The corned beef recipe behind one famous Reuben hasn’t changed since 1982. Not once.
Not even a little tweak to keep up with trends.
That sandwich comes stacked with Swiss Emmental, local sauerkraut, and house-made Russian dressing. It all sits on hand-sliced rye baked by the same family of food businesses.
Every layer has its own backstory.
The building itself started life as a grocery back in 1902. Today it’s one of the most talked-about sandwich stops in Michigan.
People plan road trips around it, and the line can stretch when hunger peaks.
So the real question is simple. Is one sandwich worth waiting for?
I believe the answer depends on knowing what you’re actually lining up for, and that’s where things get delicious.
The Number Two Reuben Is The Whole Reason You’re Here
Some sandwiches get a name. At Zingerman’s Delicatessen, the star gets a number, and it’s #2 Zingerman’s Reuben.
The build is simple on paper. Zingerman’s corned beef meets Swiss Emmental cheese, sauerkraut from The Brinery, and house-made Russian dressing.
Everything lands on grilled Jewish rye from Zingerman’s Bakehouse. The bread is hand-sliced, which matters more than you might expect.
Each ingredient has a clear source. The kraut comes from a local Ann Arbor maker, and the rye comes from the deli’s sister bakery.
That close-to-home chain gives the sandwich real personality. Nothing here feels like it came off a random delivery truck.
The #2 also pops up on lists of the best sandwiches in America. That’s a big title for something you eat with your hands.
So when you finally reach the ordering screen, don’t overthink it. Tap #2 first, then decide if your friend wants something else.
Sharing is also smart if you want to sample more. The menu has plenty of other numbers waiting to tempt you.
Still, the Reuben remains the headliner. Everything else is the excellent opening act.
Meet The Corned Beef That Refuses To Change
Back in 1982, the founders worked out a corned beef recipe with Sy Ginsburg. More than four decades later, that recipe hasn’t budged.
That kind of loyalty is rare in the food world. Menus change, trends come and go, and somehow this beef stays exactly the same.
The recipe is unique to Zingerman’s. You can’t grab the same version at another counter down the street.
Founders Paul Saginaw and Ari Weinzweig opened the deli in March 1982. They met in Ann Arbor in the late 1970s, long before sandwich fame arrived.
Their first big bet was on doing deli basics the right way. The corned beef became a centerpiece of that idea.
Think of it as edible history between two slices of rye. Every Reuben carries a little piece of that original plan.
If you love the beef itself, you’ve got options. Some folks order it straight up on rye to taste it with fewer distractions.
Either way, the meat is the anchor. Get it right, and the rest of the sandwich has something solid to stand on.
Here, they clearly got it right early. Then they had the good sense to leave it alone.
Your Patience Gets Rewarded With A Few Smart Moves
Lines happen at popular places, and this deli is very popular. The good news is that a little planning makes the wait easier.
Doors open at 11 am every day of the week for the sandwich service. Closing time is 7 pm, so you get a solid eight-hour window.
Ordering happens on touchscreen kiosks. They list every option, from sandwich sizes to sides.
First-timers shouldn’t stress about the screens. Staff members are typically nearby to walk newcomers through each step.
After you order, you get a number. Then you can grab a seat and wait for it to be called.
Browse the menu before you arrive if you can. Big menus can slow you down when you’re staring at a screen with people behind you.
There’s also a size option for sharing. That’s handy if you want to split a Reuben and try something else too.
Football weekends in Michigan bring extra crowds to town. Plan around game days if you want a calmer visit.
Bring a little patience and a clear order. That combo turns the line into part of the fun.
Two Cousins Of The Reuben Deserve Your Attention
Pastrami fans, your moment has arrived. The #48 Binny’s Brooklyn Reuben swaps in pastrami for a smokier twist.
It keeps the Reuben spirit alive with a different personality. Same family, new attitude.
Then there’s the #18 Georgia Reuben. That one goes lighter with turkey and coleslaw instead of the classic setup.
Having three Reuben styles is a gift for groups. Everyone can pick a favorite without fighting over the last bite.
Indecisive eaters might love this strategy most. Order two different versions with a friend, then swap halves.
You’ll get a taste test without needing a second trip. Your stomach might object, though your curiosity will be thrilled.
The Georgia makes sense for folks who skip red meat. The Brooklyn speaks to anyone who thinks pastrami is the true king of deli meats.
Neither one is a backup plan. Each stands on its own as a real contender.
Of course, the original #2 still gets the spotlight. But it’s nice to know the supporting cast can steal a scene or two.
