The rockfish tacos are the signature: three corn tortillas topped with local rockfish encrusted in chili-cornmeal, cabbage, pico de gallo, and lime crema blanca. On the dinner side, the rockfish shows up as fillets encrusted in seeds and spices, served with crushed potato, pickled vegetables, bull kelp, beach asparagus, and stone-ground mustard aïoli. Those plates explain the Beak approach in plain terms: keep the fish the headliner, then build the rest of the dish with acidity, crunch, and a few Southeast Alaska details that don’t feel imported.

There is also a house-made habanero turmeric hot sauce tied to Trafton’s Panamanian heritage, which gives the menu a personal edge. Beak is gratuity-free, with service costs built into menu prices, and any tips left behind get pooled and donated to local charities by staff vote. The policy matches the larger point: this place wants regulars, not one-time performances.