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We are thrilled and thankful to maintain our star in the @michelinguide for Texas 2025. So many people have poured their hearts and souls into this restaurant experience from start to finish, from open to close, from preshift to nightcap—and we wouldn’t be MARCH without you. Texas has so much to offer, and we’re wildly lucky to represent a piece of Houston on this list, and to be among so many friends and inspirations as well! Though words cannot convey our deepest gratitude: 𝐓𝐇𝐀𝐍𝐊 𝐘𝐎𝐔 to our team, to our community, to our honored guests, and to MICHELIN for this prestigious designation.

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6 months ago

, the second course in this season's seven-course tasting, explores the marriage of salinity and acidity that runs through northern Spanish cooking. That relationship is most clearly expressed in the classic pintxo before you: salt-packed Cantabrian anchovies paired with vinegar-marinated boquerones, served alongside buckwheat sourdough. Around that centerpiece we serve other expressions of the same balance—a seaweed crème fraîche with quince relish; a salad dressed in pickled green almond vinaigrette, finished with roasted Marcona almonds and crispy garlic; and olives and guindillas simply dressed with citrus zest and olive oil.

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𝑬𝒍 𝑴𝒂𝒕𝒓𝒊𝒎𝒐𝒏𝒊𝒐, the second course in this season's seven-course tasting, explores the marriage of salinity and acidity that runs through northern Spanish cooking. That relationship is most clearly expressed in the classic pintxo before you: salt-packed Cantabrian anchovies paired with vinegar-marinated boquerones, served alongside buckwheat sourdough. Around that centerpiece we serve other expressions of the same balance—a seaweed crème fraîche with quince relish; a salad dressed in pickled green almond vinaigrette, finished with roasted Marcona almonds and crispy garlic; and olives and guindillas simply dressed with citrus zest and olive oil.

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3 days ago

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One thing we love about the days getting longer is the opportunity to watch the light change—later sunsets means more of that gorgeous golden glow moving throughout the space—a little MARCH magic for you ✨

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2 days ago

Our take on a classic basque , we use cherries, sherry, fernet, and tiki bitters to enhance the traditional red wine and Coca-Cola based cocktail.

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𝐆𝐞𝐫𝐞𝐳𝐢 🍒 Our take on a classic basque 𝒌𝒂𝒍𝒊𝒎𝒐𝒕𝒙𝒐, we use cherries, sherry, fernet, and tiki bitters to enhance the traditional red wine and Coca-Cola based cocktail.

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8 days ago

We think scent is very important and often overlooked—thus, , MARCH edition For every season, chef @felipericcio creates a scent from scratch that we spray on the warm towels we serve our guests. Fully custom, deeply thoughtful, region-specific, beautifully obsessive. Right now, we’re rooted in España Verde, so the scent is Spanish broom, eucalyptus, wild thyme, and green cognac.So last week, we went even deeper. We brought in @junerodils very dear friend and master perfumer Jess Mennella of @flwrnapavalley to show our team how a professional builds a scent. We smelled isolated Mediterranean herbs and fragrance notes, talked memory, place, balance, and then everyone got to make their own tiny perfume.Scent strips, tiny bottles, notes like bay laurel, mastic, lavender, wild thyme, eucalyptus. Beautifully controlled chaos.This is one of our favorite layers of what we do: the guest may not know every detail that makes a moment feel good, but we do. We study it. We teach it. We bring in brilliant people so our team can keep learning.

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We think scent is very important and often overlooked—thus, 𝐏𝐞𝐫𝐟𝐮𝐦𝐞 𝐂𝐥𝐚𝐬𝐬, MARCH edition ✨ For every season, chef @felipericcio creates a scent from scratch that we spray on the warm towels we serve our guests. Fully custom, deeply thoughtful, region-specific, beautifully obsessive. Right now, we’re rooted in España Verde, so the scent is Spanish broom, eucalyptus, wild thyme, and green cognac. So last week, we went even deeper. We brought in @junerodils very dear friend and master perfumer Jess Mennella of @flwrnapavalley to show our team how a professional builds a scent. We smelled isolated Mediterranean herbs and fragrance notes, talked memory, place, balance, and then everyone got to make their own tiny perfume. Scent strips, tiny bottles, notes like bay laurel, mastic, lavender, wild thyme, eucalyptus. Beautifully controlled chaos. This is one of our favorite layers of what we do: the guest may not know every detail that makes a moment feel good, but we do. We study it. We teach it. We bring in brilliant people so our team can keep learning.

