zingerman's roadhouse

Alex Young<br /><br />Zingerman’s, Ann Arbor, Michigan<br /><br />Gold Angus-beef brisket, dry-rubbed with sea salt, pungent Tellicherry black pepper, garlic, and marjoram, is left to sit in a mixture of butter-sautéed onions, caramelly demerara sugar, ketchup, molasses, garlic, and cayenne. Later it’s hand-pulled and layered into a bun that’s basically challah baked in hot-dog-roll form. On the side you get molasses-baked beans with applewood-smoked bacon, best added to the sandwich. (422 Detroit Street; 734-663-3354)<br /><br />Michael Schmelling

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stu_spivack (updated 11 years ago)

lat: 42.2804832459, long: -83.7803955078

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