Chef's Table at Bub and Pop's

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Chef Jon is offering his signature multi course, prix fixe menu  with wine, liquor and additional beverage pairings for $100.00 (plus  tax - gratuity is not included).  Chef's Table is now available on Wednesday, Thursday & Friday evenings.  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.  Reservations are for a maximum of 6 guests only. 


  

Winter Menu for 2020 - is subject to change based upon market availability each evening.

Roses with Foie Gras and Pistachio

Citrus with Celery and Truffle

Scallop “En Croute”

Chicken Parmesan

Lady Fingers


 To reserve your seat, email us at:   eat@bubandpops.com and  give us your name and telephone number.  We will call back to confirm  within 48 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.  -sorry, no refunds or cancellations.  


Last Minute Decision to come to the Chef's Table - you may call on any Wednesday, Thursday or Friday 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; sorry but there no cancellations or refunds.   

Email us at: eat@bubandpops.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 Bub and  Pop's and Supper at Bub's