Cabezon Restaurant

"This bistro-style restaurant is a little off the beaten path, but it still delivers well-executed seafood dishes, obtained fresh from local fishers. The menu offers sophisticated options like mussels with chorizo, saffron, and Borlotti beans or basil-and-phyllo-wrapped white shrimp. The restaurant has garnered a devoted following for its rich, tomato-based cioppino, generously loaded with seafood (including Dungeness many times of year)." - Dianne de Guzman

"This Rose City Park seafood restaurant flies under the radar, despite serving some of the city’s finest cioppino in an intimate, date-friendly space. Oysters here arrive with Champagne mignonette. These little gems always hit the table fresh and are a strong starter ahead of the restaurant’s sturgeon or ono." - Krista Garcia

"Best known as a seafood destination — featuring one of the Northwest’s very best cioppinos — Cabezon awakens diners’ summertime palates with a fresh gazpacho made with Hermiston watermelon, a terrific opening act for entrees like the mesquite grilled lamb loin with vegetables and ricotta dumplings, pan-roasted grouper with jicama slaw and tomatillo salsa, or the iconic cioppino, packed with local sea proteins like Dungeness crab and mussels. Dine inside with hypnotic glass-blown hanging jellyfish or on the sunny patio — though at just a block away from busy northeast Sandy, outdoor dining may be loud during rush hour." - Nathan Williams

"Named after a fish found in the Pacific Ocean, this neighborhood bistro plates seafood like Totten Inlet mussels with borlotti beans and Spanish chorizo, pink grouper with buckwheat cavatelli, and trout caviar with chive blinis. Chef David Farrell packs delicacies like wild white shrimp, local fish, Manila clams, Dungeness crab, calamari, and blue mussels into the restaurant’s can’t-miss cioppino. Ending with luxurious whisky ice cream profiteroles is never a bad idea." - Janey Wong

"Neighborhood bistro Cabezon — easy to miss on a side street just off of NE Sandy — specializes in local, in-season seafood throughout the year, so it’s little surprise when the first Dungeness crabbers bring in their haul, Cabezon jumps into action. Rich cioppino stew casts Dungeness in the lead role among fish, shrimp, shellfish, and calamari in a tomato-based Mediterranean broth. Diners could, alternatively, precede a land-based entrée with a subtle, creamy Dungeness bisque. Something to note: The restaurant often features other creative Dungeness specials, like crab with fermented black bean sauce. Cabezon is open for indoor dining and takeout." - Nathan Williams