Sub Station II, Fort Wright

The sandwich makers at Sub Station II do not add any chemicals to their sandwich fillings, instead relying on fresh produce sliced every day to flavor nearly two dozen subs. Corned beef, shaved steak, and salami join a medley of veggies, cheeses, and dressings atop East Coast Italian rolls. The staff builds catered party subs that range from 6 feet in length down to 6 centimeters.