About Bub and Pop’s
Build an appetite—and stack of napkins—before digging into one of chef Jon Taub’s brawny sandwiches, all available by the half (a meal) or whole (guaranteed leftovers). There’s nothing fussy about the snug family-run joint, but Taub’s finer-dining background gleams in arm-drippers such as Chicago-style Italian beef with slow-braised brisket, giardiniera, and tangy provolone. That said, the Philly native makes a mean cheesesteak, too. Also good: Fried-whiting hoagie; Italian hoagie; Italian water ice.