Echelon Kitchen and Bar in Ann Arbor, Michigan, has been recognized as a semifinalist for the prestigious James Beard Award in the “Best New Restaurant” category. This announcement, made on January 21, 2024, marks a significant milestone for the restaurant, which opened its doors just a year prior, in February 2023. Echelon is the only establishment from Michigan to receive this honor in its category and is among six Michigan restaurants and chefs acknowledged across all categories.
Doug Zeif, founder and partner at Echelon, expressed his excitement upon hearing the news while traveling back to Florida. “Ecstatic” was how he described his feelings, noting that Echelon is not only one of the best new restaurants in the United States but one of the best overall. The restaurant is located at 200 S. Main St. and has quickly gained a reputation for its unique wood-fired dishes, which range from flatbreads to innovative veggie-forward options.
Celebrating Team Efforts and Culinary Excellence
The recognition has brought a wave of enthusiasm among Echelon’s team. Executive chef Joseph VanWagner recalled the moment he received the news during a call with his business partner. He described it as “surreal,” stating, “It was pretty wild.” VanWagner emphasized that this recognition serves as validation for the restaurant’s direction, reinforcing their commitment to quality and service.
Bar director Max Schikora echoed these sentiments, highlighting the collaborative spirit that drives Echelon. “It’s really great to see someone that you care about so much get recognized,” he said, adding that the entire team shares in this success. The award has not only boosted morale but also enhances the restaurant’s visibility, attracting diners searching for top-rated culinary experiences.
Zeif acknowledged the hard work of his team, many of whom have been with Echelon since its inception. He pointed out that the recognition is a testament to their dedication, stating, “They have put so much heart and soul and blood, sweat and tears into the restaurant.”
A Vision Rooted in Community and Quality
Echelon’s mission extends beyond accolades. Zeif emphasized that while recognition like the James Beard Award is gratifying, his primary goal is to establish a sustainable and long-term business in the community. He articulated a vision for Echelon as a place of culinary excellence that fills a gap in the local dining scene. “This business was meant to place something of its caliber where something didn’t already exist,” he explained.
The restaurant operates five nights a week, focusing on delivering exceptional dining experiences. Adjustments to menu offerings accommodate various dietary needs, reinforcing Echelon’s commitment to its clientele. Zeif described the restaurant’s ethos as one built on three pillars: its people, craft, and roots in Michigan.
Looking ahead, Echelon plans to expand its offerings, including the opening of a tiki bar downstairs and hosting community wine events. Zeif acknowledged that while achievements like a Michelin star would be prestigious, the focus remains on crafting a great restaurant that resonates with its guests.
In summary, the James Beard Award semifinalist recognition highlights Echelon’s dedication to quality, teamwork, and community engagement. As the restaurant continues to grow, it aims to enhance its local impact while providing exceptional dining experiences that leave a lasting impression on guests.
