This Michigan Restaurant Still Fills Up Fast After Generations Of Crowds

The first thing that reaches you at 422 Detroit Street is the scent: warm rye, peppered beef, something brined and patient. Zingerman’s Delicatessen has been drawing lines for decades, yet the room still buzzes with the kind of energy you’d expect from a grand opening.

I’ve stood there on gray afternoons watching the queue curl past the windows, everyone moving with quiet purpose. Yes, the corned beef earns its reputation, but the side paths are what slow you down: cheese samples offered mid-wait, shelves of Spanish tinned fish, barrels of pickles that feel like their own destination.

The place rewards attention as much as appetite. These notes are here to help you move smart, eat well, and leave with more than one craving satisfied.

Time Your Arrival Like A Local

Arriving early changes everything, especially on Saturdays at the Kerrytown corner where the farmers market swells the foot traffic. The deli opens at 10 AM on most weekdays, and a few minutes before the door lifts can mean an easy slide to the kiosk.

Start with a coffee from nearby Zingerman’s Coffee Company or grab a pastry from the counter to tide you over. The display case shows meats and salads, which helps you commit before ordering. If you need guidance, staff happily talk through the menu.

When the line snakes, it moves, but patience pays off in well built sandwiches. I have found mid afternoon lulls on weekdays most forgiving. Crowds aside, the energy remains friendly and focused on getting you fed.

Start With The #2 Reuben

Warm rye from Zingerman’s Bakehouse, hand sliced corned beef, briny sauerkraut, Swiss, and Russian dressing make the benchmark bite. The meat leans tender with a peppery edge, and the kraut brightens every mouthful. You can choose lean or fatty corned beef to match your preference.

The Reuben is a house legend with decades of praise, and it still anchors the menu today. Many reviewers call it among the best in the country, which sets expectations high. The scale of the sandwich justifies sharing if you want room for sides.

Ask for extra napkins and consider half size if you are solo. I like mine with a new dill pickle for snap. Add a side of potato salad to balance richness without overwhelming the sandwich.

Use The Kiosk Without Stress

The ordering kiosks sit just inside, and they are straightforward once you skim the categories. Screens show sandwich numbers, bread choices, and add ons, plus a note for half or whole sizes.

Kiosks replaced most counter ordering, a change some folks miss. The tradeoff is clarity, since you see every option and price before you commit. Staff still float nearby to answer questions and offer suggestions.

Decide on your bread and meat before stepping up to the screen to keep things quick. I save sides for the end so they do not get forgotten. Review the receipt to make sure pickles or drinks are listed before paying.

Bread From the Bakehouse Matters

Rye with caraway seeds is the classic pairing for corned beef, but the Bakehouse catalog goes far wider. Sourdough, Jewish rye, and pumpernickel each alter the sandwich tone in noticeable ways. The crusts hold up to saucy fillings, which prevents soggy collapse halfway through.

Zingerman’s Bakehouse has supplied breads for the deli since the 1990s, and consistency remains a point of pride. Many Ann Arbor locals swear the bread is what makes the sandwich sing. The bakery’s reputation is tied to careful fermentation and real butter in enriched loaves.

Ask which loaf is freshest for the day’s build. I tilt toward Roadhouse rye for a slightly softer chew with gentle spice. Grab a whole loaf downstairs if you want tomorrow’s breakfast covered.

Cheese Counter Sampling Strategy

A faint bloom of washed rind and nutty alpine notes greets you by the cheese case. The mongers offer samples with helpful context, not hard sells. You will taste the difference between a clothbound cheddar and a younger Gouda in a single bite.

The cheese program has long been a hallmark of the deli and complements the grocery side downstairs. European classics sit alongside American artisan wheels, often with staff notes. Knowledge runs deep here thanks to years of training and vendor relationships.

Pick a wedge that plays well with your sandwich choice. I like a tangy alpine to snack on while waiting for pickup. Ask for a pairing suggestion if you are grabbing a jar of olives or tinned fish.

Portion Sizes And Sharing Wisely

Sandwiches arrive hefty, with whole sizes bordering on picnic scale. Half portions are available and still feel generous, especially with a side. The build is neatly wrapped so you can split without wrecking the structure.

