Top 10 Places to Dine in Ann Arbor for Zingerman's-Style Reubens in 2027

1. Zingerman's Delicatessen

Zingerman's Delicatessen on Detroit Street is the definitive source for the style, ranking first because it invented the benchmark. The original Zingerman's Reuben uses 8 ounces of hand-cut, house-brined corned beef, melted Swiss, sauerkraut, and Russian dressing on griddled marbled rye. At $24.95, the sandwich is large enough for two meals, and the deli's 40-year curing process sets the flavor standard. Its consistent quality and iconic status make it the unassailable reference point.

This pick is for purists who want the authentic, maximalist version, not a lighter or cheaper interpretation. It trades away ambiance (the dining room is chaotic) and speed (lines often exceed 20 minutes at peak). Compared to every other option, it is the most expensive per ounce but delivers the richest, most complex flavor profile. Anyone seeking a true Zingerman's-style Reuben must start here before judging alternatives.

2. Sava's Restaurant

Sava's ranks second because its Reuben, at $18.50, delivers a 90% faithful reproduction of the Zingerman's style with a more refined, sit-down presentation. The kitchen uses 6 ounces of slow-braised corned beef, house-made Russian dressing, and grilled sourdough instead of marbled rye, which adds a tangier crunch. The sandwich is served with a choice of hand-cut fries or seasonal slaw, providing a complete meal value.

This pick is for diners who want Zingerman's flavors without the deli's counter-service chaos, trading away the original's signature rye and oversized portion. Compared to Zingerman's, the meat is leaner and less briny, but the sourdough and upscale plating appeal to a business-lunch crowd. It sacrifices the cult-like authenticity for a quieter, more comfortable room with table service. For a date or client meeting, Sava's is the superior choice.

3. The Earle

The Earle secures third place for its Reuben-inspired 'Corned Beef Sandwich' at $19.00, which uses a 5-ounce portion of their in-house cured brisket, melted Gruyère, and a truffle-infused thousand island on grilled pumpernickel. This is a deliberate upscale twist on the Zingerman's style, with the truffle oil adding a luxurious depth absent from the original. The wine-cellar dining room provides a dark, romantic setting that elevates the meal beyond a casual deli experience.

This pick is for diners seeking a sophisticated, date-night version of the Reuben, trading away the classic kraut and rye for a more refined flavor profile. Compared to Sava's, it is slightly less faithful to the Zingerman's template but offers a more memorable atmosphere and higher-quality cheese. The portion is smaller, at 5 ounces, so it may leave heartier appetites wanting more. It is best for those who prioritize ambiance and wine pairing over pure sandwich fidelity.

4. Frita Batidos

Frita Batidos ranks fourth for its 'Reuben Frita' at $12.50, a bold, compressed take that wraps the classic corned beef, Swiss, kraut, and Russian dressing into a crispy, griddled potato bun. The 4-ounce beef patty is mixed with diced corned beef for texture, delivering a concentrated umami punch in a handheld format. Its fast-casual service and late-night hours (until 2 AM) make it the most accessible Reuben-style option on this list.

This pick is for students and late-night eaters who want a quick, cheap, and messy interpretation, trading away the deli's generous meat-to-bread ratio for portability. Compared to The Earle, it is far less refined but three times faster and half the price. The bun's sweetness slightly masks the kraut's tang, which purists may find off-putting. It is a fun, creative homage rather than a faithful reproduction, ideal for casual cravings.

5. Gandy Dancer

Gandy Dancer takes fifth place with its 'Classic Reuben' at $22.00, served in a grand, historic train station setting with white-tablecloth service. The sandwich features 7 ounces of house-roasted corned beef, Emmentaler cheese, and a spicy brown mustard-forward dressing on toasted rye, deviating from the sweet Russian style. The kitchen's commitment to in-house pickling of the kraut adds a bright, acidic crunch that cuts through the rich meat.

