Marrow

Marrow West Village is more than a restaurant — it’s an experience. As a proud Detroit flagship destination for thoughtful dining and whole-animal butchery, we create intimate, guided experiences that reflect our deep respect for food, craft, and community. Our menu is eclectic and curated with care, shaped by the seasons, driven by our relationships with Great Lakes farmers, and rooted in whole-animal utilization. Every dish tells a story. Every cut has a purpose. Every detail is intentional. As both a restaurant and butcher shop, we offer high-quality, ethically raised meats you can trust, and meals that surprise and satisfy. Whether you’re joining us for a seated dinner, browsing our butcher counter, or getting hands-on in one of our classes, you’ll experience food that is guided by purpose and grounded in connection. At Marrow, hospitality is personal, and everything we serve is made to be remembered. We know our farmers and have traceable processes that instill a new level of transparency in the industry We maintain full visibility into our supply chain and thereby uphold quality standards and solve problems before they arise We will never stop educating ourselves and those around us We believe that everyone should have access to great quality meat and thus work hard to balance affordability for our customers and fair wages for our farmers We believe in practicing humility and taking responsibility for all of our actions We can only change an industry if we work with our peers and partners to improve practices, standards, and quality Ping Ho spent her childhood in Singapore, where she often accompanied her grandmother to the “wet market" and where the direct connection between buyers and butchers left a lasting impression. Those producers' unparalleled knowledge of meat origin and quality, as well as their strong bond to the local community, were inspirations for launching Marrow. Ping is also the owner of downtown wine barThe Royceand a co-founder inMink. She is currently working on launching Marrow's meat processing armMarrow Detroit Provisions, which will have a home in Eastern Market in 2025. Raised on Nantucket Island off the coast of Massachusetts, Chef Eddie dove into the culinary arts scene at the age of 12. After graduating from the New England Culinary school in Vermont, Eddie returned to the island to work for Chef Michael Lascola of American Seasons, where he became enamored with fine dining and whole hog cuisine. From there, he ventured throughout New England to train in kitchens such as Chef Matt Jenning’s Townsman, where he held the title of Executive Sous to then become Chef de Cuisine/partner of Central Provisions in Portland, ME. While working alongside Chef Chris Gould at CP, Eddie’s knowledge of fish butchery, worldwide flavors, and cooking techniques flourished. He brings his knowledge of sustainable sourcing, butchery, and creativity to the helm of Marrow. He also loves his wife Leah and his pup Nevies. Operations & Hospitality Director Pauline's roots run deep in Metro Detroit, where she developed her entrepreneurial spirit while studying at the University of Michigan. As an active member of Michigan's Engineering Center for Entrepreneurship, she discovered her passion for growing and scaling small businesses. Pauline began building her career at Short's Brewing Co., where she spent a decade overseeing the company's sales, distribution, and marketing efforts, helping to establish it as one of Michigan's most beloved craft breweries. Before joining the Backbone team, Pauline served as President of Eastern Market Brewing Co., where she found joy in combining brand and product creation with exceptional hospitality experiences. Her love for Detroit's food community continues to inspire her work, particularly at Eastern Market—where she enjoys spending Saturday mornings with her husband and two little girls. Jobs|Gift Cards| reservations@marrowdetroit.com © Marrow Detroit. All rights reser