The Banks Seafood and Steak
Seafood restaurant · Back Bay ·
Seafood specialties, oysters, fish 'n' chips, wine & cocktails
Seafood specialties, oysters, fish 'n' chips, wine & cocktails
"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. Get access to exclusive reservations at this spot with Chase Sapphire Reserve. New cardmembers get $300 in annual dining statement credits." - dan secatore, tanya edwards
"Located in the former Post 390 space at 406 Stuart St. in Back Bay and opened on July 21, this two-story seafood restaurant from owner Chris Himmel and chef-partner Robert Sisca draws on global fishing adventures and Sisca’s Northeast experience to offer everything from casual fried seafood to loaded towers of shellfish and caviar; standout items referenced include a Point Judith calamari plated with pickled peppers, jalapeños, and a blue claw crab ragu inspired by a sauce his mother made, and fried artichokes (a Bistro du Midi favorite) served with Old Bay aioli." - Eater Staff
"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
"A chef-refined take on chowder that uses Berkshire pork belly and herb oil for a slightly atypical but polished flavor; the kitchen also transforms the chowder into other applications—straining it into a maple-lemon-chive gravy for buttermilk fried clams and waffles finished with candied bacon, and using it as the base for a long-standing “Chowda Flatbread” topped with crème fraîche, house-cured smoked bacon, chopped clams, fingerling potatoes, cheese, oyster crackers and chives (guests can even add caviar for extra decadence)." - Adam H. Callaghan
