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For the cioppino, Sisca takes some of the broth for the Banks’s lobster bake and reduces it down with tomato sauce. BostonChefs.com makes every effort to ensure that the featured content is accurate and up-to-date however menus are subject to change due to seasonality, availability and the whim of the chef. At the intersection of “swank Back Bay restaurant” and “New England seafood shack” lies the Banks Fish House, opened in July.
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Chowda Flatbread
Chris Himmel grew up with stories of fishermen making 700-mile treks out to sea before jumping in a dory to reel in fish that took up half the boat. Having just launched their brunch service in March, guests can now start their weekends with coastal creations like the “Clam and Waffles” and Lobster Benedict. Brought to us by Chris Himmel and Chef Robert Sisca, The Banks Fish House draws inspiration from their many joint fishing trips over the years. An homage to New England’s long-standing fishing tradition, The Banks Fish House celebrates the area’s love affair with the sea and its bounty. There’s also a chile catalog on Roger’s Garden’s website where people can study up before coming in to peruse the peppers. For those concerned that their favorite menu item might get lost to the revamp, fear not.
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There needs to be a through line, personality-wise, that is tangible and taste-able. This is what causes someone to recall a restaurant when they ask themselves, “Of all the spots in town, where should I eat tonight? ” The Banks may end up finding where it fits in Boston’s seafood scene. Right now, though, I think it’s still wondering where to drop anchor.
Brandt 100 Day Aged Ribeye
The refuge contains a variety of habitat types, including cypress swamp, freshwater marsh, uplands, and open water. Enjoy the New England Fish House revival as it comes to life for your event in the heart of Back Bay, Boston. Executive Chef/Partner Robert Sisca’s menus feature fresh, local seafood and seasonal ingredients. Allow our beverage director to help you choose from our craft cocktails, beer, and extensive wine lists. Where “fish house” typically calls to mind humble clapboard quarters, the Banks simply gleams. Towering ceilings and tall windows allow natural light to spill over an inviting color palette of browns, blues, and grays that evokes the insides of oyster shells and moody ocean skies.
Updated floors and countertops and modern décor are just some of the changes regular diners might notice. A unique West Coast seafood experience, the Dungeness Crab are known for their sweet and delectable meat. These crabs are always at the peak of plumpness to start the season. Pull up a chair and get those crab crackers ready to enjoy these delicious crustaceans.
New England Clam Chowder
Those beautiful scallops are now served with a suitably springlike risotto, with favas, peas, and morel mushrooms — and both scallops and risotto are now gummy. Squid ink spaghetti with crab, uni, Calabrian chile, and mint sounds zesty and dressy, but the pasta is cloaked in wan cream sauce, tossed with halved grape tomatoes that feel like escapees from the pasta salad at a catered lunch. This upscale two-story seafood restaurant has that perfect steakhouse-style service your dad probably loves, two bars (head to the one upstairs for killer views of the Hancock tower reflecting Trinity Church), and fresh-as-hell fish. Start with the crudo, but don’t miss the creative snacks like the Chowda Flatbread before going to town on a fisherman’s platter or dover sole.
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This souped-up spin on a classic succeeds thanks to its middle-of-the-road thickness, a bit of elegance (and flavor contrast) from the bright-green chive oil, and the sheer amount of clams and pork belly. Located on the second floor, this section features floor-to-ceiling windows, bright natural light during the day, and a warm, welcoming fireplace. This room flows from the second floor bar, or can be partitioned off. The world's largest species of flatfish is here, all the way from the central Gulf of Alaska! We offer several preparations during the season, including pan-seared, grilled and Macadamia nut-crusted Halibut. There’s also a simple margherita flatbread as well as a cioppino (prawns, squid, mussels, Gruyere).
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The fried whole belly clam dish, pictured above, is one of several fried seafood dishes at the Banks; it’s served with fries and lemon tarragon remoulade. There’s also a fried fishermen’s platter with haddock, shrimp, and scallops, each prepared in a different batter and fried at a different temperature in a different basket “to make it perfect,” says Sisca. The platter comes with a “sea chi” remoulade, made with kelp-based kimchi from Atlantic Sea Farms in Maine. The Banks’s raw oysters are pictured here with a tin of the restaurant’s own osetra caviar, sourced via Regiis Ova; there’s also Island Creek white sturgeon caviar and Black River imperial osetra from Uruguay.
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private events
A a collaboration between two lifelong fishermen, restaurateur Chris Himmel and Chef Robert Sisca, The Banks Fish House is a revival of the New England Fish House, with inspired seafood dishes and a fresh take on classic regional fare. The restaurant pays homage to the fishing banks of New England and beyond, where tried-and-true fishing traditions hold great honor and produce abundant bounties. Banks Lake lies in an area that, historically, consisted of a natural Carolina bay, which was likely created by tidal action of the ocean and then shaped by a more temperate climate prevailing thousands of years ago. In the mid-1800s, Joshua Lee built a low-level dam across the drainage creek on his property. The impounded water was utilized to power a grist mill to grind corn, wheat, and rice.
This is the kind of place you might celebrate a family occasion, take an out-of-town business client, or head for an upscale brunch. And if pepper enthusiasts want to get a jump start on New Mexico chile harvest season, Peppermania also offers pots of Hatch and Big Jim peppers. Others scorch up the Scoville Scale like the small but mighty Chiltepin and the Carolina Reaper, which holds the Guinness World Record for being the hottest pepper on earth.
Sisca’s years in Rhode Island, for example, inspired a Point Judith calamari dish, served with pickled peppers, jalapenos, and a blue claw crab ragu based on a sauce his mother made while he was growing up. From Sisca’s time in Boston, there are fried artichokes, which used to be a fan favorite on the Bistro du Midi menu, served here with an Old Bay aioli. The original intent of the lease was to establish a national wildlife refuge national wildlife refuge A national wildlife refuge is typically a contiguous area of land and water managed by the U.S. Fish and Wildlife Service for the conservation and, where appropriate, restoration of fish, wildlife and plant resources and their habitats for the benefit of present and future generations of Americans. Changes in the emphasis of the land acquisition program resulted in a lack of funds necessary to acquire the land.
The menu showcases New England-inspired seafood bringing the bounty of the ocean to the plate with the finest sustainable seafood from well-managed fisheries treated with uncompromising respect. The menu has lots of mainstays like lobsters, oysters, scallops, halibut and more exotic fishes like razor clams, uni and Dover Sole. There are plenty of New England seafood favorites like baked stuffed lobsters, clam chowder, fried clams and lobster rolls alongside an extensive selection of crudo, caviar, and raw bar options.
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