Fresh and Real Ingredients!

Sub Cultured is locally owned and dedicated to providing you with a wholesome eclectic menu. Fresh and real ingredients come together in a creative way!

~~~~~~~~~~

Subs, specialty fries and fresh salads are this local favorite’s focus

This popular place racked up a score of four-and-a-half stars on Yelp, so you can be certain that it does not suck. What’s so good about it? The Bulgogi Hoagie — mounds of spicy, warm beef intermingle with your choice of fixins; The Chicken Philly; The Hitman, The Italian Sausage and The Cuban Sandwich — that one is so authentic you’ll swear you’re in Camagüey.

Try The Caswell — heaps of roast beef, melted havarti, tomatoes, sprouts, red onion (sliced up just right so the taste is there but doesn’t overwhelm your heretofore neglected taste buds) all topped off by creamy Italian dressing on sourdough bread. Oh, yeah, and those soft-yet-firm hoagie rolls are made with love up the beach at Cinotti’s Bakery on Penman Road. The fries are a special treasure all on their own, the presentation of potato pleasure so abundant you can make a meal out of one order. As they say in Ireland: Me taytoes amn’t jes’ a side dish at Sub-Cultured. (This really does sound just a touch risqué, does it not? Heh, heh, heh.) And it’s super-easy to order online, to call your order in or just walk up to the window and order face-to-face like it was 1983 again. The human connection, people!

The Sub-Cultured staff is anything but; they’re professional and pleasant as well. The only customer complaints that we could discover online were that it closed too early (folks are hungry all the time at the beaches; I’ve been told it’s the salt air) it isn’t open on Sunday (we’re hungry all weekend long, too, obvee) and the parking is sometimes sparse. Can’t come up with a clever phrase for that — the parking is sparse sometimes, but you can drive around the block and ta-da! when you come back around, there’s a place to make your space.

Writer Marlene Dryden