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Roadhouse News
Tailgating Catering Menu
Let us take care of everything. Just enjoy the game!
Score big for your tailgating party this year with Roadhouse Catering! We’ve put together a touch-down of a menu, featuring to-go packages that will serve 8-10 people. Each one is a winner, whether it includes Chef Bob’s buttermilk biscuit sandwiches, our famous BBQ, or really good breakfast favorites!
And we wouldn’t forget the most important thing for your party, which is why we are really excited to offer our mimosas for two or our super yummy Bloody Mary mix!
Be a part of the Roadhouse Team!
We are hiring for many positions!
At the Roadhouse, we take great pride in our staff. Every person we hire brings something very special to the team! We think YOU could bring something very special to the Roadhouse, too.
We are currently hiring for floor managers, bartenders, servers, event servers, bussers, hosts, dishwashers, line cooks, Roadshow sales, and a night cleaner. No matter what the position, our staff members earn competitive wages, have opportunities to earn benefits, and are encouraged to pursue all passions related to great food and great service. We'd love for you or someone you to know to be a part of our dynamic team!
The RoHo Joe Vanilla Coffee Stout from Mothfire
A new draft beer made exclusively for us!
We are so excited to introduce the RoHo Joe Vanilla Coffee Stout, created for the Roadhouse by Mothfire Brewing Co. in Ann Arbor!
Made with real vanilla bean and Roadhouse Joe coffee beans roasted for us by Zingerman's Coffee Company, the RoHo Joe is deeply flavored, full-bodied, and simply delicious. In addition to rich vanilla notes, our beverage expert, Felipe Diaz, says "This beer has a nose of fresh coffee, with notes of biscuit. On the palate, the coffee and dark malts meld together, adding hints of citrus and cacao around the edges. The finish is clean and smooth."
It was just tapped on Friday, but it is a small batch, so come by and try it before it is gone! Cheers!!
Update
We Are closed on tuesdays!
Dear Friends and Family,
From the bottom of our biscuits, thank you for your continued support and patience this past year. Since we reopened our dining room, we have been busy, thanks to all of you! While we are excited about picking up the business, we feel the need to take care of our guests and staff as best we can. One of our biggest challenges in doing so is our shortage of team members. To address this in the short term while we get hired up, we will close the Roadhouse and the Roadshow every Tuesday for at least the next few weeks.
Our updated restaurant hours are:
Mon, Wed, Thu 8am-9pm
Fri 8am-10pm
Sat 9am-10pm
Sun 9am-9pm
Tues CLOSED
Please also note the following changes:
- We will not be offering online ordering for the time being.
- We have removed our curbside service.
- For our diners in the Roadhouse Park, we will no longer offer Order & Pay. Our Park guests will continue to have the option to walk up to the Roadshow to order.
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We have introduced an Express Menu for our Park and Roadshow carryout guests that will allow for shorter wait times!
We apologize for any inconvenience, and thank you so much for your continued support!
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.
Dine with us
Reservations
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.
Call Us
734-663-3663 (FOOD)
Visit Us
2501 Jackson Ave., Ann Arbor, MI 48103
Email Us
Events
Special Events
Ann Arbor Cars & Coffee
Ann Arbor Cars & Coffee
Westside Farmers’ Market Returns
Westside Farmers’ Market Returns
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.
If you can
Give
Throughout September, the Zingerman’s Community of Businesses is highlighting the crucial work of Student Advocacy Center! Now even more than ever, Student Advocacy Center is working hard to help K-12 students find their path to stay in school. They advocate for underserved students to ensure that each one has access to the education, opportunities, and growth that they deserve.
As schools start back up during this challenging time, SAC is working hard to ensure that no students slip through the cracks. It’s an honor to support the dedicated work they do to be there for all the students and families that need their added guidance.
