Echelon Kitchen & Bar Presents Love Letter to Michigan Farmers & Producers

Ann Arbor’s Forthcoming Wood-Fired Concept Elevates Chef-Driven Dining by Revealing a World-Class Hospitality Team & New Updates in Preparation for Early 2025 Opening
ECHELON KITCHEN & BAR PRESENTS A LOVE LETTER TO THE FARMERS, PURVEYORS & SMALL BATCH PRODUCERS PUSHING MICHIGAN’S BURGEONING HOSPITALITY SCENE INTO THE SPOTLIGHT
Photo: Ben Robinson

Echelon Kitchen & Bar, a new wood-fired, vegetable-forward restaurant coming to Ann Arbor, Michigan, is a concept designed as a love letter to the local bounty of the state, which ranks as the second most agriculturally diverse in the U.S. (Farm Flavor). Led by a homegrown team of talents, Echelon champions small-batch sourcing by partnering with the region’s premier farmers, artisans and purveyors, each deeply committed to sustainability and their craft. The hyper-seasonal menu will change daily based on ingredient availability, and will make thoughtful use of locally preserved products, and an extensive list of Michigan-made craft beverages from the area’s most respected boutique brewers, winemakers and distillers.

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“Michigan has a rich tradition of hunting, fishing, growing, and foraging, but the culinary landscape hasn’t yet received the recognition to celebrate that,” says Executive Chef Joseph VanWagner in a statement. “All our food in Michigan goes to the best restaurants in markets like Chicago and throughout the Midwest region, so we’re excited to spotlight the incredible bounty of local ingredients at our fingertips at Echelon.”

First kicking off with a wood-fired food truck in 2024 while experiencing delays in construction for the project, Echelon Kitchen & Bar announced it will finally be opening doors to the new high-design space in early 2025 at 200 S. Main St., in the heart of Ann Arbor. The 7,000-square-foot venue, designed by Anne Faherty of Chicago-based Faherty Interiors (Joe Muer Seafood Nashville, Truli Italian Eatery Florida, Agadir Moroccan Restaurant Abu Dhabi), features a bright three-sided bar and a sprawling dining area with an intimate chef’s counter designed to immerse guests in the kitchen’s activity. The kitchen will center around the restaurant’s signature oven, which will be used as a platform for cooking over an open flame to turn out honest dishes with flavors that are enhanced by a wood-fired finish.

The ambitious restaurant has come together under the leadership of longtime industry veteran Doug Zeif (Next Hospitality Advisors), who has assembled a team of Michigan’s best and brightest rising hospitality stars who have honed their skills at some of the most renowned chef-driven destination restaurants across the country. Now, they’ve come together to champion their home state of Michigan.

  • Executive Chef Joseph VanWagner: With experience working in the kitchens of some of the nation’s well known restaurants, like Alinea and Blackbird in Chicago, Daniel in NYC, and Restaurant A.T. in Paris, Chef VanWagner brings years of expertise learned under James Beard, MICHELIN Starred, and World’s 50 Best Award-winning chefs. At Echelon, he will implement those fine dining skills to craft locally grown and inspired dishes, sourcing from a robust collective of local purveyors.
  • Beverage Director & Sommelier Taylor Schmidt Johnson: Continuing her family’s Detroit hospitality legacy, Taylor Schmidt Johnson has learned the ropes (or vines) at wine mecca The Royce Detroit and Michael Symon’s Roast while earning a Level Two sommelier certification. At Echelon, she will create a food-friendly beverage menu that spotlights Michigan-grown and produced wine, beer, cider, and spirits.
  • Pastry Chef Ben Robison: A lifelong Michigan resident, Ben Robinson originally started on the savory side but quickly fell in love with the art of pastry while in culinary school. With 15 years in the industry, many spent at Detroit’s prestigious Bacco Ristorante, he is excited to push his craft further at Echelon, utilizing the wood-fired oven for unexpected sweet creations.
  • Managing Director Emily Habib: After obtaining a degree in hospitality business and starting a restaurant management role at 18, Emily Habib has built up her experience in high-volume establishments, including managing projects at MGM Grand Casino. Now, Emily Habib is eager to build the culture and community at a more intimate establishment like Echelon.
  • Assistant General Manager Ben Brown: A lifelong Michiganer who has worked in restaurants since the age of 17, Ben Brown found a passion for management & hospitality shortly after graduating from the University of Michigan. After successful management roles at Mike Ransom’s Ima Izakaya and countless Ann Arbor restaurants like The Dixboro Project, Aventura, and Sava’s, he is excited to continue his professional journey at Echelon, following his love of creating exceptional experiences and building meaningful connections.

In addition to championing Ann Arbor’s burgeoning hospitality scene, the team is presenting a concerted effort to invest in the community it serves by presenting mentorship opportunities at local schools, culinary competitions featuring local talent and new initiatives to benefit their staff, including a “Well Being Fund” that provides additional monthly support to non-tipped workers. The restaurant also aims to reshape what the industry can be by fostering a new era of care for working parents and women in the hospitality industry. More to come on these initiatives soon.

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