The construction has come to an end. The talented crews of craftsmen have put in the demanding hours realizing Marrow’s design, and since have packed up their tools. The saw dust has been swept.

Chef John Adams has long had a vision for Marrow’s global soul food menu, but now the local food has been sourced and prepped, the recipes honed, the seasoning refined.

The staff, an experienced team of industry veterans, has been hired and has invested the hours and effort necessary to transform a building-space into a functioning restaurant-space.

The beer taps are hooked up and flowing. The craft cocktails are currently being muddled, and shaken, and stirred. The speakers are wired, spilling funk, hip-hop, and jazz.

Marrow, proudly joining the historic Fountain Square neighborhood, has opened its doors to the public.


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