Epicure

For years, says Black Olive owner Stellios Spiliadis, diners have been visiting his Fells Point restaurant and asking him how they can replicate his dishes at home. “The question was: Where can we get all these ingredients?” he says. “For years, I couldn’t answer that question.” Now, with the opening of Black Olive Agora, he can. Spiliadis’ new market stocks many of the ingredients you’ll find on the menu at his restaurant: Greek cheeses, olives, fresh produce, fine olive oils and a beautiful selection of shimmering whole fish. Fresh breads, cookies and even bialys are whipped up at an open-air bakery. The lunch crowd can tuck into Greek-inspired sandwiches and lunch platters: shrimp and spinach pies, lobster rolls and couscous salad. There’s even a wine bar, which stocks boutique organic and biodynamic wines for only $4.50 a glass.

And keep your eyes open for the Spiliadis family’s newest venture: The Olive Room, a 135-seat restaurant on the top floor of the Inn at the Black Olive. That restaurant, says Spiliadis, will specialize in lamb and vegetable dishes, but not seafood. “If you feel like fish, you go to the Black Olive,” he says. “If you feel like lamb, you go to The Olive Room.” We can’t wait. 803 S. Caroline St., 410-276-7142, http://www.theblackolive.com —J.S.