Hunã, a 78-seat cocktail bar in Ann Arbor, opens today (Feb. 12). The bar is located below the James Beard nominated Echelon Kitchen & Bar and focuses on classic tiki style drinks.
A Tropical Staycation
As the Michigan winter rages on, metro Detroiters will now have an in-state escape from the frigid temperatures. That was the goal of chef Joseph VanWagner and bar manager Max Schikora.
“The whole idea was to bring a space to Ann Arbor, where people can kind of escape to their own island paradise,” says VanWagner. “Whether it’s for a drink or for a whole evening, it’s another avenue for us to infuse our version of hospitality into the community.”
The interior, which features warm lighting, bamboo, and greenery accents, was designed by Ann Arbor-based firm MOMUS Inc. The name Hunã means both “house” and “hidden” in Hawaiian. The laid back atmosphere lends itself to both definitions. The long, thatched-roof bar offers room for group outings, while the booth seating is ideal for large parties.
Members Only (Kind of)
One of the most unique perks of Hunã is their optional membership program. The program offers three tiers, with the entry level starting at $150 per year. The Founders’ Club level is $395 per year. Each tier offers different amenities. While a membership isn’t required for entry, it does come with perks like skipping the line, member’s only nights, and personalized tiki mugs. The top tier has already sold out, but the others remain available for purchase.
Island Drinks
VanWagner and Schikora, who also lead the kitchen and bar team at Echelon, wanted to honor tiki culture and its founders. The drink menu pays homage to tiki pioneers like Don the Beachcomber while offering their own craft cocktails. Guests can pick from a list of classics, like the gin-based Saturn and Fog Cutter, or boozy originals like The Iguana. This neon drink is inspired by the green negroni, and contains gin, Midori, dry vermouth, green chartreuse, and Salers aperitivo.
Guests will notice the bar’s unique glassware — which Schikora admits came before the cocktails. Once the glasses were sourced, the team built the drinks around the vessels. Glassware standouts include the Not So Blue Hawaii’s milk cartoon, fish shaped Bermuda Triangle glass, and the paper-bag shaped Strong Island.
The menu also features a selection of handcrafted spirit-free cocktails as well. Providing these options is something very important to VanWagner and Schikora, who are both sober.
“I don’t want people to come into the space and feel like they had nothing for me,” says Schikora. “There’s nothing more frustrating as a sober person.”
Guests can pick from one of the three spirit-free options, like the Negroni Spritz, which is made with reishi mushrooms, gentian root, and cinnamon. Schikora also encourages guests to ask for off-menu spirit-free drinks as well. For VanWagner, the space is more than just a spot for a sober person to grab a drink — it’s a place for all people.
“I think the biggest thing is Hunã is a space for everyone,” says VanWagner. “We were very intentional about how we planned the food and drink menu to account for allergens and aversions.”
The Food
While the star of the show is the cocktails, the food is not to be overshadowed by its nationally-recognized kitchen upstairs. VanWagner set out to create tiki food with the same attention to detail that put them in the running for Best New Restaurant.
“We want to embrace tiki culture and do that food in an Echelon way,” says VanWagner. “The same care, the same quality of ingredients, but this was an opportunity for us to have a little more fun and do things we couldn’t upstairs.”
The menu includes seafood Poké bowls made with rice, shaved onion, fried shallots, and avocado, topped with a honey-sesame vinaigrette. Other staples include chicken bao buns, and Korean galbi made with chargrilled beef short rib. For something sweet, the rum cake served with caramelized pineapple ice cream or banana sorbet with spice cashews offer island-themed finishing bites.
As industry professionals, it was imperative to both VanWagner and Schikora that Hunã would be available to other restaurant workings. The kitchen will stay open past midnight to serve those working the late shift.
“This is an opportunity to embrace tiki culture, have fun, and cut loose, but it’s also a huge opportunity to serve our people in the industry,” says VanWagner. “I made a menu of what I would want to eat when I got out of work.”
Hunã will be open from 7 p.m. to 2 a.m., Thursday, Friday, and Saturday. The bar is walk-in only. For more information, visit huna.bar.
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