Much Anticipated March Restaurant Opens to Rave Reviews

In the times we are living in, it sounds odd to say that I am doing something “outside of the box” as most days I feel that I am not sure what that “box” is but am living outside of it on a regular basis. However, for me to step out and write about a restaurant that I have not visited or tasted, is not how I have normally done things in the past. I have made the exception with March, the newest dining venture from the Goodnight Hospitality Group and the reviews have been awesome, so I’m intrigued! It is the third spot in a trilogy of excellent dining experiences that completes the building in Montrose that houses, Montrose Wine & Cheese and Rosie Cannonball, a favorite of mine and was invited to a virtual tour with co-owners June Rodil and Felipe Riccio.

I was introduced to one of the co-owners, Mastwer Somellier June Rodihl, at my Breakfast Club Meeting where she was the guest speaker. After telling us about her journey to becoming one of 26 women Master Sommeliers, she began speaking of March, her newest venture with her partners. By the time she had finished and knowing of my appreciation for the other two dining experiences that Goodnight Hospitality owned, I was convinced that I needed to know more about March.

So here are some of the highlights that this talented duo shared with me. Both agreed that this project was first and foremost Felipe’s baby. Two years in the making (actually 3-4 yrs in Felipe’s mind, but who’s counting!), he totally researched not just Italy where he spent much time (Felipe is a Mexican native with Italian and Spanish parents, a delicious combination if you ask me!). He was in Italy doing an internship with the famed Michelin Chef, Massimo Bottura and traveled several regions along the Mediterranean, researching the cultures of Italy, North Africa and Spain. Though always thought to be very different from each other, his research helped him develop a Mediterranean style of cooking that came from his breaking down the best of all and merging them along with his team to create a cuisine that would lead to the concept that would become March. March restaurant was built to examine the regions where boundaries meet and intersect, creating richness and diversity through food.

So, I will take you through my virtual tour and all that I learned from these masters of creative cuisine…..

The Space…..

Designed as a collaboration between Houston-based Curtis & Windham Architects, New York City’s Studio Robert McKinley and the Goodnight Hospitality partners continuing the theme of strength through layered narratives, ideas and skills.

The 700 sq. ft. Lounge, inspired by the Levent, a portion of the Eastern Mediterranean, is anchored by a bespoke Murano glass chandelier above the bar by German Artist Christoph …………….plus many pieces of art that relay a relaxing but elegant feel . The Lounge is where you are directed to upon entering the restaurant. The thought being that you must begin there with a cocktail and a conversation, just as you would as a guest in someone’s home. Details to enhance the experience are thoughtfully placed everywhere from the main dining room with special tables designed by Chef Felipe’s wife to the warm colors on the walls and rooms filled with art by Oliver Jeffers.

The Food+Wine+Cocktails

The March team has remained committed to the philosophy of the restauran. The word “march”signifies a territory in the boundary lands; an area of land on the border between two territories; a frontier. They see the Mediterranean as a collection of marches where boundaries meet and intersect cultures.Their first venture is to explore within the vast region of the Mediterranean, the Maghreb in Northwest Africa/Morocco. For me, I recall my amazing experience at the famous Moroccan restaurant Da Maghreb that was so popular for years in Los Angeles.

The choices for dining is tastings that consist of either six or nine-courses featuring dishes exploring the Maghred. At its core, a Tagine is a slow-cooked savory stew. Felipe and June stressed that there is a difference between the two menus…….not just a plus in courses. The six-course is referred to as the “discovery” tasting. The nine-course menu, known as the “exploration” tasting is the more adventurous of the two and has certain items, such as the signature, Tagine, that is only available with that menu. As a comparison, with the two choices, the first three are the same, branch-out from there and then merge at the end. A decision on the menu must be made for the table, as they assured me that a split table and the timing that would go along with that just wouldn’t work. I inquired as to the amount of food and they again both assured me that while the portions are not enormous they are filling and that you will leave feeling very well-fed after having the nine-course tasting. They do seatings every hour but the average time for a six-course is 2-2 1/2 hours and for the nine, 3-3 1/2. Come relaxed and be ready for a very luxurious drawn-out service in a small intimate space…..only 40 people capacity to the dining area. Sounds very, very special.

The March somemelier team, led by general manager/beverage director Mark Sayre, has spent the pandemic curating March’s ll,000-bottle cellar. The award-winning sommelier team is deeply rooted in hospitality and their love of food and also act as Captains to the dinner experience. When I asked naively, how 11,000 bottles compared to wine cellars from other restaurants around the city, the reply was that most other restaurants do not have wine cellars or certainly not this size as to have this space is a luxury for most restaurants.

The March cocktail program explores eight herbs that are all native plants of the Mediterranean and are featured as a composite in the March logo.

The Team…..

The March team has remained committed to the philosophy of the restaurant. The word “march”signifies a territory in the boundary lands; an area of land on the border between two territories; a frontier. They see the Mediterranean as a collection of marches where boundaries meet and intersect cultures. This is their mission in creating the dishes and the menu for March.

If like me, you are ready to venture out to this newest dining experience, here are a few things you will need to know…..

• Reservations only. Ticketed Reservations are bookable for purchase 60 days in advance via Resy.com
• 6 Course Discovery Menu $145 per person Wine Pairing $65 Premier Wine Pairing $185
• 9 Course Exploration Menu $195 per person. Wine Pairing $85 Premier Wine Pairing $185
• General Manager/ Beverage Director Mark Sayre
• Hours Wednesday – Saturday, 6-10; reservations accepted 60 days in advance; seats 28
• Address 1624 Westheimer; 2nd floor above Rosie Cannonball
• Website. www.marchrestaurant.com
• Social Media. @marchhtx