Fodor's Expert Review The Banks Fish House

Diving head first into dishes like cuttlefish ink spaghetti, rare tuna steak with roasted eggplant, and salmon with pork belly and spring peas, chef Robert Sisca pays homage to New England’s long-standing fishing tradition. While the ocean's bounty is its main theme, he doesn't leave landlubbers stranded; there are a few chicken and turf dishes as well. A first-floor raw bar offers stellar crudo, oyster, and caviar selections. The Banks Lobster Bake is a pricey feast worth every penny, and the Fisherman's Feast is a heaping plate of fried cod, shrimp and clams.