By Michael Krupp on August 2, 2026 Verified by Google

The Black Olive – A Disappointing Return

[August 2026] Updated

After many years away, a friend suggested we return after hearing someone say that they had a fabulous meal recently. I was excited to revisit a Baltimore classic. Unfortunately, this turned out to be one of the most disappointing dining experiences I've had in a long time.

💡 Michael’s Tip
If you’re looking for the classic Black Olive experience you may remember from years ago, temper your expectations. Based on this visit, much of what once made it special seemed to be missing.

Atmosphere & Service
From the outside, the restaurant looks much as it always has. Inside, it feels almost frozen in time, which isn’t necessarily a bad thing. What was missing, however, was any real sense of leadership or hospitality. In the past, you always felt the presence of the family or ownership. Whether there or not, this time it felt like a lack of leadership, no manager checking on tables, and the service seemed disorganized and surprisingly indifferent.

We had a 6:30 reservation for four on a Saturday evening. Although the restaurant wasn’t busy yet, we were seated in a small side room while the main dining room was open. After asking to move to the main room, we were told those tables were reserved for others.

The service never found its rhythm. As our entrées were literally being placed on the table, a server immediately asked how everything was. Before we could take a bite, they were gone—and no one ever returned to ask how the meal actually was.

The Food
Because it was Restaurant Week, the regular menu wasn’t available, which was disappointing since several signature dishes were not on it. I wion't fault them for not offering the regular menu, this review is based on what we did experience.

The heirloom tomato salad was fresh, ripe, and probably the highlight of the meal. Ironically, one salad was ordered with olives and another without, yet both arrived without olives. When we asked, we were told the kitchen didn’t have any. How does The Black Olive—a Greek restaurant—not have olives?

The lamb meatballs were three very small meatballs served with tzatziki. Pleasant enough, but hardly memorable. I ordered the whole Dover sole, which carried a $25 supplement which I knew, bringing the Restaurant Week dinner to roughly $80. The presentation was attractive, but I was surprised it wasn’t filleted tableside before serving, and no one offered to do so.

Dover sole is traditionally deboned tableside or in the kitchen, because of its delicate bone structure. Fortunately, my culinary background made that manageable, but many diners would likely struggle. The fish itself was good enough, though not exceptional, and lacked the delicate flavor I expected. The Greek potatoes accompanying the fish were warm at best, hard and inedible. The lobster pasta was probably the strongest entrée, with well-cooked pasta and a half of a lobster tail. The rockfish kebabs, however, were noticeably overcooked and tough.

Perhaps the biggest disappointment was that you could barely tell you were dining in a Greek restaurant. The beautiful fresh seafood display I remembered is gone, the menu has lost some of its Greek identity, and little about the staff or meal reflected the restaurant’s heritage.

Dessert
The baklava ice cream, one of the few Greek-inspired desserts, was overwhelmingly sweet—so much so that I left it behind. The bourbon chocolate cake was an unusually thin slice.

Final Thoughts
It felt like an overpriced Restaurant week menu, portion sizes were reduced on the appetizers and dessert. What saddened me most wasn’t one bad dish or one service mistake. It was that the restaurant no longer felt like what it was. The food was mediocre at best, the service lacked polish and leadership, and the sense of Greek hospitality and identity that once defined this restaurant seemed to be missing. I genuinely wanted to enjoy it. Instead, I left wondering what happened to one of Baltimore’s longtime dining institutions. Based on this visit, I can’t recommend it and won’t return.

By Dr. AP on August 1, 2026 Verified by Google

Absolutely incredible experience at The Black Olive during Restaurant Week! We sat outside and the weather was perfect, it made for such a beautiful, relaxed evening. Every dish was outstanding. The sea bass was a standout and 100% worth it, the pasta was rich and delicious, and the octopus was cooked perfectly, tender and full of flavor.

This place has that classic, old-school charm that makes it feel really special, and the quality of the food truly speaks for itself. The only area for improvement would be the service, which felt a bit inconsistent at times. Overall, still a great dining experience and worth visiting.

By Erica Moore on March 22, 2026 Verified by Google

The Black Olive has an atmosphere that feels elevated yet familiar. In the back dining room we were sat, it felt a little more intimate, like you're visiting a home that has been in the family for generations.

There was a view of the back terrace, which I assume is open in nice weather. The spreads (humus, etc.) were wonderful. Our main course was the Cowboy Steak, which was very flavorful. I felt it was enough to share.

We will be back for sure!

By Dee Castor on January 22, 2026 Verified by Google

Parking is somewhat difficult because of the upscale neighborhoods location. The inside is historical and welcoming. Bigger than it really look. Customer service, bartender and food is surely an A+++ the food is tasty you will taste it on your taste buds very unique flavors. Menu is filled of many ear catching dishes. Dessert was great also.. a must try!

By Taneka Thomas on January 1, 2026 Verified by Google

We had New Years Eve dinner there last night.. The bartender made us some amazing drinks. The hostess was so nice and accommodating. The waitstaff was welcoming and checked on us frequently. The owner was amazing and made sure that we were enjoying every aspect of the experience. Now to the food. Every thing that we ordered was absolutely delicious. I can not wait to go back