Marrow

It’s telling that the businesses speaking up and taking action for ICE OUT on Jan 30 are overwhelmingly independent, local, ones - restaurants, gyms, bookstores, and small companies that choose to speak up in solidarity. Many of us are powered by immigrant and minority labor, came from immigrant backgrounds ourselves, or know people directly impacted by recent ICE actions.

I am an immigrant. Like many others, a complete shutdown isn’t an option for my businesses and staff, especially in the slowest month of the year, in the depth of the coldest winter in recent memory (indeed, ICE signifies nothing good!).

What we can do, and what we believe in, is sustainable, tangible community action.

So for today Friday, January 30:

- 10% of beverage sales across Marrow Hospitality ( ) will be donated to the Michigan Immigration Rights Center and the Southwest Detroit Immigrant and Refugee Center . Both provide advocacy and support, including free legal services, to immigrants and refugees in our immediate communities.

- At The Royce , 10% of glass wine pours will also be donated to the same organizations. We’ll continue our ongoing High Tea Social + vinyl spinning (every third Sunday of the month, 3-6PM), which we’ve committed to supporting the SW Detroit Immigrant and Refugee Center throughout Q1.

Come by, have a drink or two, and stand with us in solidarity and in action. Small businesses are the heart of our communities. Spending local keeps dollars in our communities, not in corporate pockets.

Please also consider making direct donations to these organizations:
and
at the links in their bios!

In solidarity and with gratitude,
Ping Ho

We know y’all love when the newbies land, and we know you’re gonna love these.

Winter Cabbage — braised and charred, resting on a taramasalata made with lump crab, crab roe, and Crispelli’s sourdough. Caper brown butter, good olive oil, local herbs from Coriander Farms, fresh grated lemon. Lemon piccata energy in veggie form.

Spice Rubbed Coppa Steak — medium cooked coppa over a vibrant coconut curry mousse, loaded up with baby bok choy, manila clams, XO sauce, makrut lime, thai chilies, holy basil, toasted rice powder for crunch, sweet daikon from Order Up Organics, and finished with cilantro and pickled fresnos. Surf and turf with serious heat.

Both available now at dinner. Book at the link in our bio.

PS: We’ll be closed on Super Bowl Sunday over here in West Village, but our sister will be open for your game day eats… or you can hit up our butcherly sister biz and pre-order their Super Bowl Box and enjoy Marrow in the comfort of your own home.

See you soon, Detroit!

🍗 CHICKEN SCHOOL IS IN SESSION

Sous Chef Karen is taking over the kitchen on January 25th for a hands-on chicken butchery class at Marrow West Village. You’ll learn how to break down a whole bird, get into the nitty gritty of curing, marinating, and brining, and explore three different cooking methods for different cuts. Plus, you’ll take home a little goodie bag with ingredients to practice at home.

After class, we’ll all sit down for a chicken-focused lunch prepared by the Marrow team... because what’s the point of learning if you don’t get to eat?

📅 Saturday, January 25 at 11:30am

📍 Marrow West Village (8044 Kercheval)

🎟️ Tickets at link in bio

Whether you’re looking to level up your knife skills or just want to stop buying boneless skinless breasts forever, this one’s for you. Grab a ticket before they’re gone!

🪩 DISCO IN THE DELI 🪩

We’ve got our very own Katz’s Deli situation happening, y’all. Executive Sous Chef Emily Katz is taking over the kitchen for one night, dishing out Jewish deli classics while a DJ spins in the dining room.

Matzo Ball Soup. Pastrami on Rye. The works.

Our regular menu takes a pause so the turntables can press play. If you’ve ever wanted to boogie your way to a pastrami sandwich, this is your moment.

Get down. Book your table for January 29 at the link in our bio or via .

As we close out 2025 and step into 2026, I’ve been reflecting on what has been the most transformative year in Marrow’s history. And as always, I’m grateful to you, our community, who continue to inspire everything we do.

This was the year we grew in ways we once only dreamed of.

In Birmingham, Marrow on The Go completed its first full year. What began as our first step outside Detroit has become a more of a neighborhood gathering place; seeing that community embrace us has been incredibly meaningful.

Our retail line continued to expand, bringing Marrow Detroit Provisions products to more tables across Michigan than ever before. Whether you’re picking up our sausages at your local grocer or stopping by one of our butcher counters, knowing we’re part of your home cooking means the world to us.

At our West Village restaurant (the OG!), our team has continued to create experiences that emphasize seasonality + innovation, as well as special events that are both intentional and welcoming.

And then, in November, we opened Marrow in the Market. After years of planning and renovating a century-old building in Detroit’s Eastern Market, we finally opened our doors. What was once the home of Capital Poultry is now a place to shop, dine, drink, gather, and celebrate, all under one roof. Welcoming our community on opening night is a moment I’ll never forget.

To everyone who has visited any of our locations this year, whether for a quick sandwich, a special dinner or one of our events, your support is what keeps us going.

To our team across all locations, thank you. Watching our butchers, chefs, bartenders, managers, hosts and front-of-house staff pour their hearts into their work is the greatest privilege of this journey.

To our farm partners across Michigan and the Great Lakes region, thank you for the trust you place in us to honor your work. Your care for your animals, land and craft is the foundation of everything we do.

Looking ahead to 2026, we’re excited to keep growing and deepening our roots in this community. There’s more to come.

Thank you for being part of the Marrow family. Cheers to another great year.

With gratitude,
Ping Ho
CEO, Marrow Hospitality