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CHARbar at FRAMEbar with Joseph VanWagner
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CHARbar at FRAMEbar (Wood + Charcoal + Fire) by Chef Joseph VanWagner Frame > , > CHARbar at FRAMEbar (Wood + Charcoal + Fire) by Chef Joseph VanWagner

With its warm tingle of fire, dark and moody flickering candles and buzz of chatter, CHARbar brings wood and charcoal roasted like we’ve never seen before. Come February, Chef Jospeh Van Wagner (Dixboro Project, Chartreuse, Bacco Ristorante) is fueling our craving for winter flames with a smoldering sneak-peek of Ann Arbor’s next up restaurant project: Echelon (summer 2024).

Bringing his cool, mellow culinary confidence, Joseph designed this month-long menu for sharing … front-loaded with wood roasted vegetables, coal grilled proteins and seriously clever vegan dishes, all touched by smoke, fire or ember in some way. Think : Wood Roasted Mussels with Green Curry; Chargrilled Greens with Roasted Miso ; Short Rib Steak Au Poivre; Textural Wood Glazed Cabbage with Okonomiyaki ; Coal Grilled Cod with Smoke-Braised Greens; and Charred Cauliflower with Romanesco & Cornichon.

February has never felt so hot
Especially since Valentine’s Day falls smack in the middle of this FRAMEbar pop up
Hence : House-Made S’more’s with Fudge and Burnt Sugar Meringue
The wine list is extensive too, helmed by Frame’s wine director Diego Aliste with an unsurprisingly top-notch exquisite cocktail list by Adam Accivatti that’s divinely decadent to cool this experience down.

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CHARbar at FRAMEbar
Expect to Feel the Char, Not the Burn
January 31stFebruary 25th, 2024
No pre-purchased tickets needed here. CHARbar is an a-la-carte menu experience.
February large parties welcome and encouraged!


CHARbar at FRAMEbar
Wood + Charcoal + Fire
by Chef Joseph VanWagner
+++

Wood Roasted Mussels, Clams and Cockles
Charcoal Cream, Green Curry, Hoja Santa Oil, Katsuobushi, Grilled Bread

Wood Roasted Parsley Root
Comte, Chili, Hazelnut, Chive, Cilantro

Charred Brassicas**
Cauliflower, Romanesco, Cauliflower Royale, Caper,
Cornichon, Parsley, Lemon

Chargrilled Greens**
Chargrilled Greens, Herbs, Seeds, Vegetables, Roasted Miso Vinaigrette

Tartine**
Handmade Lightly Smoked Stracciatella, Roasted Mushroom Conserva,
Caramelized Onion, Pear Vinegar, Salsa Verde

Cabbage; A Study**
Okonomiyaki, Wood Roasted And Glazed Cabbage,
Cabbage Consommé, Land Caviar

King Fish Crudo
Poached Pear, Radish, Cashew, Calamansi, Green Oil, Cilantro

Coal Grilled Cod Roulade
Scallop Mousseline, Smoke-Braised Greens, Guanciale,
Cara Cara Orange Beurre Blanc, Smoked Trout Roe

Short Rib Steak
Creamed Leek, Shoestring French Fries, Au Poivre

S’mores
Graham Cracker Blondie, Dark Chocolate Fudge,
Burnt Sugar Meringue

Matcha and PawPaw Cake
Winter Citrus Sorbet, Brown Butter Tuile

Daily House Made Ice Creams and Sorbet
Exactly what you need to cool the burn

**Notes that these dishes can me made vegan