Eve is the only restaurant in the region to employ a full-time charcuterie chef. Though only 27, Dan Fisher has quickly learned how to butcher, stuff sausage, make terrines, and age, smoke, or cure whatever cuts of meat he decides would be worth the extraordinary amount of time it takes to produce top-notch charcuterie. The charcuterie plate at Eve offers up to 15 different types of house-made meats and sausages, including salami, chorizo, saucisson sec, and a prosciutto that may make you forget about those famous Italian brands. The good news is that you don’t even have to order the charcuterie plate to sample Fisher’s work; his meats make regular guest appearances on other dishes. Even better, Eve owner and chef Cathal Armstrong plans to open a butcher shop next year in Del Ray.