Banks Seafood and Steak

The story

Crafted with passion, served with love

Celebrating New England, Past and Present

Born in 2021 out of what the team describes as "a love of seafood bordering on obsession," Banks Seafood and Steak takes its name from the storied fishing grounds that sustained generations of New England fishermen. The restaurant sits on Stuart Street in the heart of Back Bay, with sweeping views to match its ambitions. It is part of Himmel Hospitality Group — the Boston hospitality family behind Grill 23 & Bar, Bistro du Midi, and Harvest in Cambridge — and carries that pedigree into every service.

The Team

Chef Partner Robert Sisca and Executive Chef Edson Rojas lead the kitchen, with Executive Pastry Chef Tab Volpe rounding out the culinary team and Wine & Beverage Director Ben Chesna overseeing a bottle list that earned the Wine Spectator Best of Award of Excellence in 2023 — recognition that speaks directly to the depth and care behind the program.

What Lands on the Table

The menu moves confidently across both sides of the surf-and-turf equation. The raw bar anchors the experience: East and West Coast oysters, littleneck clams, chilled lobster tail with saffron aioli, Norwegian King Crab, and tiered tower presentations built for groups. A daily caviar hour runs from 3 to 6 PM, with Banks osetra and Kaluga options served with crème fraîche and chives.

Dinner starters lean into bold, globally inflected technique — Hawaiian Kanpachi crudo with rhubarb and lavender oil, Point Judith calamari with squid ink aioli, Spanish octopus with Calabrian chili tapenade, and a New England clam chowder enriched with Berkshire pork belly. Entrées range from a spicy lobster tagliatelle with seaweed butter and piquillo pepper to jumbo scallops finished with uni béarnaise. On the steakhouse side, a Brandt 100-day aged ribeye and a Greater Omaha filet mignon anchor the signature dishes.

Executive Chef Rojas also offers a four-course prix-fixe menu, available nightly from 5 PM, with an optional wine pairing — a structured way to move through the kitchen's current seasonal thinking, from fluke tartare to strawberry rhubarb tiramisu.

The Space and the Spirit

The restaurant's own invitation is simple: "What's the rush? Stay awhile." Ingredients come from trusted seafood, farm, and pantry partners — dock to stockyard — and the kitchen keeps the menu fresh in every sense. Whether you come for a weekday lunch, weekend brunch with fried clams and waffles, or a full dinner with caviar and aged beef, Banks Seafood and Steak holds a consistent conviction: that New England's larder, treated with skill and respect, needs no apology and no excess.