With a background in the classics and an eye on innovation, Chef David Leo Banks is flying solo.
Banks Seafood Kitchen new signage
Chef Banks and photographer Jim Graham hang art in the new Banks Seafood Kitchen.
On the menu: Pan Seared Local Rockfish and Diver Scallops, spring carrot coulis and pepper oil.
Chef Banks in the updated Banks Seafood Kitchen.
On the menu: Artisan Crab and Shrimp Agnolotti, wild ramp and nettle pesto