Banks Seafood and Steak
California Dreaming on the Boston Waterfront
Back Bay · Boston · Seafood, Steakhouse · Visit Website ↗
Reviewed April 7, 2026
Wingman Metrics
First Impression
Walking into Banks, the wine list arrives with the kind of confidence you'd expect from a Back Bay restaurant that takes its cellar seriously — 400 to 600 bottles deep, with California written all over it. This is not a list that's trying to be clever; it's trying to be the best version of what it is, and mostly it succeeds. Wine Spectator handed them a Best of Award of Excellence in 2023, and the list earns that credential.
Selection Deep Dive
California is the undisputed captain here, and Banks leans into it without apology — Kistler, Far Niente, Duckhorn, Stag's Leap, Silver Oak, and the inevitable Opus One all show up, with Shafer Hillside Select as the cellar's crown jewel. It's a who's-who of Napa and Sonoma heavyweights, curated by sommelier Hillary Neuman with a clear eye for quality. What you won't find much of is Old World depth or adventurous pours from natural producers — this list is playing to the steakhouse crowd and making no apologies about it. If you came here for Burgundy or Beaujolais, you may need to adjust your expectations.
By the Glass
With 20 to 35 by-the-glass options in the $14 to $22 range, the BTG program is genuinely solid for a Boston steakhouse — you're not stuck with two reds and a house white. Rombauer Chardonnay is almost certainly pouring somewhere on that list, which is crowd-pleasing but reliable. The range gives you enough to match seafood starters and grilled mains without committing to a full bottle.
Jordan Vineyard & Winery Cabernet Sauvignon — $80–$100
Jordan is one of the consistently underpriced Napa-adjacent bottles on any steakhouse list — classic, food-friendly, and not trying to gouge you the way the cult bottles will. Order it before you notice the Silver Oak is marked up into the stratosphere.
Kistler Vineyards Chardonnay
Most tables at a steakhouse go straight for the red, but Kistler is one of California's most serious Chardonnay producers — it's structured, complex, and holds its own against the richest seafood on the menu. Most people walk past it to grab a Cab, which means you might just score the last pour.
Caymus Vineyards Cabernet Sauvignon
Caymus is everywhere, and at steakhouse markup it's rarely worth it. It's a fine, jammy Cab, but you're paying a serious premium for a label that moved into mass production years ago. The Jordan next to it drinks just as well at a friendlier price.
Stag's Leap Wine Cellars Cabernet Sauvignon + Grilled Ribeye
Stag's Leap brings that signature Napa structure — dark fruit, firm tannins, a bit of elegance — that stands up to a well-marbled ribeye without steamrolling it. This is the pairing the list was basically built for.
🔥 The Bottom Line
Banks is a confident, California-forward wine program in a beautiful Back Bay room, with a real sommelier and a cellar that backs up the Wine Spectator hardware. The markups are steep enough to sting, but if you know where to look on that list, you'll drink very well.
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