Marrow is both a butcher shop and a restaurant, occupying a corner storefront in the West Village neighbourhood east of downtown. The menu is built around whole-animal cuts from local Michigan farms — burgers, steaks, charcuterie, plus a small list of vegetables done seriously. Andy Hollyday, formerly of Selden Standard, opened it in 2018 and has built one of the more interesting Detroit kitchens around it.
The room is tight; reservations help. The shop side, open daytime, is one of the best in the city for fresh cuts and house-made sausages. West Village is a short drive from downtown and a worthwhile neighbourhood to wander.