Black Olive in Baltimore

Just as when I visited my favorite fishing hole in Baltimore for the first time, dinner begins with a question from my young server. And just like back then, I leap at the chance to see the iced display near the kitchen.

Tonight, there is whole Dover sole hermes bracelet, turbot lululemon, dorado ("a relative of snapper") and sea bass "that's sweet because it feeds on shrimp," our able guide explains. Later, she will deftly fillet my choice tableside and serve it with a sauce of lemon juice, herbs and olive oil lululemon. .

Each of the four lowceilinged dining rooms has its charms. One up front in white brick peeks into the kitchen tiffany blue nikes; another in back looks onto the taverna's patio. Wherever you land, there are olives to nibble on, a wine list that demands your attention and hearty portions of solid Greek cooking pandora rings.

Whipped fish roe is equal parts cloud and sea windows 7 product key. Sardines bundled in grape leaves are meaty microsoft office 2007 product key. Invariably ヴィトン 財布, I find room for one of the house specialties, perhaps a slab of warm bread pudding veined with feta cheese casque beats, artichokes, mushrooms and more ティファニー.

You don't have to eat fish to enjoy the restaurant hermes belt. Proof: Tender, wellseasoned rack of lamb, fragrant from its time on the charcoal grill. (A combination platter fits in sweetly fresh shrimp.) Less enticing are chunks of lamb and Greek cheese revealed in a paper pouch Pandora Charms.

Skip the dry carrot cake. My favorite way to close a meal involves baklava and ice cream together chan luu, in a scoop of baklava ice cream. The dessert was created by executive chef Pauline Spiliadis as a way to salvage the good bits from a batch of burnt baklava vanessa bruno.

Too much ouzo? Staying over? Last year, the family that owns this restaurant expanded into the hotel business, with a green inn (and meatfocused eatery, the Olive Room) just around the corner tresor paris.Related：

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