HungryViking's ChewView: Zingerman's Roadhouse, Ann Arbor, MI

Hola, seekers of all things culinarily magnificent! Today's review is one that's close to my heart, because it resides in what I consider to be my hometown, Ann Arbor, Michigan (the hospital I was born in is there, so that counts, right? :D ).

For those who fancy themselves a hardcore foodie, the name Zingerman's should already be on your short list when it comes to places to eat or order food from. From its start as a small deli on Detroit Street in downtown Ann Arbor back in the early 80's, Zingerman's has grown into a entity all its own, a name synonymous with the best food you can obtain legally in this country. Over the years, they have expanded their culinary empire to include a coffee roaster, their own bakery (I could write a whole 'nother hub just on the bakery alone, and I just might too!), a creamery, of course the original deli, a mail order business that keeps me happy now that I live nowhere near Ann Arbor, and of course, the topic of this hub, their culinary establishment, Zingerman's Roadhouse.

It's hard to lump the Roadhouse into any one category. They do state that what they do is "American Comfort Food". I think that's as good of a categorization as possible for a place that takes so many influences from so many different parts of the country and attempts to assemble it all in one place, something they manage to do quite seamlessly time and again.

To say I go here a lot is an understatement. Depending on when I arrive at Metro Airport in Detroit from where ever I happen to be living at the time, this is the first place I eat at when I am home, or the place I hit up for breakfast the next day if I had a late flight. The menu is expansive, again drawing inspiration from every corner of the US. Midwestern fare like corn dogs, Southern staples such as buttermilk fried chicken or shrimp and grits, BBQ any way you want it, made from the usual suspects as well as some you might not expect (Read: Cabrito, or barbecued goat), decadent desserts such as their home made donut sundae, and even a separate brunch menu for Sundays. Looking at the menu (I have included a link to the restaurant's website at the bottom of this hub), it all seems rather unassuming at first, like nothing special. That's the cool thing about The Roadhouse, is that at first glance it does appear that way, but, what you come to learn over the course of your meal, is that the offerings on the menu are indeed simple....but they are simple preparations executed flawlessly, and with the best ingredients you can get in the US.

The owners of the Zingerman's empire, Ari Weinzweig and Mo Frechette, are known for sparing no expense when it comes to ingredients for the menu items at their establishments, and Chef Alex Young, who recently won a James Beard Award, takes these raw materials and turns them into items nothing short of amazing. Heirloom tomatoes, cheeses from the greatest cheesemakers in the United States and Europe, Berkshire pork.....these are but a handful of things they use in their kitchen to make the magic happen.

And it doesn't stop with the kitchen staff, either. It's a team effort, as the waitstaff play an integral role in the experience as well. Everyone who works at the Roadhouse goes out of their way to take you out of your comfort zone a little, to try something new, and to show you that yes, simple things like a crust of bread or a slice of cheese REALLY can be out of this world. On my last visit there back in September '10, while waiting for my BBQ platter to be served, my waitress dropped off a mini cheese flight for me to sample while I waited, gratis. They don't mind spending a little money, if it means you'll love what they offer so much that you'll come back again and again. That same night I actually had a short conversation with Ari Weinzweig, one of the owners. I say conversation, but I believe it was more of a culinary sales pitch to sample more of his wares, to which I obliged without even a second thought.

In short, yes, this place, comparatively speaking, is a little more on the expensive side than most places and at times can be very very hard to get into. However, I think I can sum up the experience my telling you the same thing I tell everyone about Zingermans as a whole, not just the restaurant, but anything you get from them. Take for example, a reuben. Great sandwich on its own, no matter who makes it. Yes, you will pay close to 15 bucks, maybe more for one from Zingermans, but I can guarantee you, it will be the best damn reuben you will ever have short of being in Manhattan. Same goes for anything they serve. You will pay a premium for __________, but it will be THE best ___________ you will ever have.