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The Black Olive Restaurant Review: Take your waiter up on his invitation to join him in the kitchen for a view of the day's catch. Will it be the rockfish for you this evening? Or the dorade royale, or perhaps the barbouni, the only fish the ancients deemed acceptable as a sacrifice to the gods? Whatever your pleasure, it will soon arrive, burnished by the grill and garnished with little more than a hint of olive oil, a squeeze of lemon, and a couple of capers, and it will be filleted at tableside. Sides are simple --- just an orzo salad, say, studded with sun-dried tomatoes and olives, along with some lightly sautéed squash. The Spiliadis 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. Admittedly, an à la carte feast here is a pricey proposition, but there’s always the option of ordering several small plates to share with friends. Your meal will still be a memorable one. Additions to The Black Olive empire include the LEED-certified The Inn at the Black Olive; The Agora, a marketplace specializing in wine, cheese, breads, organic produce and more; and The Olive Room, the Inn’s rooftop restaurant, which boasts a water view.