March takes its name from the old sense of the word: a border territory, a frontier between realms. That idea drives the whole operation — the restaurant organizes itself around numbered seasons, each one researching the gastronomy, history, and culture of a different country at the edge of the Mediterranean. The current run, Season XII, is built around Portugal, described on the restaurant's own terms as "a Mediterranean frontier at the edge of Europe."
Chef/Partner Felipe Riccio leads the kitchen as part of Houston's Goodnight Hospitality group. Before returning home to open March, he staged at Osteria Francescana under Massimo Bottura, at Azurmendi in Basque Country, at Blue Hill at Stone Barns under Dan Barber, and at the Michelin-starred AGA in the Dolomites — a run through Europe that shaped March's research-driven approach to Mediterranean cooking. June Rodil, a Master Sommelier, serves as Partner and CEO and oversees the restaurant's wine program.
Michelin has awarded March one star in both the 2024 and 2025 Texas guides. Riccio was a James Beard Foundation semifinalist for Best Chef: Texas in 2022, and the restaurant's wine and beverage programs have drawn further James Beard recognition, including finalist and semifinalist nods for Outstanding Wine Program in 2025 and for Outstanding Professional in Beverage Service in 2026. March also holds a spot on the Eater 38 and was named to Houstonia Magazine's best-of list for 2025.
Regulars describe it as a special-occasion kitchen, built on careful plating and a dining room that shifts character with every new season.
Chef/Partner Felipe Riccio leads the kitchen as part of Houston's Goodnight Hospitality group. Before returning home to open March, he staged at Osteria Francescana under Massimo Bottura, at Azurmendi in Basque Country, at Blue Hill at Stone Barns under Dan Barber, and at the Michelin-starred AGA in the Dolomites — a run through Europe that shaped March's research-driven approach to Mediterranean cooking. June Rodil, a Master Sommelier, serves as Partner and CEO and oversees the restaurant's wine program.
Michelin has awarded March one star in both the 2024 and 2025 Texas guides. Riccio was a James Beard Foundation semifinalist for Best Chef: Texas in 2022, and the restaurant's wine and beverage programs have drawn further James Beard recognition, including finalist and semifinalist nods for Outstanding Wine Program in 2025 and for Outstanding Professional in Beverage Service in 2026. March also holds a spot on the Eater 38 and was named to Houstonia Magazine's best-of list for 2025.
Regulars describe it as a special-occasion kitchen, built on careful plating and a dining room that shifts character with every new season.