What A Bub and Pop's Fan Has To Say...
Bub and Pop's is FAMOUS!!! Copy and paste the link below into your URL to watch Chef Jon and Arlene on Fox News.
The last time reservations were open for Chef Taub’s Supper at Bub’s, it garnered high praise from food critics, food blogs and fine dining magazines. One of the dishes, “Seasonal Transition of Burgundy of Snails,” was featured on the cover of “Plate” magazine. The magazine called the dish “The French Evolution”, as a nod to Chef Taub’s modern twist on classic French cuisine.
Laura Hayes of the Washington City Paper and “Plate” Magazine are not alone in their praise of Chef Taub. A recent dinner guest and Bub and Pop’s regular, Jackie Heilman, had this to say about Chef Taub and Supper at Bub’s, “Supper at Bub’s is one of my favorite dining experiences. The atmosphere is comfortable, laid back, and quiet (only six guests per dinner), and the focus is; appropriately, on the food. The sequence of dishes, the pairings, and the pace of the courses are spot on. Chef Jon introduces each dish with enough information for guests to appreciate the food, but not so much as to take away from the mystery and excitement of eating something new that has been so expertly prepared. Each plate is a work of art, made so by Chef Jon’s mastery of a multitude of cooking techniques, and his manner of plating – Chef Jon is a deft sculptor of foods.”
Heilman finishes up by saying,” Somehow though, the food is so exceptional, that it manages not to be upstaged by the plating. Chef also makes thoughtful use of herbs and flowers to add complementary but curious flavors to dishes, and beautiful color to both dishes and pairings.” Heilman has attended Supper at Bub’s four times and has even attended with her husband and 4-year old son, who loves Chef Jon’s food.
Chef Jon is offering his multi course, prix fixe menu with wine, liquor and additional beverage pairings. To reserve your seat, or you would like more information, email us at: email@example.com and give us your name and telephone number. We will call back to confirm within 48 hours. Reservations are to be paid in full at the time of booking as we do not process credit cards at the Supper - sorry, no refunds for cancellations.
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.
Monday thru Friday - 8 am to 4 pm
Saturday - 11 am to 4 pm
1815 M street NW. Washington DC, 20036
~Phone # 202-457-1111,
~Fax # 202-457-8111
Supper at Bub's