Chutzpah (noun): supreme self-confidence, nerve, gall. Chutzpah in Tysons Corner is a deli that combines character and classic deli food for one of the best deli experiences away from the Big Apple.



Chutzpah markets itself as a “real New York deli,” and they live up to that standard. From murals of classic New York sites – the subway, the Statue of Liberty and the skyline – to a New York City street exit sign, Chutzpah is successful in maintaining a New York feel.

From business meetings to transplanted New Yorkers having a taste of home, Chutzpah is bustling long before the usual lunch rush.

However, it is not difficult to find a table, and service is prompt – although waiters include a little bit of New York attitude (my waitress referred to me as “lady” a few times). Within minutes, I received a menu, a bowl of coleslaw and two pickles – one sour and one half-sour. As a big fan of pickles, that did it – I was satisfied before even looking at the menu. Both pickles, especially the half-sour, were so authentic that they could have easily been bought on the Lower East Side.

Chutzpah’s real hit is its overstuffed sandwiches, which come in three sizes – nosh, regular and k’nocker (one and a half times the size of the regular size). These include classics like hot pastrami and hot corned beef ($6.95, $9.95 and $12.95, respectively). Chutzpah makes it clear that they have standards to uphold for their sandwiches – the menu asks that diners not embarrass themselves by asking for mayonnaise with those two classics.

The “nosh” size is half of a regular sandwich, and it is served with a side of either potato or macaroni salad. My grandmother refers to any snack as a nosh, but this size more than outdoes a small bite to eat. The sandwich is stacked about three inches high and takes some maneuvering to be able to eat it, but the extra effort is worth it in the end. The size of the overstuffed sandwiches is reminiscent of another classic New York Deli – the Carnegie Deli.

Chutzpah also has a number of specialty sandwiches, including the “Fuggedaboudit” ($11.95) – hot corned beef and pastrami with chopped liver on grilled rye with melted Swiss, coleslaw and Russian dressing – and “The Sailor” ($11.95) – hot pastrami and grilled knockwurst with Chutzpah onions and melted Swiss cheese on rye. There’s also a family of Reubens – the classic Reuben ($10.95), and substitutes for the typical corned beef and sauerkraut: his brothers “Moishe” ($9.95 for spicy turkey) and “Mendel” ($9.25 with albacore tuna salad), sister-in-law “Patty Melt” ($9.25 for a steak burger) and “Traif… Reuben’s Half Brother” ($9.25 for ham).

Breakfast-seekers will not be disappointed, as Chutzpah opens early and serves every kind of morning food imaginable. Until 11 a.m., diners can enjoy egg sandwiches, pancakes, blintzes and egg specialties, from Steak and Eggs ($11.95) to Corned Beef Hash ($10.95).

Throughout the rest of the day, scrambles, bagels, omelettes and smoked fish platters are available. One such scramble, The Oops! ($12.95) is a combination of lox, eggs, onion and matzo brei that, according to the menu, “it was an accident on our grill that turned into something great!”

Like any New York deli, Chutzpah features all of the basics as well – matzo ball soup ($4.95), knishes ($2.95), potato latkes ($4.95) and hot open-faced sandwiches ($12.50), which include a roast beef, turkey breast, beef brisket or meatloaf sandwich as well as cranberry compote, mashed potatoes and gravy or steak fries.

From pickles to potato latkes, from corned beef to New York sass, Chutzpah lives up to its claim and embodies a real New York deli.