The Wait Is Over: March Is Here

The fine-dining restaurant from Goodnight Hospitality will begin accepting reservations Thursday.

By Timothy Malcolm March 24, 2021

The dining room of March.

Image: Julie Soefer

Let's be honest: It makes sense.

March, the fine-dining restaurant from Goodnight Hospitality (Rosie Cannonball, Montrose Cheese and Wine), was supposed to open in early 2020, then Covid-19 happened. A year later, it's finally opening its doors for good in—what do you know—in March.

March will start accepting reservations on March 25, and its first day will be just before the bell, March 31. The restaurant, encompassing the upper floor of the Montrose building that houses Rosie Cannonball, includes a 700-square-foot lounge with Murano glass chandelier and art by Christoph Ruckhaberle and Matt Kleberg. The main dining room has a painting by Oliver Jeffers and tables with "scrolling" tops designed by Hayley Riccio, while the private dining room includes a commissioned piece by Alexandra Kehayoglou.

Chef/partner Felipe Riccio will highlight food from the Mediterranean in six- or nine-course tasting menus ($145 for six courses, $195 for nine courses). Items include tuna ventresca, inspired by the Tunisian sandwich fricassee, and tagine, using cuts like lamb heart and pig's ear with leeks and spices.

Tuna ventresca at March.

Image: Abbie Arnold

Beverage director and general manager Mark Sayre will pair the menu offerings with wine from the restaurant's 11,000-bottle cellar ($65 or $125 for six-course pairing, $85 or $185 for nine-course pairing), and bar manager Alex Negranza has concocted cocktails that utilize herbs native to the Mediterranean. 

The restaurant will attempt to source locally whenever possible, looking to local farms.

“We came to find that the histories of many producers that we know and love are interwoven,” said Goodnight Hospitality partner and Master Sommelier June Rodil in a press release. “In a sense, the entire experience of March is our love letter to the hospitality industry and our community through food, wine, culture, people and the constant passion to continue to learn about them.”

March will be open from 6 p.m. to 10 p.m. Wednesday–Sunday. Reservations will be accepted 60 days in advance. Visit the website for more.

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