Restaurant Review: The Banks Fish House Might Need a Stronger Hook
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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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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.
Ceviche of the Day
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.
Celebrate The Banks Fish House's first birthday - Boston.com
Celebrate The Banks Fish House's first birthday.
Posted: Wed, 20 Jul 2022 07:00:00 GMT [source]
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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. 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.
For the land-lovers, there will also be a variety of non-seafood options, too. The beverage program at The Banks is a carefully curated selection of beers, wines, cocktails and mocktails created by the Himmel Hospitality Group’s award-winning team of experts. The cuttlefish spaghetti ($27), an inky, buttery tangle strewn with mussels and draped with uni, meanwhile, needed a note of acid to slice through the rich urchin brine.
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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.
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.
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Chowda Flatbread
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.
We source our seafood from Boston boats that have been fishing New England for generations, landing local favorites as well as mighty tasty lesser-known fish and shellfish. Similarly, our farm and pantry partners are friends, helping keep our menu fresh, sustainable and inspiring every time you come in. An appointment with a banker allows you time to ask any questions you have.
We're working with various stakeholders (from ocean science to seafood business to government) to better define “sustainability” in terms that respect the diversity of our Guests’ interests and priorities. The Banks is a New England fish house; of course there are oysters. The rotating selection will always include Island Creek oysters from Duxbury, Massachusetts; something from Maine, such as Snow Island or Mookie Blue oysters; a couple West Coast options; and more.
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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