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MARCH Restaurant

@marchhtx

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1 MICHELIN Star 2024 & 2025 @michelinguide
Tuesday-Saturday, 6-10pm
The Lounge: Tuesday-Thursday, 7-11pm & Friday-Saturday 7pm-midnight

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We are thrilled and thankful to maintain our star in the @michelinguide for Texas 2026.

So many people have poured their hearts and souls into this restaurant experience from the beginning, 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. taken in MARCH Restaurant by @marchhtx

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9 days ago

Don't forget, you can always add caviar... ✨ taken in MARCH Restaurant by @marchhtx

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11 days ago

Texas’ 2026 @michelinguide will be announced this Thursday, October 8, and we’re looking forward to seeing which restaurants join the list!

Houston, and Texas as a whole, is home to an extraordinary range of cultures, traditions, perspectives, and culinary voices. We’re always inspired by the restaurants shaping our cities and pushing Texas dining forward in unexpected ways. 🔥

There’s plenty to celebrate in our culinary community, and we’re grateful to be part of it. Here’s to the chefs, teams, and restaurants continuing to make Texas one of the most exciting places to eat.

Good luck everyone! 🤞 taken in MARCH Restaurant by @marchhtx

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12 days ago

𝑳𝒐𝒖𝒏𝒈𝒆 𝑺𝒏𝒂𝒄𝒌 𝑺𝒑𝒐𝒕𝒍𝒊𝒈𝒉𝒕 🔍 Each season, your experience at MARCH begins with snacks in The Lounge which preview of the culinary traditions woven throughout the rest of the tasting menu. This season, we draw inspiration from the Portuguese maritime tradition and their exploration of other parts of the world. This contrasts with the rest of the menu, which focuses on more traditional dishes from the Portuguese mainland.

In order of photos:
PEIXINHOS DA HORTA tempura & tarragon
VINHA D'ALHOS lobster & caviar
PERI PERI duck rillette & toasted rice
PORCO BALICHÃO manila clams & cilantro taken in MARCH Restaurant by @marchhtx

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16 days ago

Our team studies each region, menu item, and ingredient diligently every season. At the heart of all our work and research is our love of hospitality, service, and translating our newfound knowledge to you with warmth and joy. We can't wait to share this experience with you! taken in MARCH Restaurant by @marchhtx

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17 days ago

One of the pieces we are most proud of at March is our 𝒘𝒊𝒏𝒆 𝒍𝒊𝒔𝒕, so we are absolutely thrilled to be awarded the honor of Best Designed Wine List in the World for 2026 by @worldoffinewine!

Thanks to the designers and to the team at march for keeping it organized and updated!
@rdelirious @zacharyhorst @junerodil @drewthesommtender @claynoahnightingale taken in MARCH Restaurant by @marchhtx

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20 days ago

There's nothing a good sit and sip in the Lounge can't fix~🍸✨ taken in MARCH Restaurant by @marchhtx

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22 days ago

Inspired by Pêras Bêbadas, the classic Portuguese dessert of pears poached in Port wine and traditionally served with vanilla ice cream. For our dessert, spiced pear mousse surrounds a white and ruby Port-poached pear center atop soaked Bolo Podre. Delicate Port wine leaves and vibrant white and ruby Port gels evoke a pear resting among autumn leaves, celebrating the warmth, spice, and winemaking traditions of Portugal's Douro Valley. taken in MARCH Restaurant by @marchhtx

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22 days ago

Portugal is MARCH’s region of focus this season, and for one night, we’re taking that exploration campus-wide. On September 28th, the entire @goodnighthospitality campus becomes a walk-around celebration of all things Portugal, with 12 wineries, visiting winemakers, native grapes, regional discoveries, and food from the Goodnight Hospitality culinary team.

Think of it as a Portuguese field trip for grown-ups: education, libation, socialization, and a very good time in every direction. Come curious. Leave fully obsessed with Portugal.

And because 25% off makes Monday taste even better: use code GNH25. Ticket link in bio! taken in MARCH Restaurant by @marchhtx

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24 days ago

For then bridge between savory and sweet courses, we have 𝐂𝐇Á, inspired by Portugal's centuries old tea culture established through maritime trade with China and Macau. Calendula flan, citrus tea sorbet, genmaicha gelée, fresh mandarin supreme, and airy Pão de Ló are finished with a delicate genmaicha tuile. Bright citrus, floral notes, and roasted tea create a refreshing pause before the final dessert while celebrating one of Portugal's most enduring cultural exchanges. taken in MARCH Restaurant by @marchhtx

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a month ago

It's all about the details, so take a moment to enjoy them ✨ by @marchhtx

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a month ago

The sixth course on this season's menu is Leitão à Bairrada—one of Portugal's most iconic celebratory dishes! It is traditionally enjoyed during holidays and family gatherings. Our course features braised porcelet jowl and roasted porcelet loin, paired with parsley root purée, a vibrant Seville orange and parsley molho cru that brings freshness to the richness of the pork. On top a crisp chicharrón that has been seasoned with parsley and vinegar powder. The dish is finished with a deeply savory pork jus, seasoned with our house porcelet spice blend built around aromatic peppercorns, honoring both Portugal's love of pork and its historic connection to the spice trade. taken in MARCH Restaurant by @marchhtx

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a month ago