The Banks Seafood and Steak

"It’s hard to beat a classic New England clam chowder with its cubes of potatoes, clams, and bits of salty bacon bobbing in a creamy, thick broth. Dress up the experience at the Banks in Back Bay, where tradition takes a twist with Berkshire pork belly, chives, and a green herb oil drizzled over the chowder." - Erika Adams

"Let’s set the scene: enormous seafood towers, two bars (the one upstairs has killer views of Hancock Tower reflecting Trinity Church), huge dining rooms, and old-school service your parents will probably love. The Banks is pretty posh and we love the polished energy on a Friday night, but the seafood is what brings us back. The lobster bake is packed with more lobster, clams, mussels, and shrimp than most mortals can eat (we believe in you), and the delicate, classic Dover sole meuniére is the best version of this dish in town." - dan secatore, tanya edwards

"It’s hard to beat a classic New England clam chowder with its cubes of potatoes, clams, and bits of salty bacon bobbing in a creamy, thick broth. Zhuzh up the experience at the Banks Fish House in Back Bay, where tradition takes a twist with Berkshire pork belly, chives, and a green herb oil drizzled over the chowder." - Eater Staff

"Your best friend from undergrad is in town for work. They want an excellent lobster roll, they want to hit somewhere kinda fancy, and they’re rolling with an expense account. This is the place you take them for a lunch or dinner lobster roll. First, get a couple of $15 caviar spoons, then feast on your massive $46 rolls. The Banks offers both hot or cold—and for the price, we like the warm roll with butter, as the lobster doesn’t need much else—sitting in a crispy, brown buttery bun, served with housemade Old Bay chips. The warm roll comes with a little carafe of extra butter for pouring and dipping, and we’re always on board with giving lobster a little butter bath. " - tanya edwards, team infatuation

"The Banks Fish House is pouring purple 'Miss Frizzle' beer."