Ray’s cioppino gathers local fish and shellfish in a tomato-based broth, typically featuring a mix of clams, mussels, and chunks of white fish with bread alongside. The kitchen leans into Pacific Northwest ingredients, so the stew feels rooted in local waters even though it nods to an Italian-American classic. Each spoonful brings a contrast between tender fish and bouncy shellfish in a broth that is bright, lightly spicy, and not overly thick. Diners frequently comment that this version is especially satisfying when paired with the sunset views from the dining room or deck.