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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. That way you can see for yourself how bright-eyed and glossy those fish really are. Will it be the rockfish for you this evening? Or the sassy-looking dorade royale? And what about that Dover sole, resplendent on its bed of ice? 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 splendid water view.