Full-Flavored

Guest Favorites

The Roadhouse Park

Enjoy the view, the breeze and the social distance at the Roadhouse Park. We offer plenty of colorful umbrella-covered picnic tables (seats up to 90!) among the raised garden beds and trees out front. Anyone can enjoy a roadside picnic by ordering to-go from the Roadshow trailer. We will bring your food out to you! We also serve cocktails, wine, and beer in our park! Plus, there’s free unlimited wi-fi and dogs are welcome. What’s not to like?!

A margarita and a strawberry daiquiri on a colorful picnic table by the Roadhouse.
Whole pit=smoked chickens on the smoker.

Whole Pit-Smoked Amish Chickens

Take home a whole Amish chicken for dinner! Rubbed with salt and our freshly ground Tellicherry black pepper, they are smoked slowly over smoldering whole oak logs for about three or four hours. They serve 3-4, and all you need to do is call ahead at 734.663.3663 to order one, then swing by the Roadhouse to pick it up after 4pm. We only have a limited number of these, so order yours before we run out for the day!

Award Winning Mac & Cheese

There's a reason Alton Brown named us Best Comfort Food in America on Food Network! We use sun-dried handcrafted pasta from the Martelli family in Italy. (We also have a gluten-free pasta available!) The artisan pasta is tossed with a creamy house made béchamel sauce, then caramelized with loads of white Cabot cheddar. The original is delicious, but we also offer a variety of ways to enjoy this dish! Which one is your favorite?

Caramelized macaroni and cheese.

Safety

Our Commitment to You

We’ve missed you all so much!! We do want to make sure your return experience is enjoyable. As we reopen our doors, we want you to know that we will be putting the safety of you, your family, and our staff first.

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.

Events

Special Events

Recognition

Awards

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 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.

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.

Monday to Friday

8am – 9pm

Saturday & Sunday

9am – 9pm

Call Us

734-663-3663 (FOOD)

Visit Us

2501 Jackson Ave., Ann Arbor, MI 48103