Zingerman’s reputation for abundance dates to its early years and helps explain the steady crowds. Price reflects premium ingredients, and you see it in the meat pile and bread quality. Feedback often mentions value debates, but size and craft are clear.

Share a whole Reuben and order two different sides to compare. Try pairing a vinegary slaw with a creamier potato salad for contrast. Save room for a sweet, or pack leftovers and make the win last longer.

Pickles, Slaws, And Smart Sides

Briny new dills, garlicky spears, and coleslaw bowls line the cold case with bright greens and crunch. The garlic potato salad reads mild unless properly salted, so the sandwich carries the show. Pasta salads rotate, and the BonTon chicken pasta version gets frequent nods for seasoning.

Side dishes have evolved through the years, but the deli keeps a core set for balance and texture. Regulars often debate pickle style like a sport, which becomes part of the fun. You can buy extra pickles downstairs if one spear is not enough.

Confirm sides on your ticket at pickup to avoid missing items. I ask for an extra pickle when sharing a sandwich. A sharp slaw cuts through the richness of corned beef without dulling flavor.

Indoor Nooks And Patio Reality

Upstairs seating carries a cozy, collage like charm with posters and shelves of gourmet goods below. Patios out front and by the side face the parking area, which means street bustle with your bite. You may end up sharing a table at peak times, and it becomes part of the scene.

The building has grown from the original corner shop into a small campus in Kerrytown. That expansion explains the maze like flow that first timers notice. Signs and helpful staff keep traffic moving even when the line curves outside.

Scout a seat before your order is called if you are with a group. I favor the upstairs corner for a calmer lunch window. When seats are tight, takeout to nearby parks works well in good weather.

Mind The Hours And Off Days

Nothing stings like planning a pilgrimage only to meet a locked door on Thursday. Zingerman’s Delicatessen is typically closed that day and opens around 10 or 11 AM on others, with evenings until 7 PM. Hours can shift on holidays, so a quick web check saves a trip.

The schedule reflects staffing and production rhythms across the Zingerman’s community of businesses. Ann Arbor routines and market days also shape foot traffic patterns here. That context explains why weekends feel boisterous and weekdays carry calmer air.

Confirm opening time the morning you go to align with your appetite. Call if you’re planning a large order for a group. Online ordering helps when you want to time pickup during busy windows.

Grocery Treasures Downstairs

Rows of olive oils, vinegars, spices, and tins tempt you after you order. The shelves hold carefully sourced products with staff notes that read like travel postcards. You can pass time browsing while the sandwich team builds your order.

The specialty grocery has been part of the deli’s identity since the early days, expanding with import relationships. Many guests discover new staples here and return for pantry refills. The curation mirrors the sandwich philosophy of best possible ingredients.

Pick up a bottle of aged sherry vinegar or a jar of preserved lemons for home cooking. Grab coffee cake or bread to stretch the experience. Ask for pairing ideas that echo your sandwich flavors.

Price Expectations And Value

Stickers can surprise first timers, since sandwiches and sides sit above a typical deli price. The counterpoint is ingredient sourcing, portion heft, and careful assembly. Lines do not last for generations without a quality baseline that people trust.

Since 1982, Zingerman’s has built a reputation for doing things the long way, often at higher cost. Bakehouse bread, well sourced meats, and skilled staff add up. Reviews regularly mention a splurge feeling, balanced by memorable flavors.

Budget by sharing or choosing a half with one side and a pickle. It is worth it when the build lands just right. Keep the receipt if you need to double check any missed items at pickup.

Order Extras For The Road

Cookies, coffee cake slices, and whole loaves ride home well and extend the glow. Jumbleberry coffee cake ships and also sits on the shelf when available, which makes a nice breakfast plan. A bag of deli chips or a jar of pickles keeps the flavor train rolling.

The habit of taking something for later has become a small tradition among regulars. It ties back to Zingerman’s broader ecosystem of bakery, creamery, and roadhouse. That network supports consistent quality and gives you more ways to revisit the flavors.

Scan the pastry case before paying so you do not forget dessert. I stash a cookie for the drive to avoid post lunch regret. Bring a tote if you plan to stock the pantry downstairs.