Marrow in the Market: a butcher’s brasserie

Anchored in Detroit’s historic Eastern Market at 2442 Riopelle, Marrow in the Market has opened as the next evolution of the award-winning Marrow in West Village. This innovative Butcher’s Brasserie blends meat processing, dining, and hospitality under one roof, honoring Eastern Market’s legacy as the heart of Detroit’s food culture. The 14,000-square-foot building—originally built in 1909 and most recently occupied by Capital Poultry—has been reimagined as a vibrant culinary hub featuring the Marrow Detroit Provisions meat processing facility, butcher shop, two bars, a spacious dining room, and private event space. Led by Detroit restaurateur Ping Ho of Marrow Hospitality Group, the new location joins Marrow Birmingham, The Royce wine bar, and Mink in Corktown. “Our mission is to nourish our community with exceptional food, responsibly sourced meat, and meaningful hospitality,” said Ho. Culinary Director Andrew Shedden curates a menu that bridges heritage and innovation through elevated comfort food. Guests can enjoy everything from

prime rib dinners to weekend brunch, with a bar program featuring local collaborations and seasonal cocktails. 2442 Riopelle Street, Detroit marrowinthemarket.com