Marrow in the Market is a steakhouse fine-dining restaurant in Detroit.
Editorially verified May 21, 2026 by Lewis Vaughan, TableJourney editor. Source.
Must order: Dry-aged steak from the in-house butcher counter and a glass from the deep cellar.
Tip: Butcher Bar, City View Lounge and Capital Dining Room across one floor. Book through Tock.
Address: 2442 Riopelle St, Detroit, MI 48207
Prime + Proper in Capitol Park on Griswold Street is a modern Detroit steakhouse from Jeremy Sasson's Heirloom Hospitality since November 2017.
Order: Dry-aged ribeye, hash browns and tableside Caesar in a 1912 building.
Tip: Reservations through OpenTable. Cocktail bar takes walk-ins; private dining for groups.
San Morello inside the Shinola Hotel on Woodward serves Southern Italian wood-fired cooking in Detroit. Led by chef Andrew Carmellini. Tasting menu $60-100.
Order: Margherita pizza from the wood oven, cacio e pepe and a glass of nebbiolo.
Tip: Brunch on weekends 10:00-14:00. The bar counter takes walk-ins on weeknights.
The Apparatus Room inside the Detroit Foundation Hotel on Larned Street serves New American cooking in a converted 1929 firehouse. Led by chef Thomas Lents.
Order: Wood-roasted half chicken with seasonal vegetables and a glass of Michigan Riesling.
Tip: Breakfast from 07:00 daily. Dinner reservations recommended; the bar is open later.
Wright & Company on the second floor of the Wright-Kay Building on Woodward serves James Beard-nominated composed small plates and natural wines in Detroit.
Order: Three to four shared plates with the burrata, lamb meatballs and an off-list cocktail.
Tip: Reservations strongly recommended for weekend evenings; the bar takes walk-ins from 17:00.
Selden Standard on 2nd Avenue in Detroit's Cass Corridor serves wood-fired seasonal New American cooking. Detroit Free Press Restaurant of the Year 2015.
Order: Wood-fired vegetable plate and the hand-cut pasta of the week.
Tip: Bar seats hold for walk-ins from 17:00. Reservations on OpenTable.
Takoi on Michigan Avenue in Corktown serves modern Thai cooking in a neon-lit room since March 2016. Led by chef Brad Greenhill. Tasting menu $60-90.
Order: Crispy rice salad, whole-fried fish and the cocktail menu.
Tip: Dinner only, Tuesday through Saturday from 16:00. Reservations open three weeks out.
