Ray's features a Northwest-style cioppino that focuses on regional seafood simmered in a tomato-based broth, often including salmon and local shellfish.[5][2] The kitchen emphasizes clean flavors and careful cooking so the fish stays tender and the shellfish retain their briny snap rather than disappearing into the stew.[2][5] This cioppino arrives in a wide bowl with plenty of broth and seafood packed through every spoonful, making it feel substantial without being overly heavy.[5] Travelers and locals have singled it out as one of the signature seafood dishes at the restaurant, especially when paired with the waterfront view.[5][2]