
Ann Arbor's dining scene is about to get a taste of locally-sourced, wood-fired kitchen techniques with the upcoming opening of Echelon Kitchen & Bar. Set to welcome its first customers on February 6, the restaurant will be located at the historic 200 S. Main Street, a site that once housed bd’s Mongolian Grill. ClickOnDetroit reports that the 7,000-square-foot space will accommodate 150 patrons in what promises to be a blend of fine dining and a commitment to regional fare.
The driving force behind Echelon's menu is Executive Chef Joseph VanWagner, known for his work at esteemed restaurants like Alinea and Blackbird in Chicago, and Daniel in New York. Set on utilizing the rich agricultural offerings of his home state, VanWagner aims to showcase a near-daily changing menu that prioritizes ingredients sourced from Michigan farms. As outlined by MLive, guests can anticipate dishes like winter vegetable salads with chive oil and wood-fired flatbreads, as well as hearty pasta and dry-aged duck breast, rooted firmly in Michigan's seasonal produce.
For those looking for an immersive dining experience, Echelon's Chef's Counter offers a six-course meal that veers away from the regular menu, putting diners directly alongside the kitchen processes. With only eight seats available, this exclusive experience is priced at $110, with optional beverage pairings available, ClickOnDetroit highlights.
Complementing the robust menu, Echelon will present a curated beverage list that includes craft cocktails, beers, and ciders, with a spotlight on Michigan-made products. Overseeing the drinks is sommelier Taylor Schmidt Johnson, who brings her expertise from the Royce Detroit and the now-closed Michael Symon's Roast. According to Detroit Eater, she has crafted offerings like the Mace, a cocktail that boasts local bourbons and rums, vermouth, bitters, and mace, ensuring each sip complements the seasonal dishes.
More than just a restaurant, Echelon Kitchen & Bar also aims to engender a supportive community within its walls. Not only will guests be indulging in quality food and drinks, but they'll be supporting initiatives like the "Well Being Fund," which dedicates an amount equivalent to 3 percent of food and drink sales to supporting the restaurant's non-tipped staff, as explained by Detroit Eater. The establishment's commitment extends beyond its cuisine and beverages, engaging in mentorship sessions and offering a culinary library to its team members.
Reservations are already open for this much-anticipated establishment, which will be serving dinner from Thursday through Monday. Interested diners can find more information and secure their spots through Echelon Kitchen & Bar's website or by following their social media updates.