Detroit Butcher Shop Opens Third Location in Eastern Market on Nov. 13

Marrow will open its third spot in Detroit's Eastern Market district on Nov. 13 at 2442 Riopelle St. The 14,000-square-foot building houses a meat processing plant, butcher shop, two bars, a dining room, and a private event space.

A ribbon cutting happens at 4 p.m. on opening day. Dinner service follows. The spot runs as a butcher's brasserie that brings together craft meats, butchery, and cooking under one roof.

"At Marrow, our mission is to nourish our community with exceptional food, responsibly sourced meat, and meaningful hospitality," said owner Ping Ho in a news release, as shared by Detroit Free Press. He added, "From the plate to the butcher counter to the events we host, we strive to create experiences rooted in purpose, connection, and care. Marrow in the Market is designed to be a national showcase offering something wholly unique — a restaurant on top of a working meat plant."

The plant sits in a building constructed in 1909 as a one-story structure. Workers added a second floor in 2016. Capital Poultry occupied the space before Ping Ho and other owners bought it in 2021.

The group broke ground on renovations in March 2024. "It's exactly the kind of project that we are looking for as we try to stay authentic to our roots, which is a working food district," said Dan Carmody, Eastern Market's former CEO, to the Detroit Free Press at the groundbreaking event. "This was Capital Poultry — a processing facility for chicken. It will become a restaurant in part of its structure but part of it will be rebuilt as a USDA-inspected meat processing center for charcuterie products."

Ping Ho runs Marrow Hospitality Group. This includes the West Village spot at 8044 Kercheval St. and a Birmingham spot at 283 Hamilton Row. The restaurateur also owns The Royce, a wine bar in downtown Detroit, and co-founded Mink in Corktown.

Marrow Detroit Provisions will make raw meat cuts and specialty items for all spots and distribution. The full-service butcher shop will sell fresh meats, dry-aged steaks, signature sausages, handcrafted deli cuts, and gourmet provisions.

Customers will see into the processing plant through a window inside the space. The butcher shop will serve lunch for dine-in or carryout with a rotating menu of sandwiches, rotisserie chicken, and grilled meats.

Andrew Shedden, culinary director, will oversee food offerings at the brasserie. The restaurant will host dining experiences, educational events, themed dinners, and weekend brunch.

The bar program will work with Detroit City Distillery and nearby craft breweries. The Royce will handle wine selections.

The plant will also work as a research and development arm for other spots in the group. The Eastern Market site joins the West Village restaurant and the Birmingham spot on Hamilton Row off Woodward Avenue.