This Michigan Eatery Leaves You Planning Your Next Visit Before You Leave

If you find yourself walking up Detroit Street in Ann Arbor, you will likely hear the hum of Zingerman’s Delicatessen long before the historic orange brick building comes into view. It is the vibrant sound of a community in motion.

Locals here are swapping stories in a line that has become a true Ann Arbor rite of passage, and newcomers staring wide-eyed at a floor-to-ceiling menu that reads like a globe-trotting culinary encyclopedia.

Since opening its doors in 1982, Zingerman’s has evolved from a small neighborhood deli into a global food destination. Everything here, from the hand-sliced corned beef to the hand-drawn colorful signage, is designed with a level of intentionality that makes a simple sandwich feel like a significant event.

For travelers seeking the best sandwiches in Ann Arbor or those looking for top-rated gourmet food markets in Michigan, Zingerman’s Delicatessen offers an iconic deli experience that consistently ranks among the best in the United States.

Making the most of a visit to this culinary landmark requires a bit of strategy, especially during a busy game day or graduation weekend, but the reward is a meal that stays with you long after the last crumb is gone.

I’ve put together these tips to help you navigate the ordering process, find the best seating, and perhaps discover a few hidden gems in the specialty food shop that many people overlook.

Time Your Arrival Like a Regular

There is a specific rhythm to the Kerrytown neighborhood, and mastering it is the first step to a successful Zingerman’s experience. The early morning hours, just as the shop prepares to open, offer a rare window of tranquility where you can watch the staff dial in the day’s offerings without the pressure of a crowd.

By noon, the line often loops outside onto the sidewalk, though it moves with a practiced choreography that keeps the wait manageable, and if you prefer to browse the grocery shelves without bumping elbows, aim for the calm window before 11:30 AM.

One of the signature rituals of a regular is starting in the retail shop rather than heading straight for the sandwich kiosk. This allows you to sample a bit of farmhouse cheese or a drop of estate-bottled olive oil, an act that effectively orients your palate for the main event.

Once you are ready, the touch-screen kiosks, or ordering via your phone, help keep the process efficient, and while the digital interface is a newer addition to the 40-year history of the deli, it serves to reduce second-guessing by providing clear photos and detailed ingredient notes.

If the Michigan weather is behaving, claiming a table on the patio is the premier move, just be sure to keep a watchful eye on the pickup screen so you can grab your order the second it’s ready. The line can look intimidating, but the system is designed to keep people moving, and the best visits usually come from pairing smart timing with a clear plan for how you’ll order and where you’ll sit.

When you arrive with a bit of rhythm on your side, the whole place feels less like a wait and more like a ritual you’re stepping into.

Order The Reuben With Intention

While the menu is vast, the Zingerman’s Reuben, specifically the #2, is the undisputed heavyweight champion of the deli.

It is a masterpiece of balance: tender, high-quality corned beef, tangy sauerkraut from local fermentation masters at The Brinery, real Swiss Emmental, and house-made Russian dressing, all pressed between slices of sturdy Bakehouse rye.

The stack is notoriously generous, requiring two hands and a significant stack of napkins to navigate, and the magic lies in the melt calibration, because the sandwich is engineered to stay structurally sound and thermally consistent from the moment it leaves the counter to the moment you take your first bite.

The history of this sandwich is rooted in a partnership with meat-monger Sy Ginsburg that dates back three decades, ensuring that the corned beef recipe remains as consistent as the day it launched.

If you have specific preferences, perhaps you like your meat a bit leaner or extra juicy, don’t hesitate to specify that during the kiosk process.

Many visitors find that splitting a Large sandwich is the most strategic way to leave room for the legendary sides, though purists often prefer a Regular all to themselves to maintain total focus on the interplay of salt, acid, and warm rye perfume.

Use The Kiosk Without Losing Your Cool

For some, the transition to kiosk ordering felt like a departure from the old-school deli counter charm, but in reality, it is a roadmap designed to prevent menu paralysis. The interface is incredibly user-friendly, featuring allergen flags and ingredient blurbs that make tinkering with your order a breeze.

It also remembers the Deli All-Stars, like Sherman’s Sure Choice or the Binny’s Brooklyn Reuben, making it easy to find the hits without digging through the full sprawl of options.

A pro tip for the digital age is to take a moment to preview the side dishes and drinks before you finalize your sandwich order. Once you’ve tapped buy, screenshot your confirmation page, because this simple step helps you track any substitutions you made and keeps expectations tidy when your number finally flashes on the pickup window.

You still collect your food from the main counter, which means you don’t lose that essential connection to the bustling heart of the kitchen where the sandwich artists are hard at work.

Let The Cheese Counter Lead You

One of the greatest mistakes a visitor can make is ignoring the cheese counter in favor of the sandwich line. A single small cube of cheese on a toothpick has the power to change your entire ordering trajectory, and the cheesemongers here are more like curators, offering tastes with deep context that connect the flavors of a specific wheel of Comté to the various mustards and jams sitting on the shelves nearby.

You will likely hear names of small-scale producers that are worth committing to memory, and carrying that knowledge straight into your sandwich order can elevate the meal from great to transcendent.

The retail shop is a study in provenance, with case labels that tell the stories of the farms and the specific milk styles used in each batch. If you are planning a picnic in one of the nearby parks, ask for a comparison flight, perhaps one salty, one nutty, and one bloomy rind, because this bite-sized tour not only sharpens your decision-making but turns your waiting time into a genuine culinary discovery.

