Marrow in the Market

An Evening in Alentejo Discover the Wines of Quinta do Paral Join us for a special evening celebrating the wines, flavors, and traditions of Alentejo, Portugal. From the historic vineyards of Vidigueira comes Quinta do Paral — a family-owned winery dedicated to preserving the character of the land and expressing it through distinctive Portuguese wines. Enjoy a specially curated five-course dinner curated by executive Chef Noelle Prater, paired with a selection of Quinta do Paral wines, while discovering the story behind the vineyards, the old vines, the indigenous Portuguese varieties, and the unique terroir of Alentejo. A journey through Portugal — one glass and one course at a time.

Last year we turned Marrow into a Motown holiday party and people didn’t want to leave. So we’re doing it again. Detroit crooner Ben Sharkey is back with a live set of the songs Detroit gave the world, and Chef Noelle and the team are cooking four courses to match. Big, warm holiday food with some soul in it. The kind of dinner where you end up singing along between courses whether you meant to or not. We’ll post the menu two weeks out. Drinks are à la carte, so order what you like as the night goes. Bring your people. Dress festive. Seats are limited, and last year’s went fast.

Mink and Marrow invite you to an intimate ticketed dinner celebrating the sister restaurants’ shared approach to cooking. Chef Paul Nicolo of Mink and Chef Noelle Prater of Marrow have composed a five-course menu that brings together the finest of land and sea. Each course pairs Mink’s seafood with Marrow’s butchery and charcuterie for an evening of thoughtful, refined dining. Menu for the evening : Amuse-Bouche | Duo of Oysters A West Coast oyster served raw with a seasonal condiment, presented alongside an East Coast oyster baked with Marrow’s house-made merguez. First Course | Tartare Local beef and bluefin tuna, each prepared as tartare and served with seasonal accompaniments. Second Course | Crudo Marrow’s house-cured coppa and cured hamachi, finished with leche de tigre. Third Course | Lamb and Clam Lamb-stuffed pasta with clams and clam sauce, braised greens, and lamb bacon. Fourth Course | Surf and Turf Beef tongue and Atlantic scallop with brown butter dashi, carrot and Fresno chile purée, and grilled scallion. Dessert | Cannoli Tallow-fried pastry filled with whipped marrow and mascarpone, garnished with candied salmon skin and pistachio.