The Crudo de Cigala restaurant in March, reopening with a theme of Andalusia and Murcia.
Photo: Julie Soefer
After a month-long summer break, March will reopen on September 16 with a new tasting menu.
Goodnight Hospitality Group’s gourmet restaurant Montrose will focus on the regions of Andalusia and Murcia in Spain.
“Exploring the two southern Spanish regions of Andalusia and Murcia is a logical transition in our eyes to continue our understanding of Mediterranean cuisine,” said chef and partner Felipe Riccio in a statement. “It follows the migration of peoples from the Maghreb to what we now call Spain.”
March’s Chef Ian Payne lived in Andalusia between the ages of 7 and 18 and was inspired by his childhood experiences to create the menu. The team also examined the different cultures that influenced these two regions over time.
Dishes include tobacco butter with potatoes and boquerones, tortilla de angulas with baby eel, and crudo di cigala with ajoblanco.
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Head confectioner Shawn Gawle conjures up desserts such as bay laurel ice cream with PX sherry caramel, honey-sweet marcona almonds, candied fennel, currants, golden raisins and coffee-chocolate creams.
A regional sherry pairing ($ 70- $ 110) is a new addition to the wine list alongside the updated menu. Classic (70 to 90 US dollars) and premium combinations (140 to 180 US dollars) present wines from around the world with a penchant for Spain.
Bar manager Alex Negranza followed the theme and created cocktails like The Antique with Louis Roque Plum Brandy, Sherry, Orgeat, Lemon, Red Wine and Egg White, as well as a March Manhattan with Old Tub Bourbon, Spanish sweet vermouth, Sherry and Pacharan.
March, reservations are only possible via the Resy platform. The six-course tasting menu is $ 175 per person and the nine-course exploration menu is $ 225.
The lounge, a smaller space off the main dining room with a bar and cocktail tables, will open for reservations in mid-October.