— Drew Smith
Spring is upon us!
Marrow has everything you need to indulge in the full sweetness of springtime in Indiana! To celebrate the bounty of the season, Marrow is sourcing fresh supplies of wild ramps, English peas. radishes, strawberries, rhubarb, morel mushrooms, green garlic, Virginia bluebells, red buds, and violets. Don’t miss out on the soft shell crabs, salmon, and halibut either!
Marrow takes you to Mexico!
Our menu evolves daily at Marrow and we’ve taken that concept to a whole new level. Instead of having a menu comprised of dishes from all over the world, we will focus an entire month on a specific region, while highlighting the seasonal harvest of Indiana. This month we are visiting Mexico! Our food and bar menus will both reflect our interpretations of soul food in Mexico. Check out food here! And drinks here!
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.