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 http://www.hermebracelet.com - hermes bracelet , turbot http://www.lululemondiscountonline.com - 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 http://www.afrikaekibi.com - lululemon . .
Each of the four lowceilinged dining rooms has its charms. One up front in white brick peeks into the kitchen http://www.morethingsthatsuck.com - 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 http://www.pandoraringsuk2013.com - pandora rings .
Whipped fish roe is equal parts cloud and sea http://www.windowsxpkey.com - windows 7 product key . Sardines bundled in grape leaves are meaty http://www.qrcode-comminication.com - microsoft office 2007 product key . Invariably http://www.lvbagsjp2013.com - 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 http://www.2013casquedrdre.com - casque beats , artichokes, mushrooms and more http://www.vpj.co.jp/company/info.html - ティファニー .
You don't have to eat fish to enjoy the restaurant http://www.hermebelt.com - 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 http://www.invisalign4less.com - Pandora Charms .
Skip the dry carrot cake. My favorite way to close a meal involves baklava and ice cream together http://www.yoplaitrecettes.com - 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 http://www.savethephotographs.com - 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 http://www.invisalignforless.com - tresor paris .Related：
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