"Our meal at March would have been a thrill even without a bite of food or sip of wine—every aspect of the second-floor space is lavishly designed and carefully considered, from the hand-painted vintage champagne buckets to the custom dining tables and linens. The food and drink are every bit as riveting as the space itself, with tasting menus that change twice a year to reflect chef Felipe Riccio’s exploration of a different subregion of the Mediterranean. To dine here is to submit to the warm, luxurious embrace of a team that is doing the absolute most." - ByThe Bon Appétit Staff & Contributors
