e gustibus non est disputandum
“In matters of taste, there can be no disputes”
Sean Quinn always knew he wanted to create a cool restaurant scene in Gilman Village.
After opening his first restaurant in 2010, Sean began planning something a little different for the people of Issaquah. He envisioned a pub-like place where sophisticated beer drinkers could socialize without their little ones in tow.
It wasn’t long before friends and fans yearned for a bigger bar. So when the opportunity came about, Sean moved into the vacant space next door and brought his vision of a rustic neighborhood pub to fruition.
With a lot of hard work and dedication, The Black Duck Cask and Bottle House raised its garage doors to the community for the first time in August 2015. It was built with three simple things in mind: great beer, great food and great service.
You won’t find generic, run-of-the-mill beers here. Sip from an ever-changing tap list that showcases up to 17 pours, all sourced from craft beer masters. The focus: regional brews from around the Pacific Northwest and Northern California, with a few local breweries on tap at all times. And as worthy brews pop up elsewhere, they’ll definitely be added to the list.
A new cask is featured every few days from a different brewery. It’s served at room temperature, just the way beer is meant to be. It’s all about getting you to try something new and giving craft beer masters an opportunity to showcase what they’ve been up to in our little pub.
Thirsty for more? See what’s currently on tap.
Owner & Founder
Sean has been in the restaurant business for over 30 years. While it was mostly kitchen work and chefing in the beginning, he added restaurant ownership to the list in 2004 when he launched two restaurants in Tacoma: Asado, an Argentine steakhouse, and Masa, which features the authentic flavors of Mexico.
After selling both establishments, Sean opened his next restaurant a little closer to home ‒ The Flat Iron Grill in Issaquah. Around six years later, he seized the opportunity to open The Black Duck right next door. Sean did a lot of construction himself, often working from 4 a.m. until Midnight to get the job done.
General Manager & Craft Bartender
Kyle oversees the pub’s operations. When he isn’t busy keeping things running smoothly, he’s tapping firkin casks and handing guests their perfect pour. And while it hasn’t happened yet, we’re just waiting for the night the cask blows when he taps it and we end up with a geyser on our hands.
Kyle got his bartending start at our big brother restaurant, and he was involved in a lot of the manual labor that went into constructing The Black Duck’s bar.
CHEF IAN THOMPSON
A chef of 10 years, Ian brings his high attention to detail to every dish he creates. Ian and Sean met 15 years ago, and Ian went on to become the chef at Asado in Tacoma.
The two culinary masters teamed up and put together a menu that includes a variety pub-style items with a twist – they’re all made in house and from scratch. All of our dishes are simple but great tasting and made to fit the ambiance of the pub.