Cuisine:

• Greek
• Sea food
• Others

The Black Olive Description:
Take your waiter up on his invitation to join him in the kitchen for a view of the day's catch. That way you can see for yourself how bright-eyed and glossy those fish really are. Will it be the pompano for you this evening? Or the sassy-looking sea bream? And what about that Dover sole, resplendent on its bed of ice? Whatever your pleasure, it will soon arrive at your table, burnished by the grill and garnished with little more than a hint of olive oil, a squeeze of lemon, and a couple of capers. Sides are simple---just an orzo salad, say, studded with sun-dried tomatoes and olives, along with some lightly sautéed squash. (All the produce, by the way, is organic.) The Speliadis family, owners of this expanded Fells Point taverna, knows the secret: fish this fresh needs nothing more to show off its inner beauty. Start with the melitzanasalata, just eggplant, lemon and garlic with a big basket of house-made bread for scooping it up. Add an intriguing bottle of Greek wine from the carefully compiled list. Then finish with a little baklava and the fresh fruit plate. It will be a memorable feast.


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