Midwest Living Review
You have not eaten macaroni and cheese until you've sampled the fare served at Zingerman's Roadhouse in Ann Arbor. It doesn't come cheap, but it's worth every penny, as are the many other "American food" items found on the menu here. The award-winning chef is on a mission to return to food with flavor, and he's so dedicated that he raises his own vegetables, many of which come from heirloom seeds, in order to resurrect what's been watered down by too many years of food being seen as a commodity. He buys locally raised meat and roasts his own hogs in pits outside the restaurant. In addition to mac and cheese, house specialties include barbecue pork that's smoked for 14 hours, sweet-potato fries served with pimento-cheese dipping sauce and freshly grilled burgers. It's almost impossible to resist such items as South Carolina white grits with Vermont cheddar or homemade corn dogs. This organic, homemade fare comes at a price (mac and cheese starts at $13.50 and goes up from there as you add bacon, smoked chicken, etc.), but we found it to be worth every penny. The restaurant is part of Zingerman's Community of Businesses and features that tongue-in-cheek approach that has become the company's trademark. Part of that can be seen in its dcor--thousands of salt-and-pepper shakers line the walls and make for some fun viewing when you're done with your meal. If you don't have time to dine in-house, order ahead and pick up food to go at the Airstream trailer turned drive-up window.