Chef Jon Taub already mixes high and low brow at his Dupont deli, Bub and Pop’s. The popular finalist of our Great Sandwich Smackdown may be located in a no-frills basement, but you’ll find lines for hearty sandwiches such as slow-roasted porchetta with hazelnut gremolata and bolognese Parm. The shop’s next foray: Supper at Bub’s, a weekly dinner club Taub is planning for Friday and Saturday evenings.
The team previously played with tasting menus at Bub’s Sunday Table, where Taub prepared elaborate, 11-course meals for guests on a near-monthly basis. The next generation, expected to start in September, will be a regular affair on Friday and Saturday. Taub says fewer courses (think five or seven) and slightly larger portions can be expected. The menu will change frequently, and may feature anything from a chilled avocado soup with uni and compressed watermelon to a deconstructed cheesesteak.
“I want it to be special, but I don’t want it to be pretentious,” says Taub.
One key element to the dinner series: a liquor license, which Taub expects to come through soon. While you’ll have to wait until the fall for tasting menus, a craft beer with your chicken Parm may not be far away.
Find Anna Spiegel on Twitter at @annaspiegs.
Anna Spiegel covers the dining and drinking scene in her native DC. Prior to joining Washingtonian in 2010, she attended the French Culinary Institute and Columbia University’s MFA program in New York, and held various cooking and writing positions in NYC and in St. John, US Virgin Islands.
