March is a small, serious restaurant on Westheimer where chef Felipe Riccio of Goodnight Hospitality treats the Mediterranean like a syllabus. Twice a year the kitchen closes, spends weeks researching a single region, and reopens with a new menu; past seasons have ranged from the North African Maghreb to southern Spain, Greece and Venice, and since August 7, 2026 the kitchen has been cooking Portugal. The evening opens with cocktails and first bites in a wood-paneled, art-filled lounge, then moves to a dining room of roughly 28 seats done in blush pink, brass and warm wood. It is now one set menu, four lounge snacks followed by seven courses, and take the pairing, because Master Sommelier June Rodil's beverage program is half the reason people travel here. Budget a long, unhurried night.
What to expect
- Since August 2026 it is one set menu: four snacks in the lounge, then seven courses.
- Plan on close to three hours from the lounge to the last course.
- Dress up a little; a jacket is preferred but not required.
- Staff explain each course and its region, and you leave with a take-home gift.
- Valet is complimentary.
What to order
- The seven-course set menu
- The wine pairing from June Rodil's team
- Cocktails and first bites in the lounge before dinner
- Felipe RiccioChef
- Goodnight HospitalityGroup
- Four lounge snacks, then a seven-course set menuFormat
- About 28 in the dining roomSeats