https://www.brickhousebutcher.com/

Brick House Butcher, 109 Rowell Court, Falls Church, VA (2026)

10/22/2026

- A few favorites are back, and there’s plenty of new items to make room for.

Smoked Juicy Lucy burgers kick things off Friday at 4 PM, followed by gochujang baby back ribs Saturday at 10 AM. Fresh bison ribeye is in the case, Autumn Olive pork has been restocked, and Stone Axe BMS 9+ Wagyu strips are back.

Add wild-caught rockfish, chorizo, and new cheeses and sauces to the mix, and you’ve got plenty of reasons to stop by. Swipe through to see what’s new, and what you’ve all been asking for!

- The cheese is on the inside! Our smoked Juicy Lucy burgers bring a molten cheese center to every bite, with deep smoke adding another layer of flavor.

Bring an appetite and a few extra napkins. Ready Friday at 4 PM.

- Saturday calls for something worth getting your hands messy over. Smoked gochujang baby back ribs bring savory pork, smoke, and a sweet-spicy kick together.

Pick up a rack, put out your favorite sides, and make a meal of it. Ready Saturday at 10 AM 👀

- Something new for steak night: fresh bison ribeye is in the case.

If you’ve been curious about cooking bison, here’s your excuse to give it a spot on the table. Stop by, choose your steak, and talk cooking with us, we’re happy to help you get started.

- Autumn Olive pork is back in the case! If you’ve been waiting for the restock, now’s the time to stop in and see what’s available.

Those chops deserve a place in your weekend dinner plans. Keep the sides simple and let the pork be the reason everyone comes to the table.

- Back in stock: Stone Axe Wagyu strip steaks, BMS 9+.

That beautiful marbling is the attraction here. If you’ve been saving a special bottle or looking for a reason to make dinner at home an occasion, this is a good place to start. Come take a look in the case.

- Chorizo is this week’s sausage feature, and there are plenty of ways to put it to work.

Try it crumbled into a skillet with potatoes, tucked into tacos, or cooked alongside eggs for a weekend breakfast worth sitting down for. Pick some up and give your usual rotation a little variety.

- This week’s fresh catch: wild-caught rockfish.

Make it the centerpiece of a simple dinner with lemon, herbs, and roasted vegetables,

10/15/2026

- Thanksgiving preorders are live! 🦃 From Pennsylvania-raised whole turkeys and pasture-raised turkey breasts to holiday hams, beef tenderloin, and capon, we’ve got your centerpiece covered. Round out the table with house-made stuffing, mashed potatoes, gravy, and cranberry sauce, plus turkey stock and brine kits for your own holiday cooking.

Explore the full selection and place your order at brickhousebutcher.com!

This week, we’ve also got smoked pasture-raised half chickens, pastrami-spiced beef cheeks, our new BBQ pork sausage, and mahi mahi. Plus, the new dry ager is filled, we’ll be sharing more as those cuts get closer to ready.

Thanksgiving planning starts here. Come see us for dinner in the meantime.

- Pasture-raised half chickens, given their time in the smoker. A little breast, a little thigh, a little something for everyone who has a favorite piece. Add a couple of sides and dinner is sorted.

- Pastrami spices meet beef cheeks. Rich beef, bold seasoning, and smoke, a combination that deserves your attention this week. Try them with rye bread, mustard, and something pickled on the side.

- The new dry ager is filled, and now we give it time. Our first round is on the way, and we’re looking forward to showing you what’s inside. Keep an eye out we’ll let you know when it’s ready for your plate!

- Mahi mahi is this week’s fish: mild, slightly sweet, and firm enough for a good sear. Keep it simple with lemon and butter, or make fish tacos with crunchy slaw and a squeeze of lime!

- New this week: BBQ pork sausage. Bring a little cookout energy to your fall dinner. Tuck one into a toasted bun with slaw, or serve alongside roasted potatoes and your favorite mustard!

10/08/2026

- The weekend is right around the corner and as always we’re incredibly excited to bring you some of the best eats in town!

Smoked lamb & feta burgers on Friday, smoked pulled pork on Saturday, two very good reasons to stop by the shop this weekend.

We also have Autumn Olive Farms pork is back in stock, alongside house-made veal, beef & pork meatballs, kimchi sausage, and fresh Massachusetts fluke fish!

Whether you’ve got dinner planned already or need a little inspiration, come see us. We’ll help you find something worth putting on the dinner table :)

📍 Brick House Butcher · Falls Church

- This Friday at 4pm! Rich lamb, tangy feta, and a little smoke. Our smoked lamb & feta burgers are back Friday! Try yours with tzatziki, sliced cucumber, and red onion for a fresh finish.

