Fresh local rockfish gets a light tempura-style batter before frying, paired with house-cut fries, coleslaw, and a zesty house tartar. The fish flakes tenderly inside its delicate, non-greasy crust, setting it apart with sustainable sourcing and a brighter flavor profile than traditional cod preparations. Presentation comes neat on a chilled plate, with the slaw adding crunch and acid to balance the richness. Diners note the portion suits a full lunch without overwhelming.