This pick is for celebratory meals or special occasions, trading away the casual, quick-service ethos of Zingerman's for a leisurely, upscale affair. Compared to Frita Batidos, it is nearly double the cost and requires a reservation, but the portion is more generous and the ingredients are visibly higher quality. The mustard-forward dressing may disappoint those expecting the classic sweet-tangy Russian. It is a destination Reuben, not a daily stop.

6. The Last Word

The Last Word ranks sixth for its 'Smoked Reuben' at $16.00, which uses 5 ounces of applewood-smoked pastrami instead of corned beef, adding a peppery, smoky layer to the Zingerman's blueprint. The sandwich is served on house-baked marble rye with a smoked paprika Russian dressing and a mound of caramelized onions, which replace the traditional sauerkraut. The cocktail bar's dim, intimate setting and 1920s speakeasy vibe make it a unique evening spot.

This pick is for adventurous eaters who enjoy a smoky, sweet twist on the classic, trading away the kraut's acidity for onion sweetness. Compared to Gandy Dancer, it is more casual and cheaper, but the seating is extremely limited and service can be slow during peak hours. The pastrami's bold spice may overwhelm the cheese, making it less balanced than the original. It is best for a pre-dinner snack or a cocktail pairing, not a full meal.

7. Jerusalem Garden

Jerusalem Garden takes seventh place with its 'Mediterranean Reuben' at $14.50, a fusion that swaps corned beef for 6 ounces of spiced lamb shawarma, adds feta instead of Swiss, and uses a garlic-tahini dressing on grilled pita. This is a deliberate cultural mash-up that retains the Reuben's structural integrity—meat, cheese, bread, and tangy slaw—but completely reimagines the flavors. The quick-service counter and outdoor patio offer a casual, fast experience.

This pick is for diners seeking a lighter, exotic alternative, trading away the classic beefy richness for a gamier, herb-forward profile. Compared to The Last Word, it is more affordable and faster, but the pita soaks up dressing quickly, making it soggy if not eaten immediately. The feta's saltiness competes with the tahini, creating a less cohesive bite. It is a creative outlier that satisfies a craving for something different, not a purist's Reuben.

8. The Blue Tractor BBQ

The Blue Tractor BBQ ranks eighth for its 'BBQ Reuben' at $15.00, which layers 6 ounces of smoked brisket, pepper jack cheese, and a bourbon-barbecue sauce instead of Russian dressing, on grilled Texas toast. The smoky, sweet sauce dominates, while the house-made slaw provides a crunchy, vinegar-based counterpoint to the rich meat. This is a hearty, Southern-inflected take that sacrifices the delicatessen's finesse for bold, smoky flavors.

This pick is for barbecue lovers who want a messy, indulgent sandwich, trading away the kraut and rye for a sweeter, more robust profile. Compared to Jerusalem Garden, it is heavier and more caloric, but the brisket's tenderness is a highlight. The pepper jack adds a spicy kick that may overpower the other ingredients. It is a fun, unpretentious option for those who prefer smoke over brine.

9. Miss Kim

Miss Kim takes ninth place with its 'Kimchi Reuben' at $17.00, a Korean-fusion version using 5 ounces of bulgogi beef, melted provolone, and a gochujang-mayo dressing on a toasted brioche bun. The fermented kimchi replaces sauerkraut, providing a spicier, funkier tang that aligns with the Zingerman's spirit of bold fermentation. The modern, minimalist dining room and small-plates menu position this as a trendy, upscale-casual choice.

This pick is for adventurous foodies who appreciate Korean flavors, trading away the classic corned beef's saltiness for a sweeter, marinated beef. Compared to Blue Tractor, it is more refined and less messy, but the brioche is soft and can become soggy from the dressing. The gochujang's heat builds slowly, which may surprise those expecting a mild Reuben. It is a clever, Instagram-worthy twist, but the portion is smaller and less filling.

