Marrow in The Market

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Marrow in The Market Butcher’s Brasserie by
💥NOW OPEN!!!
🥩 Butcher shop • 🍽️ Restaurant
🎉 Private events • Workshops​​​​​​​​​​​​​​​​

Lions kickoff at 4:25, Detroit, and Sundays mean all-day brunch!We're serving 'til 4, basically within field goal range ...
10/25/2026

Lions kickoff at 4:25, Detroit, and Sundays mean all-day brunch!

We're serving 'til 4, basically within field goal range of Ford Field (no, not literally). Start the table with the Million Dollar Bacon: habanero candied bacon over bourbon sweet potato purée with kettle corn. Then it's biscuits and gravy, buttermilk biscuits under maple chicken sausage gravy with a fried chicken thigh on top, or the Butcher's Breakfast, two eggs any style with tallow potatoes, your choice of protein and toast… and don't forget about our famous brunch burger.

And brunch without drinks would be wild. The full bar is pouring brunch cocktails, Michigan drafts, w**e and bubbles, plus mocktails, so there's something for everybody before you head over.

Full menu at the link in bio. Go Lions!

Meet one of the newbies landing on our fall dinner menu next week, y'all.Chef Noelle sears amberjack and lays it over or...
10/24/2026

Meet one of the newbies landing on our fall dinner menu next week, y'all.

Chef Noelle sears amberjack and lays it over orange curd, then finishes it with a smoked olive sauce vierge, fresh sumac from Burlap & Barrel and fennel fronds. Once it's here, put it at the top of your order and make your way to the bone marrow and the porterhouse two ways from there.

>> New fall dinner menu starts Wednesday, October 28

Come in for dinner tonight and cozy up with us. Our current menu is a banger. We just wanted to give you a little taste of what's to come.

Full menu at the link in our bio

Mink is coming to Eastern Market!For one night only, our Executive Chef Noelle Prater () and Executive Chef Paul Nicolo ...
10/19/2026

Mink is coming to Eastern Market!

For one night only, our Executive Chef Noelle Prater () and Executive Chef Paul Nicolo of , our sister restaurant in Corktown, are cooking a five-course dinner that puts Mink's seafood and our butchery and charcuterie on the same plate.

Amuse-Bouche | Duo of Oysters
A West Coast oyster served raw with a seasonal condiment, presented alongside an East Coast oyster baked with Marrow's house-made merguez.

First Course | Tartare
Local beef and bluefin tuna, each prepared as tartare and served with seasonal accompaniments.

Second Course | Crudo
Marrow's house-cured coppa and cured hamachi, finished with leche de tigre.

Third Course | Lamb and Clam
Lamb-stuffed pasta with clams and clam sauce, braised greens, and lamb bacon.

Fourth Course | Surf and Turf
Beef tongue and Atlantic scallop with brown butter dashi, carrot and Fresno chile purée, and grilled scallion.

Dessert | Cannoli
Tallow-fried pastry filled with whipped marrow and mascarpone, garnished with candied salmon skin and pistachio.

We'll say it plainly, y'all: there is one seating and there are 50 tickets. Once they're gone, that's it for this one, and you don't want to miss it.

Wednesday, November 11 >> 6:30 PM >> $125 per person >> optional beverage pairing for $45

Tickets are at the link in bio or at marrowinthemarket.com.

Our founder Ping Ho is so excited to be part of the HustleHERS Resource Summit at the Detroit Historical Museum on Octob...
10/19/2026

Our founder Ping Ho is so excited to be part of the HustleHERS Resource Summit at the Detroit Historical Museum on October 24!

Join us for a FREE day dedicated to empowering women entrepreneurs, business owners, and aspiring founders. This year’s summit will feature inspiring speakers, practical business resources, personalized financial coaching, executive leadership support, wellness experiences, and opportunities to connect with fellow entrepreneurs and organizations that can help move your business forward.

