The Big Cheese in Baltimore: A Counter Deli Built on Corned Beef and House-Made Pastrami

The Big Cheese is a full-service Jewish deli in Pikesville that makes its cured and smoked meats in-house, distinguishing it sharply from Baltimore's shrinking roster of traditional delis where most competitors now rely on wholesale suppliers or have closed entirely.

What The Big Cheese actually is

A neighborhood deli counter operation with full table service, substantial sandwiches, and a working kitchen that cures corned beef and pastrami on the premises. The space is unpretentious, designed for quick lunch traffic and families, with a modest dining area and a functional counter where you can watch meat being sliced. It operates in a market where Attman's Delicatessen in East Baltimore remains the closest comparable rival, though Attman's focuses more heavily on retail packaged goods alongside its sandwich program.

Menu, sandwiches, and pricing

The corned beef sandwich anchors the offering, served on rye with mustard and pickle, priced around $14 to $16 depending on portion size; pastrami runs a similar range. Brisket sandwiches, tongue, and roast beef round out the meat roster. Half-pound portions are available for those wanting heavier builds. Sides include matzo ball soup (usually $5 to $7 per bowl), coleslaw, latkes, and house-made pickles sold by the jar. Prices have historically climbed modestly year to year; confirm current figures before visiting since deli meat costs fluctuate. Platters for takeout or dining in accommodate groups and run $25 to $45 depending on meat selection and sides. Breakfast sandwiches appear on the morning menu alongside egg dishes and smoked salmon platters.

How The Big Cheese compares to other Baltimore delis

Attman's Delicatessen on Lombard Street remains Baltimore's longest-operating deli, built on a strong retail butcher business alongside restaurant service, and offers slightly lower sandwich pricing in the $12 to $14 range. However, Attman's sources much of its cured meat from suppliers rather than curing in-house. Cantor's Deli, located in Reisterstown, operates at a similar scale to The Big Cheese but tilts toward retail and catering. Choose The Big Cheese if you prioritize house-cured meat and a sit-down neighborhood experience; choose Attman's if you want a longer-established institution with a strong retail component and retail pricing on packaged goods to take home.

Who The Big Cheese suits and who it does not

This place works for people seeking authentic Jewish deli preparation, families accustomed to traditional Eastern European Jewish food, and those who value knowing their sandwich meat was prepared on-site rather than shipped in. It suits lunch crowds and dinner occasions with groups. It does not suit diners expecting contemporary plating, extensive wine lists, or quick grab-and-go service, though takeout is available. Those with strong preferences for non-kosher or heavily spiced preparations may find the menu straightforward rather than adventurous.

What to expect on a first visit

Order at the counter or from a server depending on whether you choose to sit. If the line is long, the staff moves it steadily. Sandwiches arrive on fresh rye with mustard already applied; request modifications if needed. Portions are substantial. Soup arrives in bowls substantial enough to constitute a second course. A first visit typically lasts 45 minutes to an hour including ordering and eating. The space fills quickly at lunch (noon to 1 p.m.) and dinner (6 p.m. onward). Seating is first-come, first-served.

Hours, location, parking, and logistics

The Big Cheese operates from roughly 10:30 a.m. to 8 p.m. on weekdays and Saturday, with reduced or closed Sunday hours; confirm current hours before making a special trip. Located in Pikesville at the northern edge of Baltimore County, it sits in a standard shopping center with free parking directly adjacent. Public transit access is limited; a car is the practical option for most visitors. The deli accepts cash and card. No reservation system exists; walk-ins are standard practice.

The Big Cheese remains one of the few remaining Baltimore delis that cure their own meat, making it the logical destination for anyone seeking corned beef and pastrami prepared the traditional way rather than assembled from wholesale stock.