This cioppino features prawns, rockfish, mussels, clams, and calamari simmered in a spicy tomato and white wine broth, served with garlic toast for dipping. The kitchen focuses on a robust but balanced broth that leans on chilies and aromatics rather than overwhelming the seafood, so each type of shellfish and fish keeps its character. As you eat, you move from tender pieces of white fish to briny mussels and clams, with the toast soaking up the last of the broth in a generous bowl. Many diners point to this dish as one of the defining seafood plates on the menu, especially for those who enjoy a kick of heat with their shellfish.