WARM FETA BREAD v
spinach ∙ roasted garlic butter parmesan cheese ∙ fresh herbs 13
SOFT BAKED PRETZEL v
warm cheese dip ∙ honey mustard 9
+whole grain mustard .5
BUFFALO CHICKEN DIP
pulled chicken ∙ blue cheese ∙ cream cheese ∙ hot sauce crispy flatbread ∙ raw vegetables 12
NACHOS v gs
corn tortilla chips ∙ borracho beans ∙ pepper jack cheese pico de gallo ∙ lime crema ∙ avocado 13
+ chicken 2
WINGS gs
choice of house barbecue sauce, hot sauce, or jamaican jerk sauce ∙ blue cheese ∙ cabbage slaw 14
FLASH-FRIED CAULIFLOWER v gs
chimichurri ∙ roasted red pepper sauce ∙ scallions 12
SPROUTS gs
fried brussels sprouts ∙ bacon ∙ shaved parmesan white balsamic vinaigrette 12
GRAIN BOWL v
farro ∙ quinoa ∙ baby kale ∙ parmesan ∙ roasted broccolini pickled onions ∙ roasted bell peppers ∙ tomatoes feta cheese ∙ carrot vinaigrette 13
CHOPPED GREEK SALAD v
sun-dried tomatoes ∙ kalamata olives ∙ house-pickled beets feta ∙ cucumber ∙ romaine ∙ red onion ∙ pepperoncini toasted almonds ∙ greek vinaigrette 13
ROMAINE & KALE CAESAR v
hearts of romaine ∙ baby kale ∙ parmesan pretzel croutons ∙ peppered caesar dressing 11
MIX YOUR GREENS v
a variety of field greens with up to seven choices 14
CHEESE
blue cheese | goat cheese | sharp cheddar | feta | shaved parmesan |
NUTS & FRUIT toasted almonds | candied walnuts | dried cherries |
DRESSINGS buttermilk ranch | peppered caesar | blue cheese | white balsamic vinaigrette | greek vinaigrette | carrot vinaigrette |
FARM sweet red onions | fresh tomatoes | avocado farro | pickled carrots | shaved brussels sprouts |
+PROTEIN | |||
chicken 5 | bacon lardons 3 | salmon 8 | hard-boiled egg 2 |
SOUP OF THE DAY
seasonal ∙ served daily 6
4 each
BUFFALO CHICKEN
pulled chicken ∙ buffalo sauce blue cheese dressing
CHEESEBURGER
cheddar ∙ fried shallots ∙ aioli ∙ pickle
PRETZEL CRUSTED MAC & CHEESE v
trottole noodles ∙ cheesy béchamel ∙ smoked gouda 16
+chicken 5 +bacon 4 side order 7
FISH & CHIPS
beer battered north atlantic cod ∙ tartar sauce ∙ fries 18
TACOS v
warm flour tortillas ∙ braised beans ∙ queso fresco pico de gallo ∙ lime crema ∙ choice of pulled chicken,
or fried cauliflower 16
GRILLED SALMON
cauliflower risotto ∙ shaved brussels sprouts ∙ lemon butter sauce 22
deep-dish pan pizzas with crispy edges
BARBECUE CHICKEN
smoked chicken breast ∙ white cheddar pickled jalapeños ∙ shaved red onion mozzarella ∙ house bbq sauce 16
CLASSIC
pepperoni ∙ white cheddar mozzarella ∙ red sauce 15
VEGGIE v
spinach ∙ shaved onion ∙ mushrooms roasted peppers ∙ parmesan ∙ mozzarella white cheddar ∙ red sauce 15
MUSHROOM v
roasted garlic cream ∙ white cheddar ∙ mozzarella sautéed mushrooms ∙ parmesan ∙ red sauce 16
CARNIVORE
smoked bacon ∙ pepperoni ∙ spicy corridor italian sausage white cheddar ∙ mozzarella ∙ parmesan ∙ red sauce 17
VARSITY
local blend of michigan & wagyu beef ∙ fried egg bacon smoked gouda ∙ aioli 17
DOUBLEHEADER
two 7oz patties ∙ white cheddar ∙ pickle lettuce ∙ chef’s sauce 20
P BELL
custom blend of brisket & chuck ∙ lettuce tomato ∙ pretzel roll 14
BLUE
blue cheese ∙ tomato bacon jam ∙ aioli avalon brioche roll 15
TURKEY & AVOCADO
michigan white cheddar ∙ aioli ∙ lettuce ∙ tomato pickled red onions ∙ avalon brioche roll 15
+TOPPINGS
swiss | cheddar | pepper jack | blue cheese bacon | fried egg | sautéed mushrooms | avocado 75¢ each
substitute an impossible burger patty 5
EPIC CORNED BEEF
sauerkraut ∙ swiss cheese
