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Royce x MarrowPortuguese Wine Dinner with Quinta do Paral — Sunday, November 15 at 6 PM.Get Tickets

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A butcher breaking down a large cut of meat on a wooden block

Public events

What's on the calendar

Guest chef collaborations, butchery classes, whole hog dinners, and seasonal celebrations at Marrow in the Market.

  • Overhead photo of raw and roasted chicken with lemons, shallots, garlic, thyme, and a chef's knife on a dark wooden table

    Butchery Class

    Poultry Butchery & Turkey Carving Workshop

    Wed · Nov 11 · 6–9 PM

    Learn to break down a chicken at home and pick up the butchers' technique for a perfectly carved Thanksgiving turkey. This hands-on class walks you through breaking down a chicken fresh from Otto's farm in Michigan that you take home, then the butchers demonstrate how to carve a turkey like a pro. Charcuterie, wine, beer, and non-alcoholic beverages are included.

    Tickets $108.55 · Refunds available up to 7 days before the event.

    Get tickets
  • An old gnarled grapevine putting out fresh spring growth in the sandy soils of Quinta do Paral, a family-owned winery in Vidigueira in Portugal's Alentejo region

    Guest Chef

    Royce x Marrow Portuguese Wine Dinner

    Sun · Nov 15 · 6 PM

    An evening in Alentejo. Executive Chef Noelle Prater curates a five-course dinner paired with the wines of Quinta do Paral, a family-owned winery in Vidigueira, Portugal, dedicated to preserving the character of the land. Discover the story behind the vineyards, the old vines, the indigenous Portuguese varieties, and the unique terroir of Alentejo — one glass and one course at a time.

    The wine pairing

    • Aperitif | Estate Rosé 2025
    • First Course | Estate Branco 2023 · Vidigueira, Alentejo
    • Second Course | Reserva Branco 2022 · Vidigueira, Alentejo
    • Third Course | Estate Tinto 2023 · Vidigueira, Alentejo
    • Fourth Course | Vinhas Velhas Tinto 2020 · Vidigueira, Alentejo
    • Dessert | Burmester White Port · Douro

    $125 per person · Prepaid

    Get Tickets
  • A Marrow Thanksgiving spread: roast turkey on a carving board with stuffing, cranberry sauce, gravy, glazed ham, rolls, and charcuterie

    Seasonal

    Thanksgiving Pre-Orders 2026

    Tue · Nov 24 & Wed · Nov 25 · 11am to 6pm

    Turkey, standing rib roast, glazed holiday ham, duck, charcuterie, sausage, sides, and pie. Pickup only at Marrow in the Market, 2442 Riopelle Street, Detroit, MI 48207 (Eastern Market).

    Order deadline: 11:59pm on Monday, November 16, 2026. Order online here. Limited quantities.

    Order now
  • Mink x Marrow in the Market collaborative dinner flyer with Executive Chefs Paul Nicolo and Noelle Prater, Wednesday, November 11 at 6:30 PM

    Guest Chef

    Mink and Marrow in the Market Collaboration Dinner

    Wed · Nov 11 · 6:30 PM

    For one night only, our Executive Chef Noelle Prater and Executive Chef Paul Nicolo of Mink, our sister restaurant in Corktown, are cooking a five-course dinner that puts Mink's seafood and our butchery and charcuterie on the same plate. There is one seating and there are 50 tickets.

    On the menu

    • Amuse-Bouche | Duo of Oysters: A West Coast oyster served raw with a seasonal condiment, presented alongside an East Coast oyster baked with Marrow's house-made merguez.
    • First Course | Tartare: Local beef and bluefin tuna, each prepared as tartare and served with seasonal accompaniments.
    • Second Course | Crudo: Marrow's house-cured coppa and cured hamachi, finished with leche de tigre.
    • Third Course | Lamb and Clam: Lamb-stuffed pasta with clams and clam sauce, braised greens, and lamb bacon.
    • Fourth Course | Surf and Turf: Beef tongue and Atlantic scallop with brown butter dashi, carrot and Fresno chile purée, and grilled scallion.
    • Dessert | Cannoli: Tallow-fried pastry filled with whipped marrow and mascarpone, garnished with candied salmon skin and pistachio.

