March

In the heart of Houston’s Montrose neighborhood, MARCH is an intimate Mediterranean restaurant from Chef Felipe Riccio. Serving a course tasting menu, we study the gastronomy, history, and cultures of the region to answer the question: “What is Mediterranean cuisine?” After many years of personal and professional exploration of the Mediterranean, Felipe has brought this spirit of exploration back to his hometown. The word ‘MARCH’ signifies an area of land on the border between two territories; a frontier between realms. The menu is the team’s love letter to the Mediterranean where we will explore the unique, layered evolution of its many connected cuisines, with beverage pairings/selections artfully curated by partner and Master Sommelier, June Rodil. Chef de Cuisine: Chris Davies Executive Pastry Chef: Micaela Victoria General Manager: Gabriel Fontenier Wine Director: Anthony Salazar Goodnight Hospitality Partners: Bailey & Peter McCarthy, Felipe Riccio, June Rodil

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Portugal A Mediterranean Frontier at the Edge of Europe Portugal sits at the far western edge of Europe, yet its cuisine has not been formed by isolation. It is a cooking of ports, caravels, convents, salt pans, fishing grounds, orchards, and long routes outward. Olive oil, bread, wine, pork, garlic, greens, and preserved fish place Portugal within the Mediterranean world, but the Atlantic gives the cuisine a different cadence: more salt, more wind, more preservation, and a seafaring memory. To understand Portuguese food is to understand a cuisine that repeatedly translated what it encountered: North African agricultural knowledge, Christian fasting, Atlantic fisheries, Indian Ocean spices, Chinese tea, and New World sugar and chiles, all absorbed into forms that became unmistakably Portuguese. Each course draws from the ingredients most emblematic of Portugal; these components are paired with wines deeply rooted in their landscapes, chosen to enhance both flavor and storytelling. The result is a menu that honors the integrity of the land while showcasing the contemporary techniques that move its cuisine forward. At this time, we are unable to accommodate provide a vegan or 100% dairy free dining experience. To fully appreciate the progression and intention of the seven-course experience, we recommend allowing approximately two and a half hours for your visit. This pacing ensures that each dish, pairing, and transition can be enjoyed as an integral part of the overall culinary arc. Please note that all gratuity fees are solely for the MARCH team.

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For groups ranging from 4 to 16 guests, our private dining room has a minimum food and beverage requirement of $3,000 from Tuesday to Thursday and $4,000 from Friday to Saturday. You can customize your experience based on the seasonal menu. A member of our team will contact you to help create the perfect evening, featuring selections from our James Beard Foundation’s finalist wine list and a curated menu by our Michelin-starred chef. To secure your reservation, we require a $2,000 deposit for food and beverages.

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This reservation is for an experience in The Lounge at MARCH, with options for our snack menu, caviar, and dessert service, as well as access to our full selection of wine and spirits. The lounge is perfect for a pre-dinner drink and a bite, a light dinner in an elegant atmosphere, or dessert and a nightcap to end your evening - we welcome you to enjoy a more casual setting of MARCH.

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