Of course we Cater!!!
Keep reading our announcements on this page for more info on Catering.
Catering & Pasta!
We have 3 New Pasta Entrees for Catering with an option for a Side of Sauteed Broccoli Rabe or Sauteed Mushrooms (this is in addition to everything else on our Catering Form). Print out our Catering Form (in the orange rectangle to the left, by clicking on Daily Menu; then scroll down and you'll see the option to print) -
OR...take the easy route and call us for more info and some hand holding - 202-457-1111.
Pasta as a Daily Add On to our Regular Menu!
Baked Cavatappi - cavatappi, marinara, aged provolone, ricotta cheese, pecorino romano
Enjoy it at the restaurant or get it to go!
It's on our Yellow Sheet as an Add On for the day.
Remember if you eat it at the restaurant, enjoy it with a glass of Bub's Red, Pop's White or a Beer!
New Hours Starting Oct 1, 2018 - we will now be open Monday thru Friday from 8:00 am to 7:00 pm
Saturday remains 11:00 am to 4:00 pm
Our Regular Menu - Print a copy of our updated menu by clicking in the orange rectangle (to the left of this) and scrolling down. Our regular menu has been updated as of October 2018 -
It will help you plan lunch today
also describes each item on our
Our newest flavor Water Ice aka Philly speak for Italian Ice -
Pina Colada made with coconut milk and poached pineapple. We also have Lychee, and Beets & Berries -
It's all listed on the Yellow Sheet at the restaurant.
Over 21 years of age - try it Spiked...pairings are on the Yellow Sheet!
Why you may ask are our sandwiches so amazing, how can the baked pasta dishes be so outstanding,
and why are we now an international destination?
It's all about the food
the Chef that Creates it All!
About our Chef - Chef Jonathan Taub is a graduate of The Restaurant School at Walnut Hill College in Philadelphia. He apprenticed at The Ritz-Carlton Philadelphia under Chefs Kai Lermen, John Hamme and Mark Arnao. Chef Taub worked with Michelin-starred Chefs Jean Marie Lacroix and Alain Ducasse. Chef Taub’s staged experiences include Morimoto, and Tru with Tramonto in Chicago.
He brings his 20 plus years in fine dining to Bub and Pop’s
Sous Chef - Because we are a small family owned and operated restaurant with a Master Level Chef, we offer a unique opportunity for you to perfect your art, learn from our Chef at our Fine Dining offering, and our Sandwich Shop where we cook from scratch, plus, if interested, small enough that you can also learn the business.
We have an immediate opening, please send your resume to firstname.lastname@example.org
Line Cooks - tired of doing the same old assembly of food day in and day out? Do you truly want to cook? We have an immediate opening, please send your resume to email@example.com
Supper at Bub's ~ Fine Dining - On Break! In the meantime, come in for Baked Cavatappi or a Sandwich - we are now open until 7 pm Monday thru Friday; Saturdays 11:00 am to 4 pm,
We have Beer & Wine!!!
Food at Bub and Pop's is available to eat in, take out and for CATERING Monday thru Saturday!!! - check out our printable menu and catering form -
you'll find the link on the left side of this page in the orange rectangle.
Fly Eagles Fly - 2018 Super Bowl Champions
The Philadelphia Eagles - Yes, we are from Philly!!!!
Cheese Steaks are now available for Catering
Roast Pork is back as The Philly Special (the broccoli rabe
is sauteed with hot cherry peppers,
in fact it's on our menu everyday -
print a copy from website!!!
Catering is available Monday thru Saturday -
click the link on the left for our Catering Form
or call us at 202-457-1111
Breakfast at Bub and Pop's
Monday thru Friday - 8 am to 7 pm
Our Breakfast Sandwich is Available All Day
On the left, "Click" on the "Daily Menu, Breakfast Menu & Catering Form"
for a printable copy of our Breakfast Menu
Saturday Hours - 11 am to 4 pm
Our Breakfast Sandwich is available on Saturday
We proudly serve Vigilante Coffee
Immediate openings for Sous Chef & Line Cooks
FYI - Our Line Cooks Really Cook,
there is so much more to making our delicious sandwiches.
Send your resume to firstname.lastname@example.org
The Best Sandwich Shop in Every State (OK, and D.C.)
Hey Fans, Check this listing of the best by state.
Of course we nailed it for DC!
Diner's Drive Ins & Dives
Bub and Pop's - Between the Bread aired on Diner's Drive-ins & Dives January 2016 - It can be viewed on Youtube.com https://www.youtube.com/watch?v=Bo9KEpSctN4
The sandwiches Guy choose to have Chef Jon prepare for him were The Jewish Hoagie (now called The Hebrew Hammer for our son and brother Peter W. Taub) and
The Roast Pork (Porchetta) now called The Philly Special in honor of Super Bowl Champions the Philadelphia Eagles.
Wonder how the Li'l Petey Food Challenge got its name...
Chef Jon created the Li'l Petey when we opened in 2013. He named it for his brother Peter. Staff Sargent Peter W. Taub, Special Agent U.S. Air Force
November 2, 1985 - December 21, 2015
ALWAYS AND FOREVER IN OUR HEARTS
All Fried Foods Are Prepared in the Same Frying Oil (e.g. The Rich Boy),
Please Let Us Know If You Have Food Allergies.
More About Catering by Bub and Pop's
In Addition to our Regular Catering Menu (see link on the left for our catering menu)
we've just added 3 Pasta Entree's plus 2 vegetable sides to our Catering Form.
The Pasta Entrees and Veggie Sides fully described on our Catering Form.
Minimum order on any item is for 10 people
~Beanie's Greenie's Salad or Caesar Salad
~Desserts: Cookies, Ice Cream Sandwiches, Water Ice are also listed on our Regular Catering Menu
~Call us at 202-457-1111 - Ask For Arlene
D.C.’s most essential dishes of 2016
Bub’s Italian Hoagie at Bub and Pop’s. (Deb Lindsey for The Washington Post)
Bub’s Italian Hoagie at Bub and Pop’s
Selected by Kyle Bailey, executive chef of Birch & Barley and the Arsenal
For Bailey, there is no better sandwich in the District than the Italian hoagie at Bub and Pop’s. The bread makes the difference, he wrote: It holds its own in a sandwich stacked with prosciutto, capicola, pepperoni, salami and provolone. And there are cheffy touches, too: house-made mayo; a relish made with hot pepper, sweet pepper and onion; a top-secret vinaigrette; and a hearty but non-traditional shaving of Pecorino Romano. “The meat-cheese-fixins’ ratio,” Bailey wrote, “is always on point.”
1815 M St. NW. www.bubandpops.com. $10 for a half sandwich; $18 for a whole.
~Check Our Facebook Page daily to see what Chef Jon has added to our menu for the day.
~As teenagers in South Philadelphia, Mae & Irv (Bub and Pop) Wagner fell in love and married in their early 20s. They both loved delicious home-style food, especially the delicacies of the 9th Street Italian Market. When Pop returned from WWII - a decorated hero - they bought a small corner grocery/deli in West Philly (photo now hangs in the restaurant) and created their own style Italian Hoagie and Braised Beef Brisket sandwiches. Almost 60 years later these sandwiches are the inspiration for our menu as their grandson Jonathan reinvents these classics.
Monday thru Friday - 8 am to 7 pm
Saturday - 11 am to 4 pm
1815 M street NW. Washington DC, 20036
~Phone # 202-457-1111,
~Fax # 202-457-8111