Ping Ho opened Marrow in the Market on November 13, 2025, in the former Capital Poultry building at 2442 Riopelle Street in Eastern Market. The space is 14,000 square feet across two floors. Ho calls it a butcher's brasserie. It is also a working meat plant.
The ground floor houses Marrow Detroit Provisions, a USDA-inspected meat processing facility and butcher shop that supplies all three of Ho's locations and outside accounts, thousands of pounds of meat product per week distributed through Marrow's wholesale division. A window in the retail area lets customers watch sausage, deli cuts, and dry-aged steaks being made. The shop sells lunch as well, including rotisserie chicken and signature sandwiches; five house sausages and house-made beef bacon are part of the line. Upstairs, a 100-seat dining room serves dinner Wednesday through Monday with weekend brunch, alongside two bars: the Butcher Bar on the main floor, and the City View Lounge with floor-to-ceiling views of downtown. Detroit City Distillery is next door and supplies part of the drink program. The wine list comes via The Royce.
The building was constructed in 1909 as a one-story structure. A second floor was added in 1916. For decades it operated as Capital Poultry, a chicken processor that fed Eastern Market and the wholesale meat trade. Ho and her partners at Brand:Detroit bought it in 2021. The original plan was to be operational by 2023. Construction costs rose roughly 25 to 30 percent over the initial $3 million estimate, a function of post-pandemic construction inflation. Ground broke in March 2024. The general contractor was Clinton Township-based The Monahan Co. The architect was StudioAI in New York.
Ho grew up in Singapore, where she went with her grandmother to wet markets and watched butchers work. She moved to New York, then to Detroit, where she opened the original Marrow on Kercheval Street in West Village in 2018. That spot earned a reputation for whole-animal butchery and chef-driven dining. A Birmingham café and butcher shop on Hamilton Row followed in 2024. Marrow in the Market is the third location and the new flagship.
Ho's other businesses include The Royce, a wine bar downtown, and Mink in Corktown, where she is a co-founder. The Marrow group operates under Backbone Hospitality. Sarah Welch, the chef who built Marrow's original menu and shaped its national reputation, left Backbone in spring 2025 to open her own restaurant in Traverse City. The Eastern Market kitchen now runs under culinary director Andrew Shedden, who came up through Olin Bar & Kitchen, Highlands, the Apparatus Room, and Bomba, with stops in Chicago and Portland before he landed in Detroit in 2018. The brasserie menu reads French, English, American. Prime rib. Paella. Lake fish.
Eastern Market has packed and processed meat for over a hundred years. Dan Carmody, the former CEO of Eastern Market Corp., has called Marrow in the Market the kind of authentic working food space the district needs to stay anchored to its roots, not a themed restaurant pretending to be one.
2442 Riopelle Street, Detroit.
