Marrow Detroit Provisions, a beloved West Village meat producer and restaurant, has submitted plans to build a second location in Eastern Market. The new location is tentatively titled “Marrow in the Market” and is anticipated in 2025, as reported by Detroit News.
Located at 2442 Riopelle, Marrow in the Market will be the perfect combination of industrial manufacturing and modern dining elements in a rehabilitated 14,000-square-foot building. The establishment will have Marrow’s iconic processing facility and butcher shop, a second-floor restaurant, and a research & development center for future products. Rendering suggests there will also be an outdoor patio for additional seating. The brick building exterior and True Meridian mural on the side of the building will be preserved.
“I’ve always loved Eastern Market, its history and what it embodies. As one of the oldest outdoor markets in the US, it is today still a food hub housing meatpackers, breweries and food businesses. When the opportunity to purchase the building came up in late 2021, my partners and I jumped on it. Timing worked out as we were starting to discuss the expansion of Marrow’s meat business,” Marrow’s founder Ping Ho told What Now Detroit via email.
In 2022, Marrow received an $80K grant to expand into the Eastern Market. The grant was designed to support the buildout of a meat processing facility, a restaurant, and a retail butcher shop. On top of the grant, Marrow is investing over $3 million of private funding to make the Eastern Market location a reality, according to a previous coverage on Bridge Detroit.
“‘Marrow in the Market’ will be, on a high level, an expansion of what we’ve been doing in the West Village for years, especially when the mission driving the two locations remains the same,” Ho said. “We’ll do [everything we’re already doing] at Eastern Market but on a much larger scale. That said, there will be differences. At the facility, we will be USDA inspected and be able to create retail ready items for broader distribution.”
“Marrow in the Market” is an ambitious project as the team will be working on the entire building in one go. The company currently anticipates sixteen to eighteen months of buildout and aims to complete both floors following the same timeline instead of opting for a phased launch, though if it becomes necessary, the ground floor butcher shop and production facility may launch first.
Ho also mentioned that the Eastern Market location restaurant’s menu is likely to be more casual to suit the market’s vibe. “Ultimately, my goal is that we’ll introduce unique offerings and create special experiences that will delight our guests,” Ho said.
Marrow is also building a new restaurant in Birmingham, which is set to debut this spring.
