Echelon Kitchen and Bar

Echelon Kitchen and Bar Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Echelon Kitchen and Bar, Restaurant, 200 S Main Street, Ann Arbor, MI.

Throwback to our Guest Chef dinner with Casey Palermino of Seline.A Metro Detroit native back home for the night, with M...
06/05/2026

Throwback to our Guest Chef dinner with Casey Palermino of Seline.

A Metro Detroit native back home for the night, with Michigan ingredients at the center of the menu. Alongside Casey, Ehren Jordan of Failla Wines flew in from California to pour his own library vintages, his first visit to Michigan. A sold-out room, an electric night.
Another reminder of why we love to collaborate.

Thank you , , Ehren and team, and everyone who joined us at the fire.

The Guest Chef Series continues Monday, June 22nd with John Yelinek of Ladder 4 Wine Bar (Detroit). Link in bio.

Thank you for voting us Best New Restaurant in Washtenaw County.We’re grateful to every reader of Hour Detroit who sat a...
06/03/2026

Thank you for voting us Best New Restaurant in Washtenaw County.

We’re grateful to every reader of Hour Detroit who sat at our tables, at our chef’s counter, and at our bar, and put us on the ballot. And to the team that earned it together.

When we opened Echelon, the vision was a restaurant grounded in seasonality and technique, generous in spirit, and rooted in Michigan. To see that effort recognized by the readers themselves means a great deal.

Congratulations to all the winners across Washtenaw and Detroit.

Thank you for showing up, voting, and making this happen. Come celebrate with us tonight.

A baked Alaska, finished in the wood-fired oven.A graham cracker blondie under dark chocolate ice cream and spruce tip m...
05/31/2026

A baked Alaska, finished in the wood-fired oven.

A graham cracker blondie under dark chocolate ice cream and spruce tip meringue, charred in the wood oven. The whole thing sits on a smoked carrot purée and chocolate sponge, finished with chocolate bark and a carrot caramel.

S’mores, smoke, and pine. Like a Michigan summer around the campfire.

Reserve your table at the link in our bio.

Welcome back, Mary and Quinn.Mary, our Pastry Chef, spent four months in London at Le Cordon Bleu, earning her Diplôme d...
05/30/2026

Welcome back, Mary and Quinn.

Mary, our Pastry Chef, spent four months in London at Le Cordon Bleu, earning her Diplôme de Pâtisserie, with meals at The Fat Duck and Kitchen Table along the way. She came back thinking differently about what pastry can be, full of ideas from the kitchens and tables she experienced along the way.

Quinn, one of our Sous Chefs, worked his way through Ireland, London, Paris, and Nice, staging at Restaurant Kol and Midsummer House, eating as much food, drinking as much wine, and talking to as many people as he possibly could. What stuck with him was how much food is respected everywhere, down to the bread from a corner store or a Guinness in a pub of 120 people.

Good to have you both home.

Tomorrow night. Sip & Guzzle takes over Echelon and Hunã.David Ramirez at Echelon from 5 to 9pm. Victoria Garcia at Hunã...
05/27/2026

Tomorrow night. Sip & Guzzle takes over Echelon and Hunã.

David Ramirez at Echelon from 5 to 9pm. Victoria Garcia at Hunã from 7 to 11pm. Four cocktails, two concepts, one night only.

Reservations available for the dining room at Echelon. Bar seating at Echelon and all of Hunã are first come, first served.

Cocktails will be served in the dining room as well.

Book your table for the dining room at the link in our bio.

This event is co-sponsored by Maison Ferrand & Heaven Hill.

Fruits de Mer, our Chef’s Counter seafood course.Crispy soft shell crab over cilantro-lime slaw with cashew salsa macha ...
05/25/2026

Fruits de Mer, our Chef’s Counter seafood course.

Crispy soft shell crab over cilantro-lime slaw with cashew salsa macha and calamansi gel. Sauce americaine with chili oil under our shrimp toast. A brioche loaf stuffed with clams Rockefeller.

Three of our best seafood bites on one plate. Sourced through Motor City Seafood.

Chef’s Counter only. Book the Chef’s Counter at the link in our bio.

A Midwestern comfort mainstay, reimagined for the Chef’s Counter.Wood-grilled Stonefall Farm wagyu tri-tip, glazed in a ...
05/23/2026

A Midwestern comfort mainstay, reimagined for the Chef’s Counter.

Wood-grilled Stonefall Farm wagyu tri-tip, glazed in a red wine demi with tarragon and mustard seed. Around it: bone marrow sauce over truffle emulsion, a beef shank and foie gras pierogi, bratwurst-stuffed cabbage, red wine braised cabbage, and mustard greens to cut the richness.

A celebration of two Michigan favorites: Stonefall Farm wagyu and locally grown cabbage.

Chef’s Counter only. Book the Chef’s Counter at the link in our bio.

Address

200 S Main Street
Ann Arbor, MI
48104

Opening Hours

Wednesday 4pm - 9pm
Thursday 4pm - 9pm
Friday 4pm - 9pm
Saturday 4pm - 9pm
Sunday 4pm - 8pm

Website

http://exploretock.com/echelon/search?utm_source=facebook-profile-page

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