Marrow
Perks
- Complimentary chef's choice dessert any time you dine at the restaurant
About
When it opened in 2018, this West Village eatery and butcher shop jumped right onto Eater’s List of “Best New Restaurants in America.” What’s more, Marrow has kept up its standards, earning it a place on Eater’s 2025 List of “38 Essential Detroit Restaurants.” Founding Chef and Partner Sarah Welch, who was nominated for a James Beard Award, set the tone with her emphasis on local and ethically sourced animal products, cultivating relationships with farmers in the Great Lakes region who share her values. For our event, Marrow’s menu will be devised by Executive Chef Eddie Moreau. A native of Nantucket who graduated from the New England Culinary School in Vermont, Chef Moreau has been delighting diners with such dishes as bacon croquettes with quince paste, Maine mussels with miso brown butter, pork belly with rhubarb peperonata and pistachio, Michigan beef with roasted king trumpet, onion soubise, and charred onion vinaigrette, and the eponymous roasted marrow with onion jam. Detroit Free Press says about Marrow, “There’s an undeniable joy that permeates the building and is transferred through osmosis to guests.” And who among us doesn’t need a bit of joy in our lives?
Category
- Restaurants
