Sub Roc is a unique deli concept, offering soups, salads, sandwiches, snacks, sundries and gourmet coffee to office buildings with as few as 800 people and up amongst the tenant base. This means that Sub Roc can operate in as little as 500 square feet, or as many as our client’s need. While we focus on the mid-sized office sub market, since we are from Texas where bigger is better, we have the capability to operate in large buildings, as well.
Brine pickles fresh, organic produce from local farmers in California. Even our spices are fresh. Just because pickling is a preservation process doesn’t mean you can use dried-up thyme or week-old asparagus that’s already a little spongy. We want to give our customers crisp, crunchy and delicious pickled vegetables and fruits. Most of all, we want to expand people’s palates and prove that pickles don’t always come in a green or red variety.
"The new pickle."
— Postprandial Magazine
California natives Petra Frenkel and Gordon Byun are passionate about pickles. Gordon was raised on a steady diet of kimchi in a traditional Korean family. Helping his mom make the spice mixture and prepare the vegetables, he learned from the best. Petra blames her pickle obsession on her parents who migrated to SoCal from New York. Dissatisfied with the L.A. pickle ecosystem, her parents made kosher pickles at home. Petra became a bit of a pickle-snob, but thinks that everyone should eat delicious things, so it’s really more of an egalitarian snobbery.