    $125 per person, optional beverage pairing for $45

    Get Tickets

Past

From the archive

  • A Marrow butcher breaking down a large cut of meat on a butcher block

    Butchery Class

    Whole Venison Butchery Demo

    Wed · Oct 21 · 6–9 PM

    Marrow hosted an in-person demonstration covering how to break down a whole deer, from foundational cuts through handling and storage. Designed for hunters, home cooks, and anyone who wants to understand venison butchery. Charcuterie, wine, beer, and non-alcoholic beverages were included.

  • Beet & Greet flyer at Marrow in the Market, October 7, 5:30–8:30 PM, sponsored by Planet Detroit and Marrow

    Community

    Beet & Greet with Make Food Not Waste

    Wed · Oct 7 · 5:30–8:30 PM

    Make Food Not Waste and Marrow's team joined forces for a one-night upcycled menu at the Butcher Bar and patio. Chef Noelle worked with their team on a Hoecake Gordita with smoked navy beans, charred cabbage salad, and pickled shishito. Their volunteers, staff, and service pros joined the evening.

  • First Wednesdays in Eastern Market flyer — October 7, 2026 edition, 6 PM to 10 PM

    First Wednesdays

    First Wednesdays in Eastern Market — October

    Wed · Oct 7 · 6–10 PM

    First Wednesdays returned to Eastern Market with shops, restaurants, and sheds open late across the district. At Marrow, a special menu ran throughout the restaurant, with sneak peeks at the new dinner menu that's in the works, while Adri played a four-hour DJ set at Riopelle and Winder.

  • Four fresh house-made sausages on butcher paper with garlic, onion, parsley, and a beer

    Butchery Class

    Oktoberfest Sausage Making 101

    Wed · Sep 30 · 6–9 PM

    A hands-on workshop on making German-style sausage: pork, fat, salt, and seasonings, mixed well and stuffed into casing. Guests took home 2 lbs of their own, with a sausage platter, charcuterie, and beverages included.

  • Eastern Market After Dark flyer for BlaaqGold at Marrow in the Market, September 17, 2026

    Community

    Happy Hour After Dark with BlaaqGold

    Thu · Sep 17 · 10 PM–1 AM

    For Eastern Market After Dark, Marrow hosted Happy Hour After Dark in the Capital Dining Room, with BlaaqGold spinning a late-night DJ set. Butcher's Block food and drinks were served from 10 PM, with food service until midnight.

  • House BL3ND Eastern Market Block Party (Round 2) flyer — Sep 12, 2026, 5–10 PM, at 2466 Riopelle St Detroit

    Community

    House BL3ND: Eastern Market Block Party (Round 2)

    Sat · Sep 12 · 5–10 PM

    House BL3ND's block party returned for another summer in Detroit: music in the alley, cocktails, coffee, vintage finds, local artists, and immersive activations — with Marrow, Midnight Temple, Detroit City Distillery, The Coffee Phin, and 20+ vendors. At 2466 Riopelle St, Detroit.

  • A plated brunch dish at Marrow in the Market

    Seasonal

    Friday Brunch Begins

    Fri · Sep 11 · From 10 AM

    Brunch expanded to Fridays. Starting September 11, the full brunch menu and beverages are served every Friday.

  • First Wednesdays in Eastern Market flyer — September 2, 2026 edition

    First Wednesdays

    First Wednesdays in Eastern Market — September

    Wed · Sep 2 · 5–9 PM

    Eastern Market's First Wednesdays series returned for September: shops, restaurants, and sheds open late across the district, with Marrow taking part on Riopelle Street.

  • Lazy Sunday with Marrow flyer — August 30, food, music, and shopping

    Community

    Lazy Sunday with Marrow

    Sun · Aug 30 · Afternoon

    A Lazy Sunday afternoon at Marrow: food from our kitchen, tunes by Simple Cuts, and Detroit-made apparel from Poppy Workwear, plus cold beer, wine, and margaritas from Collect Beer Bar. Featured flyer artwork “Outdoors” by Bruce Rice, courtesy of our neighbors at Progressive Art Studio Collective.

  • The Capital Dining Room at Marrow in the Market

    Community

    Mural Unveiling with Tony Whlgn

    Wed · Aug 5 · 6–9 PM

    We unveiled our new mural by Detroit artist Tony Whlgn, with food outside and a focused bar in step with First Wednesdays. The menu featured Marrow's Walking Taco — Frito-style corn chips, pork pastilla, charred corn queso, pickled Fresno, lime-pickled shaved cabbage, cilantro, and crispy chicharrón crumble — and Marrow's Walking Veggies, with roasted carrots and mushrooms, tomatillo salsa, sliced jalapeños, and chili-seasoned cashews.

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