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Special Dinner: The Beauty of Better Butter with Vermont Creamery
Join us on March 5th for our annual Jelly Bean Jump Up event!
The 9th annual Jelly Bean Jump Up fundraiser is underway for February to support SafeHouse Center. This local nonprofit provides assistance and resources to survivors of domestic violence and sexual assault and their children in the community.
As a part of the fundraiser, Zingerman’s Roadhouse is hosting a special dinner on March 5 at 7 pm. Guests will hear the story of Vermont Creamery and their incredible butter from co-founder Allison Hooper as they enjoy a memorable multi-course meal. The Beauty of Better Butter dinner will feature dishes made with rich cultured butter from Vermont Creamery, such as dry-aged ribeye steak topped with anchovy butter and ash-roasted sweet potatoes with tahini butter. Twenty percent of ticket sales will be matched by Zingerman’s and all go to SafeHouse Center. Guests also have the option to “jump up” their tickets to donate additional funds as well as participate in a silent auction during the event.
NEW! An Online Jelly Bean Jump Up Silent Auction!
Now you can bid on cool stuff AND support a great cause—from anywhere!
Bidding ends on March 5th, 8:30pm
Our 9th Annual Jelly Bean Jump Up fundraiser in support of SafeHouse Center in Ann Arbor is underway, and we couldn't be more grateful for everyone's help! Over the years, we have offered multiple options for people to support the work of SafeHouse, including a silent auction at our annual Jelly Bean Jump Up special dinner at the Roadhouse. This year, we are excited to announce that this silent auction is now also online!
Now you can conveniently bid on some of the best of Zingerman's and goodies from some of our favorite vendors from anywhere! Are you an Ann Arbor native who now lives in sunny California? Do you know a friend or a relative who might be interested? All of the items that are up for bid can easily be shipped or have virtual options! And of course, all of the proceeds will go to SafeHouse Center.
For those of you attending the Jelly Bean Jump Up Special Dinner on March 5th, any bidding done for the silent auction will take place online as well—and now you will be bidding against people all over the country! We will also have non-shippable items up for bid that are available for pick-up in Ann Arbor only, which will be published online on March 5th. If you would like to see the items in person, please register for the dinner before we sell out!
Easter Packages To-Go
A-tisket, a-tasket, fill your basket with delicious meals from the Roadhouse!
Available for pick-up Saturday 3/30
Hop on over to the Roadhouse this year to fill your basket with our Easter packages to-go! Our scrumptious brunch or dinner meals will be just what you need after some serious egg hunting. For brunch we are excited to introduce a savory biscuit quiche as the centerpiece—but of course it wouldn’t be brunch wihout Bakehouse cinnamon rolls! For dinner, folks have a choice for their main dish. Enjoy juicy prime rib roast with au jus and horseradish cream, or Chef Bob’s special lasagna with layers of housemade Bianco DiNapoli tomato sauce and gooey Bellwether ricotta cheese. Our dinner packages also include our housemade blueberry cobbler, and there will be plenty of addtional options for Bakehouse treats!
Cheers to winter wellness! This rich, anti-inflammatory beverage is made with freshly-ground ginger and turmeric root, steamed coconut milk, Tellicherry black pepper from Épices De Cru, a dash of salt, and sweetened with a heavy dose of raw honey.
10 oz $5.99
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 $5.00 per person. For private parties, contact our Events Team.
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. She worked her way up to become the Restaurant Manager in 2013, and as of 2022 is the official Managing Partner of the Roadhouse! 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
Throughout February, the Zingerman’s Community of Businesses is supporting SafeHouse Center with our 9th Annual Jelly Bean Jump Up fundraiser. You can support by learning more or donating online at zcob.me/spotlight, or buy tickets to attend our Zingerman’s Roadhouse fundraiser dinner featuring Vermont Butter on March 5th. We’ll have an incredible silent auction and many more ways to support the crucial work at SafeHouse Center!