Woody’s new menu; combined with the powerful partnership of Coy Wood and Thomas Johnson along side Chef Chris’ culinary talent bring new life to dining on the Thea Foss Waterway. Woody's is a casual dining fresh seafood bar & grill. Woody's is open for lunch & dinner daily. In addition to dining, Woody's has a lounge and private party dining area. Daily lounge specials include 1/2 price appetizers from 2-6. Check out Woody's on Mondays with 1/2 price Martini nights and stop by Wednesdays with 1/2-priced bottled wine.
Stop by and meet the team:
Coy Wood, Partner
Coy Wood opened up Woody's in August of 2007 making Woody's (on the Water) the newest restaurant on the Thea Foss Esplanade. Coy literally grew up in a kitchen, and obtained the position of Sous Chef by the time he was 16; at which time he moved to the "front of the house."
Coy graduated from the University of Denver with BS in Hotel & Restaurant Management, and opened the first Hilton in Idaho, the Pocatello Hilton Inn and Convention Center in Pocatello, Idaho. Between 1980 and 1990 Coy expanded Western Hospitality Hotel Group to four convention hotels in Idaho and Washington. Coy served as Director of Operations and Regional Manager for the four properties. Additionally Wood was involved with four restaurants in Salt Lake City: Moonraker, Tijuana Tilly's, Coy's at the Roadway Inn, and Woody's Wharf.
Coy has been associated with travel and tourism since 1980 when he became one of the initial board members of the Idaho Travel Council. Wood also served eight years on the Board of Directors of Choice Hotels International as a national advisor for marketing and development of Choice’s seven different franchise brand hotels. In addition to serving four years on the Idaho travel Council, Coy was one of Washington State’s Delegates to the White House Conference on Travel and Tourism in 1995. Coy has been on the Board of Directors of the Tacoma/Pierce County Visitor and Convention Bureau as Past Chairman of the Board.
Coy is excited and committed to the people who live, work and play in the South Sound, and plan on becoming a household name and destination for out-of-town guests. He is very involved in every aspect of the restaurant. If he's not out front mingling and greeting guests, you can be sure he's in the kitchen or the office working up the next event or planning for the next private party. Coy wants folks to know that this is "their" place. Coy wants folks to ask questions, and provide suggestions. Coy says "come dockside and we'll see you at Woody's."
Thomas Johnson, Partner
Thomas joined Woody's on the Water in December, 2007. He has been in the restaurant business for over 25 years. A native to West Texas, Johnson has since made the Northwest home for his family. His local experience over the last decade began at the Georgian Room and The Waterfront in Seattle. Johnson continued south to Tacoma, where his passion about food and service premiered in Tacoma’s El Gaucho, Sea Grill and Masa where Thomas was known for his delivery of high level service and customer attention.
You will discover that Thomas Johnson is also passionate about wine and providing a selection that is delightfully tasteful and affordable. Thomas will continue to introduce new selections to discerning wine lovers as well as offer casual wine tastings and select wine-maker's dinners.
Thomas is the one you will see greeting and mingling with guests. He wants your experience to be the best. When Thomas isn't at the restaurant or spending time with his wife or children; you can guess he'll be pushing those hills hiking, bike riding or running.
Chris Bangert, Executive Chef
Chris was formally trained at the Seattle Culinary Institute and received his chef de cuisine from the Culinary Institute of America. Local premier restaurants where Bangert delivered artistic and culinary flair include the Embassy Suites in Tukwila and The Wild Flower in Snoqualmie. In the local area, Chris was invited as a visiting chef for Highline Community College to share his specialties in French and Creole foods. He has also taught as a substitute Culinary Instructor and chef at Bates College.
Chris blends organic greens and vegetables in his menu offerings; along with delicate herbs and sauces that distinguish the palette of tastes. From the made-to-order Oyster stew, Fresh Chilled Oysters on the half shell, the Pecan Crusted “Pan Fried” Oysters or the Sautéed Oysters Parisian the Oyster fan is sure to enjoy. From bar bites, to lunch, to dinner, Chris aims to provide dishes that will keep you coming back.
Chris is a Northwest native, and brings his award-winning talents to the new menu at Woody's on the Water.