The line outside Zingerman’s Delicatessen at 422 Detroit Street in Ann Arbor moves like a campus tradition, steady and purposeful. Since 1982, this iconic deli has drawn crowds for towering sandwiches stacked with house-made corned beef, fresh-baked rye, and that unmistakable pickle snap.
You smell meat sizzling on the griddle and hear knives thud through crust as orders are called out behind the counter. The wait isn’t a hassle – it’s part of the ritual at one of Michigan’s most beloved food destinations.
The Line That Teaches You The Menu
The line forms under the striped awning, a gentle shuffle of backpacks, fleece jackets, and locals trading intel like stock tips. You hear someone swear by the #2 Reuben while a student argues for Dave’s Open Road, and suddenly you are studying the wall of hand lettered signs like a final exam.
The smell of toasted rye drifts out the door and makes your focus sharpen…