Marrow opens a butcher's brasserie in Eastern Market's old Capital Poultry building

Marrow opened its third and largest location on November 13, putting a restaurant on top of a working meat plant in Eastern Market. The venue, called Marrow in the Market, occupies the former Capital Poultry building at 2442 Riopelle Street and runs across two floors of roughly 14,000 square feet.

Owner Ping Ho describes the place as a butcher's brasserie, and the official launch frames it as the next step for the original Marrow in West Village. "Marrow in the Market invites guests to explore where tradition, innovation, and flavor converge," the venue says on its site, which lists the concept as a combination of meat processing, a butcher shop, two bars, a dining room, and a private event space.

The ground floor is the engine. It holds Marrow Detroit Provisions, a USDA-inspected meat processing facility and retail butcher shop, with a bar serving as the entry point. The upper floor carries the dining room. The setup lets the kitchen and counter work from animals broken down on site, the same whole-animal approach that built Marrow's name on Kercheval Street.

The butcher counter keeps daytime hours and the dining rooms run in the evening. Per the venue's posted schedule, the Butcher Bar opens late morning Wednesday through Sunday, while the City View Lounge and dining room serve dinner Wednesday through Saturday plus weekend brunch.

The building has handled meat for more than a century. It went up as a single story in 1909, gained a second floor in 1916, and spent decades as Capital Poultry, a chicken processor tied to the Eastern Market wholesale trade. Ho's group took the property in 2021 through the entity 2442 Riopelle LLC, according to Outlier Media's development tracker, which lists the rehab at roughly $5.4 million in total renovation cost, $3 million of it private investment, plus an $80,000 grant from the state's Food and Agriculture Investment Program.

The project ran long and over budget. Crain's Detroit Business reported the cost climbed 25 to 30 percent above the initial $3 million plan as post-pandemic construction prices rose, with Clinton Township firm The Monahan Co. as general contractor. The architect was StudioAI, a New York studio that credits the job on its own site as a mixed-use building "designed to accommodate two distinct yet complementary businesses."

Marrow in the Market is the flagship of a small Detroit group that also includes the original West Village restaurant, a Birmingham cafe and butcher shop on Hamilton Row, the downtown wine bar The Royce, and Mink in Corktown, which Ho co-founded. The kitchen at Eastern Market is led by culinary director Andrew Shedden.

The opening lands Marrow's processing and wholesale operation inside a district that has packed and processed meat for over a hundred years, which has been the point all along.

2442 Riopelle Street, Detroit.