Marrow Brunch and consolidation news

And speaking of brunch, Detroit’s Eastern Market gains a fresh weekend draw as Marrow in the Market launches a new brunch program led by Chef Noelle Prater. Served Saturdays and Sundays from 10 a.m. to 3 p.m., the menu reflects the restaurant’s whole-animal philosophy with seasonal, shareable dishes. Chef Prater, whose background includes Detroit, Napa Valley and Savannah, brings an ingredient-driven approach that blends comfort food with creativity. Starters include deviled eggs with smoked paprika and coppa, a pastry platter with babka and hot cross buns, and “Million Dollar Bacon” with habanero candying and bourbon sweet potato purée. Lighter options include a bagel and lox plate with coffee-cured egg yolk, smoked whitefish with Calabrian tapenade and avocado Italiano. Hearty mains include steak and eggs, fried walleye and grits, and carrot cake brioche French toast, alongside signature brunch cocktails. In other Marrow news, founder Ping Ho announced that the company will consolidate its Birmingham and West Village operations to Eastern Market. “After a lot of reflection, I’ve made the decision to consolidate Marrow and put our full focus on Marrow in Eastern Market, along with the continued growth of Marrow Detroit Provisions. As part of this transition, our final day of dinner service at West Village will be June 7. Birmingham will run through Memorial Day weekend, after which the location will pivot to a new concept — one where Marrow will still have a presence. More details on that transition to come,” Ho said in a statement. 2442 Riopelle Street, Detroit marrowinthemarket.com