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10 days ago

For the final course in your seven-course exploration of España Verde, an homage to the herbal spirit of the landscape. A warm walnut coulant filled with green izarra caramel ganache, served with a batido of crème fraîche gelato, walnut praline, sheep’s milk yogurt, and Yellow Izarra pearls.

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𝑪𝒐𝒖𝒍𝒂𝒏𝒕 𝒅𝒆 𝑰𝒛𝒂𝒓𝒓𝒂 𝑽𝒆𝒓𝒕 🌿 For the final course in your seven-course exploration of España Verde, an homage to the herbal spirit of the landscape. A warm walnut coulant filled with green izarra caramel ganache, served with a batido of crème fraîche gelato, walnut praline, sheep’s milk yogurt, and Yellow Izarra pearls.

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12 days ago

Whether the sun's up and streaming in through the windows—or the night's winding down, the candles are flickering, and the bottles on the bar are sparkling—you'll feel right at home settling in here. Start with a March Martini complete with martini snack, caviar, and a bottle of Champagne. Let us host you soon!

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𝑳𝒐𝒖𝒏𝒈𝒆 𝑽𝒊𝒃𝒆𝒔 🍸✨ Whether the sun's up and streaming in through the windows—or the night's winding down, the candles are flickering, and the bottles on the bar are sparkling—you'll feel right at home settling in here. Start with a March Martini complete with martini snack, caviar, and a bottle of Champagne. Let us host you soon!

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13 days ago

Based on the direct ancestor of the Martini, this is the March Martinez. This is the first time we have showcased our vermouth outside the Martini, and we are very excited to share this peppery and savory version of the March classic you’ve come to know in previous seasons.

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𝑴𝒂𝒓𝒄𝒉 𝑴𝒂𝒓𝒕𝒊𝒏𝒆𝒛 Based on the direct ancestor of the Martini, this is the March Martinez. This is the first time we have showcased our vermouth outside the Martini, and we are very excited to share this peppery and savory version of the March classic you’ve come to know in previous seasons.

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17 days ago

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It's a new week and we can't wait to whisk you off to España Verde. ✨ Join us in the main dining room for the full experience, or tuck yourself into The Lounge for the evening with a March martini and a whole bowl of martini snacks to yourself 🍸

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20 days ago

for España Verde We like to start every experience at March in the Lounge with a selection of snacks that set the stage for the rest of the evening. Swipe to see all four of this season's snacks: - bridging the Mediterranean & the Atlantic, classically España Verde - highlighting the rich history of seafood conserva culture - pairing mushrooms & egg yolk, iconic in Ganbara - our take on the classic Basque pintxo Pan de Cristal

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𝐋𝐨𝐮𝐧𝐠𝐞 𝐒𝐧𝐚𝐜𝐤𝐬 for España Verde ✨ We like to start every experience at March in the Lounge with a selection of snacks that set the stage for the rest of the evening. Swipe to see all four of this season's snacks: 𝗕𝗮𝗰𝗮𝗹𝗮𝗼 𝗲𝗻 𝗦𝗶𝗱𝗿𝗮 - bridging the Mediterranean & the Atlantic, classically España Verde 𝗖𝗼𝗻𝘀𝗲𝗿𝘃𝗮𝘀 𝘆 𝗣𝗶𝗺𝗶𝗲𝗻𝘁𝗼𝘀 - highlighting the rich history of seafood conserva culture 𝗛𝗼𝗻𝗴𝗼𝘀 𝗱𝗲 𝗚𝗮𝗻𝗯𝗮𝗿𝗮 - pairing mushrooms & egg yolk, iconic in Ganbara 𝗣𝗶𝗻𝘁𝘅𝗼 𝗱𝗲 𝗧𝘅𝗶𝘀𝘁𝗼𝗿𝗿𝗮 - our take on the classic Basque pintxo Pan de Cristal

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23 days ago

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Let us whisk you off to España Verde through taste, scent, sights, and history about this beautiful region of the Mediterranean ✨

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24 days ago

We develop an entirely new menu each season—and that includes our as well! For our current season, España Verde, we compliment our caviar with seaweed crème fraîche, quince & mint tximitxurri, egg yolk jam & mushroom powder, marcona & garlic, and pan de cristal.

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We develop an entirely new menu each season—and that includes our 𝐜𝐚𝐯𝐢𝐚𝐫 𝐬𝐞𝐭 as well! For our current season, España Verde, we compliment our caviar with seaweed crème fraîche, quince & mint tximitxurri, egg yolk jam & mushroom powder, marcona & garlic, and pan de cristal.

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27 days ago

MARCH Restaurant

@marchhtx