March

March is a Mediterranean restaurant in Montrose, bookable through Chase Dining with $300/year via the Sapphire Reserve Dining Credit.

Location: Montrose, United States, Montrose, North America, United States

Cuisine: Mediterranean, European

Rating: 4.7★

Card credits that apply at March

Up to $300 a year in Chase Dining statement credits can go toward the bill here.

Sapphire Reserve Dining Credit — $300 a year (Chase Sapphire Reserve)

$150 credit January–June and $150 July–December for dining at Sapphire Reserve Dining Collection restaurants. Exclusive access to priority reservations at top restaurants via Chase Dining and OpenTable. Tip: Book Chase Dining restaurants in major metros before special occasions.

Booking: tables at March book through the Chase Dining program — use the booking link on this page.

More dining near Montrose

More Houston restaurants for card dining credits

Frequently asked questions

Which card dining credit can I use at March?

March is bookable through Chase Dining, so the Sapphire Reserve Dining Credit statement credit applies — up to $300 a year toward the bill.

How do I book a table at March?

Reserve through the Chase Dining booking link on this page. The statement credit reimburses qualifying dining charges on your card automatically.

What kind of restaurant is March?

March in Montrose serves mediterranean, european and carries a 4.7-star rating.

In the heart of Houston’s Montrose neighborhood, MARCH is an intimate Mediterranean restaurant from Chef Felipe Riccio. Serving a course tasting menu, we study the gastronomy, history, and cultures of the region to answer the question: “What is Mediterranean cuisine?” After many years of personal and professional exploration of the Mediterranean, Felipe has brought this spirit of exploration back to his hometown. The word ‘MARCH’ signifies an area of land on the border between two territories; a frontier between realms. The menu is the team’s love letter to the Mediterranean where we will explore the unique, layered evolution of its many connected cuisines, with beverage pairings/selections artfully curated by partner and Master Sommelier, June Rodil. Chef de Cuisine: Chris Davies Executive Pastry Chef: Micaela Victoria General Manager: Gabriel Fontenier Wine Director: Anthony Salazar Go

Updated 2026-08-07