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!
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, and we have curbside pick-up available if you prefer to not drive up to the Roadshow.
Restaurant Week is coming!
Enjoy exclusive specials at the Roadhouse from Feb. 21st - 26th.
Join us for Ann Arbor's Restaurant Week and special deals on your Roadhouse favorites for lunch or dinner, February 21–26. The menu includes three courses of dishes we are known for—country fried steak, housemade biscuit & blueberry bread puddin’, our famous mac n’ cheese, and more—all for less, all week long.
Our Restaurant Week menu will be available for dine-in or to-go! Make a reservation with us to secure your spot, or watch for the specials in our online menu!
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.
COVID-19 Update: We Are Open!
Dear Friends and Family,
From the bottom of our biscuits, thank you for your continued support and patience this year. As of Monday, Feb. 1st, our dining room is OPEN for service!
We’ve missed you all so much!! We do want to make sure your dining experience is enjoyable. We want you to know that we will be putting the safety of you, your family, and our staff first.
We Roadies are working together to maintain a safe and comforting place for our friends, family and neighbors to visit here in Ann Arbor. We take the Coronavirus COVID-19 very seriously with our current dining options, and continue to carefully follow the guidelines and directives from the CDC and industry experts. We are using heightened sanitation efforts, and have ongoing education with our staff on the preventative measures being continuously updated by the CDC regarding food handling and safety. Our staff will continue to wear masks and gloves, and are being health screened before every shift.
In addition to carefully following CDC and industry guidelines, we have installed a REME HALO® active air purification system in our ventilation system. Lab tests show that this system helps neutralize COVID 19 in the air and on surfaces, and reduces the risk of person-to-person and surface-to-person infection in our restaurant.
We do not want to catch you off guard when you come to dine with us. We’ve put together some information on what to expect when you dine with us at the Roadhouse. Much of it will be stuff you already know. Some of it might seem new and let’s face it, a bit strange. But you are our friends and family, so we want to make sure we are doing everything possible to make this a comfortable transition for all. Please do not hesitate to reach out to us at any time with questions or concerns. We will always value your feedback.
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. 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
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!
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
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.
8am – 8pm
Saturday & Sunday
9am – 8pm
2501 Jackson Ave., Ann Arbor, MI 48103
James Beard Finalist, Outstanding Hospitality 2020
James Beard Finalist, Outstanding Service 2019
James Beard Award, Best Chef Great Lakes 2011
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 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 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
Support SafeHouse Center during Jelly Bean Jump Up