In a significant achievement for the Ann Arbor dining scene, Echelon Kitchen and Bar has been named a semifinalist for the prestigious James Beard Award in the category of “Best New Restaurant.” The announcement, made on January 21, 2024, recognized Echelon as the only semifinalist from Michigan in this category, highlighting its outstanding culinary offerings.
Excitement Surrounds Recognition
Doug Zeif, founder and partner at Echelon, expressed his elation upon hearing the news during a flight back to Florida. “It’s one of not only the best new restaurants in the United States. It’s one of the better restaurants in the United States, period,” he stated. Echelon, located at 200 S. Main St., opened its doors in February 2023 and has quickly gained a reputation for its innovative wood-fired cuisine and inviting atmosphere.
The restaurant features a diverse menu, including flatbreads, vegetable dishes, and shareable entrees such as chicken prepared in four distinct ways and house-cured pastrami brisket. Complementing the menu are an array of wines and cocktails, carefully curated to enhance the seasonal offerings. Echelon has also partnered with Charles Woodson, a former Michigan football star, to feature his signature whiskey brand.
Team Effort Behind the Success
The recognition is a testament to the hard work and dedication of the Echelon team. Executive Chef Joseph VanWagner received the news from a public relations spokesperson while at the restaurant. “It was pretty wild … the whole thing was surreal,” said VanWagner. He emphasized that the award serves as validation for the team’s efforts and a reminder that there is still more work ahead.
Bar Director Max Schikora echoed VanWagner’s sentiments, attributing the recognition to the collective commitment of the entire staff. “It’s really great to see someone that you care about so much get recognized,” Schikora remarked, highlighting the collaborative spirit that defines Echelon.
The James Beard Award recognition also boosts Echelon’s visibility in a competitive market. Zeif noted that out-of-town guests often seek out highly-rated restaurants, and this accolade positions Echelon as a must-visit destination. “For us, it’s all about perpetuating the business and making the business come even more to life,” he explained.
Despite this success, Zeif emphasized that the award was not the primary goal. “This business was meant to place something of its caliber and its stature where something didn’t already exist,” he said. He views the recognition as part of a broader vision for Echelon, which aims to create a lasting impact in the local culinary landscape.
As the restaurant continues to grow, it remains focused on its core principles: people, craft, and roots. Zeif is committed to making Echelon a place that feels both elevated and accessible, deeply rooted in the fabric of Michigan.
Looking ahead, Echelon plans to expand its offerings, including the opening of a tiki bar and hosting community wine events. While Zeif acknowledges the allure of accolades like a Michelin star, he remains committed to the fundamental goal of creating an exceptional dining experience. “We’re working to make a great restaurant, period,” he concluded.
