Subway on Sixth Avenue in downtown San Diego occupies a ground-floor suite one block west of Balboa Park, running the build-your-own sandwich and wrap format the chain introduced in 1965. The counter stocks the full protein rotation — turkey, Italian B.M.T., Steak & Cheese, tuna, meatball marinara — assembled on proprietary bread formulas baked on-site, a quick-build model that contrasts with the chef-composed sandwiches at Mendocino Farms downtown. Chopped salads and protein bowls extend the menu past the sandwich core for the lower-carb lunch crowd along the Sixth Avenue office corridor near the San Diego Zoo. Three-foot and six-foot catering trays serve the same downtown office towers and meeting rooms supplied by fast-casual neighbors like Chipotle Mexican Grill on the same midday circuit. Multi-tray catering builds — boxed lunches, sandwich platters, and cookie assortments — handle the large-format group orders generated by San Diego Convention Center events south on Harbor Drive.