‘It was unbelievable’: Echelon staff react to James Beard Award semifinalist recognition

ANN ARBOR, MI — How does the Echelon founder feel about the restaurant earning a spot on the James Beard Award semifinalist shortlist? “Ecstatic.”

The recognition gave Doug Zeif, founder and partner at Echelon, goosebumps. “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,” said Zeif, who received a text on a flight back home to Florida about the news.

Echelon Kitchen and Bar, located at 200 S. Main St., was recognized among 30 semifinalists for “Best New Restaurant,” according to a Jan. 21 announcement. The restaurant was the only semifinalist from Michigan in this category and one of six restaurants and chefs in Michigan recognized across all categories.

Echelon opened its doors in February and has quickly made a name for itself with its wood-fired offerings—from flatbreads to veggie-forward dishes—and shareable entrees like chicken cooked four ways or house-cured pastrami brisket. The restaurant also serves wines and cocktails that complement its regularly shifting seasonal menu and has partnered with Michigan football legend Charles Woodson and his signature whiskey brand.

What makes Echelon unique, according to Zeif, is the “special feeling” customers experience after dining there. “They haven’t had what we’ve delivered in either a very long time or ever in their lives,” he explained. “It’s the people, it’s the service, it’s the food, it’s the presentations, it’s the ambiance, it’s the vibe when you’re there.”

Zeif praised the restaurant team for the recognition, highlighting that many employees have been with Echelon since its inception. “They have put so much heart and soul and blood, sweat and tears into the restaurant,” he said.

Joseph VanWagner, executive chef at Echelon, was at the restaurant and on a call with his business partner when he received repeated calls from a public relations spokesperson sharing the exciting news. “It was pretty wild,” said Schikora, who was “just shocked.”

Schikora credits the recognition to VanWagner and the entire restaurant team. “It’s really great to see someone that you care about so much get recognized because he’s incredible at what he does,” said Schikora, 45, of Ferndale. “It’s cool to see everyone knows they have a part in this, and everyone is encouraged to always have a part in what we do.”

The semifinalist recognition also boosts the restaurant’s marketing efforts, Zeif noted, pointing out that out-of-town guests often search for highly rated restaurants to try. “For us, it’s all about perpetuating the business and making the business come even more to life,” he said.

That said, earning the James Beard Award semifinalist recognition was not an initial objective. “This business was meant to place something of its caliber and its stature where something didn’t already exist,” Zeif explained.

He described the recognition as both a “tentacle of everything that we’re trying to do” and “a little bit of icing on what could be a very long cake.” “We’re happy to run our finger through that icing and take a taste,” Zeif added.

Behind the recognition is a restaurant that is open five nights a week. The staff makes adjustments to meet diners’ dietary needs, and the restaurant stands firm on its Michigan roots.

Zeif wanted to create a place that was both “next-level” and “approachable.” “The three pillars of our business are our people, our craft and our roots,” he said. “We are very much about our roots being in Michigan.”

As for what’s next for Echelon? The team plans to open the tiki bar downstairs and host community wine events.

“A Michelin star would be great accolades for the restaurant and our people, but we’re working to make a great restaurant, period,” Zeif concluded.

https://www.mlive.com/news/2026/01/it-was-unbelievable-echelon-staff-react-to-james-beard-award-semifinalist-recognition.html

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