With the release of the inaugural Michelin Guide for Texas for 2024, I figured I’d provide my thoughts on March in Houston. Got the 9-course Exploration Tasting, with the theme this season being ‘La Superba: The Republic of Genova’. Went here a few weeks ago in October.
Overall, very solid food, and you can see how the chef’s experience and journey to explore his heritage is expressed in the food. I would say food is more storytelling rather than hyper creative/innovative. The capponada (fish soup) and preboggion (salad) were particularly fantastic, very balanced. The two desserts were also noteworthy, very different from other starred places I’ve been to. Nice presentation and plating throughout. My least favorite was the halibut, which was the simplest preparation, and somewhat the oddest, given I’m pretty sure it’s not based in the Mediterranean. Service was good, waiters exhibited decent soigné. Highly recommend March as a top restaurant to celebrate anniversaries, etc.
Menu below to match the photos:
CAPPONADA white trevally, tomato conserva, anise seed
PREBOGGION green farro, candied eggplant, sunflower seed butter, chicory oil
CIUPPIN king crab, mussels, red pepper, fennel
CORZETTI rabbit, artichoke, olives
FOIE GRAS E BRIOCHE cherry, mountain pepper, apricot kernel
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With the release of the inaugural Michelin Guide for Texas for 2024, I figured I’d provide my thoughts on March in Houston. Got the 9-course Exploration Tasting, with the theme this season being ‘La Superba: The Republic of Genova’. Went here a few weeks ago in October.
Overall, very solid food, and you can see how the chef’s experience and journey to explore his heritage is expressed in the food. I would say food is more storytelling rather than hyper creative/innovative. The capponada (fish soup) and preboggion (salad) were particularly fantastic, very balanced. The two desserts were also noteworthy, very different from other starred places I’ve been to. Nice presentation and plating throughout. My least favorite was the halibut, which was the simplest preparation, and somewhat the oddest, given I’m pretty sure it’s not based in the Mediterranean. Service was good, waiters exhibited decent soigné. Highly recommend March as a top restaurant to celebrate anniversaries, etc.
Menu below to match the photos:
CAPPONADA
white trevally, tomato conserva, anise seed
PREBOGGION
green farro, candied eggplant, sunflower seed butter, chicory oil
CIUPPIN
king crab, mussels, red pepper, fennel
CORZETTI
rabbit, artichoke, olives
FOIE GRAS E BRIOCHE
cherry, mountain pepper, apricot kernel
INDIGO
halibut, purple carrot, blueberry, beurre rouge
MAIALINO DI LATTE
salame con lardello, mushroom duxelles, black currant jus
CHINOTTO
citrus, vanilla cream, flower confetti
MYRISTICA FRAGRANS
nutmeg fruit, mace, nutmeg seed, yogurt cream
MIGNARDISES
selection of sweet treats inspired by The Republic of Genova