Deep End Subs

The pricing policy posted on the truck is the first indication that this isn’t a standard roadside operation: tax is included, and tips are not accepted. It is a deliberate choice by owner Andy Todd, who applies the discipline of high-end kitchens like Odd Duck to a format usually associated with quick turnover. The result is a lunch spot on Airport Boulevard that feels precise rather than haphazard. Everything here runs on a digital-first system. You place an order through your phone rather than shouting over the hum of a generator, then wait for the pickup notification at the window. The menu covers the submarine sandwich spectrum, shifting between toasted baguettes and softer challah rolls depending on the structural needs of the filling. House-made pickles and sauces lift standards like the chicken bacon ranch or Italian cold cut, while options like the "Burger" sub, pork banh mi, and a shrimp and mushroom po’boy show off the kitchen’s range. Hand-cut fries and breakfast sandwiches round out the list. There is no indoor dining room. You eat on a few benches scattered outside the Highland Collective – some covered, others open to the weather – or take the bag with you. It is a straightforward setup where the lack of service ceremony keeps the focus entirely on the prep work happening inside the truck.