The Banks Fish House

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. Situated on Stuart Street on Back Bay, this restaurant is committed to breathing new life into beloved local classics that can sometimes seem tired and overdone. Amongst its elevated menu items: fish and chips (IPA-battered, locally caught haddock with slaw, french fries and remoulade), ​​the lobster bake (a single-pot medley of chorizo, lobster, clams, mussels, potatoes and corn) and a clam chowder flatbread (a thin crust topped with creme fraiche, smoked bacon, clams, potatoes and oyster crackers). With two floors filled with light, bright and tastefully modern nautical decor, there's plenty of space to sit down for a full meal, or to grab a cocktail and chilled items from the raw bar.