Since we first opened our doors on March 15th, 1982, we’ve been using Sy Ginsberg’s corned beef on the #2 Zingerman’s Reuben. Cooked in house for over two hours, it’s just as good now as it was back then.
Tracklements Smoked Salmon
T.R. Tracklements continues to quietly make the best smoked salmon in the country a mere 150 yards from the deli door. We have been blessed to know about this little culinary gem and you should too. Come taste and see what New York Times and other publications have considered the best of the best.
Evergreen Lane Pyramid
Cathy Halinski and husband Tom have been making some of Southeast Michigan’s best cheeses from their herd of goats. Their Pyramid is a nod to European style, but the delicate textures and subtle, clean flavor of this ash-rinded chevre is uniquely theirs.
Idyll Farm Chevre
We are excited to offer our first selection from Amy Spitznagel, co-owner and cheesemaker at Idylll Farm, situated at the tip on the beautiful Leelanau Peninsula. Amy has been adapting her goat’s milk to make the best alpine-inspired cheeses possible.
Seasonal aged sheep’s milk from cheesemaker and multi-generation owner of Tirrell family farm in Charlotte, Michigan. Ben took up the cheese-making after honing his craft at MSU.
Frantoio Olive Oil
A Zingerman’s exclusive organic olive oil from the talented Elvio Olave. Silky, yet peppery, large and luscious- it’s great on everything from fresh mozzarella and salads to fresh fish.
Tibvrtini Olive Oil
Just outside Rome, the Lolli Family has been pressing and bottling this oil for three centuries. The olives are picked by hand, and pressed within 24 hrs. All the care put into the production is reflected in the flavor: hints of green banana, a mild peppery kick and a buttery mouthfeel. A great everyday finishing oil.
Gingras Apple Cider Vinegar and Apple Cider Raspberry
This amazing vinegar is made in the Montérégie region of Québec by Pierre Gingras, a third-generation apple grower. Gingras starts by crushing only whole, hand-picked organic apples (no windfalls are used nor are scraps or scrapings from previous pressings) from his own orchard. The juice is allowed to convert to vinegar slowly and naturally and then spends two years in French oak barrels, where it mellows and matures. Unfiltered and unpasteurized, it really does deliver true apple flavor. Perfect for salads, slaws, pickles and preserved vegetables. Brand new to our shelves, we also carry a raspberry-flavored apple cider vinegar.
American Spoon Preserves
Using the best Michigan fruit, and the time-honored skill of preserving, American Spoon continues to capture the essence of fruit season in a jar.
Made in Michigan
Brownwood Farms Pumpkin Butter It’s like pumpkin pie in a jar but even better.
Al Dente Pasta Monique and Denny have been making this pasta since 1981. Perfect Al Dente texture in just three minutes.
Snow’s Maple Syrup Really good maple syrup from Snow’s Sugarbush in Mason, Michigan.
Koeze Peanut butter With really good Virginia peanuts and salt, you can’t go wrong. Try the creamy or the crunchy.
Sweet Ella’s Peanut butter Made in the traditional manner as the Koeze Cream Nut, but they use the sweeter Spanish peanut instead of the Virginia peanut. The difference is astounding.
Clancy’s Hot Sauce A hot sauce staple in Ann Arbor for decades. Perfect for adding flavorful heat to any dish.
Star Thistle Honey From the star thistle plant on Old Mission Peninsula. This is a small family operation.
Our holiday favorite with a fresh new twist. We teamed up with Épices de Cru in Montréal to hand-select each spice & ground them fresh. We love the wonderful new flavor these spices bring to our classic recipe: real Jamaican Allspice, Cochin Ginger, Cardamom from the mountains of India, Tribal Black Pepper and Sri Lankan Cinnamon.
We’re putting these exquisite Spanish sardines back on sale. These big and meaty pilchards are cleaned, cooked and packed by hand. Preserved with olive oil in a beautiful glass jar, they are packed upright in the traditional old-world style. Their mellow, briny-sweet flavor will actually improve over the years, if you can wait that long!
jar was $14.99 now $9.99, tin was $7.99 now $5.27
Veggie of the Month:
Brinery Fair n By Sauerkraut
Our house sauerkraut made locally by our fermenting friends at The Brinery. It’s so good that we changed the reuben recipe to include it!
2 for $18 (reg. price $9.99/ea)
Zingerman’s Creamery Cheese of the Month:
Detroit St. Brick
2006, 2007, 2012 AMERICAN CHEESE SOCIETY WINNER. The Detroit Street Brick draws its name from the famed brick street in front of the Deli. This goat cheese is aged from two to five weeks and is generously studded with fresh cracked green peppercorns and a soft velvet coating of penicillium mold. Beginning as a dense, slightly crumbly cheese with a bright lemony tang, the Detroit Street Brick develops a savory and spicy quality over time that gives the cheese an amazing earthiness and a dark ivory color with flecks of pepper throughout.
