When it comes to seafood restaurants in Boston, the options may seem a bit overwhelming.
From fabulous Frutti di mare dishes found in the North End to waterfront eateries in the Seaport District, it seems everywhere you turn there is a decent spot offering fresh seafood.
That’s why you need to stand out. The seafood-inspired sibling of Grill 23, Harvest, and Bistro du Midi knew it was time to do just that, and recently introduced a revamped menu taking classic seafood dishes to new heights.
The Banks Fish House in Back Bay underwent a slight transformation earlier this spring to bring the dining experience up to the same level found at its higher-end sister restaurants. The result? A more focused wine list, upgraded cocktails, and more elevated dishes.
The restaurant is the brainchild of restaurateur Chris Himmel of Himmel Hospitality Group and executive chef and business partner Robert Sisca who introduced the concept two years ago. (It took over the former space of the casual tavern, Post 390, when it shuttered in 2020).
The Banks’ two-story space features a chic nautical flair, eye-popping soaring ceilings, and fireplaces to warm up by on chilly afternoons. The more casual first floor space features a raw bar and bustling cocktail bar popular with an after-work crowd. Upstairs, the vibe is quieter and a bit more formal, although comfortably appointed.
On a recent visit to the revived restaurant for brunch, our friendly server Jared suggested we get started with one of their new cocktails.
There is a nice selection of local and craft beers on tap, but why not try a fruity sangria made with Spanish rosado, strawberry, rhubarb bitters, and blood orange? One of their most creative cocktails, Oyster Martini No. 3, is made with Ostreida oyster vodka, dry vermouth, kombu and orange bitters. We recommend pairing it up with a raw bar plateaux filled with east or West Coast oysters, lobster tails and jumbo shrimp cocktail.
In keeping with the elevated fare concept, lavish upgrades include a caviar offering. The Banks has a “light, clean, floral” offering as well as a “nutty, delicate, rich” Black River Imperial Osetra with all of the accouterments.
One must-try starter is the halibut ceviche served in a delicious avocado leche de tigre topped with chopped red onions and mango accompanied by a side of crispy plantains.
The appetizer offerings also include Ora King salmon crudo, chilled crab cake Causa, and tuna tartare taken to a new level with the addition of kalamata olive aioli and fresno peppers.
Since this is a fish house, it’s only fitting to find familiar turf classics with a surf-inspired twist. Instead of chicken and waffles, their take features fried whole belly clams and waffles topped with maple chowder gravy.
Speaking of chowder, The Chowda flatbread is as unique and delicious as it gets. Contrary to its name, the flatbread is not topped with ladles of creamy chowder. Think of a drier, more savory version that features a combination of crème fraiche, smoked bacon, clams, potatoes, and oyster crackers.
The tasty swordfish BLT boasted grilled swordfish, crispy Berkshire pork belly, fresh arugula and tomato accompanied by a flavorful basil-lime mayo accompanied by a side of golden French fries.
Other unique finds include squid ink spaghetti, and a Scituate lobster Benedict topped with saffron Hollandaise.
Brunch is served here on the weekends starting at 11am. They are also open for lunch weekdays with dinner served nightly.
The Banks Fish House is located at 406 Stuart Street in Boston.