Save Room Because The Classics Are Calling
Matzo ball soup on a chilly Michigan afternoon is hard to argue with. Luckily, the menu here offers exactly that.
Jewish deli classics show up beyond the sandwich board. Look for knish, noodle kugel, and that comforting soup.
These dishes round out a Reuben nicely. A sandwich plus a side turns lunch into a proper deli meal.
Salads and other sides are available too. They give you lighter choices if the main event already feels hefty.
Then there’s a brisket with a celebrity fan. Lisa C.’s Boisterous Brisket earned famous praise from Oprah Winfrey.
That’s a fun bit of trivia to share while waiting. It also hints at how deep the menu really goes.
Pickles are worth a mention as well. Ordering screens let you choose pickle options with your meal.
A smart move is to treat sides like a mini adventure. Pick one you’ve never tried and see where it takes you.
The Reuben may pull you through the door. These classics might be what you remember on the drive home.
Wander The Shelves Before You Head Home
Lunch is only half the visit. The grocery side of Zingerman’s Delicatessen could easily eat up another half hour.
Shelves hold specialty cheeses, olive oils, and coffees. You’ll also spot plenty of other artisanal products waiting to be discovered.
Samples are often offered around the store. That makes browsing feel less like shopping and more like a tasting tour.
Food & Wine magazine once named this spot one of the top 25 food markets in the world. That’s serious praise for a deli in Michigan.
It also explains why the shopping part feels so special. The selection is clearly chosen with care.
Bring a small budget for treats if you can. A wedge of cheese or a bottle of oil makes a tasty souvenir.
Gift shoppers will find plenty here too. Foodie friends usually appreciate something with a story behind it.
Bread from the Bakehouse is another easy grab. Taking a loaf home lets the Reuben magic stretch a little longer.
Just watch your basket. It fills up faster than you’d think.
Pick Your Seat, Inside Or Out
Once your number is in hand, the hunt for a seat begins. Thankfully, you’ve got more than one choice.
Zingerman’s Delicatessen offers both indoor and outdoor seating. Nice weather makes the outside tables especially tempting.
Hot days call for a different plan. Indoor seating gives you a break from summer heat while you wait.
The space sits across a historic campus of buildings. The main one dates back to 1902, when it served as a grocery.
That long food history fits the setting nicely. A building that sold groceries over a century ago now feeds hungry sandwich fans.
Groups should split up smartly. One person orders while another grabs a table, which saves time when it’s busy.
The deli is also an Accessibility Verified Destination. That’s helpful news for visitors who need easier access.
Messy sandwiches deserve a steady table. A Reuben with dressing and kraut isn’t something you want balanced on your knee.
Grab extra napkins on your way. Trust me, the rye will thank you.
Kerrytown Makes The Trip Even Sweeter
Location adds a lot to the fun here. The deli sits in Ann Arbor’s historic Kerrytown District.
You’ll find it at 422 Detroit St, Ann Arbor, MI 48104. It’s an easy address to plug into your map app.
Kerrytown has a cozy, walkable feel. It’s the kind of neighborhood where strolling after lunch makes total sense.
The Ann Arbor Farmers Market is close by as well. That pairs nicely with a deli run if you love food errands.
Parking can take a little patience nearby. Planning a short walk is a smart way to avoid circling the block.
Ann Arbor is a college town with lots of energy. A Reuben stop fits right into a day of exploring this part of Michigan.
Out-of-town visitors often build a whole outing around the deli. Lunch first, wandering second, snacks for the road third.
That plan works especially well on a weekday. Fewer crowds mean more time to enjoy the neighborhood.
Either way, Kerrytown turns a sandwich run into a mini getaway. Not bad for one address.
So Is The Wait Worth It? Here’s The Honest Verdict
Inc. magazine once called this business the coolest small company in America. That’s a big compliment for a place built on sandwiches.
It was also a finalist for the James Beard Service Award. Clearly, the hospitality side gets plenty of attention too.
Zingerman’s Delicatessen belongs to a larger community of businesses. That group includes a bakehouse, a creamery, and other food ventures.
The connection shows up right in your Reuben. The rye comes from the Bakehouse, linking the whole operation together.
So, is the line worth it? I believe it is, especially if you go in knowing what you want.
Prices sit on the higher side for a deli lunch. Sharing a larger sandwich can help stretch the value.
A Reuben here isn’t just lunch. It’s a slice of Michigan food history with four decades behind the recipe.
Go on a weekday if you can. Arrive near opening, order the #2, and leave room for a grocery wander.
Then take your first bite. The wait will start feeling like a very small price to pay.
