Buttermilk Dutch Donuts
Made from a Dutch-American recipe, our donuts are full flavored, with hints of molasses, lemon zest and nutmeg in a rich buttermilk batter, deep fried but not greasy, and dusted with a dark brown muscovado sugar. Whether you are dunking them in your cider, coffee, or a side of Blackberry Patch preserves, you will love the homemade goodness of a classic treat. Willing to share? Call ahead and order a dozen! 734.663.3663(FOOD)
Thanksgiving Meals To-Go
Fill your Thanksgiving table with what we do best every day—really good American food! Our Thanksgiving meals feature Coffee Spiced Smoked Turkeys, named “the greatest turkey recipe in the history of Thanksgiving” by Esquire. Before pit-smoking, we rub each turkey with our exclusive Coffee Spice Rub, an earthy, intense mix of Roadhouse Joe coffee, urfa pepper, ground clove, and Tellicherry black pepper from Épices de Cru. The turkeys are moist, smoky, deliciously tender and full-flavored.
Caramel Apple Cider
Ya’ know how when you first pull an apple pie out of the oven, you can see the thickened juice bubbling up around the apples and caramelizing at the edges? We’ve captured that in our favorite fall drink—our Caramel Apple Cider. The Roadshow steams cider from Hy’s Cider Mill in Romeo, MI. with homemade, creamy caramel syrup. When you order one, make sure it's topped off with real whipped cream and a dash of cinnamon!!
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.
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.
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 – 9pm
Saturday & Sunday
9am – 9pm
2501 Jackson Ave., Ann Arbor, MI 48103