The Cape May newspaper Exit Zero described Bank Street's cuisine as part Key West, part French Caribbean, part New Orleans. Mesquite-grilled local fish steaks, dry-aged New York strip steak, and bayou oyster stew are flavorful stand-outs. Dine on the porches or in the garden courtyard of the 1840s cottage. The place pulses with life—from the jovial diners singing the praises of Chef Henry Sing Cheng to the greenery that clings and climbs the walls. BYOB.