We’ll be selling these by the lb as well as sandwiches!

- Saturday calls for smoked pulled pork. Pile it onto a soft bun with crunchy slaw and pickles, or make it the centerpiece of your weekend spread. Bring your appetite.

Perfect for Sunday football as well! Buy it as either a premade sandwich or buy much as you want by the lb to have dinner ready for Sunday’s games!

Ready Saturday at 10am!

- Autumn Olive Farms pork is back in the case! Stop by to see this week’s selection, we’ll help you pick a cut and talk you through getting the best out of it at home.

Some of the country’s best pork is raised right here in VA! If you still haven’t tried AO and enjoy cooking pork you NEED to try this meat!

- Three meats, one comfort-food staple. Our house-made meatballs bring together veal, beef, and pork, perfect for a pot of tomato sauce, a generous shower of Parmesan, and dinner around the table.

We sell these meatballs fresh in the case as well as frozen. Ready to stick in the oven and serve within the hour!

We also have the raw meat blend in our freezer section as well if you want to make meatballs at home :)

- Shake up sausage night with our kimchi sausage. Build a rice bowl with sautéed greens and a fried egg, or tuck it into a bun with extra kimchi for a little more bite!

One of our customers favorite sausage flavors is back in the case! Quite an interesting addition to any sa

10/01/2026

BIG RIBS. BIG WEEKEND PLANS.

Smoked favorites, fresh Canadian halibut, richly marbled Wagyu, and something new for your coffee break.

We’ve got some classic favs, new treats, and as always a passion to provide some of the best meat and food out there!

Check us out this week to explore any of the following ➡️➡️➡️

The big bones are back.

Smoked beef dino ribs take the spotlight Saturday: rich, beefy, and substantial enough to build your weekend meal around. Keep the sides simple: pickles, tangy slaw, and some good bread make excellent company.

Ready Saturday at 10 AM.

Friday dinner starts at the butcher.

Our smoked BBQ chicken leg quarters bring the thigh and drumstick together for a hearty helping of dark meat. Add a bright, crunchy slaw and roasted potatoes, and dinner is sorted.

Ready Friday at 4 PM.

Something a little lighter for the weekend: fresh Canadian halibut.

Its mild flavor and firm, flaky texture make it an easy match for lemon, butter, and fresh herbs. Try it pan-seared with roasted vegetables, finishing with a squeeze of lemon to bring everything together.

Filet tenderness with extra richness.

Our Stanbroke Australian Wagyu filet carries a marble score of 8–9. Those fine streaks of fat throughout the meat add richness and juiciness to an already tender cut.

Keep the seasoning simple, build a good sear, and let the steak take center stage.

A little San Francisco history for your morning cup.

Graffeo has been roasting coffee in San Francisco’s North Beach neighborhood since 1935. Now you’ll find both Light Roast and Dark Roast here at Brick House.

Pick up a bag alongside your weekend dinner, and give tomorrow morning something to look forward to.

❤️

Save a little room for Tom Foolery.

Our new chocolate arrivals bring plenty of crunch:

Waffle Cone Crunch — candied waffle cone pieces in milk chocolate.

Cornflake Crunch — brown-butter glazed cornflake clusters in milk chocolate.

Coffee & Cookies — espresso-infused dark chocolate with caramelized cookie bits.

Pick your favorite, put the coffee on, and break off a square.

09/24/2026

- WE’VE GOT TWO NEW NAMES IN THE STORE THIS WEEK‼️ AND THE’RE HERE TO STAY👀

- Montaraz Ibérico from Spain🇪🇸

- Stone Axe Wagyu from Australia 🇦🇺

Both are top of the line producers in their respective markets, and we’re so excited to be bringing these products to you! More details ➡️

We’ve of course got some other action for this weekend as well! Our weekly smoke is a customer favorite! Friday afternoon we’ll have Pho spiced brisket burgers, as well as something a little different we’ve yet to show you for Saturday right when we open!

New sausage flavor, and a fresh fish will also be making an appearance!

SWIPE TO SEE MORE➡️

- Stone Axe Wagyu is an Australian producer that raises and manages 100% full blood Japanese black Wagyu beef! Its herds are managed across farms in New South Wales and Victoria. Stone Axe won the Australian Wagyu Association’s Grand Champion award in both 2020 AND 2021.

Now just take a second and admire that marbling with me… Done? Im not… JUST LOOK AT IT! Intramuscular fat otherwise known as “marbling” is a term used to describe the fat content in beef. With Wagyu it’s almost a weblike structure, rendering down into that beautiful flavor we all know and love.