mrs. dog’s disappearing mustard ∙ avalon rye 17
CRUNCHY BIRD
crispy fried chicken ∙ red cabbage slaw ∙ aioli pickles ∙ sriracha sesame roll 15
GRILLED CHICKEN SANDWICH
smoked gouda ∙ charred broccolini ∙ bacon honey mustard ∙ ciabatta 14
CRISPY FISH
beer-battered north atlantic cod ∙ lettuce tomato ∙ house tartar sauce ∙ avalon roll 14
ICE CREAM SANDWICH v
avalon sea salt chocolate chip cookies vanilla ice cream ∙ chocolate sauce 9
SALTED CARAMEL PRETZEL v
cinnamon sugar ∙ vanilla ice cream 7
all served with choice of fresh vegetables, potato tots or fresh fruit
Grilled Cheese Bites
cheddar cheese • Texas toast • warm tomato cheese dip 7
Crispy Chicken
breaded chicken fingers • ranch dressing or honey mustard dipping sauce 8
Mini Mac
mac & cheese • goldfish cracker topping 8
Lil’ Bell Burger
quarter pound patty • choice of cheese 7
Clubhouse Sandwich
turkey • bacon •lemon mayo • lettuce & tomato • pretzel bun 8
warm brownie • vanilla ice cream • chocolate sauce • whipped cream 6
Smoky Manhattan
house-smoked bourbon • maple syrup • Campari • walnut bitters SMOKE, RICH, DIGNIFIED
OFFENSIVE WEAPON
rum ∙ vodka ∙ gin ∙ tequila ∙ peach syrup ∙ iced tea
BERRY MULE
two james vodka ∙ berry shrub ∙ ginger beer
CHURCHILL’S BREAKFAST
four roses bourbon ∙ cold brew coffee ∙ maple syrup ∙ torched cinnamon stick
VIPER’S STRIKE
tequila ∙ lime ∙ triple sec ∙ strawberry passionfruit syrup ∙ jalapeño
RUBY RED COSMO
grapefruit vodka ∙ cointreau ∙ cranberry ∙ lime
BOTANY CLUB
two james gin ∙ strawberry passionfruit syrup ∙ st. germain ∙ hopped grapefruit bitters
HIBISCUS RUM PUNCH
bacardi rum ∙ lime ∙ hibiscus syrup ∙ peach syrup
GOLF CLAP
aperol ∙ prosecco ∙ soda
GAME, SET, MATCH
whiskey ∙ ginger liqueur ∙ peach puree ∙ muddled cucumber ∙ lime ∙ cranberry
(non-alcoholic)
Caddyshack
lemon • green tea • peach • agave
Sweet Vanessa
grapefruits • oranges • shrub • carbonated
Touch The Banner
blueberry • lemon • agave • mint
att blue light ∙ strongbow ∙ coors light ∙ budlight ∙ budweiser ∙ corona ∙ white claw hard seltzer
bell’s two hearted ∙ stella artois ∙ bell’s oberon ∙ kaliber n/a ∙ short’s soft parade ∙ smithwick’s irish red ale ∙ new belgium fat tire amber ale
inness draught • guinness blonde • victory golden monkey belgian tripel
order any starting six by the pint or pitcher
p bell pilsner 4 • north peak diabolical ipa 5 • octorock hard cider 6
miller lite 4 • north peak siren amber ale 5 • jolly pumpkin seasonal 8
our rotating selection of great craft beers
a five-ounce sample of each of the featured four
Trivento Malbec (Mendoza, Argentina) $8 $28
Conundrum Red Blend (Rutherford, CA) $12 $45
Domaine de la Bastde Cotes Du Rhone (France) $9 $34
Liberty School Cabernet (Paso Robles, CA) $12 $45
Lucky Star Pinot Noir (California) $8 $28
Colombia Crest Merlot (Patterson, WA) $8 $28
14 hands cabernet (Washington) $7, $23
14 hands merlot (Washington) $7, $23
Walnut Block Sauvignon Blanc (Marlborough, NZ) $9 $34
Montinore Pinot Gris (Willamette Valley, OR) $11 $41
Blue Fish Riesling (Pfalz, Germany) $8 $28
J.L. Wolf Pinot Noir Rose (Pfalz, Germany) $9 $34
Moscato d’Asti docg (Piedmont, Italy) $9 $34
Michael Pozzan Chardonnay (Russian River, CA) $9 $34
14 hands chardonnay (Washington) $7 $23
14 hands pinot grigio (Washington) $7 $23
Maschio Prosecco – $9 split
Nicholas Feuillatte Brut NV– $80 bottle
PIZZA DINNER feeds 4-6
chopped greek salad ∙ romaine & kale caesar any two detroit-style pizzas $39
