A Study in the Stunning Mise En Place at Houston's Fine-Dining March

March may appear like another modern fine-dining restaurant in Houston’s diverse culinary landscape, but as Chef/Partner Felipe Riccio describes it, the tasting-menu spot with only about two dozen seats is a manifestation of a research project.

Several times a year, the restaurant changes its menu as Riccio and co. focus on different parts of the Mediterranean. The chefs develop and tweak recipes, but they’re also exploring the culture and...