The strip steaks are an amazing choice for someone who likes a cut that still has that classic steak “bite”. While the Filet/Tenderloin, while still incredibly tender has a ton of flavor due to the insane marbling we’ve just discussed.

If you’ve never had the opportunity to taste full blood Wagyu, now is your chance!

- Montaraz is incredibly new here at Brick House, but its story started long before these cuts reached our case.

The Martín family traces its Ibérico tradition to 1890, when José Manuel Martín began making hams for his own household. Five generations later, the family produces both fresh pork and cured meats from Ibérico pigs raised in Spain’s Extremadura region. Montaraz says it cures its hams with sea salt, then gives them time in natural drying sheds and cellars to develop their flavor.

The producer was an early exporter of Ibérico products to Europe, later gained approval to export to the United States, and now has a presence in more than 50 count

09/17/2026

- Sunday football is right around the corner, and this weekend’s lineup is ready!

🔥 Friday at 4 PM:
Smoked house BBQ chicken wings. Saving them for Sunday? Keep them refrigerated and reheat at 375°F in the oven or air fryer until hot and crispy.

🔥 Saturday at 10am:
Smoked birria beef cheeks—rich, tender, and ready for tacos, nachos, sliders, or rice bowls. Reheat them covered at 300°F with their juices or a splash of broth.

Also featured in the shop this week:

- Carbonara sausage with guanciale, Pecorino Romano, and cracked black pepper.

- Autumn Olive Farms pork chops, tenderloin, and roasts.

- Fresh pumpkin swordfish—firm, meaty, and excellent on the grill or in cast iron.

- Boulos Booza ice cream in Saffron, Chocolate & Halva, Hibiscus, and Pistachio.

Come explore the case and start building a Sunday spread worth getting excited about. Questions about cooking anything? Ask us, we’re always happy to talk food.

- SMOKED BBQ CHICKEN WINGS FRIDAY AT 4 PM 🍗

Wings are built for the smoker. Their high skin-to-meat ratio gives the smoke plenty of surface area to work with, adding flavor well beyond our house BBQ sauce.

Enjoy them Friday or keep them refrigerated for Sunday’s games. To reheat, use a 375°F oven or air fryer until they’re hot and crispy. Skip the microwave if you want that skin to come back to life!

Football may be unpredictable. Good wings don’t have to be.

- SMOKED BIRRIA BEEF CHEEKS SATURDAY at 10am!

Beef cheeks are one of the hardest-working muscles on the animal, giving them plenty of connective tissue and an incredible amount of beefy flavor.

Cooked low and slow, that collagen gradually melts into gelatin, transforming the cheeks into rich, moist, pull-apart beef. Add smoke and birria-style seasoning, and you have something made for tacos, quesadillas, nachos, sliders, or rice bowls.

For Sunday, reheat them gently in a covered dish with their juices or a splash of broth. Low heat and a little moisture will keep the meat tender.

- CARBONARA SAUSAGE 🌭

Our sausage of the week takes its inspiration from classic Roman carbonara, combining guanciale, Pecorino Romano, and cracked black pepper for a rich, salty, peppery flavor.

G

09/10/2026

— Hey, neighbors! Take a look at what we’re putting in the case this weekend!

With football starting up again for the season, the less time you spend cooking means more time in front of the TV with your family watching your favorite teams go at it on the field! We’ve got a bunch of great food coming off the smoker this weekend! As well as fresh fish, and meats in the case if you still want to get out on the grill this weekend!

- Friday at 4 PM: smoked jalapeño-cheddar pork burgers. Smoky, cheesy, and carrying just the right kick.

- Saturday at 10 AM: BBQ Duroc baby back ribs, smoked low and slow until they’re ready to come home with you.

- Our sausage of the week is a house-made pork sausage with sun-dried tomatoes and pesto.

- And in the fresh fish case: Hawaiian wahoo—firm, mild, and excellent on the grill or in a hot cast-iron pan.

The smoked items are first come, first served, so stop in early. And if you need a cooking idea, just ask us at the counter, we’ll make sure you head home with a plan.

— FIRST OFF THE SMOKER: FRIDAY AT 4 PM 🌶️🧀

These pork burgers have jalapeño and cheddar mixed right into the meat, so you get a little heat, pockets of melted cheese, and plenty of smoky pork flavor in every bite.

Our advice? Toast the bun, add some pickles or crunchy slaw, and leave it there. This patty has an amazing depth of flavor, let it speak for itself!

Come by Friday afternoon and grab them fresh off the smoker.

