Chef Jon is offering his signature multi course, prix fixe menu with wine, liquor and additional beverage pairings for $150.00 (plus tax - gratuity is not included). Chef's Table is available on Thursday, Friday & Saturday evenings for the months of May and June 2022. We are unable to accommodate food allergies or preferences as this is a very special culinary experience prepared for just 6 guests. At the time of reserving, do let us know of any food allergies so that we can inform you if there is a course you will want to avoid as we do not accommodate personal preferences or dietary restrictions. Reservations are for a maximum of 6 guests only. Payment is due when you book your reservation.
Spring Menu for 2022 - is subject to change based upon market availability each evening.
Roses with Foie Gras and Pistachio
Citrus with Celery and Truffle
Scallop “En Croute”
To reserve your seat, email us at: firstname.lastname@example.org and give us your name and the best telephone number to reach you. We will call back to confirm within 72 hours; first come, first reserved. Reservations are to be paid in full at the time of reserving your seat with your credit card; as we do not process credit cards the evening of the Supper. All reservations are final - there are no refunds for cancellations.
Last Minute Decision to come to the Chef's Table - you may call on any Thursday, Friday or Saturday, no later than 4:00 pm to see if there are any remaining seats - 202-457-1111. At that time we will confirm by charging your credit card; again, there no cancellations or refunds.
Email us at: email@example.com to book your reservation or for questions.
Supper service begins promptly at 7:30 pm so don’t be late (we recommend you plan on arriving by 7:20 pm).
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 Lerman, John Hamme and Mark Arnao. Chef Taub worked with Michelen-starred Chefs Jean Marie Lacroix and Alain Ducasse. Chef Taub's staged experience include Morimoto and Tru with Tramonto in Chicago. He brings 20 plus years in fine dining to the Chef's Table at Bub and Pop's.