Echelon Kitchen & Bar in Ann Arbor spotlights Michigan’s agricultural riches

A new culinary destination is set to redefine farm-to-table dining in Michigan.

Echelon Kitchen & Bar, a wood-fired, vegetable-forward restaurant, is preparing to open its doors in early 2025 at 200 S. Main St., in the heart of Ann Arbor.

The ambitious concept is a love letter to Michigan’s agricultural diversity, showcasing the state’s rich bounty through a hyper-seasonal menu and a commitment to sustainability.

“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. “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.”

Echelon champions small-batch sourcing, partnering with premier local farmers, artisans, and purveyors. The menu, which will change daily based on ingredient availability, emphasizes thoughtful use of locally preserved products. Complementing the dishes is an extensive list of Michigan-made craft beverages from the state’s most respected boutique brewers, winemakers, and distillers.

After starting with a wood-fired food truck in 2024 due to construction delays, Echelon is finally ready to unveil its 7,000-square-foot, high-design space. Designed by Anne Faherty of Chicago-based Faherty Interiors, the venue features a bright three-sided bar, a sprawling dining area, and an intimate chef’s counter where guests can immerse themselves in the kitchen’s activity. At the heart of the restaurant is its signature wood-fired oven, a platform for honest dishes with flavors enhanced by open-flame cooking.

The Echelon team is led by Doug Zeif, a veteran of the hospitality industry, who has assembled a roster of Michigan’s best and brightest rising stars. Each brings a wealth of experience from some of the most renowned chef-driven restaurants in the country:

• Executive Chef Joseph VanWagner: With a resume that includes Alinea and Blackbird in Chicago, Daniel in NYC, and Restaurant A.T. in Paris, VanWagner blends fine dining expertise with a passion for local ingredients to craft exceptional, Michigan-inspired dishes.

• Beverage Director & Sommelier Taylor Schmidt Johnson: Continuing her family’s Detroit hospitality legacy, Schmidt Johnson curates a beverage menu featuring Michigan’s finest wines, beers, ciders, and spirits.

• Pastry Chef Ben Robison: A lifelong Michigander with 15 years of experience, Robison brings innovative, wood-fired twists to classic pastries.

• Managing Director Emily Habib: With experience managing high-volume establishments like the MGM Grand Casino, Habib aims to foster a community-focused culture at Echelon.

• Assistant General Manager Ben Brown: A University of Michigan graduate with a deep passion for hospitality, Brown has honed his skills at some of Ann Arbor’s most beloved restaurants, including The Dixboro Project and Sava’s.

Beyond serving exceptional food, Echelon is committed to giving back to the community. The restaurant plans to mentor local culinary talent, host competitions, and implement initiatives to support staff well-being, such as a “Well Being Fund” for non-tipped workers. Echelon also seeks to create a more inclusive industry by championing working parents and women in hospitality.

For updates on the grand opening, food and beverage menus, and more, follow Echelon Kitchen & Bar on Instagram (@echelonannarbor) or visit their website at echelonkitchenandbar.com.