Why would I go to Redmond? A year ago, I wouldn’t have a good answer. Lately, I’ve been headed more to the Eastside to check out the developing food scene. Spark Pizza is a new restaurant that peaked my interest. Last month, I had a chance to visit with my Seattle Foodie Podcast co-host Nelson Lau.
If you know the Redmond area, then you know about Woodblock, owned by Tony and Carolyn Scott. They decided to open Spark Pizza, featuring pizza, charcuterie, salads, and more! The Scotts and Executive Chef Savuthy “T” Dy traveled to New York, Rome, and Naples, seeking to perfect their pies. After trying the food and meeting them, I think it worked. Chef T and Chef de Cuisine Kyle Scott make a great team and I’m sure is one of the keys to the success of Spark. Here’s a look at the generous lunch we had that day!
Don’t Be Crudo
Wow! This is what they opened with! Wagyu carpaccio, shaved pecorino, arugula, lemon, capers, and smoked olives. The crust is described as a cross between soft, Neapolitan-style and a crisper New York crust, which has more body to it. I’d say it hits that mark! The toppings offered salt, citrus, and spice – all things that I love!
Honey and Spice and Everything Nice
One of the things Chef T and Chef Kyle talked about was selecting pepperoni. These pepperoni cups were flavorful and not too greasy. The tomato sauce and spicy honey was balanced, which was a surprise since it’s easy to imagine how those ingredients could be too sweet. The light mozzarella pulled it all together.
Homage to Frankie’s and Baby Kale Caesar with a Little Kick
The Homage to Frankie’s features Italian sausage, which I love! It also has pepperoni cups, pickled peppers, red onions, and mushrooms. The Caesar has jalapeno-lemon parmesan vin, garlic croutons, and boquerones (cured anchovies). It was a refreshing addition to the pizzas, which I couldn’t stop eating!
When in Rome Gnocchi
While it would be hard to choose a favorite, I have to say that I loved the polenta style gnocchi. I haven’t had anything like it. It was hearty and cheesy. This was one dish that I was trying to “sneak eat” while Nelson wasn’t looking! I’m bad, I know.
Holy Mackerel Bruschetta
I have a lot of memories of mackerel as a child, eating it in very simple preparations. This was fancy! The mackerel is house-cured and smoked and that flavor shines. The aioli and lemon add balance and makes for an overall pleasant experience.
I didn’t think I had room for dessert but I was wrong. We were served three different cannolis with marscapone and ricotta. The nutella was my favorite but strawberry and pistachio were delicious as well!
Panna Cotta Don’t Want None
I love traditional panna cotta but shouldn’t eat it because I’m lactose intolerant. This one was made with coconut and almond milk, which I welcomed after such a filling meal. Lemon, cookie crumble, and seasonal fruit were added. It’s desserts like this that make it possible for the lactose intolerant to enjoy desserts. I’d order it again!
Overall, we at way too much food and all of it was delicious! There are so many twists on traditional preparations that make the dishes familiar, yet creative. I wish I lived closer because I’d go there a lot! If you want to hear more, listen to Episode 035 of Seattle Foodie Podcast for our interview with Spark Pizza!