Boston Seafood Restaurant Banks Fish House Is Now Open in the Back Bay
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The refuge’s most notable feature is Banks Lake, a shallow blackwater lake studded with cypress trees that supports many fish species, as well as other aquatic animals. It was formed when the Carolina Bay that makes up most of the refuge was dammed over 150 years ago. The refuge contains a variety of habitat types, including cypress swamp, freshwater marsh, uplands, and open water.
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Three Orange County locations, including Huntington Beach on Main Street, Costa Mesa on Placentia Avenue and Tustin on Newport Avenue have completed their renovations, and four more are on track to finish renovations by the end of the year. Updated floors and countertops and modern décor are just some of the changes regular diners might notice. 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.
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In 1945, Lou and Mickey King, Jeff and Sam King's respective fathers, began to build the King's Restaurant chain throughout Southern California. After a hugely successful run of almost 40 years, the family sold the chain of six restaurants to Tiny Naylor's, Inc. in 1982. As part of this transition, Sam went to work for Tiny Naylor’s and Jeff went to sit on the 1984 Olympic Committee which was to be hosted in Los Angeles. The Carriage Club, a restaurant in Long Beach, was on the market and Sam went with Tiny Naylor’s to look at the prospect of the space. Tiny Naylor’s decided to pass on the location but Sam saw the potential. He called Jeff and proposed they start their own venture and take over this location as their first project.
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An owner, Himmel Hospitality Group, with a track record of high-level experiences at properties such as Bistro du Midi, Grill 23 & Bar, and Harvest. A prime space, steps away from the T and commuter rail in the Back Bay. 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.
Our lobster roll, served hot or cold, is reported to “taste like summer on a plate”. 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. The U.S. Bank mobile app makes it simple to do all your banking, right here or wherever you go. 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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The platter comes with a “sea chi” remoulade, made with kelp-based kimchi from Atlantic Sea Farms in Maine. Located in the heart of Boston’s Back Bay, The Banks offers two floors of seafood-focused dining. The first-floor boasts a 26-seat bar, high top tables, and a working raw bar with seating for 12. The second floor features an open kitchen dining room, floor-to-ceiling windows overlooking historic Trinity Church, multiple private dining rooms, two fireplaces, and an oversized horseshoe bar at the center of it all. The space is lively, vibrant and chic with hues of blues to make the two-floor restaurant feel like a welcoming neighborhood seafood destination.
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Your banker is here for you through our video streaming and co-browsing tools. Do everything from enrolling in online banking to opening a business account, and more. We're convinced that wild fisheries are unable to meet the world’s growing demand for nutritious seafood. The Banks took over Himmel Hospitality’s Post 390, which closed in September.
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. 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. For those concerned that their favorite menu item might get lost to the revamp, fear not. Items like the Baja Rolls may not be listed on the menu any longer, but Lam said that doesn’t mean they are gone forever.
The Banks Fish House is currently open for dinner Tuesday through Saturday and lunch Tuesday through Friday, with brunch coming soon. There’s seating on both floors — including several private dining areas — and the large space includes several fireplaces, a raw bar, two bars, an open kitchen, and Back Bay views. Reserve a table online to get a taste of the culmination of Sisca and Himmel’s years as fishermen. 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.
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. A revival of the New England fish house inspired by generations of Atlantic fishermen who have found their destiny in these rich and treacherous fishing grounds, inspiring New England-style seafood along the way. At The Banks we pay homage to their history, and our seafood restaurant in the heart of Boston is a celebration of their life’s work and the camaraderie of their lives at sea. Their idea was to recreate the food, fun and energy captured before and after surf sessions on these trips. The concept also drew inspiration from the trio’s childhood in Brazil and years spent working in their family’s Chinese restaurant. This year, the Southern California-based legacy chain, known for fish tacos and Pacific-influenced food, celebrates 35 years of business with a refreshed brand image Lam said is more reflective of who they are today.
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. 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. The restaurant remodel is part of the new image Wahoo’s is cultivating, with fully renovated interiors.
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.
Diners can add caviar to anything or order it on its own with creme fraiche, blini, and hash browns. It’s also in the fanciest of the restaurant’s three seafood towers, accompanying enough shellfish, lobster, and crudo to feed six to eight people. 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.
The first floor is centered by the Three Sheets Bar, which seats roughly 30 and is flanked by a main dining room and a 12-seat raw bar. At the raw bar, guests can peruse a display of East and West Coast oysters, little neck clams, lobster, and live scallops, which are sourced from partners like Snappy Lobster, Wulf’s Fish, and Island Creek Oysters. For Himmel and Sisca, who are both passionate fishermen, it was important to put their connection to the sea front and center. 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.
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