A four-time James Beard–nominated restaurant, Marrow West Village is our flagship restaurant.

At Marrow, we connect people to local, ethically sourced food — through eclectic, bold, chef-driven flavors, whole-animal butchery, and meaningful hospitality in an intimate setting.

VISIT US

Marrow
8044 Kercheval, Suite 1B.
Detroit, MI | (313) 513-0361

LUNCH HOURS

Bar counter service.
Wednesday - Sunday: 11:00am-2:00pm

DINNER HOURS

Patio, bar, and indoor service.
Wednesday through Sunday:
4:30pm-8:45pm

FOLLOW ALONG

NEWBIES on the a la carte menu, y’all! Chef Eddie and the crew have been busy crafting some stunners that’ll have you planning your next visit before you even leave... Ceviche: snapper cured in kombu, cucumber chili water, house-made kos
If you come to a place called Marrow and don’t order the bone marrow, what are you even doing? Rich, buttery marrow with onion jam and black olive breadcrumb. That’s it. That’s the post. Dinner’s on, come through. Walk-ins w
🦐 DETROIT, OUR SEAFOOD BOIL IS BACK!!! RUN to the link in our bio before tickets sell out, this is one of our most anticipated events of the year – you’re not gonna wanna miss it! AND You know Executive Chef @eddiemoreau is an East Coast
🥩 Y'all ready to get down on some Prime Rib?! We've got TWO nights lined up and honestly, we're pretty excited about it... Our Group Culinary Director Chef Andy Shedden is throwin' down dry-aged Prime Rib from our trusted Michigan family farm partn
Throwback to last Sunday @hosp.included >> we were out there throwing down on the grill and y’all absolutely showed out for us!!! It was incredible to see so many smiling faces, both familiar and new. Big thanks to @thor_jones_ @hosp.inc
Fresh, green, local magic in a bowl We always have some form of salad on the lunch menu in Detroit, and it’s anything but average and definitely not boring cuz salads don’t need to be boring. Fisheye Farms greens with local shaved veget
Y’all feel that? The air’s got a little chill creeping in, and while we’re not mad about what fall’s gonna bring to our plates... right now we’re savoring every last drop of peak summer bounty. Our current tasting menu,
🥩 THIS IS NOT A DRILL >> PRIME RIB NIGHTS ARE HAPPENING! Group Culinary Director and Chef Andrew Shedden and our incredible kitchen crew are taking over Tuesdays with something completely different... dry-aged, slow-roasted Prime Rib OR whole
We're proud to join @slowfoodusa Joyful Dinner Series this week! Their mission of connecting communities and celebrating local agriculture through shared meals aligns perfectly with what we've always been about here at Marrow: bringing people togeth