734-663-3663 (FOOD) Order Online

DINING ROOM HOURS // Monday-Friday 8am–9pm // Saturday-Sunday 9am–9pm

ROADSHOW HOURS // Daily 7am–9pm


Guest Favorites

Buttermilk Biscuits

Made from scratch everyday! Fluffy, golden, buttery…delicious! Enjoy with honey, Blackberry Patch preserves, or smothered with sausage gravy. Yum!

A loaf of Roadhouse Bread with fresh butter.

Really Good Cocktails

The RoHo bartenders use fresh ingredients and locally sourced top shelf spirits to create sensational sippers just for you! Whether it’s a classic recipe or a signature drink created by our mixologists, each drink is crafted with love.

Pit-Smoked BBQ Ribs

Niman Ranch pork ribs, cooked for nine hours, brushed with Red Rage tomato BBQ sauce. So tender, they slide right off the bone!


Zingerman’s Roadhouse

The seventh member of Zingerman’s Community of Businesses, located in Ann Arbor, Mich., the Roadhouse opened in 2003 with the vision of bringing really good American food to the community, using only the best available ingredients. The Roadhouse has worked hard to create its own truly unique food culture, transforming high-quality ingredients into traditional, full-flavored dishes.. Even after years of studying American foodways, the Roadhouse is only beginning to fully understand and appreciate our country’s regional food microcultures and subcultures, and the professionals who preserve them.  

With chef Bob Bennett at the helm of the kitchen, and our staff’s dedication to service, the Roadhouse draws in regulars from all over, whether they’re coming from right down the block or making sure to pop in during their  annual visit to Ann Arbor. Our guests have their favorites on our menu, dishes they come back for, time and time again. Buttermilk Fried Chicken, award-winning Mac ‘n Cheese made with Martelli artisan pasta, NOLA Gumbo, Nashville Hot Chicken, Cornmeal Fried Catfish, Oyster Po’Boys, full-flavored burgers, Grits n’ Bits Waffles, and Donut Sundaes are just a few Roadhouse specialties that people look forward to every time they dine with us. Beyond these tried-and-true dishes, the Roadhouse is also a destination for  really good BBQ!

Whole-hog pit fire


In 2004, we welcomed BBQ pitmaster Ed Mitchell from Raleigh, North Carolina to help us design and build our 13-foot BBQ pit, located just outside the restaurant. Ed taught us the secrets to really good whole-hog Eastern North Carolina BBQ. His invaluable training has been passed along to continue in the hands of our current pitmaster, who continues to smoke the tender, full-flavored pork and beef we proudly serve. Many of our guests say it’s the best BBQ they’ve ever had!

Our Pork

The quality of the pork we bring in at the Roadhouse takes the flavor of our BBQ to a much higher level, and matches the traditional style we prepare it with. The story of our pork begins with Niman Ranch. Bill Niman and Paul Willis started up the pork division of Niman Ranch in 1994 with a mission to raise livestock traditionally, humanely and sustainably to produce the finest tasting meat in the world. We purchase our spare ribs from Niman Ranch because we prioritize high-quality ingredients. According to Iowa hog farmer Rex Thompson, “[Niman Ranch is] helping the small farmer be able to compete and stay in business. That has a trickle-down effect that keeps kids in a community, and then it helps the community with schools and businesses.” 

In an effort to reduce our carbon footprint, the Roadhouse collaborated with Bill and Paul to source their hogs from two farms in Michigan. One of the small farm’s owners, David Yoder, has been selling Niman Ranch hogs directly to the Roadhouse for over 12 years from Homer, MI. These pasture-raised Old English breeds are the animals we use exclusively for our whole- hog pit barbecue. Whether they are Brookshire, Duroc or Chester White breeds, the hogs are smoked slowly for 14 hours over oak, giving our pork intense flavor.


Special Events

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James Beard Finalist, Outstanding Hospitality 2020
James Beard Finalist, Outstanding Service 2019
James Beard Award, Best Chef Great Lakes 2011

Zingerman’s Staff

Meet the Staff

The Roadhouse team is dedicated to providing the best service possible! We are a family here, and we are grateful for the opportunity to include you as part of our family. Our staff loves to serve you really good food and tell you the stories behind the food. Ask us about our favorites on the menu!

Bob Bennett


Bob Bennett has been with Zingerman’s since 2002, and with the Roadhouse since it opened in 2003. Check that, since before it opened–he painted the walls of the restaurant, and has been here ever since. His dedication to the success of the Roadhouse is unparalleled. You can taste it in his food!

Lisa Schultz


Lisa began working at Zingerman’s Roadhouse in 2004 as a server.  Working her way up to become the Restaurant Manager in 2013, Lisa has played an integral role in creating the service culture of the Roadhouse.  She has a passion for providing excellent service and a focus for helping the managers and staff be the best they can be everyday.

Dine with us


Celebrating a special occasion with us? The Roadhouse can order a cake for you from Zingerman’s Bakehouse with 48 hours notice! Just give us a call at 734.663.3663. If you plan on bringing your own dessert, we do charge a dessert fee of $2.00 per person. For private parties, contact our Events Team.

Monday to Friday

8am – 9pm

Saturday & Sunday

9am – 9pm

Call Us

734-663-3663 (FOOD)

Visit Us

2501 Jackson Ave., Ann Arbor, MI 48103