TACO NIGHT feeds 4-6
nachos ∙ 8 tacos ∙ choice of pulled pork shoulder, pulled chicken, or fried cauliflower (no mix & match please) $39
MAC & CHEESE DINNER feeds 4-6
chopped greek salad ∙ romaine & kale caesar pretzel crusted mac & cheese $49
cajun chicken pasta
roasted vegetables • linguine creole cream sauce 17
jambalaya
andouille sausage • roasted chicken jalapeño • red & green pepper • celery onion • white rice 17
shrimp & grits
sweet chili shrimp • sautéed spinach jalapeño cheddar grits 17
braised beef stew
root vegetables • potato • onion 8
The Pretzel Bell originally opened its doors in 1934 and became the campus watering hole of choice for nearly 50 years. Popular with students, athletes, professors, campus groups and Ann Arbor townies, the Pretzel Bell was a legend. Today, the legend has returned after closing more than 30 years ago. We look forward to evoking memories of past generations and introducing new fans to the famous Pretzel Bell experience.
Our menu is a modern take on traditional American comfort food. Our University of Michigan inspired restaurant has two floors as well as the largest street side presence in Ann Arbor. The interior is made up of historic, reclaimed Detroit wood including gym floors and old bleachers. Decades of Michigan memorabilia fill the walls and cases, while the decor is warm, upscale casual. Both floors offer the highest quality service, food, drinks, and atmosphere.
The upstairs and downstairs will both serve the “soon to be famous” Pretzel Bell menu, while the downstairs will transform into a lounge atmosphere after 10pm. The first floor will feature an open kitchen and a large Bell that will ring throughout as the names of those celebrating their birthdays are called and patrons cheer! Old school cocktails, beers that were cherished throughout the history of Pretzel Bell, new artisan cocktails and an extensive list of premium craft beers will be available.
We are the perfect destination to watch your favorite sporting event, entertain clients in one of our private dining rooms, enjoy a romantic date in a cozy booths, and always the place to celebrate your birthday! With our one of a kind atmosphere, food, service and deeply rooted University of Michigan connections, the Pretzel Bell is the premier dining and drinking destination in Michigan!
See what is being said about Pretzel Bell
M LIVE
Now, 31 years after the Pretzel Bell closed, a group of U-M athletes and alumni, including Fritz Seyferth, Bruce Zenkel, Bruce Elliott, Dugan Fife and Andy Mignery, is working with restaurateurs Jon Carlson, Chet Czaplicka and Greg Lobdell – the team behind Lena, Habana, Jolly Pumpkin, Grizzly Peak, Blue Tractor and Mash – to reopen the Pretzel Bell in downtown Ann Arbor.
Crain’s Detroit Business
The group plans to transform the 8,000-square-foot space that houses the Latin-inspired Lena and Habana into a completely new dining and drinking destination that recollects memories of Ann Arbor’s past and welcomes a new generation of fans.
WXYZ
Pretzel Bell preparing to open a new restaurant in Ann Arbor. The sports-focused restaurant and bar needs to fill 70 full and part-time positions.
Jobs include line and prep cooks, servers, bartenders, bussers, dishwashers and hosts.
If you’re interested, you need to apply on-site at Pretzel Bell. It’s located at 226 S. Main Street.
PLEASE CALL (734) 994-2773 OR EMAIL events@thepretzelbell.com