Full-Flavored
Guest Favorites
Really Good All- American Wines
Felipe Diaz explains why people love our wine list!
Did you know that the Roadhouse’s wine list is different from just about any wine list you’ll find in town, maybe even in the state? Our all-American wine menu is as approachable, multifaceted and education-driven as the Roadhouse itself! We feature quality wines from women-owned places like Laurentide Winery of Lake Leelanau, Mich., as well as wines produced by African American and Latin vintners, such as André Hueston Mack of Maison Noir in Oregon.
Felipe Diaz, the Roadhouse wine expert, talks amore about what sets us apart, and why you should try our wine!
Zingerman's Roadshow
What is that giant teapot attached to the Roadhouse?!!
The "teapot" is Zingerman's Roadshow, a vintage Spartan trailer that has been serving our fabulous Zingerman's Coffee and to-go food since 2004! It is so easy, all you have to do is call us or order online, then drive right up to the Roadshow window to pick-up your order! There is also a walk-up window behind the trailer.
While our dining room is closed in response to COVID-19 and the updated orders from the governor, Zingerman's Roadshow will be your to-go destination spot. We also have curbside pick-up available if you prefer to not drive up to the Roadshow.
Show your love A2: Comfort Food Challenge
Calling all locals! Join us for Ann Arbor’s Conquer The Cold in January!
Brought to you by Get Downtown, log your trips to work or the couch, as well as local restaurants. You could earn badges and win gift cards while supporting your community’s businesses.
Along with other local eateries, the Roadhouse is on the menu for the weekly Comfort Food Challenge with January exclusive specials sure to tingle your taste buds and warm your soul.
Special Dinner
Jelly Bean Jump Up Dinner
Join us for Jelly Bean Jump Up Virtual Dinner Tuesday, March 2nd at 7pm via Zoom. Order your event exclusive dinner by 2/28. A percentage of proceeds go to SafeHouse Center and you can also include a donation of your choice.
Safety
COVID-19 Update
Dear Friends and Family,
From the bottom of our biscuits, thank you for your continued support and patience this year. At this time, our dining room is closed for service per COVID-19 orders from the governor and the Michigan Department of Health and Human Services.
Never Fear, BBQ is Still Here
We will continue to offer drive-thru to-go and curbside pick-up services through Zingerman’s Roadshow, the drive-up trailer attached to the Roadhouse. Please place your orders online, or call us at 734 663-3663. For larger quantities of hot, fresh food, we also have our Feast for Home menu available, which we can deliver with 72 hours notice. Catering fees do apply for delivery from the Feast for Home menu.
About
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.
about
Our food
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. Why are they favorites? Because we use the highest quality ingredients and traditional methods to make them delicious and authentic. By spending time with artisans, chefs, food experts and historians, we learn about the stories behind the food we make and the best way to serve them. We also listen to your stories and recommendations about the food you love best!
What menu offerings do we hear about the most? Buttermilk Fried Chicken, award-winning Mac ‘n Cheese made with Martelli artisan pasta, NOLA Gumbo, Nashville Hot Chicken, Cornmeal Fried Catfish, 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
Our BBQ
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.
Recognition
Awards
James Beard Finalist, Outstanding Hospitality 2020
James Beard Finalist, Outstanding Service 2019
James Beard Award, Best Chef Great Lakes 2011
Roadie Spotlight
Zingerman’s Staff
Meet the Team
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
HEAD CHEF
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
RESTAURANT MANAGER
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.
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