SubCulture

• Mike is a seasoned restaurateur with years of experience running restaurants.
• Boel is originally from Sweden and brings a rich background in French cooking.
• Before opening SubCulture, Boel spent a decade honing her skills in London's vibrant food scene, including at Michelin-starred venues.
• After moving to Colorado, Mike and Boel discovered the Penn Garage, a historic automotive garage that serviced cars for more than 70 years, including Molly Brown's electric car. That space became the home of SubCulture.

Our philosophy: "Feed the People!"

• "Feed the People!" is more than a motto—it's SubCulture's mission.
• The focus is on bold flavors, fresh ingredients, and generous portions.
• SubCulture aims to be a welcoming neighborhood spot where locals and visitors can relax, enjoy inventive subs, and feel part of the community.

What makes SubCulture unique

• Over 60 sub varieties, from slow-braised beef to classic Italian deli subs and plant-based options.
• Bread delivered fresh daily from City Bakery, a local artisan bakery.
• Commitment to sustainability, including operating with 120% solar-electric offset.
• Cozy indoor space plus a spacious patio in the heart of Capitol Hill.

SubCulture is a place to enjoy a lifetime of cooking and travel-influenced flavors, whether you're grabbing a quick lunch, meeting friends, or catering an event.

Contact

• Phone: (303) 420-3232
• Email (for catering and general inquiries): thisissubculture@gmail.com
• Website: https://thisissubculture.com

Customers can call, email, or use the contact forms on the website for questions, orders and catering requests.

Opening hours

• Monday – Thursday: 11:00 AM – 3:30 PM
• Friday – Sunday: 11:00 AM – 6:00 PM

Breakfast burritos

• Breakfast burritos: Served Saturday and Sunday only, typically from 10:00 AM – 1:00 PM.

Hours may occasionally vary for holidays or special events; customers should call ahead or check the website or social channels for any updates.

• Draft beer: Rotating selection; examples include lagers and IPAs with pricing similar to the in-house menu (e.g. PBR, lager, IPA).
• Canned beer and cider: Mix of local and cold options.
• Citrus Shandy: PBR with lemonade.
• PBR + shot: PBR paired with a shot of Evan Williams whiskey.

Cocktails and batch drinks

• YOLO: Well booze plus mixer (you choose the combination).
• "Not Your Mama's" – Bourbon and lemonade, available by the pint or pitcher.
• Margaritas: Strawberry or mango, available by the pint or pitcher.
• Cap Hill Sunset: Silver rum with mango, strawberry and lime.

Mule menu

"Carrying a heavy load? Get mule!"

• Mules built with ginger beer and lime, in variations such as:
• Kentucky
• Moscow
• Jamaican
• Mexican
• Gin mule
• Dark and Stormy

Non-alcoholic options

• Fountain drinks
• Iced teas
• Water
• Kombucha
• Canned sodas
• Fruit drinks

For the latest drink selections, rotating taps, and current pricing, customers should check the drink menu on the SubCulture website or ask in-store.

• Over 60 sandwiches spanning chicken and turkey, slow-braised pork, Colorado beef, pastrami and roast beef, salami, veggie and tempeh-based subs.
• Examples of popular combinations include:
• YAYA / YAYA+ – Turkey-based subs with avocado, Swiss and fresh toppings (YAYA+ adds bacon).
• Caesar-in-a-Bun – Chicken with Caesar dressing, romaine, tomato and Parmesan, with an optional spicy Caesar twist.
• Mile High Turkey – Turkey with green chili and cream cheese.
• Juanita – Pulled pork with pineapple habanero jam and slaw.
• Little Havana – Roast pork and ham with mojo, Swiss, mustard and pickle (Cuban-style).
• Le Big Wac – Colorado beef with special sauce, lettuce, cheese, pickle and onion.
• Reuben / Brooklyn / Manhattan – Classic deli-style pastrami or turkey combinations with sauerkraut, Swiss, Thousand Island and other traditional toppings.

