Pike Place Chowder’s cioppino is a spring special built around halibut, wild blue shrimp, and quahog clams, then lifted with a savory deglaze and butter before being served with garlic crostini and Grana Padano. Compared with a more traditional stew, this version reads a little more chowder-house and a little less Italian-American, but the seafood load is still unmistakable. The texture should be hearty and spoonable, with the crostini adding crunch against the broth. Seattle coverage of the special highlights the seasonal approach and the chef’s emphasis on balancing seafood richness with a brighter finish.