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A funky Italian Provolone oozes out of a toasted Lyon Bakery hoagie roll stuffed with runny fried egg, bacon, arugula, tomato, and mayonnaise. Jonathan Taub’s choice to pass on predictable breakfast sandwich cheeses like American or cheddar is a reminder that the family-run sandwich shop on M Street NW has a seasoned chef at its helm. You can try this sandwich ($4), and a version without bacon ($3), when Bub and Pop’s launches breakfast Monday.

In addition to the two breakfast sandwiches (served on a third of a normal hoagie roll), Bub and Pop’s will serve Vigilante coffee, plus tea and hot chocolate. Breakfast will be offered Monday through Friday from 8 to 11 a.m. with the possibility of tacking on Saturday breakfast in the future. Taub and his mother, co-owner Arlene Wagner, decided to launch breakfast when they realized they already have staff in during the early morning hours.

If business booms, Taub who has cooked at Adour (now closed) and Art and Soul, will roll out additional menu items including a seasonal fresh fruit cup, breakfast potatoes, and most notably, funnel cake bites he calls “French nuggets.” “It’s our play on hot doughnuts,” Taub says. “Who doesn’t like hot doughnuts in the morning?”

Bub and Pop’s will celebrate its three-year anniversary in February and breakfast is just the beginning of the next chapter. They’ve been hinting at a supper club for more than a year.

Bub and Pop’s, 1815 M St. NW; (202) 457-1111; bubandpops.com

Photo by Laura Hayes