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.


4 - 9 pm


Mon - Thur 4 - 6 pm


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.




All Pizzas Can Be Vegetarian/Vegan Modified.
Sub Miyoko's Vegan Mozzarella or Gluten-Free Dough +4

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

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

Homage To Frankie’s | 18
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 | 18 v
Foraged & Found Mixed Mushrooms, Garlic Confit, Tallegio, Mozzarella, Pecorino, Chile Flakes

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

Everyday I’m Trufflin’ | 16 v
Yukon Gold Potato, Garlic Confit, Rosemary, Black Truffles, Grana
add Burrata +6

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

Fire in the Hole 17 v*
Tomato Sauce, Mozzarella, Calabrian Chili, Onion, Mama Lil’s Peppers, House-made Chicken Sausage, Broccoli Rabe v*

Rick & Morty 16 v*
Mortadella, Roasted Pineapple, Marinara, Jalapeno Hibiscus Jam, Basil, Mozzarella

Vegan Slayer 18 v, n
Vegan Cheese, Field Roasted Porcini Dijon, Roasted Onions, Mushrooms, Basil,
Choice or Red or Roasted Garlic Sauce


Nduja Wanna | 16
Laquercia Spiced-Smoked Proscuitto Spread, Tomato Sauce, Pickled Peppers, Red Onions, Grana, Mozzarella,

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


Pickled Peppers / Arugula / Smoked Olives / Roasted Pineapple 2 
Mushrooms / Mozzarella / Gorgonzola / Egg / Smoked Artichokes 3
Sausage / Pepperoni / Nduja / Prosciutto / Porchetta / Vegan Miyoko’s Mozzarella (n) 4
Burrata (The QUEEN of Cheese) 6
Buffalo Mozzarella (The KING of Cheese) 8



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

Baby Kale Caesar with a Little Kick | 11 v*, gf*, vg*
Charred Jalapeno-Lemon-Parmesan Vin, Garlic Croutons, Boquerones   

Spark Chop Salad | 12 gf, v*, vg*
Romaine, Tomatoes, Cucumber, Avocado, Chick Peas, Mozzarella, Pecorino, Honey-White Balsamic Vin 
add Hard-Boiled Egg +2 -or- Nostrana Salami +4

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



Smoked Olives, Sweetie Drops, Caper Berries, Served with Flatbread
Small | Chef’s Selection of 3 Meats 16
Large | Chef’s Selection of 5 Meats 25

Lardo Di Caprio | 13
Iberico Lardo, Basil, Grana, Thyme

Gettin Figgy With It| 15  v, gf*, n
Carmelized Figs, Burrata, Walnut Butter, Fig Jam, Saba, Toasted Bread

Not Your Grandma’s (meat) Balls | 14
3 Big Veal, Pork & Beef Meatballs, Mozzarella, Spicy Tomato Sauce, Toasted Bread



Root Beer Floats-A-Lot | 9 gf, n*
Vanilla Ice Cream, Jones Root Beer, House-Made Chocolate Chip Cookie with Nuts

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

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

Lemon-Basil Sorbetto | 7 gf, df, vg

* = modifiable vg = vegan | | v = vegetarian | gf = gluten free | df = dairy free | n = contains nuts
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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Monday - Thursday 4-6 pm | Dine In Only


5 glass | 15 bottle

$2 Off

Gin, Cointreau, Limoncello, Dolin Blanc Vermouth

Tito's Vodka, Pomegranate, Lime, Dry Curacao

*Happy Hour Cocktails rotate.


Mozzarella, Basil, Tomato Sauce
SUB Buffalo Mozzarella +4

Pepperoni Cups, Tomato Sauce, Mozzarella, Spicy Honey

Foraged & Found Mixed Mushrooms, Garlic Confit, Tallegio, Mozzarella, Pecorino, Chile Flake




a limited selection of hand-crafted cocktails

Cosmom 11
Tito’s Vodka, Pomegranate juice, Dry Curacao, Lime Juice

Gleam & Glow 15
Woodblock Barrel Elijah Craig Bourbon, St. Germain, Lemon, Pink Peppercorn Syrup, Bitters