Whether you’re building a business, protecting your vision, or looking for new ways to grow, HustleHERS is here to support you!

Learn more and register for FREE at: https://www.detroithistorical.org/events/hustle-hers-women-entrepreneurs-resource-summit

Follow and for more updates.

Duck around and find out…Ok, but in all seriousness, Chef Noelle and the crew have been deep in R&D for our new menu, an...
10/17/2026

Duck around and find out…

Ok, but in all seriousness, Chef Noelle and the crew have been deep in R&D for our new menu, and it's soon… like real soon. Stay tuned. We just had to sneak you a peek at this one.

>> Housemade Duck Sugo Bianco Pasta with braised duck leg, sugo bianco, pear mostarda, charred fennel, pecorino and sage

Come in for dinner tonight and cozy up with us. Our current menu is a banger. We just wanted to give you a little taste of what's to come. Full menu at the link in our bio.

WOW, thank you, , for your glowing review! In case you missed it, Hour Detroit featured us in their October issue, and w...
10/16/2026

WOW, thank you, , for your glowing review! In case you missed it, Hour Detroit featured us in their October issue, and we’re so grateful for the recognition!

Here’s a snippet:
"Opened in November 2025, Marrow in the Market fits a lot into its two-story corner lot in Eastern Market. Part restaurant, bar, and butcher shop, the latter beckons passersby with sights of craft butchery and tasty morsels ready for purchase. If Detroit had a true meatpacking district, this would be the epicenter.

Lured in by the butcher shop, we first stopped at the first-floor bar. You can spend an entire evening there, enjoying craft cocktails and small bites, or treat it as a prelude to the full dining experience on the second floor.

The loft feels like a far cry from the streetlevel scenes of the butcher shop, but its red and brown brick-laden interior is convivial and welcoming. The cocktail offerings are equally as inviting and provide a solid jumping-off point for the meal."

Read the whole review at the link in our bio, or in Hour Detroit's October issue in print.

Thanks again for dining with us, Will, and thank you to the entire team at !

WOW, thank you, Will Will Reaume , for your glowing review! In case you missed it, Hour Detroit featured us in their Oct...
10/16/2026

WOW, thank you, Will Will Reaume , for your glowing review!

In case you missed it, Hour Detroit featured us in their October issue, and we’re so grateful for the recognition!

Here’s a snippet:
“Opened in November 2025, Marrow in the Market fits a lot into its two-story corner lot in Eastern Market. Part restaurant, bar, and butcher shop, the latter beckons passersby with sights of craft butchery and tasty morsels ready for purchase. If Detroit had a true meatpacking district, this would be the epicenter.

Lured in by the butcher shop, we first stopped at the first-floor bar. You can spend an entire evening there, enjoying craft cocktails and small bites, or treat it as a prelude to the full dining experience on the second floor.

The loft feels like a far cry from the streetlevel scenes of the butcher shop, but its red and brown brick-laden interior is convivial and welcoming. The cocktail offerings are equally as inviting and provide a solid jumping-off point for the meal.”

Read the whole review at the link in our bio, or in Hour Detroit’s October issue in print.

Thanks again for dining with us, Will, and thank you to the entire team at HOURDetroit!

If y'all want it, y'all better come and get it TONIGHT.Bone marrow with c***r onion jam, toasted rye and walnut-parsley ...
10/07/2026

If y'all want it, y'all better come and get it TONIGHT.

Bone marrow with c***r onion jam, toasted rye and walnut-parsley gremolata is on the menu for First Wednesdays and the Beet & Greet Happy Hour. Consider it a sneak peek at our new fall dinner menu, coming soon.

Swipe for tonight's full menu, served through the entire restaurant from 4 to 9 PM. First Wednesdays runs from 6 to 10 PM across Eastern Market, with playing a DJ set at Riopelle and Winder.

Bring your appetite, and stick around after.

Address

2442 Riopelle
Detroit, MI

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