— SATURDAY’S RIBS ARE ALREADY CALLING YOUR NAME 🔥

We’re smoking BBQ glazed Duroc baby back ribs for Saturday morning. Duroc pork is known for its marbling and incredibly rich flavor, which makes it especially well suited for the slow, steady heat of the smoker.

We handle the seasoning, smoke, and sauce. You just need to decide whether you’re adding slaw, baked beans, mac and cheese, or all three!

Taking them home for later? Keep the ribs wrapped and warm them slowly in a low oven. Uncover them for the final few minutes to bring the glaze back to life. We wrap them without plastic so you can just pop them in your oven to keep them warm until it’s game time!

Ready Saturday at 10 AM👀

— SOMETHING FRESH JUST LANDED FROM HAWAII 🌊

This

08/27/2026

- The weekend is upon us! We’ve got a lot of tasty treats for you, as well as some great deals for Restaurant Week!

Check out what we’ve got coming up 👇👇👇

🔥 FRIDAY AT 4PM | Smoked Kalbi Short Ribs
Kalbi is the Korean style of preparing beef short ribs with bold sweet-and-savory flavors. Ours get the added benefit of time in the smoker for tender beef and an extra layer of smoke.

🐖 SATURDAY AT 10AM | 100% Duroc Pulled Pork
Duroc pork is prized for its intramuscular fat and marbling, helping give this slow-smoked pulled pork its rich flavor and juicy texture.

🥩 USDA Prime Creekstone Denver Steaks | $24.99/LB
Cut from the chuck, the Denver comes from the serratus ventralis and ranks among the most tender muscles in the animal, despite coming from the shoulder. Great marbling, serious beef flavor, and still one of the more overlooked steak cuts.

🥩 USDA Prime Grass-Fed NY Strips | $24.99/LB
The NY Strip comes from the short loin, giving you a great middle ground between tenderness and a satisfying steakhouse bite, with the deeper beef character of grass-fed beef.

🌴 House-Made Caribbean Jerk Sausage
Our fresh pork sausage brings together the aromatic spice, herbs, and heat that make jerk flavors so distinctive.

🐟 Fresh Black Cod
Despite the name, Black Cod is actually sablefish, not cod. Its naturally high oil content gives it an unusually buttery, silky texture and makes it one of the richest fish in the case.

🦬 Fresh Bison Skirt Steak
Bison is naturally much leaner than beef, making a flavorful cut like skirt steak especially well suited to a quick, hot cook and a thin slice against the grain.

- We’re here to start your weekend off on the right note! Whether it’s a buttery Cod Filet to yourself or a Denver Steak platter for the family, we’ve got you covered on all fronts!

08/22/2026

- Restaurant Week is live at the butcher too! Mention “Restaurant Week” at the case and get both Prime Denvers AND Prime NY Strip for $24.99/lb‼️

See you soon ;)

*Through Aug 30th*

08/20/2026

- The smoker is heating up, the case is stocked, and we’ve got plenty worth stopping in for this weekend.

HOT OFF THE SMOKER🔥

- PHO-SPICED SMOKED BRISKET BURGERS | FRIDAY AT 4PM

Rich, beefy brisket burgers seasoned with warm, aromatic pho-inspired spices and finished with a kiss of smoke. Juicy, savory, and available hot & ready starting Friday at 4PM.

- SMOKED PORK BELLY BURNT ENDS | SATURDAY AT 10AM

Tender pork belly smoked low and slow until caramelized on the outside and rich and tender within. Sticky, smoky, and ready for your weekend spread starting Saturday at 10AM.

- HOUSE-MADE SAUSAGE | BBQ PORK

Juicy, savory pork sausage with smoky, tangy BBQ flavor built right in. An easy addition to the grill and a pretty convincing reason to start thinking about football-season cookouts.

- FRESH CATCH | CANADIAN HALIBUT

Fresh Canadian halibut is in the case this week. Mild and slightly sweet with a firm, flaky texture, it’s an incredibly versatile fish that doesn’t need much to shine.

- NEW IN THE MARKET🛒

The retail shelves got an upgrade, too:

• José Andrés Potato Chips — Green Curry, Black Truffle & Extra Virgin Olive Oil
• Old Mule BBQ Sauces & Rubs — a full lineup for grilling, smoking and everything in between
• Rising Smoke Sauceworks Hot Sauces — Buenos Nachos, Pineapple Oasis & Slow Death

Grabbing something hot off the smoker, stocking the fridge, or loading up for the grill, there’s plenty waiting for you at Brick House this weekend💫

📍 Brick House Butcher | 109 Rowell Ct, Falls Church, VA

Brick House Butcher

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