Carman: “At Soko Butcher, the True Stars Appear Between Slices of Bread”

Local and national food media continue to highlight the quality and diversity of the area’s restaurant scene.

The Washington Post’s Tim Carman writes in his review today that Soko Butcher’s beef-based sandwiches are the shop’s real stars:

You can’t go wrong with any sandwich that starts with beef here. The Philly, Feickert’s take on a cheesesteak, mixes prime rib sliced both fresh and frozen for contrasting textures, a wild pile of beef that’s smothered with caramelized onions and housemade cheese whiz. Call it precious if you want, but it’s as slammable as anything from Jim’s Steaks. The roast beef sandwich, dubbed the Roseda Roast and smeared with a horseradish aioli, is now officially my go-to version of this classic.

Soko opened last February and is owned by Brad Feickert, a trained chef who has worked at Volt and Oz restaurants, and Chris Brown, owner of Takoma Beverage Co. and Zinnia Restaurant.

The name is derived from the Swahili word for “market,” which Brown remembers from his Peace Corps days in Tanzania.

The shop offers various cuts of meat, house-made sausages, pastrami, bacon, and bone broths; all the meat is sourced from local farms. Customers will also find breakfast sandwiches and bagels, traditional deli sandwiches with Feickert’s twists, and hot sandwiches such as Cubanos, Reubens, burgers, and more.

Soko, located at 7306 Carroll Ave. in Takoma Park, is open from 11 a.m. to 7 p.m. Monday through Thursday, 9 a.m. to 7 p.m. Friday and Saturday, and 9 a.m. to 5 p.m. on Sunday. Orders can be placed online for pickup and delivery.

The shop was previously listed in Eater D.C.’s article “16 Outstanding Burgers to Try in D.C.“

Photo: Soko Butcher/Facebook

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