Cheap Eats 2018: Bub and Pop’s

Bub and Pop's. Photo by Scott Suchman.

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.

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Ann Limpert
Executive Food Editor/Critic

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 Logan Circle.

Anna Spiegel
Food Editor

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.

Jessica Sidman
Food Editor

Jessica Sidman covers the people and trends behind D.C.’s food and drink scene. Before joining Washingtonian in July 2016, she was Food Editor and Young & Hungry columnist at Washington City Paper. She is a Colorado native and University of Pennsylvania grad.