Zingerman’s Roadhouse » Full-Flavored Meat

Zingerman's Roadhouse is a full service restaurant, whose passion is to bring you the fabulous foods found throughout our vast country. We've traveled from coast to coast to find traditional, full-flavored foods to bring back to Ann Arbor. Our full bar features wines, beers, and cocktails which reflect that enthusiasm as well.


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Archive for Full-Flavored Meat

Ode to Zingerman’s Pulled Pork Sandwich

Ah The Joys of Pork, circumcision notwithstanding;
Our inheritance of dread from Adam notwithstanding;
I sit alone in post-prandial bliss in Zingerman’s Roadhouse.
(Whoever is not guilty—complicit in his or her comfort
Of daily immoral acts in these end times—cast the first stone.
Even Nestle’s (“. . . the very best chaw-clate”) beans
Are harvested by child slaves in Ivory Coast.) But,
Postmodern in its social responsibility toward fine eating (accept killing)
12-dollar-mac-and-cheese-Zingerman’s Roadhouse with their philosophy
Of excellence at any cost has won me over—
At some expense. Oy! They roast the whole pig slowly, slowly,
Slowly on a spit, on site in a big roaster. Then, do they soak it (no one knows)
In special juices of papaya, peppers, cardamom and clove
Such as to make the un-embodied angels weep from jealousy?
The west wind’s aroma wafts among the strip malls
Up and down Stadium, past the Yoga Center and
The Castle beer, wine, and cigar store and Nicola’s bookstore
Pulled muscle, I say, stripped from the bone
Of some smart oinker raised to die for our (double) chins.
And in full awareness of my sins I confess
(With two Coont Ales having passed through the splanchnics
Now soaking my frontal brain with froth)
This is the best foinkin’ pulled pork sandwich
In the best big-assed pork soaked sesame seed Kaiser roll
With the best ministered-with-mayo-anointed-in-apple-cider-vinegar-
&-shrived-in-yellow-mustard coleslaw
Exactly matched to the savory tang of pulled pork such that
If the Buddha ate meat he’d eat Zingerman’s pulled pork sandwich.

How much of our day is spent in longing
Expecting, anticipating, measuring, waiting for
Our desire to match our expectations? Better even than
the first drag on a Camel after months of failed abstinence
This sandwich fit sire in sow. More than just a met desire,
This alchemy was like some Gnostic recipe for seeing G-d and
I dwelled in Thy House as I savored and sucked swine
With my eyes closed meditating; and chewed it to an essence
And pouched it in my cheek like the strike of a slow curve ball
In the catcher’s mitt that ends the World Series
Played over and over again and again in slow motion
And recorded at home on DVD for posterity forever and ever.

By R. Solomon, loyal Roadhouse guest

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Nueske’s Applewood Smoked Bacon

Nueske’s bacon is hardly new news around here. Since we’ve been using it extensively for over 25 years now it’s probably one of the best known products in the ZCoB. But it came up about ten times this weekend and I figured the food fates were telling me something so . . . here it is.

The bacon came up because we had the special bake of Peppered Bacon Farm bread this weekend. Since the special bake is over with, I…

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Alex’s Red Rage Barbeque Sauce

My eating habits have changed a lot since I was a kid. When I was thirteen years old I was happily having grilled cheese sandwiches made from pre-sliced plastic wrapped American cheese singles on white bread, Kraft macaroni and cheese, Pop Tarts, and Mrs. Paul’s fish sticks fried up “fresh” from the freezer, and other great American grocery store icons from three or four decades ago. (Actually, now that I think about it, all of those foods are probably still…

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Dry-Aged Steaks

A Return to the Meat of an Earlier Era

Like raw milk cheese, hard-crusted bread and full-flavored locally-grown produce, dry-aged of beef was once commonplace; fifty or sixty years ago pretty much every decent steak you had had been dry aged (at least this is what I’ve been told - I’m not old enough to have actually been there). But back in the ’60s, industry came up with what we now all know as “vacuum packaging.” This wonderful bit of “progress”…

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Nashville Hot Fried Chicken Tuesdays!

“. . . they say it’s addictive and I have some people who come every day that I’m open. They come every day. I don’t know how they do it but they are chicken-holics;” Andre Prince Jeffries

Pennsylvania Dutch Creamed Corn, Wisconsin Cheese Curds, Apalachicola Oysters, the Primanti Brothers Sandwich from Pittsburgh, Pimento Cheese Burgers, Carolina Gold Rice, Gullah Sweet Potato Fries, New Mexico Green Chiles, New England Clam Rolls . . . one of the things that we’ve had the…

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Zingerman's Roadhouse · 2501 Jackson Ave, Ann Arbor, MI 48103 · (734) 663-3663 (FOOD)
Hours: Mon-Thurs 11am-10pm, Fri 11am-11pm, Sat 10am-11pm, Sun 10am-9pm
Drive-up & To-Go: Mon-Thurs 6am*-10pm, Fri 6am*-11pm, Sat 7am-11pm, Sun 7am-9pm *self-serve dining room open 7am

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