9 New York Food Expressions You’ll Only Hear In A Deli Line

Standing in a New York deli line for the first time can feel like landing in a foreign country where everyone speaks in code.

You’ll hear orders shouted rapid-fire, with words that sound nothing like regular English but somehow make perfect sense to the person behind the counter.

I remember my first week in the city, completely baffled when the guy ahead of me ordered a “baconeggandcheese on a roll with a schmear.”

Learning these expressions isn’t just about getting your sandwich faster—it’s your ticket to sounding like a true New Yorker.

1. Bodega

Every neighborhood has that magical corner store where you can grab a sandwich at 2 AM, and New Yorkers call it a bodega. I’ve stumbled into these places at all hours, desperate for a late-night snack or emergency coffee. The fluorescent lights buzz overhead while the grill sizzles in the back.

Bodegas are more than just convenience stores—they’re community hubs where regulars know your order by heart. The shelves overflow with snacks, drinks, lottery tickets, and random household items you didn’t know you needed. That friendly cat lounging by the register? Totally normal.

You haven’t truly experienced New York until you’ve ordered from a bodega counter at midnight. The deli guys work magic on that grill, turning simple ingredients into legendary sandwiches. It’s where food culture meets neighborhood pride.

2. Schmear

Ask for cream cheese in a New York deli and you might get a confused look—the word you want is schmear. This Yiddish term perfectly captures the generous spread of cream cheese slathered across your bagel. I learned this the hard way when my polite request for “a little cream cheese” resulted in a quarter-inch thick layer.

The beauty of ordering a schmear is that deli workers understand the assignment. They don’t skimp or leave dry patches on your bagel. Every bite gets that creamy, tangy goodness evenly distributed from edge to edge.

Plain, scallion, vegetable, or lox spread—whatever flavor you choose, just call it a schmear. It’s one of those words that instantly marks you as someone who knows their way around a New York breakfast. Trust me, your bagel experience will never be the same.

3. Hero

When I first heard someone order a hero, I thought they were making a joke about saving lunch. Turns out, it’s just what New Yorkers call those massive sandwiches built on long Italian rolls. Other parts of the country say sub, hoagie, or grinder, but here it’s always a hero.

These sandwiches earn their heroic name by being absolutely stuffed with layers of meat, cheese, vegetables, and dressing. The bread alone could feed a small village, crusty on the outside and pillowy soft inside. Deli guys slice them with practiced precision, wrapping each half in paper like a precious gift.

Ordering a hero means committing to a serious meal that might actually last you two sittings. Whether you go Italian combo, turkey club, or whatever strikes your fancy, the word hero signals you’re ready for something substantial. No wimpy sandwiches here.

4. Chopped Cheese

Picture a cheeseburger that got deconstructed and reassembled on a hero roll, and you’ve got the legendary chopped cheese. Ground beef hits the grill alongside diced onions, then gets chopped together with melted cheese until everything melds into this glorious, gooey mess. My first bite made me wonder why this isn’t available everywhere.

Born in Harlem bodegas, the chopped cheese has become a citywide obsession and cultural icon. The rhythmic sound of spatulas chopping meat and cheese on the griddle is basically a New York soundtrack. Usually dressed with lettuce, tomatoes, and mayo or ketchup, it’s comfort food at its finest.

Don’t confuse this with a Philly cheesesteak—New Yorkers take their chopped cheese seriously. It’s cheaper than most sandwiches, incredibly filling, and absolutely delicious. One bite and you’ll understand the hype.

5. Slice

New Yorkers don’t waste time with unnecessary words, so when you want pizza, you just ask for a slice. Even standing in a deli line, you’ll hear people casually add “and get me a slice” to their sandwich order. The simplicity is beautiful—everyone knows exactly what you mean.

That triangular piece of cheesy perfection needs no introduction or explanation. Deli counters often have a few slices warming under heat lamps, ready to be reheated in the oven for maximum crispy-chewy texture. The fold-and-eat technique is mandatory for authentic consumption.

I’ve watched tourists stumble over their words asking for “one piece of pizza” while locals breeze past with a simple “gimme two slices.” It’s efficient, it’s clear, and it’s quintessentially New York. Plus, at most delis, a slice and a drink make the perfect quick lunch combo that won’t destroy your wallet.

6. Baconeggandcheese

The first time someone in front of me ordered a “baconeggandcheese,” I genuinely thought they were speaking another language. Turns out, New Yorkers smash these three words together so frequently that they’ve basically become one. No pauses, no commas, just pure breakfast efficiency in verbal form.

This sandwich is the undisputed king of New York breakfast, available at practically every bodega and deli across all five boroughs. Crispy bacon, fluffy scrambled eggs, and melted American cheese get sandwiched between a toasted roll, bagel, or English muffin. The grease soaks into the bread just enough to make it perfect.

You can add variations—sausage instead of bacon, extra cheese, salt-pepper-ketchup—but the base order remains the same rapid-fire word. It’s cheap, filling, and tastes like New York mornings. I probably say it in my sleep now.

7. Softee

Nothing says summer in New York like the jingly music of an ice cream truck and ordering a softee. This casual term for soft-serve ice cream is so ingrained in the city’s vocabulary that even deli workers use it. I’ve definitely heard “want a softee with that?” while picking up lunch on scorching July days.

The word comes from the iconic Mr. Softee trucks that patrol neighborhoods like musical frozen dessert angels. That creamy, swirled cone hits differently when you’re melting on a subway platform or walking through the park. Chocolate, vanilla, or twist—the choice defines your personality.

Some delis even have their own soft-serve machines, making softee available year-round for the truly dedicated. It’s not just ice cream; it’s a nostalgic piece of childhood that adults shamelessly enjoy. Nobody judges you for ordering one in February either.

8. Pie

Here’s where things get specific: in New York, a pie means an entire pizza, not the dessert your grandma bakes. When you hear someone at the deli counter ordering “a whole pie,” they’re taking home a full pizza for the family or a really ambitious solo dinner. No judgment—I’ve been that ambitious person.

The terminology makes perfect sense when you think about it. A pizza is round like a pie, so calling it a pie just feels right. Meanwhile, individual pieces are slices, keeping everything organized in true New York fashion.

Ordering a pie signals you’re feeding multiple people or planning an epic feast. Deli workers know to box it up carefully, sometimes even asking if you want it cut into squares for easier sharing. Whether it’s plain cheese or loaded with toppings, calling it a pie just sounds cooler than saying “whole pizza.” That’s just facts.

9. Regular Coffee

Order a regular coffee at any deli and you’ll get something very specific: coffee with milk and sugar already added. I made the mistake once of expecting black coffee when I said regular, and ended up with a sweet, creamy surprise. Lesson learned the delicious way.

This unspoken rule confuses outsiders but makes perfect sense to locals. Regular means prepared the standard way most people drink it, which in New York means sweetened and lightened. If you actually want black coffee, you need to specifically say “black coffee” or “coffee, no milk, no sugar.”

The deli guy will usually ask “regular?” as confirmation before doctoring your cup. It’s efficient, it’s understood, and it keeps the line moving. Those iconic blue-and-white Greek coffee cups filled with regular coffee have fueled countless New York mornings. It’s liquid energy with a side of city tradition.