March serves a seven-course tasting menu built around the idea of the frontier — the word itself comes from an old term for borderland. The restaurant organizes its menu into numbered seasons, each one researching the gastronomy and history of a different region where Mediterranean culture meets its edges. The kitchen is led by Felipe Riccio, Chef/Partner, as part of Houston's Goodnight Hospitality group.
The current run, Season XII, is built around Portugal, drawing on Atlantic-inflected Mediterranean cooking: olive oil, bread, wine, pork, garlic, greens, and preserved fish, with particular attention to Portuguese salt-curing and seafaring preservation methods.
Before opening March, Riccio staged at Osteria Francescana under Massimo Bottura and at Blue Hill at Stone Barns under Dan Barber, stops that fed into the restaurant's research-driven approach to regional cooking. June Rodil, a Master Sommelier, serves as Partner and CEO and oversees the wine program.
Michelin has awarded March one star in the Texas guide for three consecutive years, 2024 through 2026. The restaurant has also drawn James Beard finalist recognition for Outstanding Wine Program and Outstanding Professional in Beverage Service, while Riccio was a Best Chef semifinalist in 2022. Regulars describe it as a special-occasion kitchen built on careful plating and attentive service.
The current run, Season XII, is built around Portugal, drawing on Atlantic-inflected Mediterranean cooking: olive oil, bread, wine, pork, garlic, greens, and preserved fish, with particular attention to Portuguese salt-curing and seafaring preservation methods.
Before opening March, Riccio staged at Osteria Francescana under Massimo Bottura and at Blue Hill at Stone Barns under Dan Barber, stops that fed into the restaurant's research-driven approach to regional cooking. June Rodil, a Master Sommelier, serves as Partner and CEO and oversees the wine program.
Michelin has awarded March one star in the Texas guide for three consecutive years, 2024 through 2026. The restaurant has also drawn James Beard finalist recognition for Outstanding Wine Program and Outstanding Professional in Beverage Service, while Riccio was a Best Chef semifinalist in 2022. Regulars describe it as a special-occasion kitchen built on careful plating and attentive service.