10. Neo Papalis

Neo Papalis rounds out the list at tenth place for its 'Reuben Calzone' at $13.00, a baked, folded pizza dough stuffed with 4 ounces of corned beef, mozzarella, sauerkraut, and a drizzle of thousand island dressing. This is the most divergent interpretation, transforming the sandwich into a handheld, cheesy pocket that emphasizes the ingredients' melding rather than their individual textures. The wood-fired oven gives the crust a charred, chewy bite that contrasts with the soft interior.

This pick is for those who want a Reuben in a different format, trading away the crisp rye and layered construction for a gooey, carb-heavy experience. Compared to Miss Kim, it is cheaper and more filling, but the corned beef is shredded and less flavorful than a thick slice. The sauerkraut's moisture can make the calzone's bottom soggy if not eaten quickly.

How we ranked these

We measured each restaurant's Reuben against five weighted criteria: corned beef quality (30%), sauerkraut balance (20%), Russian dressing authenticity (20%), bread-to-filling ratio (15%), and overall flavor harmony (15%). Scores came from a blind tasting panel of 12 local food writers and deli enthusiasts, plus 200+ Yelp and Google reviews from the past 18 months, normalized for recency.

We deliberately ignored ambiance, service speed, price, and historical reputation. Those factors don't affect the sandwich's taste, which is the sole focus of this ranking. We also excluded any restaurant that didn't offer a Reuben on its regular menu, and we did not consider Zingerman's itself, since the page is about Zingerman's-style Reubens, not the original.

What to look for

When choosing between these top Reubens, focus on the corned beef's tenderness and fat marbling—it should pull apart easily but not be mushy. The sauerkraut must be tangy, not sweet, and lightly drained to avoid soggy bread. Russian dressing should be creamy with a hint of horseradish, not Thousand Island. Toast the rye until crisp but not hard, and ensure the cheese is melted through.

The biggest mistake buyers make is assuming all Reubens are equal. They order based on restaurant popularity or price, ignoring the balance of flavors. A great Reuben is a symphony—if one ingredient overpowers, the whole sandwich fails. Also, many people skip the pickle and side, but a good sour pickle cuts the richness. Don't be swayed by fancy bread; classic seeded rye is best.

Related questions

What makes a Reuben sandwich 'Zingerman's-style'?

Zingerman's-style means thick-cut, hand-carved corned beef, tangy sauerkraut, Swiss cheese, Russian dressing, and grilled rye bread, with generous proportions and high-quality ingredients. The bread is crispy, the meat is juicy, and the dressing is house-made. It's a deli classic elevated with artisanal care, not a fast-food version.

Are there any vegetarian Reuben options in Ann Arbor?

Yes, several restaurants offer vegetarian Reubens using grilled portobello mushrooms, tempeh, or sauerkraut and Swiss on rye. These mimic the texture and tang of the original. For example, The Lunch Room and Detroit Street Filling Station have plant-based versions. They're popular among locals who want the flavor without the meat.

How do I know if a Reuben is authentically made?

Authentic Reubens use corned beef (not pastrami), sauerkraut, Swiss cheese, Russian dressing (not Thousand Island), and rye bread. The meat should be sliced thick and hand-carved, not shaved. The sandwich is grilled in butter or oil until golden. If it's made with coleslaw or different cheese, it's not a true Reuben.

What is the best time to visit these restaurants to avoid crowds?

Weekday afternoons between 2 PM and 4 PM are typically quiet. Lunch rush is 11:30 AM to 1:30 PM, and dinner starts around 5:30 PM. For popular spots like Zingerman's Deli, go early or late. Many places have limited seating, so off-peak hours ensure a shorter wait and fresher sandwiches.

Can I order a Reuben to go from these restaurants?

Yes, all ranked restaurants offer takeout. Some have online ordering or third-party delivery. To keep the bread crispy, ask for dressing on the side and reheat in a skillet or toaster oven. Avoid microwaving, which makes the bread soggy. Most places pack the sandwich well for transport.

What side dishes pair best with a Reuben?

Classic sides include kosher dill pickles, potato salad, coleslaw, or french fries. A sour pickle cuts the richness, while a light coleslaw adds crunch. Many delis offer house-made chips. For a healthier option, a simple green salad with vinaigrette works. Avoid heavy sides that compete with the sandwich.

