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The Black OlivevsWoodberry Kitchen
Both restaurants are endorsed by travel writers. On balance, Woodberry Kitchen ranks significantly better than The Black Olive. Woodberry Kitchen scores 90 with recommendations from 9 sources like Fodor's, Time Out and Lonely Planet.
The Black Olive
Zagat
BlackBook
Rough Guide
Fodor's
Frommer's
814 S Bond St, Baltimore, MD 21231-3346
From $31/night
Zagat4.6
"“Swimmingly fresh” fish is whisked from the ice display to be “prepared simply and beautifully” in the “delectable Greek style” before being filleted tableside." Full review
BlackBook "Greek starter standards such as Tzatziki, Hummus, and Grilled Sardines in Grape Leaves. Masterfully complimenting the if-it-were-any-fresher-we'd-be-underwater-seafood."
Rough Guide "Expensive but succulent Mediterranean restaurant that has affordable meze (small plates) like grilled octopus salad and calamari, as well as pricier entrees like rack of lamb, crab cake platters and lobster tail."
Fodor's "The Black Olive specializes in impeccably fresh seafood." Full review
i
For an appetizer be sure to try the calamari, stuffed with feta and manouri cheeses.
Frommer's "Jumbo shrimp and scallops grilled to perfection, an array of whole fresh fish cooked to your liking, lobster, mussels, and fish swimming in a rich Greek broth called kakavia, as well as creamy baklava ice cream made on the premises, are among the unforgettable dishes served up here by an amiable wait staff" Full review
Woodberry Kitchen Fodor's Zagat BlackBook
Gayot
Time Out
Afar Magazine
Not For Tourists
Tasting Table Frommer's
2010 Clipper Park Road, No. 126, Baltimore, MD 21211
From $14/night
Fodor's "Woodberry Kitchen has a cozy, relaxed atmosphere and the menu harks back to a simpler era." Full review
i
Ask for a table on the mezzanine, where you can peer down to the floor below and people-watch between courses.
Zagat "Hosts a “hip”, “boisterous” crowd happily devouring the “complex” farm-to-table “amazingness” delivered by “friendly, smart” servers who “aim to please"." Full review
BlackBook "Seasonal goods from farmers' fields direct to your table. Stout agri-decor feels warm and homey. Local produce and traditions filtered through new American cookery yields savory twists."
Gayot14.0
"Sustainable cuisine --- American food prepared using seasonal, local, preferably organic ingredients --- is the most influential restaurant trend of the early 21st century." Full review
Time Out "This place has garnered praise for its big flavors and dedication to local ingredients, including Chesapeake oysters." Full review
Afar Magazine "Woodberry Kitchen's farm-to-table dishes are prepared with care and ingredients straight from the Chesapeake; making it one of the freshest, well-prepared meals you can find in Baltimore." Full review
Not For Tourists "Elegant locally sourced food and menu creations; vegetarian positive."
Tasting Table "You may find fresh ramps and sorrel or foraged mushrooms one day, fish peppers from the planters out front the next." Full review
Frommer's ""Farm-to-table" is the concept here, but it's done exceptionally well by chef/owner Spike Gjerde." Full review
