Book the nine-course menu with pairings for the full Mediterranean journey — currently Occitania. Worth it for a Houston proposal.
How the Menu Works
There are twenty-eight seats at March, and one decision to make: six courses or nine. Chef Felipe Riccio builds each menu around a single Mediterranean region and closes the restaurant every six months to rewrite it from scratch. The 2026 menu is drawn from Occitania, the historical region of southern France. This is not an à-la-carte room; you are ordering the journey, and the region is the whole concept.
Six Courses or Nine
The six-course menu is $145; the nine-course runs $195, and it is the one to take if the evening is the occasion — the extra plates are where Riccio's argument about a place fully lands. The wine program leans hard into natural and biodynamic producers from the same Mediterranean shores the kitchen is exploring, and the pairing is strongly recommended. March opened in 2021 on Westheimer Road in Montrose and within two years held a Michelin star and a place on Food & Wine's twenty best American restaurants.
What It Costs
Plan on $145 for six courses or $195 for nine, before the wine pairing, which most tables add and the room strongly recommends. March does not take walk-ins; reservations open four weeks out and fill immediately. The price reflects a kitchen widely regarded as the most serious in Texas, run for a room of twenty-eight rather than a crowd.
The Value Play
For a first visit, the six-course at $145 is the honest introduction to Riccio's Mediterranean idea without committing the full evening. Add the pairing to understand the wine thesis. Save the nine-course for the milestone. To land a table in the four-week window, read our guide to booking March in Houston.
Not for a large group, a quick bite or picky eaters — March is a fixed 28-seat tasting menu with no à-la-carte and no walk-ins. For a flexible, order-what-you-like Houston dinner, book Bludorn instead.
View March on Restaurants for Kings →
Related Reading
- Our full profile: March on Westheimer Road.
- Book the table: how to book March in Houston.
- The wider city: Houston dining guide.
- Nearby tables: Bludorn for an à-la-carte dinner, BCN Taste & Tradition for Spanish and Musaafer for a grand Indian tasting.
- By kitchen: the best tasting-menu restaurants worldwide and the best fine-dining rooms worldwide.
- By occasion: proposal dinners worth the trip.
Frequently Asked Questions
What should I order at March in Houston?
There is only one thing to order: the tasting menu, in either the six-course format at $145 or the nine-course at $195. Chef Felipe Riccio builds it around one Mediterranean region each season — Occitania for 2026 — so the menu is the concept. Take the nine-course for a milestone and add the natural-wine pairing, which the room strongly recommends and which completes the argument about the place.
How many courses is March's menu?
March offers its Mediterranean tasting in two lengths: six courses at $145 or nine courses at $195. The nine-course is where chef Felipe Riccio's regional idea fully lands, with the extra plates deepening the story of the season's region, Occitania in 2026. There is no à-la-carte menu — the twenty-eight-seat room serves only the set tasting, rewritten from scratch every six months.
How much does March cost?
The six-course tasting is $145 and the nine-course is $195, before the wine pairing that most tables add. March does not take walk-ins, and reservations open four weeks out and fill immediately. The pricing reflects a kitchen widely called the most serious in Texas, holding a Michelin star in 2024 and 2025 and running for just twenty-eight seats a night.
Does March take walk-ins?
No. March does not take walk-ins; every seat is a reservation, and bookings open four weeks in advance and fill almost immediately. With only twenty-eight seats and a set tasting menu, the kitchen paces the entire room together, so late or unbooked arrivals cannot be accommodated. See our guide on how to book March for the exact release window and the strategy for getting a table.
What is March's current menu theme?
For 2026, March's tasting menu is drawn from Occitania, the historical region of southern France where the Occitan language was spoken. Chef Felipe Riccio rewrites the menu around a new Mediterranean region every six months, closing the restaurant to do it, so the theme changes through the year. The wine pairing follows the same shores, leaning into natural and biodynamic producers.