Bub and Pop's will be closed on Monday, February 17, in Observance of President's Day. We are open on Saturday February 15 from 11:00 am to 4:00 pm.
The Chef's Table - Our Fine Dining Experience begins in January 2020 - Click on the above link for the info -
We will be checking your emails to firstname.lastname@example.org We will get back to you to take your reservation for Wednesday, Thursday, and Friday evenings. Click on the link for details on late reservations.
NEW MENU - it is uploaded and ready for you to print as of February 2, 2020. At the top of this page, click on "menu and catering form" , then scroll to the bottom to print the pdf. Chef has "tweaked" some of our sandwiches and our breakfast sandwich. When you see "LTO" on our Blackboard under Bub's Italian Hoagie - it's Philly Speak for Lettuce, Tomato & Onion
#FoodNetwork - Bub and Pop's was re-visited by Guy Fieri of Diner's Drive Ins & Dives and it aired on Friday, January 24. It was terrific. If you missed the show checkout this link: https://watch.foodnetwork.com/tv-shows/diners-drive-ins-and-dives/full-episodes/meat-mashup?fbclid=IwAR1PEdsFQIFpq0fqjkdDYaZM-6CkoZVnLxqxwzJEaI8fFAa0nz2XqnPhRRE
October 2019 - Best Sandwich Shop in D.C. says M.S.N. Read all about it: https://www.msn.com/en-us/foodanddrink/foodnews/the-best-sandwich-shop-in-every-us-state-and-dc/ss-AAIShm6?ocid=spartandhp&fbclid=IwAR0dXOlxsuD3-TC_kw2_DjVa8iDO8-cL2OuG8NlHNTMQtgxC-1Bltm9-jfE#image=10
VERY EXCITING NEWS! - Chef Jonathan Taub appeared on the NEW Food Network Show - Carnivorous with Courtney Rada. The Carnivorous crew filmed at Bub and Pop's in the Fall 2018. The segment with Chef Jon aired on July 28. This was Chef Jonathan Taub's 3rd appearance on the Food Network - He has appeared on Diner's Drive-In's & Dives which aired for the first time in January 2016, he has been on Guy's Grocery Games and now Carnivorous with Courtney Rada - And you all have him right here in Washington, D.C.!!!
BBQ Competition!!! - Chef Jon won 1st Place for Comb Ribs & Chicken at the Southern Maryland Pork in the Park Competition, Sat, May 18, 2019
Of course we Cater - Monday thru Saturday!!! Click on the "Menus and Catering Form" tab above. To print a copy of our Daily Menu, Breakfast Menu, or Catering Form- go to the top of this screen, click on "Menus and Catering form"...when you get to that page, scroll to the very bottom.
It will help you plan lunch today and also describes each item on our Catering Form.
Happy Hour is 3:00 pm until closing on Monday thru Friday. With the purchase of a sandwich, soup or salad, Beer is $3, Bub's Red and Pop's White
(Burgundy & Chablis are $4 a glass).
Water Ice Update: Chef Jon is always doing something new, check the Yellow Sheet in the restaurant and Facebook.
Adults over 21 get to try them Spiked!
It's all listed on the Yellow Sheet at the restaurant or on our daily Facebook posting.
Why you may ask are our sandwiches so amazing, why is everything on our menu outstanding and why are we 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 email@example.com
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 firstname.lastname@example.org
Food at Bub and Pop's is available to eat in, take out and for CATERING- Monday thru Saturday- with some great entrees for your Sunday entertaining that can be finished at home (with Chef's instructions of course) - check out our printable menu and catering form.
UberEats delivers our food. We deliver our Catering!
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!!!
Breakfast at Bub and Pop's
Monday thru Friday - 8 am to 4 pm
Saturday - 11 am to 4 pm
Our Breakfast Sandwich is Available All Day
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, you will work under the instruction of a Master Level Chef who cooks from scratch.
Send your resume to email@example.com
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.
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, some sandwiches are priced differently.
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, freshly sauteed Broccoli Rabe & freshly sauteed Mushrooms to our Catering Form.
The Pasta Entrees and Veggie Sides fully described on our Catering Form.
Our Chicken Parmesan & Bolognese Parmesan work great for your Sunday get together. We'll give you instructions on how to finish them at home.
Try our sides or make your own!
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
~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.