Breakfast Mon thru Fri 8 am to 11 am (no breakfast on Saturday)
Lunch - Monday thru Saturday 11 am to 4 pm
Supper at Bub's- Reservation Only
~Address: 1815 M street NW. Washington DC, 20036
~Phone # 202-457-1111,
~Fax # firstname.lastname@example.org
We will close on Monday & Tuesday, December 26 & 26;
and, Monday, January 1, 2018
Catering is available Monday thru Saturday - click the link on the left for our form or call us at 202-457-1111
Supper at Bub's
is now accepting reservations for
January & February 2018 - we are completely booked for 2017!
You can reserve 1 to 6 seats depending on availability.
Email us at email@example.com
with the date you are interested in booking.
When booking, please let us know if you are active duty military.
For more information on booking your reservation,
click the Supper at Bub's link on the left in the orange rectangle.
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 and Supper at Bub’s.
Supper at Bub's - Chef Jon's Fine Dining
Read the review by The Cribline on the link.
Breakfast at Bub and Pop's
Monday thru Friday - 8 am to 4 pm
Our Breakfast is Available All Day
On the left, "Click" on the "Daily Menu, Breakfast Menu & Catering Form"
for a printable copy of our Breakfast Menu
No Breakfast on Saturday's - Saturday Hours remain 11 am to 4 pm
Immediate openings for Sous Chef & Line Cooks
FYI - Our Line Cooks Really Cook,
there is so much more to making our delicious sandwiches.
Cashier Position - PT 4 Days to Start working to FT - Experienced ONLY
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 and
The Roast Pork (Porchetta).
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.
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.
Minimum order on any item is for 10 people
~Bolognese Baked Pasta or Baked Pasta Ricotta (vegetarian) or Baked Vegetable Pasta (vegetarian)
~Beanie's Greenie's Salad or Caesar Salad
Rolls & Butter included - Garlic Bread for an additional Charge
~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.