connected with Tony and Carolyn Scott, joining Woodblock as Executive Chef in March 2016 after adding to his resume Seattle restaurants: Urbane, The Book Bindery and Ethan Stowell’s Rione XIII and Culinary Director at Tacolicious in San Francisco. Thankfully his family pulled him back to Seattle.

In late 2017, the Scotts had the idea to open a wood-fired pizza restaurant and T gladly accompanied them to New York, Rome and Naples on a quest to perfect their own pies at Spark Pizza. T also acted as translator.

 
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KYLE COLE | Chef de Cuisine

A Seattle native, Kyle Cole began his culinary career right out of high school helping to open the Garden Café & Wine Bar at Molbak’s in Woodinville. Kyle continued to hone his craft at some of the city’s top restaurants, including: Canlis, RN74 Purple Café & Wine Bar, The Book Bindery and Copine. It was during his time at Tutta Bella that Kyle fell in love with wood-fired pizza making, developed a passion for his craft.

After taking some time off to be a stay-at-home Dad to his two boys and new twin daughters, Kyle joined Spark Pizza as Chef de Cuisine in early 2019, where he and Chef T – whom he met at Book Bindery - have been perfecting the restaurant’s selection of wood-fired oven pizzas that are fresh, perfectly balanced, and truly inspired.

FIFTEEN MINUTES OF FAME

THE SEATTLE TIMES | June 6, 2019

WANT ‘LOVE AT FIRST SLICE’ AND SOME FUNNY PIE NAMES? HEAD TO REDMOND’S SPARK PIZZA - It took Redmond entrepreneurs Tony and Carolyn Scott almost 20 years to open their first restaurant, Woodblock, but only two years to follow up with their second, Spark Pizza. When Tony broached the idea to his wife in an email with the subject line “Pizza?” — she thought he was suggesting lunch at first, not another business venture... READ FULL ARTICLE

425 MAGAZINE | May 2019

BEST OF 2019 - Carolyn and Tony Scott, owners of Woodblock in Redmond, are at the restaurateur wheel again. THis time around the Scotts are addressing one of America’s (and Tony’s) favorite foods - pizza. Though they had been kicking around the idea of opening a wood-fired pizza joint for some time, things got serious when… READ MORE

THIS MORNING on Q13FOX.COM | May 6, 2019

HOW TO MAKE WOOD FIRED PIZZA LIKE A PRO - The beautiful weather and sunshine has us feeling inspired to bust out the grill and start putting it to good use again. The professionals at the new Spark Pizza in Redmond share their tips on how to make the perfect wood fire pizza from the comforts of your own home. READ MORE & watch all segments below:

  1. Making Pizza Dough

  2. How to Make Pizza Like a Pro

  3. Pizza Ideas

THE SEATTLE DINING PODCAST | May 2019

Chef T and owner Tony Scott join us from Redmond’s Woodblock Restaurant and Spark Pizza. LISTEN

WHATSUPNW.COM | April 26, 2019

SPARK PIZZA NOW OPEN IN REDMOND - Tony and Carolyn Scott, owners of one of the Eastside’s favorite restaurants Woodblock, announce the opening of their second establishment in Redmond, Spark Pizza. As the name suggests, Spark Pizza features wood-fired house and seasonal pizzas… READ FULL ARTICLE

425 MAGAZINE | April 8, 2019

REDMOND HAS A NEW PIZZA JOINT IN TOWN - The toughest act to follow is your own, a reality that Tony and Carolyn Scott are facing as they open their second Eastside establishment, Spark Pizza in Redmond… READ FULL ARTICLE

SEATTLE FOODIE PODCAST | April 2019

…a new Eastside restaurant in Redmond, Spark Pizza, serving up delicious pies. LISTEN

THE STRANGER | March 2019

Woodblock owners Carolyn and Tony Scott are opening Spark Pizza, a cozy pizzeria inside a former Redmond home opening in spring 2019. READ MORE

SEATTLE EATER | March 4, 2019

Tony and Carolyn Scott, who own Woodblock in Redmond, are adding a pizza restaurant this spring. Spark Pizza will open in a converted residential house with wood-fired pies, salads, appetizers, dessert, and rotating pasta specials. There will also be a deck for nice weather enjoyment. READ FULL ARTICLE

THE PATCH.COM | Novemeber 26, 2018

New businesses coming to your city - READ FULL ARTICLE