Echelon Kitchen & Bar, set to open its doors Feb. 6, is a new vegetable-forward dining experience coming to the corner of South Main and East Washington streets. Echelon will feature an artisanal cuisine focused on locally sourced ingredients. The menu will showcase Michigan’s nearby cattle, poultry and in-season produce.
In an interview with The Michigan Daily, Doug Zeif, owner and founder of Echelon, said he wanted to go beyond traditional limits when it came to Echelon’s cuisine and atmosphere.
“We want to push the envelope when it comes to cuisine and creativity,” Zeif said. “We’ve developed and built what I think is a beautiful facility, a beautiful restaurant and bar. We’re aiming to push the envelope a little harder in Ann Arbor, as to when it comes to food and beverage.”
Originally intended to open in his home state of Florida, Zeif said he thought Echelon would be better suited in a place like downtown Ann Arbor.
“We felt that Ann Arbor was a better launching pad for this concept both from a real estate expense cost and the labor costs and the accessibility,” Zeif said. “(We) could not have done nearly as well where we were looking to do this in Florida. We’re very committed to this community.”
Joseph Vanwagner, Echelon’s executive chef, described the restaurant as an ode to Michigan’s agricultural community. He said he was excited to bring locally-sourced products to the menu.
“We’ve been describing this restaurant a little bit as a love letter to Michigan’s agricultural community, and to see how they rallied behind us has been incredible,” Vanwagner said. “Being able to show the community what is actually being grown and produced in the Ann Arbor and Metro Detroit area — I’m just excited for that.”
Vanwagner described his work with Echelon as a positive experience so far, emphasizing the critical work that went into the planning and preparation of the restaurant.
“We’ve put so much intellectual work behind this that finally getting in the building with the team and seeing this energy that we hoped to be there has been incredible,” Vanwager said. “We’re attempting to seamlessly blend modern design with the rich history of the 100-year-old building to evoke 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 historical character present.”
Art & Design junior Sophia Confer told The Daily she is looking forward to a new vegetable-focused restaurant in Ann Arbor. As a vegetarian, Confer said she is often looking for more plant-based options around town.
“I love to go out for dinner and drinks, particularly downtown Ann Arbor off campus,” Confer said. “My favorite restaurant is actually in Kerrytown. It’s called Detroit (Street) Filling Station.”
Confer said she is eager to see Echelon’s new menu, which she heard features a wide variety of vegetarian options.
“I am excited to see their menu and the veggie alternatives they have for me,” Confer said. “Personally, I prefer more mushroom, chickpea and cauliflower alternatives rather than tofu. So, I would be excited to see what plant-based alternatives they’re offering. There’s always something for me to eat around campus, but I am excited for more veggie-forward entrees for me rather than a side of mac and cheese or a side of french fries.”
Zeif plans to offer unique restaurant benefits to employees such as a team member fund, where a percentage of all proceeds go to non-tipped staff members. Additionally, Echelon plans to feature a cocktail, with $5 of every sale going to Ann Arbor-based charity funds such as the Woodson Clinical Research Fund C.S. Mott Children’s Hospital at the University of Michigan.
“Even though we’re small, we want to weave ourselves into the fabric of Ann Arbor itself and be helpful where we can be helpful,” Zeif said.
Daily Staff Reporter Alexis Spector can be reached at alexissp@umich.edu.
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