About Bub and Pop’s
 Best for Carryout |
When you unwrap the white paper from your sandwich, you’ll likely spend at least 30 seconds studying it. No, not to find just the right photo angle—to figure out how you’ll possibly manage to get the damn thing into your mouth. Philly-inspired hoagies, served on soft, squishy rolls and as stuffed as a clown car, are chef/co-owner Jonathan Taub’s specialty. His Jewish version sounds dubious—it’s decidedly unkosher, crammed with corned beef, roast turkey, and brisket, plus salami, Swiss, and a mess of creamy coleslaw and Thousand Island dressing—but we couldn’t put the thing down. An Italian sub, done up with cold cuts, arugula, pecorino, and hoagie relish, is more manageable, and pretty terrific.
Also good: French onion dip with chips; house-made pickles; brisket sandwich with Gouda and apple-horseradish cream; Bulgarian feta sandwich with arugula, eggplant, and roasted and grilled vegetables; seasonal-fruit-flavored water ice.
See what other restaurants made our 2016 Cheap Eats list. This article appears in our May 2016 issue of Washingtonian.
Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
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.