The Detroit Street Brick can be served sliced thinly and briefly warmed under a broiler with a drizzling of olive oil. It is also a great change of pace when melted on a hamburger. It also pairs exceptionally well with flintier white wines, such as Sancerre.”
How do we pack so much flavor in 1 1⁄4 pounds? This is a dense loaf packed with dried cranberries and toasty pecans. It’s a well known phenomenon in our store that customers grab a sample of this on their way out—they might get as far as their car door, but they always come back in to buy a loaf. It’s deliciously habit forming. Available everyday in November and December.
Pumpernickel Raisin 11/7-11/8
Almond Poundcake 11/13-11/16
Pepper Bacon Farm 11/14 11/15
Black Olive Farm 11/21-11/22
Chocolate Cherry, Chile Cheddar, Pain de Montagne 11/22-11/26
Chernushka Rye 11/28-11/29
Zingerman’s Coffee Co Roaster’s Pick:
When we developed our Holiday Blend for 2014, we had in mind a session coffee that emphasizes body and balance over acidity and super complex floral bouquets. After a lot of blending, tasting, and tweaking, we settled on a medium-roasted blend of estate grown coffees from around the world. We think it’s the kind of coffee you will drink day and night, at breakfast and with dessert, indoors, outdoors, with family and friends, or just by itself, as you sit fireside wrapped in a pile of blankets. Available Nov. 1st through Dec. 31st.
Zingerman’s Next Door, Drink of the Month: Mindo Cocoa
Rich, fruity Ecuadorian cocoa made with cocoa powder pressed in Dexter, Michigan.
Zingerman’s Bakehouse Cake of the Month:
Choose from 5 different flavors:
Buttermilk cake with blackberry butter cream
Chocolate cake with chocolate butter cream
Hummingbird cake with cream cheese frosting
Pumpkin cake with cinnamon butter cream
Salted caramel stuffed cupcake: buttermilk cake stuffed with dulce de leche covered in salted caramel butter cream
Emily’s Chocolate Picks
Askinosie Peppermint Bark Artisanal made peppermint bark made in Springfield, Missouri. Few things say holiday cheer quite like layered slabs of single-origin dark chocolate, buttery white chocolate, and all-natural crushed peppermint from Hammond’s Candies.
Veruca Chocolate, Grown Up Gelt for Chanukah Enjoy the tradition of Chanukah gelt a bit more deliciously! Gold and silver dusted disks from Veruca Chocolates in Chicago, are formed to look like Judean coins circa 40 B.C. Available in Milk chocolate, Dark Chocolate with crunchy Nibs, Dark chocolate with crystals of sea salt. A great gift for every day of Chanukah.
Pralus Chocolatier Pistachio Diabolical Bar A new addition from Francois Pralus. Rich 75% dark chocolate brimming with creamy pistachio paste and dotted with roasted pistachios. This bar looks innocent from the outside, but it is definitely a show stopper.
Big Picture Farm Goat Milk Caramels Handmade in Vermont, these soft & creamy caramels are crafted using rich milk from a
happy herd of pasture-raised goats, lovingly tended to by farmers, Louisa and Lucas. Smooth & buttery caramels with a complex sweetness, packaged in adorable boxes.
Dandelion Chocolate Single-Origin Chocolate Bars Decoratively wrapped bars produced in small batches in the Mission District of San Francisco. They source from small farms and use a simple recipe of just cocoa beans & sugar, which highlight the nuances and unique flavors of each of their single origin chocolate bars.
Poco Dolce Toffee Tin Inside modest round metal tins you will find a whopping half-pound of buttery toffee enrobed in bittersweet chocolate. ‘Espresso’ features toffee infused with housemade espresso while ‘Popcorn’ is just that – freshly popped popcorn folded right into the sea salt toffee. Indulgent and addictive.
Mindo Chocolate Makers Ecuadorian Drinking Chocolate New to our Deli this fall from our friends at Mindo Chocolate Makers located in Dexter MI. Crafted special for Zingerman’s by owner Barbara Wilson at Mindo. Their 77% dark Ecuadorian drinking chocolate is delicately floral, has a nice acidity and leaves a lingering finish.
Enric Rovira Bombolas Nuggets of goodness covered in chocolate crafted in Barcelona, Spain. Candied orange pieces, enveloped in 70% dark chocolate and gently dusted with confectioner’s sugar. The almonds are the long & slender Largueta variety, caramelized in their papery skins, dipped in dark chocolate and rolled in cocoa powder.
D. Barbero Tripolino Chocolate Covered Nougat The Barbero family has been making torrone since 1883 in Asti, Italy. This 100 gram torrone bar is crisp & crumbly in texture and loaded with lush, toasted hazelnuts and smothered in layers of dark chocolate.
Custom Box of Chocolates Who doesn’t love a special custom box of handmade confections? The Next Door’s truffle case is a treasure trove of handmade confections from producers located all over the world. Come peruse the selection or let one of our staff put together the perfect assortment of flavors and textures.
Zingerman's Delicatessen · 422 Detroit St. · Ann Arbor, MI 48104 · open everyday 7am-10pm · 734.663.3354