Last summer, The Washington Post asked readers and food writers, “What’s the best sandwich in DC?” and ranked winners across eleven categories. In the Philly cheesesteak category, the top spot went to Soko Butcher at 7306 Carroll Ave in Takoma Park, MD.
Now, the neighborhood butcher shop and deli is officially expanding into Virginia. Soko Butcher announced that its new location at 15 Loudoun Street in Leesburg will open Friday, May 22 from 11 am to 7 pm. The new shop will feature indoor and outdoor seating along with an all-day happy hour. Plans for a future Arlington location have also previously been discussed.
In 2023, our very own “Mr. MoCo” released a list of favorite steak and cheese subs in the county, with Soko Butcher landing at the top. A limited-edition collaboration cheesesteak followed, further cementing the shop’s reputation. Washington Post readers later ranked Soko’s offering as the best Philly cheesesteak in the area.
Soko Butcher is known for its focus on locally sourced, ethically raised meats and high-end deli sandwiches. The shop emphasizes sustainable farming and traditional butchery, offering both raw cuts for home cooking and a full kitchen menu for breakfast and lunch.
Popular menu items include “The Philly,” made with prime rib and house made cheese wiz, “The Takoma,” featuring Italian meats with olive artichoke tapenade, and the Smashed SOKO burger. Breakfast is served all day and includes breakfast burritos with house sausage, egg and cheese sandwiches on focaccia, and bagels. Sides and snacks range from beef tallow fries and brisket-loaded fries to chicken wings.
The business is owned and led by Brad Feickert, who grew up in Purcellville, Virginia, and began his culinary career at 16. After college, he attended the Sea Island apprenticeship program in Georgia, working across several restaurants including the Georgian Room. He later studied at the International Culinary Center in California while working at a farm-to-table restaurant as a sous chef.
Feickert returned to the East Coast to work in fine dining before traveling to Australia to expand his culinary experience. After a year abroad, he returned to Northern Virginia and took over the kitchen at Oz in Arlington.
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