Cheers to Kercheval.

Three weekends. One long table. A proper send-off for a place that meant something.

Marrow West Village will remain open for dinner service through Sunday, June 7. This week is the last week of our regular dinner menu. Starting Friday, May 22, we transition to a special five-course tasting menu series, served Friday, Saturday, and Sunday evenings through our final night on Kercheval.

Five-course tasting menu - $90 per guest Optional wine pairing - $50 per guest

Some evenings, Chef Eddie Moreau will be joined by guest chefs and friends of the house for collaborative menus. Two seatings each night, 5:00 PM and 8:00 PM. Seats are limited.

This is a celebration. Come by to see us. Come hungry. Come ready to raise a glass.

BOOK NOW
BOOK NOW

Frequently Asked Questions

  • No. We're consolidating to focus on Marrow in the Market in Eastern Market and the continued growth of Marrow Detroit Provisions. Our West Village dinner service runs through June 7. Our Birmingham location runs through Memorial Day weekend.

  • At Marrow in the Market, 2442 Riopelle Street in Eastern Market. The space includes our butcher shop, the Butcher Bar, the City View Lounge, and the Capital Dining Room, led by Chef Noelle Prater. Brunch and dinner are served upstairs, with full butcher shop and bar offerings downstairs.

  • Yes. Reservations for the Cheers to Kercheval Farewell Dinner Series are open on OpenTable. We're open through Sunday, June 7.

  • Friday, May 22, Saturday, May 23, Sunday, May 24 Friday, May 29, Saturday, May 30, Sunday, May 31 Friday, June 5, Saturday, June 6, Sunday, June 7 Our final night on Kercheval is Sunday, June 7.

  • Yes. Gift cards can be used at West Village through June 7 and will continue to be honored at Marrow in the Market going forward.

  • Yes. Monthly packs will now be picked up at Marrow in the Market, 2442 Riopelle Street.

  • You'll find the same commitment to whole-animal butchery, seasonal cooking, and thoughtful sourcing, in a space designed for more flexibility across the day. Some West Village favorites will appear regularly on the menu.

  • Follow us on Instagram @marrow_detroit and sign up for our newsletter for special events, menu announcements, and what's next.

DINNER HOURS

Through Sunday, May 17: Thursday through Sunday, 4:30pm-8:45pm

Cheers to Kercheval Farewell Dinner Series, May 22 through June 7: Friday, Saturday, Sunday seatings at 5:00pm and 8:00pm

BOOK A TABLE
BOOK A TABLE
BUY A GIFT CARD
BUY A GIFT CARD

FOLLOW ALONG

Yeah, we're on a vegetable kick lately… I mean, would you just look at these carrots? Another newbie just hit the dinner menu in West Village >> Smoked Amish Carrots. Local Amish carrots, smoked until deeply caramelized, laid over warm
Newbie alert on the a la carte menu at Marrow West Village >> Spring Cavatelli, and she’s a looker. Burgundy snails, spring onion, snap peas, and spinach butter pooling in the bottom of the bowl doing exactly what spinach butter should b
Salt roasted beets, doing the most. Tahini labneh, black lime curd for a zesty punch, and a rhubarb ezme. Ezme, a condiment with Turkish roots, is usually built on raw peppers, tomato, herbs, all chopped fine and bright. Chef Eddie kept the bones of
lookin’ like a snack, feelin’ like a snack, you should probably have some snacks. course 1 of 5 on the spring tasting menu >> come through for a proper Sunday dinner in West Village. Spanish Mackerel Tataki >> rhubarb agua c
📢 Heads up, Detroit >> our hours at 8044 Kercheval have changed. Thursday >> 4:30–9 PM Friday >> 11 AM–9 PM Saturday >> 11 AM–9 PM Sunday >> 11 AM–8:45 PM Closed Monday–Wednesday. Reserva
🌸 Spring didn’t just show up >> she made this menu possible. Chef Eddie, Chef Karen, and the crew put together a NEW Tasting Menu that’s a love letter to the season, and every course makes the case. Ramps two ways (the bulbs tucke
Polenta fries with gorgonzola, almond, and calabrian pepper jelly >> and Wednesday is your last chance to get them. The whole run: Polenta Fries, Spanish Octopus Spiedini, Beef Carpaccio, Endive Salad with burrata and coppa, Butcher's Bolognese
Easter Sunday on Kercheval >> we're open for lunch and Chef Eddie and the crew are running some brunch specials alongside the regular menu. We don't do this often >> you're not going to want to miss it. Deviled eggs with lump crab salad
@the_adventurist_magazine just dropped their Michigan Michelin Guide, and we made the list. “Traceable sourcing, chef-driven cooking, and a clear identity >> as clear as it gets.” That’s how they put it, and we’ll take
This just in from the chef team >> we've got a new tasting menu dropping Thursday, which means tonight, tomorrow, and Wednesday are your last chance to get the current one. Polenta Fries, Spanish Octopus Spiedini, Beef Carpaccio, Endive Salad w