Blue Barrymore 11.5
House Made Blueberry Gingerbeer, Yuzu Effen Vodka, Lemon, Bitters

Seasonal Margarita Or Sangria 10
Please Ask Server For Details



Rainstorm Pinot Gris, Willamette Valley, OR 10
Mohua Sauv Blanc, Marlborough, NZ 11
Terra Blanca Chardonnay, Red Mtn, WA 12


Gran Passione Rosso, Veneto, IT 10
Woah, Nelly! Pinot Noir, Willamette Valley, OR 14
Corral Creek Cabernet Sauvignon, Columbia Valley, WA 12

By the glass & bottle

Treveri, Sparkling Rose, NV Yakima Valley,WA 10/38
Montelliana, Prosecco, NV Lombardy, IT 10/38
Lambrusco di Sorbara, Lambrusco, Lombardy, IT 10/40
Kind Stranger, Still Rose, Columbia Valley WA 11/42


NV Arca Nova Vinoh Verde , Portugal 25
2017 Domaine Talmard, Chardonnay, FR 30
2018 Legende Sauvignon-Semillion Bordeaux, FR 38
2017 Lachini Pinot Gris, Willamette Valley, OR 40
2017 Raeburn Chardonnay, Russian River, CA 48


2018 Padrillos Malbec, Mendoza, AR 28
2017 Casata Monticello Dolcetto, Piedmont,IT 32
2017 Planet Oregon Pinot Noir, Willamette Valley, OR 44
2017 Kind Stranger Cabernet Sauvignon, Columbia Valley, WA 42
2016 In Sheep’s Clothing Cabernet Sauvignon, Wahluke Slope, WA 33
2016 The Prisoner Zin/Cab Blend , Napa Valley, CA 48



Rainier 16oz 4
Boulevard Tank 7 Farmhouse, 12oz  8
Crux Pilsner, 12oz 6
Deschutes Fresh Squeezed Ipa, 12oz  6
Georgetown Bodhizafa Ipa, 12oz  7
Iron Horse Hand Cannon Ipa, 12oz  6
Sierra Nevada Hoptimum Triple Ipa, 12oz 8
Fremont Sky Kraken Hazy Pale,  12oz  5
Loowit Grimlock Porter, 12 oz   7
Stillwater Action Bronson Sour, 16oz  10
Evil Twin Even More Coco Jesus, 16oz  10
Urban Family Passion-fruit Sour 13
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
Kaliber, N/A Beer, 11.2oz  6
Highwater Campfire Stout, 16oz 10


Open Daily 4 to 9 pm

8110 164th Ave NE
Redmond, WA 98052





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 *


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!



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!

Do you offer take out?

At this time, to-go orders may be placed in person. 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!

Why did you name the restaurant “spark”?


  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…)


  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





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


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.


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.


EATER SEATTLE | August 19, 2019

18 ESSENTIAL PIZZA RESTAURANTS IN SEATTLE - Fans of airy, crispier crusts will find worthy pies at Redmond’s Spark Pizza, known for its Neapolitan style. The selection of hand-stretched, slightly charred pizza features locally-sourced ingredients (like the wild mushroom “fun-gal” pizza), and there are plenty of excellent gluten-free options as well. READ FULL ARTICLE

425 MAGAZINE | June 24, 2019

EATING ALFRESCO ON THE EASTSIDE - The newly opened Spark Pizza located in Redmond offers wood-fired pizza with an extensive beer and wine list. The outdoor patio is lined with beautiful cherry trees and stringed lights and is covered for those potential rainy days during the summer. On chillier days, blankets and heaters are available to keep you nice and toasty. It also is dog-friendly. READ FULL ARTICLE

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


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


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

THE STRANGER | March 2019

THINGS TO DO - Woodblock owners Carolyn and Tony Scott have opened Spark Pizza, a cozy pizzeria inside a former Redmond home. The space features a fire pit and a deck, while the menu offers seasonal and house wood-fired pizzas, rotating pasta specials, appetizers, salads, desserts, and more, with a selection of 20 beers, local and imported wine, and cocktails on tap. READ MORE

SEATTLE EATER | March 4, 2019

COMING ATTRACTIONS - 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