We are so incredibly humbled and honored to be named, among great company, number six on Esquire's Best New Restaurants in America, 2021. "Twice a year, the menu at Felipe Riccio’s ambitious new restaurant pivots its inspiration from one area of the Mediterranean to another. In between, the place shuts down for a month while the staff travels the region, gathering knowledge. But the dining room doesn’t feel like a classroom. The current nine-course tasting menu probes dishes of Andalusian cuisine with abstract aplomb. Angulas, tiny eels that look like white spaghetti with eyes, are in the fried tortilla. Mariscos en conserva, often pickled and served in jars, is a wonderland of escabeche’d clams finished in jamón fat. March, as the name implies, is a steady movement toward the avant-garde." — Joshua David Stein, Esquire Magazine. Thank you, @esquire! And thank you to our @marchhtx team for their continued hard work, research and dedication to making this restaurant everything we dreamed it could be. ✨