The Lounge at March Restaurant

The Goodnight Hospitality team’s (Rosie Cannonball, Montrose Cheese & Wine) stunning Mediterranean tasting menu emporium is one of the most, if not the most, special dining experiences in Houston. Chef-partner Felipe Riccio whisks diners through a modern, travel-oriented journey in six or nine courses, which have traveled from Levant regional specialties like Snapper Crudo with chermoula to the South France’s historic Occitania region’s plates like fatty Cod Belly Brandade. Overseen by an all-star team spanning beverage director Mark Sayre, master sommelier and partner June Rodil, and bar manager Chad Matson, the wine and cocktail programs are also of note, making good use of the 11,000-bottle-deep cellar lurking below.