Be the first to know

Roadhouse News

The Traverse Cherry Gimlet

Here's to you for helping our homeless!

Throughout the month of November, we are supporting the Shelter Association of Washtenaw County (SAWC) in its mission to end homelessness, one person at a time. The Traverse Cherry Gimlet, our cocktail of the month, features Valentine Distilling Co. Liberator gin, St-Germain, Traverse City Whiskey Co. Tart Cherry Syrup, fresh lemon, and basil. We’ll be donating $1 from each sale to SAWC this month.

Here's to YOU for helping to alleviate hunger and homelessness in our community!

Learn more about SAWC

A deep red cocktails with a basil leaf, on top of a wooden picnic table with colored fall leaves on the ground.

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!

Apply online today!

Top 5 Reasons to Book Your Holiday Party at the Roadhouse

1. The Great Food

You really can taste the difference, and there’s no better way to get folks in a festive, celebratory mood.

2. You Get to Have Fun, Too

Experience all the joy of hosting with none of the preparations or after-party pick up.

3. It’s Completely Customizable

Choose the common room or the patio atrium, lunch or dinner, with or without cocktails, our regular menus or catering menus… the options go on and on! (Don’t worry, we can help you with the decisions!)

4. It’s So Convenient

We’re taking care of all of the cooking and cleaning, of course, but we’re also easily accessible—close to the highway with ample parking.

5. It’s a Guaranteed Success

With the combination of our really good American food, made with only the best available ingredients, and our stellar service, your event will go off without a hitch.

Inquire now to get your party started!

A group of people dining happily in the Patio at the Roadhouse.

Browse Full Menu

Roadshow Trailer with Open Sign and Roadie in a Hat and Face Mask

Make a reservation with us!

Update

Masks are currently not required of our staff

Dear Friends and Family,

From the bottom of our biscuits, thank you for your continued support and patience during the COVID-19 pandemic. The Washtenaw County Health Department has declared a MEDIUM level of COVID-19 cases in the community, and has updated its website to reflect the change. The CDC has changed its recommenation regarding the use of masks in an indoor setting. The Roadhouse staff are currently NOT required to wear masks inside the Roadhouse.

We do continue to make everyone’s safety a priority, and will continue to assess the need for mask requirement for our staff according to the rating for Washtenaw County. We encourage all of our patrons to make a personal choice about masking when dining at the Roadhouse.

We look forward to seeing you!

thank you so much for your continued support!

Chef Bob and line cooks preparing dinner for guests

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.

Book a table



Call Us

734-663-3663 (FOOD)



Visit Us

2501 Jackson Ave., Ann Arbor, MI 48103



Email Us

[email protected]

Instagram






Friends!! 🥰 We are so sorry, but our dining roo






We love ALL our cooks, but Maria is on FIRE!! 🔥
 





We LOVE the rich creamy Eggnog Gelato from Zingerm






Made from Askinosie Tanzanian dark chocolate and H

Events

Special Events

There are no upcoming events at this time.

Recognition

Awards

James Beard Finalist, Outstanding Hospitality 2020
James Beard Finalist, Outstanding Service 2019
James Beard Award, Best Chef Great Lakes 2011

See All Awards

Roadie Spotlight

Maalek Getchell

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

MANAGING PARTNER

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

Give

This holiday season the Zingerman’s Community of Businesses is featuring the crucial work of Food Gatherers as our Nonprofit Spotlight throughout December! The mission at Food Gatherers is particularly important in recent years, with food scarcity heightened these past few years. But this incredible nonprofit has been working tirelessly to ensure that everyone in our community has access to nutritious meals Join us in support and find out more at zcob.me/spotlight

Donate today