Veggie, vegan and gluten-free options

• Extensive vegetarian and vegan subs, many built around tempeh or roasted vegetables.
• Examples include:
• Daisy – Tempeh with BBQ, slaw and pickle.
• Bangkok – Tempeh with sweet chili sauce, pickle, romaine, carrot and mayo.
• Roast Veggie Parm and Ratatouille – Roasted vegetable-focused warm subs with marinara or tomato pesto and melted cheese.
• Veggie Reuben – Tempeh, sauerkraut, Swiss and Thousand Island (with cherry peppers).
• Santa Clara and Roma – Cheese-and-veg subs with pesto, roasted peppers, olives and other vegetables.
• The menu notes vegan, vegetarian and gluten-free options; staff can help guide you to suitable choices.

Salads

A range of hearty salads is available, such as:

• Caesar – Romaine, tomato, Parmesan and Caesar dressing (with the option to add chicken).
• Turkey salad – Turkey, avocado, tomato, roasted red pepper, Swiss and artichoke.
• Spinach – Bacon, portobello, roasted red pepper, grilled onion and balsamic vinaigrette.
• Sub Cobber – Chicken, bacon, avocado, onion, tomato, carrot and mozzarella.
• Giro – Salami, capicola, provolone, olives, tomatoes, cherry peppers and onions.
• Ranch and Green – Romaine-based salads with vegetables and, for Ranch, bacon and roasted veggies.

Soups and combos

• Rotating soups such as mushroom, creamy tomato, and broccoli + cheddar, served with garlic bread.
• Soup + sub combo options are available.

Kids' options

• Kid Culture: 4" warm sandwiches (ham, turkey or cheese-focused options) tailored to younger diners.

Sides and extras

• Pickles, coleslaw, cookies, Boulder Natural chips, Magic Bars and other treats.

Breakfast burritos (weekends only)

• Served Saturday and Sunday only.
• Vegetarian and meat options built with potatoes, eggs, cheddar and Juan's green chili, with a choice of ham, bacon or chorizo for meat burritos.

Pricing

• The website lists specific prices for each item and size (half / whole, salads, soups, etc.). Prices and availability can change, so for the most accurate, up-to-date pricing, customers should:
• Check the latest menu on the SubCulture website, or
• Call the shop directly at the main phone number listed in the contact details document.

• Trays are designed to serve approximately 10–12 people.
• Multiple themed assortments are available, such as:
• Staff Picks – Examples include:
• Abilene – Beef, BBQ, slaw, pickle.
• YAYA – Turkey, avocado, Swiss, mayo, tomato, lettuce.
• Italian Deli – Salami, capicola, provolone, olives, onion, lettuce, tomato, Italian dressing.
• Mile High Turkey – Turkey, green chili, cream cheese, lettuce.
• Manhattan – Pastrami, turkey, Thousand Island, provolone, pickle, lettuce.
• Cold Faves – Cold-style favorites such as Italian subs, Duke, Caesar-in-a-Bun, Thai Chicken and more.
• Veggie Faves – Vegetarian-focused platters including options like Daisy, Roma, Bangkok, Ratatouille, and Santa Clara.
• Cap Hill Faves, 13th and Penn, and Penn Garage – Additional sets built around SubCulture classics like Monte Cubano, Fiat, Gaucho, Chipotle Turkey, Juanita, Uncle Bert, The Boot, Londoner, Le Big Wac, Veggie Reuben and more.
• Veggie, vegan and gluten-free options are available on the catering menu.

Catering salads

• Group-sized versions of SubCulture salads (Caesar, Turkey, Spinach, Sub Cobber, Giro, Ranch, Green and more) are available.
• These salads are typically portioned to accompany sandwich trays for office lunches and events.

Ordering catering

• Phone: Call (303) 420-3232 to discuss your order, timing and any dietary needs.
• Email: Email thisissubculture@gmail.com with your order details and questions.
• A contact form is also available on the SubCulture website's catering pages.

Delivery and service

• SubCulture provides office catering and delivery in Denver.
• Non-profit organizations receive a 10% discount on catering.

Pricing and availability

• The catering pages list specific prices for each tray and group salad. Prices, offerings and availability can change, so for the latest information customers should:
• View or download the current catering menu on the SubCulture website, or
• Call or email SubCulture directly using the contact details above.

Ask anyway — the agent will say plainly that it is not published rather than guess.