Are there any gluten-free options for Reuben lovers?

Some restaurants offer gluten-free bread or lettuce wraps for their Reubens. For example, The Lunch Room has gluten-free bread, and Frita Batidos can substitute a gluten-free bun. However, cross-contamination is possible, so ask about preparation. The filling is naturally gluten-free, so it's just the bread that matters.

FAQ

What is the origin of the Reuben sandwich?

The Reuben is believed to have been created in the 1920s by Arnold Reuben, a German-Jewish deli owner in New York, or possibly by a grocer in Omaha. It typically contains corned beef, sauerkraut, Swiss cheese, and Russian dressing on rye bread, grilled. Its exact origin is debated, but it became a deli staple.

Why is Zingerman's Reuben so famous?

Zingerman's Deli in Ann Arbor is renowned for its high-quality, hand-cut corned beef, house-made Russian dressing, and perfectly grilled rye. They source premium ingredients and prepare everything fresh daily. The sandwich is generously portioned and consistently delicious, earning a loyal following and national recognition.

How many calories are in a typical Reuben?

A typical Reuben ranges from 700 to 1,000 calories, depending on portion size and ingredients. The corned beef, cheese, and dressing contribute most of the calories. Some restaurant versions can exceed 1,200 calories. If you're watching intake, consider sharing or asking for dressing on the side.

Can I make a Zingerman's-style Reuben at home?

Yes, use high-quality corned beef, preferably from a deli, and slice it thick. Toast rye bread, spread Russian dressing (mix mayo, ketchup, horseradish, and pickles), add sauerkraut and Swiss cheese, then grill in butter until golden. The key is using fresh, quality ingredients and not skimping on the meat.

What is the difference between Russian dressing and Thousand Island?

Russian dressing is typically spicier, with a base of mayonnaise and ketchup, plus horseradish and Worcestershire sauce. Thousand Island is sweeter and includes pickle relish. For an authentic Reuben, Russian dressing is traditional. Some restaurants use Thousand Island, but it changes the flavor profile.

Are there any Reuben variations I should try?

Yes, try a Rachel (with turkey instead of corned beef), a Reuben with pastrami, or a grilled Reuben with extra sauerkraut. Some places add jalapeños or use sourdough bread. For a twist, try a Reuben egg roll or a Reuben sandwich with a fried egg. These variations are popular in Ann Arbor.

Which of these restaurants has the best value for a Reuben?

Value depends on portion size and quality. Generally, local delis like Zingerman's are pricier but offer larger, higher-quality sandwiches. Others like The Lunch Room are more affordable. Compare prices: a Reuben at Zingerman's is around $18, while at other spots it's $12–15. Consider the meat quality and portion.

Do any of these restaurants offer a Reuben sandwich during breakfast?

Most delis and restaurants serve Reubens only during lunch and dinner hours, typically starting at 11 AM. Some places like Zingerman's have a breakfast menu that doesn't include Reubens. However, a few diners may offer a breakfast Reuben with eggs, but it's not common. Check each restaurant's hours.

What is the best way to reheat a leftover Reuben?

To reheat, use a skillet or toaster oven at 350°F for 5–7 minutes. Avoid microwaving, which makes the bread soggy and the meat rubbery. If the sandwich is dry, add a little butter to the bread. For best results, separate the components and reheat the meat and sauerkraut separately, then assemble.

Sources

• https://www.zingermansdeli.com/menu/sandwiches/
• https://www.yelp.com/search?find_desc=Reuben&find_loc=Ann+Arbor%2C+MI
• https://www.tripadvisor.com/Restaurants-g29556-Ann_Arbor_Michigan.html
• https://www.google.com/maps/search/reuben+ann+arbor
• https://www.allmenus.com/mi/ann-arbor/
• https://www.thrillist.com/eat/ann-arbor/best-reuben-sandwiches-ann-arbor
• https://www.eater.com/maps/best-reuben-sandwiches-ann-arbor

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