Marrow in downtown Birmingham will carry a full range of fresh meats, aged steaks, trademark sausages, handcrafted deli offerings, and a selection of wine and gourmet sundries when it opens in December at 283 Hamilton Row.
The company’s first location outside of Detroit will offer “an elevated casual menu” of sandwiches, snacks, and coffee for breakfast and lunch, available for dine-in or take-out.
“We’ve been saying hello to everyone at the Birmingham Farmer’s Market on Sundays all summer. It will be great to finally have a shop here in time for the holidays,” says Ping Ho, founder and CEO of Marrow. “We aim to be a neighborhood staple where people can enjoy a delicious meal and conveniently shop for high-quality, locally sourced meats.”
The new 1,400-square-foot butcher shop and eatery will feature café seating. The menu will include a bacon burger, breakfast sandwiches, hot and cold deli sandwiches, and various salads, including vegetarian options. The menu will be overseen by the culinary team led by Marrow’s Executive Chef and Partner Sarah Welch.
Marrow got its start in the fall of 2018 and is a four-time James Beard Foundation nominee, including the Best Chef finalist nomination in the Great Lakes region for Chef Sarah Welch, who also was a finalist on Bravo’s “Top Chef” Season 19.
The restaurant, located at 8044 Kercheval Ave., has been recognized by Eater (Best New Restaurant 2019) and Food & Wine (America’s Top 100 Butcher Shops).
Launched in May 2023, Marrow Detroit Provisions produces quality meats using humanely raised animals sourced from Michigan family farms. A full range of products is sold at Marrow’s butcher shop in Detroit’s West Village (same location as Marrow), Eastern Market on Saturdays, and Birmingham’s Farmer’s Market on select Sundays.
Marrow Detroit Provisions’ branded line of specialty sausages can be found in grocers throughout metro Detroit, including Plum Market, Busch’s, Western Market, Market Square, Market Fresh, Meijer Rivertown and Woodward Corner Markets, Johnny Pomodoro’s Fresh Market, Village Market, Papa Joe’s Gourmet Market, Randazzo Fresh Market, Seasons Market, Holiday Market, Eatóri Market, and Sprout House Market.
To date, the company’s sausage flavors include “Calabria” (Hot Italian), “Basilicata” (Sweet Italian), Toulouse, “Detroit Breakfast” (Maple Tarragon breakfast sausage), “Toluca Breakfast” (Chorizo Verde) and “Andalucia” (Chorizo Rojo) with beef bacon.
Marrow also is building a restaurant, flagship store, and meat processing facility on Riopelle Street in Detroit’s Eastern Market. Construction is slated to be completed in 2025.
For more information, visit marrowdetroitprovisions.com and marrowdetroit.com.
