Huna Bar

A secret worth seeking

05/28/2026

Saturday night, the kitchen at Hunã belongs to Paper Sons.

Cantonese Burger Bao. Crying Tiger Pork Dumpling. Char Siu Bacon Skewer. Lime in the Coconut Bar. Dim sum-style plates from the smoker, meant for sharing and passing.

Plus a collaborative cocktail from the Hunã and Paper Sons bar teams.

Proceeds split between the Association of Chinese Americans Detroit, the Vincent Chin Institute, and the Paper Sons project.

Full menu in the carousel. No reservations. Walk in through the door on Washington Street. Look for the arrow. 🍹

05/23/2026

If we were stranded on a desert island, this is what we’d bring. This, and a Spicy Lover 🍹

Spanish octopus, flash-fried, tossed with tomato, red onion, lime, and chili.

We’ve got the food and the drinks. DJ
Cuvée’s got the vinyl.

Look for the arrow on Washington Street.

05/19/2026

For one night, the kitchen at Hunã belongs to Paper Sons. Saturday, May 30.

A story of family, flavor, and fire. Paper Sons started with a simple idea: what if Chinese dim sum and Texas-style barbecue threw a dinner party together?

Chef Will Branch, founder of Detroit's acclaimed Corridor Sausage and one of Michigan's leading authorities on smoked and cured meats, brings together his family's Chinese-American roots and the bold traditions of barbecue to create something entirely new. Small, dim sum-style plates from the smoker, meant for sharing, passing, and maybe arguing over who gets the last bite.

Plus a special collaborative cocktail from the Hunã and Paper Sons bar teams.
Proceeds from the night will be split between , the , and the Paper Sons project.

No reservations needed.

Washington Street. Look for the arrow. 🍹

05/17/2026

🌶️ The Spicy Lover. Añejo tequila, serrano chile, chinola pineapple, lime. A familiar favorite, with a little extra heat.

Look for the arrow on Washington Street. Stay a while.

05/15/2026

Sip & Guzzle Bar Takeover – Two weeks out. Here's what Victoria Garcia is bringing home.

The Guzzle program, from one of the World's 50 Best Bars, lands at Hunã on Thursday, May 28 from 7 to 11pm.

Champagne Grasshopper
Pierre Ferrand cognac, cacao, crème de menthe, lemon, champagne, clarified via milk wash.

Sun-dried Daisy
Lunazul blanco tequila infused with sun-dried tomato, makrut lime cordial, fresh lime, saline, green Sichuan peppercorn oil.

Two cocktails. One night.

Bar seating at Echelon and all of Hunã are first come, first served. Cocktails from the Sip program will be served in the dining room as well. Book your table for the dining room at the link in our bio.

05/09/2026

Sip & Guzzle, named one of the World’s 50 Best Bars and #1 in North America, is coming to Ann Arbor.

Thursday, May 28. Two bartenders, two concepts, one night only across both Echelon and Hunã.

David Ortiz brings the Sip program to Echelon from 5 to 9pm. Over a decade in New York City’s bar scene, now contributing to one of the best in the world.

Victoria Garcia brings the Guzzle program to Hunã from 7 to 11pm. A Michigan native and former Ann Arbor bartender, she returns home with two cocktails.

Bar seating at Echelon and all of Hunã are first come, first served. Cocktails will be served in the dining room as well.

Book your table for dining room at the link in our bio.

05/07/2026

🥥 Coconut and chocolate. The good kind of trouble.
Dark chocolate shell, coconut crunch underneath.
Gluten free and vegan.

Washington Street. Look for the arrow.

Address

Ann Arbor, MI
48104

Website

http://huna.bar/

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