Mink grew out of Marrow Detroit, which built its name on sustainably and ethically sourced meat and turned that same approach toward seafood. The restaurant operates as a drinking and dining destination in Corktown, with seafood holding a prominent place on the menu alongside a rotating raw bar.
The kitchen works from behind a 9-seat counter, offering a five-course chef's tasting menu that changes with seasonality and availability. A la carte options — oysters, tinned seafood, and caviar — are also available for guests who want something lighter. The menu draws on Detroit's urban agriculture system, leaning into hyper-seasonal produce alongside its seafood focus.
The kitchen works from behind a 9-seat counter, offering a five-course chef's tasting menu that changes with seasonality and availability. A la carte options — oysters, tinned seafood, and caviar — are also available for guests who want something lighter. The menu draws on Detroit's urban agriculture system, leaning into hyper-seasonal produce alongside its seafood focus.