Special Event #236: Welcome Back to the Roadhouse

Date April 9, 2019, Tuesday
Time 7:00 pm - 9:00 pm
Price: $50
Phone 734.663.3663

Fifteen years of American foodways, one full-flavored evening.

What better way to celebrate reopening after our kitchen tune-up than with a night showcasing our Roadhouse favorites? In 2003, we opened our doors with the vision of bringing really good American food to the community, using only the best available ingredients. We’ve worked hard to create our own truly unique food culture, transforming these ingredients into superior flavors by studying American foodways! We love to explore, and when we do find the best America has to offer, we bring it right here to Ann Arbor.

All of our friends have their favorites on our menu, dishes they come back for time and time again–like our really good BBQ! Did you know we’ve smoked about 3,150 pigs since we set up our smoker? 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 also taught us the secrets to really good whole-hog Eastern North Carolina BBQ. We work with Niman Ranch to bring in pasture-raised heritage pigs using Ed’s method to smoke the tender, full-flavored pork and beef we proudly serve. Many of our guests say it’s the best they’ve ever had!

We can’t wait to cook our BBQ and all of your favorites for this unforgettable dinner! Don’t miss out on our buttermilk fried chicken, award-winning mac and cheese, buttermilk biscuits, and more. We have many more stories to share with you.

While we source only the best ingredients for our dishes, the recipes that make Zingerman’s Roadhouse an awesome place to be would be incomplete without all of you! So come on by and help us celebrate everything that makes the Roadhouse your favorite place!

MENU

Appetizers:

Served family style.

Fried Ribs
With Poirier’s Cane Syrup.

Sea Island’s Sweet Potato Fries
With spicy mayo.

Corn Dogs
With Reye’s yellow mustard.

Ari’s Pimento Cheese
With celery claws and bagel chips.

Bread:

Housemade Buttermilk Biscuits
Served with honey, butter, and preserves.

Soup:

Ancho Beef Chuck Chili

Cashew Brittle Salad

Entrée:

Buttermilk Fried Chicken

Roadhouse Mac & Cheese

BBQ Pulled Pork
Served with North Carolina sauce, Red Rage sauce, and South Carolina sauce.

Sides:

Anson Mills’ Grits
With Cabot cheddar cheese.

Dessert:

Mini Donut Sundae

Butterscotch Pudding


*Menu subject to change