I spent some years living in Ann Arbor, and I can tell you that the rye bread at Zingerman’s has a scent so distinct it practically pulls you up Detroit Street by the nose. Standing in line, you’re wrapped in a lively soundtrack of knives thwacking against butcher blocks and the high-energy chatter of a staff that treats sandwich-making like a contact sport.
The air inside is thick and savory, smelling of salt-cured corned beef and the sharp, vinegary punch of house-made sauerkraut. It’s a beautifully cramped, chaotic space.
Michigan foodies can find the state’s most iconic deli experience and legendary Reuben sandwiches by visiting this historic Ann Arbor landmark…