SubCulture

Founded by Mike and Boel, the funky counter builds its menu around over 60 sub varieties alongside house-made soups and fresh salads. Daily kitchen prep centers on cooking meats and vegetables from scratch each day and blending dressings in-house. The lineup includes dedicated vegan, vegetarian, and gluten-free options, with portions generous enough that even a half-size sub easily makes a full meal. Craft cocktails and specialty soft drinks round out the drink list alongside draft pours.