Echelon x Vecino
Updated: 2 days ago
Detroit’s dining scene is exploding, and we have loved having a front-row seat to watch it happen. Even more exciting has been the increase in chef collaborations around the city. There is something special about watching two talented chefs bring their individual styles together, push each other creatively, and create something that could only exist for one night.
The Echelon x Vecino collaboration was exactly that.
Both kitchens have a deep connection to live-fire cooking, and throughout the evening, that shared language of wood, smoke and char came through in completely different and incredibly thoughtful ways.
Vecino has absolutely exploded onto Detroit’s dining scene, and we could not be prouder of this beautiful restaurant and everything Chef Ricardo Mojica and his team continue to create. And Chef Joseph VanWagner, although we have not yet had the opportunity to dine at Echelon, we loved getting a taste of what you are doing through this collaboration. Now we are even more excited to get there.
The Botanas, or “snacks” (we are very proud that we know that now), were an explosion of flavor. The Infladita de Uni with caviar was delicate and beautifully balanced and immediately told us we were in for a fun night.
Botanas Mille-Feuille Snapper
And we have to talk about the beverage pairing because it was spectacular. It was every bit as creative and thoughtful as the food, with the same attention to fire, smoke and unexpected flavor. The smoked pineapple in the La Piña was such a great example. That little touch of smoke completely transformed the cocktail and tied it beautifully into what was happening in the kitchen. We love a pairing that does more than simply accompany the food. This one felt like part of the experience.
But the Aguachile was one of those dishes we hope somehow finds its way onto the menu at Echelon, Vecino, or preferably both. Japanese Hamachi with charred tomatillo water, pasilla and serrano kosho. It was absolutely incredible. It was obvious the entire room agreed.
We looked around and people were tipping their bowls to get every last drop. At one table, someone finally abandoned all formality and drank directly from the bowl, which honestly brought us so much joy. We have always believed that fine dining should be taken seriously, out of respect for the chef, the team, and the hospitality behind the experience, but never so seriously that you forget to simply enjoy it. When a dish is good enough to make an entire room forget the rules, that says something.
The Pato was another standout. We have a few chefs whose duck preparations we absolutely treasure, so our bar for duck has become pretty high. We would never try to rank or compare them because each is so different and special to us, but this one absolutely earned a place among that very exclusive group. Beautifully prepared, incredibly flavorful, and a dish we will definitely remember.
Pato Zanahoria Sorbet
Detroit, keep the chef collaborations coming.
Comments