Echelon Kitchen and Bar
Ann Arbor, MI · New American
Tier 3 · Menu claim only What the tiers mean
This listing's current published materials advertise Wagyu, but the offering does not meet our full verification standard for provenance. It carries no authenticity badge; undisclosed details remain explicitly unverified.
Why it's listed
A seasonal wood-fired restaurant on South Main Street in downtown Ann Arbor, open Wednesday through Sunday with the dining room from 5pm. Its main menu carries a section headed Featuring that is given over entirely to Stonefall Farm Michigan Olive-Fed Wagyu, offered in various cuts and sizes, and the seven-course chef's tasting menu runs a dry-aged Stonefall Farm Wagyu tri-tip. Naming the farm outright is unusually specific for a Wagyu listing, but neither the restaurant nor the farm publishes the cattle's breed generation.
Authenticity flags
- The menu names the farm behind its Wagyu, Stonefall Farm in West Michigan, which is more than most restaurants disclose. Neither the restaurant nor the farm states the cattle's breed generation, though, so how much Japanese Wagyu genetics the beef carries is not published anywhere you can check.
- The Wagyu is sold as various cuts and sizes rather than a fixed steak, and the large-format beef beside it is market priced, so ask what is being cut that night and what it costs before you order.
Wagyu on the menu
- American
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Stonefall Farm
- American
- Brand / Prefecture
- Not listed
- Grade
- Not listed
- Producer
- Stonefall Farm
| Origin | Brand / Prefecture | Grade | Producer |
|---|---|---|---|
| American | Not listed | Not listed | Stonefall Farm |
| American | Not listed | Not listed | Stonefall Farm |
Menu rotates This kitchen changes its menu, so the cuts above may vary by night. Confirm with the venue before booking around a particular one.
Sourced from
Evidence on file
“Main Menu, under a section heading reading 'Featuring': 'Stonefall Farm Michigan Olive-Fed Wagyu', described as 'various cuts & sizes available served with sauce divine, miso butter, and balsamic onion marmalade'. It follows the For the Table group, whose 'Bone-In Strip Loin' is...”
echelonkitchenandbar.com “Tasting Menus section, a course on the seven-course chef's tasting menu: 'Dry-Aged Stonefall Farm Wagyu Tri-Tip', described as 'beef shank and foie gras pierogi, braised cabbage, bone marrow sauce'.”
echelonkitchenandbar.com “The farm's own genetics page states 'Traceable Lineage: We maintain meticulous records, giving you confidence in the authenticity and purity of our genetics' and 'Notable Lineages: Includes champions from renowned Japanese Wagyu lines such as Tajima and Shimane.' No fullblood...”
stonefallfarm.com
+1 more quote on fileShow fewer
“'200 S Main Street, Ann Arbor, MI 48104', '(734) 469-3799', and 'Hours Wednesday - Saturday Bar Opens 4 pm | Dining Room 5 pm | Last Seating 9 pm', with Sunday last seating 8 pm. Reservations run through Tock.”
echelonkitchenandbar.com
Quoted from the venue's own menu or site. A Wagyu claim on a menu is not the same as documented provenance.
Something wrong with this restaurant? Tell us
Common questions
- Does Echelon Kitchen and Bar serve real Wagyu?
- Its own current menu advertises Wagyu, and that claim was read directly on August 17, 2026. What the menu does not do is say which Wagyu: no prefecture, grade, breed status or producer is published, so the sourcing cannot be checked from outside. That is a gap in what is written down rather than a suggestion that anything is wrong with the beef, and plenty of kitchens buy carefully without printing the details.
- What kind of Wagyu does Echelon Kitchen and Bar serve?
- Its menu discloses Stonefall Farm. Each of those is taken from the venue's own current materials rather than from a review or a listing site, and the evidence behind it is quoted further down this page.
- Why is Echelon Kitchen and Bar listed without a Wagyu badge?
- Because a badge here means the sourcing was checked, not that the food is good. This listing is published because the venue genuinely advertises Wagyu on its own current material, and it carries no badge because that material does not say which Wagyu. If the venue publishes the prefecture, grade, breed status or producer, the listing can move.