Monday thru Saturday 11am- 4pm.
~Address: 1815 M street NW. Washington DC, 20036
~Phone # 202-457-1111,
~Fax # 202-457-8111 ~firstname.lastname@example.org
We have immediate openings for Sous Chef, Line Cooks, & Pot Washer - email your resume: email@example.com - Please, no phone calls.
Supper at Bub's has begun.
Click on the Supper at Bub's link on the left for details & reservations.
October & November reservations are now being accepted.
We will be closed over Thanksgiving.
The Best Sandwich Shop in Every State (OK, and D.C.)
Hay fans, Check this listing of the best by state.
Of course we nailed it for DC!
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 to December 21, 2015
ALWAYS AND FOREVER IN OUR HEARTS
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=iK75RlplIBM
The sandwiches Guy choose highlight were The Jewish Hoagie and The Roast Pork (porchetta).
Catering by Bub and Pop's
In Addition to our Regular Catering Menu (see link on the left for our catering menu)
we also offer 3 Entrees...Or suggest something you'd like Chef Jon to prepare.
~Baked Pasta Bolognese or Baked Pasta Ricotta (vegetarian) or Baked Vegetable Pasta (vegetarian) $15/pp + tax for minimum of 10
~Beanie's Greenies Salad or Caesar Salad
$60 + tax for 10
Rolls & Butter included
~Desserts: Cookies, Bread Pudding, 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. $8 for a half sandwich; $15 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.