Grab a soft goat cheese for later, but consider adding a sharper, aged wedge to a pastrami build for a custom lunch that no one else in the line is eating.

Respect The Bakehouse Rye

At most delis, the bread is merely a vessel for the meat, but at Zingerman’s, the rye is a lead performer. Supplied by the Zingerman’s Bakehouse just a short drive away, this Jewish rye is a vanishing breed in the American culinary landscape, featuring a high percentage of rye flour and a natural sour starter that is fed daily.

The result is a crumb that is dense, springy, and laced with the subtle pop of ground caraway seeds, while the crust is intentionally crackly, achieved by brushing the loaves with water both before and after they enter the oven.

When you order your sandwich, the toast is applied gently so that the bread remains tender and flexible rather than becoming brittle or abrasive. If you are tempted to swap the rye for another option, consider trying the default pairing at least once, because there is a deep historical intention behind why the corned beef is paired with that specific rye.

The bread is designed to hold its ground against the moisture of the Russian dressing without shattering, and before you leave, it is almost mandatory to grab an extra loaf from the retail shelves to keep the experience going at home.

Choose Sides That Earn Their Keep

The side dishes at Zingerman’s are never afterthoughts, they are designed to be equal partners to the sandwiches. The potato salad is a garlicky, creamy classic, while the coleslaw offers a crisp, sweet edge that provides a much-needed cooling effect after a spicy or salty bite of meat.

For those who want something a bit more substantial, the latkes and knishes appear as seasonal highlights, bringing a bit of traditional Jewish comfort to the tray.

Portions are traditionally large, so if your sandwich choice is particularly heavy, balancing it with a sharper, vinegar-based salad or the snappy, garlicky pickles is a wise move. On cooler days, the matzo ball soup is a local favorite, featuring a buoyant dumpling in a cloudy, rich broth that feels like a hug in a bowl.

Because the sides arrive in sturdy, travel-ready containers, they are easy to share among a group on the patio, allowing you to mix textures and flavors without crowding your main plate.

Mind The Wait And Manage The Hunger

The lines at Zingerman’s have become a part of the local folklore, sometimes stretching far past the front door on busy market days. The trick to enjoying the wait is to view the shop itself as a giant appetizer, using the time to explore the olive oil tasting station or snag a few bread samples.

This keeps hanger at bay and allows you to appreciate the sheer volume of specialty goods packed into the space, from graphic tins of sardines to small-batch Michigan honeys.

Even when the line is moving fast, remember that every sandwich is built to order, which takes time. Use that buffer to scout for seating or to check out the Next Door Café, which houses a dizzying array of specialty chocolates and coffee.

If the patio is at capacity, the parklets and benches scattered throughout Kerrytown make for excellent alternative dining rooms, and bringing a water bottle and a pre-meditated list of must-tries can help silence decision fatigue.

Calibrate Portion Sizes Before You Tap Buy

One common rookie mistake is underestimating the sheer architectural scale of a Zingerman’s Large sandwich. While a Regular is plenty for most mortals, the Large is a massive project that often requires a teammate or a set of very sturdy jaw muscles.

The pricing reflects the premium ingredients and the craft involved, a fact often noted in reviews, but the value truly reveals itself in the execution, where the meat is warm at the center, the dressings are balanced, and the cuts are neatly stacked.

If you are a first-time visitor wanting to explore as much of the menu as possible, the smartest play is to split a sandwich and add a couple of diverse sides. Many seasoned visitors will intentionally eat only half their sandwich, asking for extra deli paper to wrap the remainder, and the Bakehouse rye holds up surprisingly well.

That means a leftover Reuben often tastes just as good, if not better, the next day after the flavors have had a chance to fully meld.

Explore Beyond The Famous Few

While the Reuben gets the lion’s share of the publicity, the Deli Top 40 is full of hidden gems that regulars whisper about. Sherman’s Sure Choice (#13) is a brilliant alternative, swapping the sauerkraut for crunchy coleslaw to create a different textural experience with the same world-class corned beef.

For those seeking something lighter, the smoked chicken with basil pesto and handmade mozzarella (#74 Dave’s Open Road) is a sleeper hit that highlights the quality of the deli’s non-traditional offerings.

The choice of bread can also completely shift the narrative of your meal. While the rye is king, the sourdough can brighten roasted meats, and the pillowy Paesano roll is the perfect match for gentler fillings like tuna or egg salad.

If you find yourself overwhelmed by the options, simply ask the person at the counter what the staff has been eating lately, because their answers usually reflect the seasonal best and can point you toward a limited-time special or a pairing you would have otherwise overlooked.

Make The Market Part Of Lunch

The downstairs area of the deli is more than just a place to wait, it is a self-guided masterclass in specialty foods. You will find shelves lined with balsamic vinegars that have backstories longer than some novels, alongside artisanal salamis and Michigan-produced jams.

The descriptive tags on every item make the shopping experience feel personal and educational, turning a simple grocery run into a voyage of discovery.

Taking home a loaf of bread, a tin of coffee cake, or a jar of local honey is the best way to extend the Zingerman’s experience into the following week. The retail floor often remains calmer than the bustling deli counter, providing a much-needed breather during the peak lunch rush.

A classic veteran move is to shop first while your order is being prepared, then eat, and finally loop back for any perishable treats you spotted earlier, because by the time you walk back to your car with a heavy bag of treasures, you will likely already be mentally drafting the order for your next visit.