Echelon Kitchen & Bar Brings Michigan Producers & Artisans to the Forefront of Chef-Driven Dining, Opening Doors February 6th

New Wood-Fired Concept Brings Elevated Chef-Driven Dining to Historic Building on Main Street in Ann Arbor
ECHELON KITCHEN & BAR BRINGS MICHIGAN PRODUCERS & ARTISANS TO THE FOREFRONT OF CHEF-DRIVEN DINING, OPENING DOORS FEBRUARY 6TH
Photo: Ben Robison

Echelon Kitchen & Bar, an addition to Ann Arbor’s fine dining scene, is set to debut the wood-fired, vegetable-forward restaurant on Thursday, February 6 at 200 S Main St. The menu and beverage program is designed to pay homage to Michigan’s agricultural abundance while embracing the artistry of wood-fired cooking. Under the leadership of Managing Director Emily Habib, the team of homegrown rising hospitality stars, who honed their skills at some of the most known chef-driven destination restaurants across the globe, are now bringing their knowledge back to Michigan to champion their home state while shining a spotlight on local ingredients and producers. Set within a beautifully restored 100-year-old building, Echelon blends historical charm with modern elegance, making it a celebration of the vibrant energy of Ann Arbor.

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HONORING MICHIGAN PRODUCE THROUGH WOOD-FIRED COOKING: The savory menu, created by Executive Chef Joseph VanWagner (Blackbird, Alinea, Restaurant A.T.), centers on Michigan-grown, raised, and foraged ingredients, cooked in a traditional wood-fired oven while incorporating fine-dining techniques and international flavors. Dishes will be designed with ingredient flexibility to incorporate rotating seasonal offerings, including a Vegetable Salad showcasing an array of shaved local winter vegetables topped with chive oil, lemon, fresh herbs and a horseradish creme fraiche, as well as a Wood-Fired Flatbread initially served with roasted beets, preserved lemon, pistachio butter, pistachio gremolata, creamy taleggio and goat cheese. While vegetables enjoy starring roles at the restaurant, seafood and meat will also be given the celebrity treatment. Guests can look forward to handmade Bucatini pasta served with buttery lobster, butternut squash, preserved oranges, chili and toasted milk solid pancito, as well as dry-aged Duck Breast with a maple shoyu and earthy salsify. There will also be large-format dishes designed to share, including a Bone-In Porterhouse with balsamic onion marmalade, Whole Roasted Turbot with smoked caviar beurre blanc, and “All of the Chicken,” a whole bird prepared in four ways — crispy fried legs, duck fat confit thighs, Peking-style cured and roasted breast, and a stuffed chicken wing – served with a soft Mandarin pancake. Those with a sweet tooth will be delighted by the dessert offerings from Pastry Chef Ben Robison (Bacco Ristorante, Chartreuse, Freya), which will incorporate local ingredients and wood-fired components. Highlights include the “Chocolate,” an indulgent dark chocolate ganache topped with milk chocolate cream, dehydrated white chocolate and dried cranberry compote, and the “Citrus,” a tangy grapefruit panna cotta served with olive oil cake, citrus supremes, milk crumb and garnished with white chocolate.

Those looking to leave their dining in the hands of the experts can enjoy the Chef’s Counter experience, where an off-the-menu six-course meal is served at an intimate eight-seat counter alongside the lively kitchen for $110 with an optional beverage pairing. Once opened, the team plans to rotate dishes near-daily to match the fresh ingredients available from local suppliers, many located less than 50 miles from the restaurant including Goetz Farm, Prochaska Farms, Tantré Farm, and more which will be proudly spotlighted on the restaurant’s menu.

CHAMPIONING LOCAL CRAFT SPIRITS, BREWERS & WINEMAKERS: Echelon’s beverage program, led by Beverage Director and Sommelier Taylor Johnson (The Royce Detroit, Michael Symon’s Roast, The Dixboro Project) offers a dynamic menu designed to complement the restaurant’s seasonal cuisine. The ever-evolving selection emphasizes food-friendly options, focusing on local and small-batch producers. Highlights include craft cocktails like the Mace, a sophisticated blend of Detroit City Distillery’s Butcher’s Cut Bourbon, Dr. Bird Jamaican Rum from Detroit’s Two James Distillery, a Vermouth blend, bitters, and mace aromatics, as well as the Modern Medicine, made using a base of Charles Woodson Bourbon with sweet vermouth, Genepy, maraschino and absinthe, with a portion of proceeds from each cocktail going to the Charles Woodson Clinical Research Fund, which aims to advance innovative research at C.S. Mott Children’s Hospital in Ann Arbor. Creative low ABV and spirit-free cocktails are also available, including the Berry featuring a tangy wild berry shrub and bitter lemon tonic, and the Garden with herbal Seedlip Garden, a vegetal pea garden syrup and lime.

In addition to spirits, the draft beer and cider list is exclusively sourced from regional producers including Arbor Brewing Co., BOS Cider, and Barrel + Beam. Their thoughtfully curated wine list features high-quality, low-intervention, and sustainable bottles, which, in addition to national and international offerings, spotlights Michigan wineries such as Stranger Wine Co., Shady Lane Cellars, Left Foot Charley, and Schramm’s Mead, celebrating the state’s growing winemaking scene.

REVIVING A CENTURY OF HISTORY: Echelon blends modern design with the rich history of its 100-year-old building. The 7,000-square-foot, 150-seat space was designed by Anne Faherty of Chicago-based Faherty Interiors (Joe Muer Seafood Nashville, Truli Italian Eatery Florida, Agadir Moroccan Restaurant Abu Dhabi) to evoke the warmth of dining in a local’s home, with residential-style seating, large windows, and a chef’s counter reminiscent of gathering at a friend’s kitchen. Honoring the building’s historical character presented challenges, such as working around centrally placed columns, which were thoughtfully incorporated into prime design features like carousel seating in the main dining room and integrated bottle storage in the adjacent bar. A contemporary toile pattern in the dining room, featuring illustrations of Ann Arbor’s historic landmarks—including a nod to the iconic football stadium—serves as a visual starting point, tying the restaurant to the town’s vibrant identity. Exposed original brick, revealed by peeling away layers of drywall, adds texture and authenticity, reflecting the energy and charm of the city while grounding Echelon in its historical roots.

Echelon Kitchen & Bar, located at 200 S. Main Street, will be open for dinner service from Thursday through Monday. Reservations can be made through Tock. For more information, visit their website at echelonkitchenandbar.com or follow them on Instagram at @echelonannarbor

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