Behind the Campus: Goodnight Hospitality

The Montrose neighborhood is just west of downtown Houston, and spans about four square miles. Established in 1911, Montrose was originally a planned streetcar suburb and evolved into a culturally diverse and bohemian enclave, with galleries, music, lively nightlife, and great restaurants. That's what brought us to the area to meet with the chefs and partners of Goodnight Hospitality, a young and inventive group founded in 2019.   

 

The Goodnight team is led by Master Sommelier/CEO June Rodil and chef-partners Felipe Riccio and Austin Waiter. They approach each concept as its own world—while sharing a commitment to generous hospitality, memorable food, and exceptional beverage experiences. 

 

We talked to chef-partner Felipe Riccio, who runs the food program at Goodnight Hospitality, at Rosie Cannonball.  

 

Felipe is a native of Mexico, grew up in coastal Veracruz, and moved to Houston as a teenager. His mother is of Spanish heritage, and his father is from Naples, Italy. After getting an early start in the restaurant business, Felipe worked at some of the best restaurants in Houston, earning Sommelier Certification and being named an Eater Young Gun in 2014. He and his wife Hayley picked up roots in 2016 and moved to Italy, where he staged at different restaurants, then moved to the Basque Country to stage at 3-Michelin-starred Azurmendi. Before returning to Houston to join Goodnight Hospitality as chef/partner, he traveled throughout Italy and the Mediterranean, exploring his roots and discovering the bounty of the region.  

 

When it comes to sourcing ingredients, these experiences gave Felipe an appreciation for the local, the artisanal, and the special.  

 

“We work with a lot of specialty producers that may deliver just one thing: coffee, tea, or spices. It really helps to have someone like Fortune who is broad, covers a lot of product categories, and delivers at that level of quality for the different menus on our campus. From retail items to specialty meats, it is very important to have someone who can communicate well and has that broad range of quality items.”  

 

The Goodnight Campus Tour 

The Goodnight Hospitality Campus can be a day-long destination, with three concepts in one building, and a fourth just across the courtyard. Many customers do a whole circuit when they visit, grabbing drinks at one and dinner at another.  

 

Montrose Cheese & Wine is a retail shop and wine bar where customers can sample and purchase artisanal cheese, charcuterie from small producers, and fine bottles of carefully curated wine (thanks to June Rodil). But there’s more to the shop; it’s a place to stop for a snack, relax over a pastry and coffee, or sip wine at happy hour. There’s even a wine club that offers plenty of benefits beyond the selected bottles (in 2 courses, with cheeses) each month; it’s a chance to learn about exciting varietals selected by one of only 28 female Master Sommeliers in the country.  

 

Then there is Rosie Cannonball, a lively and casual spot serving European comfort food centered on the wood-burning oven and grill.  Their seasonal menus feature pasta, pizza, simple seafood and meats, paired with a stellar beverage program curated once again by June Rodil. With the vast selection of French, Italian, and Spanish wines on the list, you might forget you are in Texas.  When we visited, Chef Melven Batocabe showcased our lamb ribs roasted in the wood-fired oven.  

 

MARCH is their Michelin-starred, fully immersive fine-dining destination where Chef Felipe Riccio explores the diverse culinary traditions of the Mediterranean through seasonal, regionally focused tasting menus. Set in an elegant, art-filled space, the experience pairs creatively presented dishes with thoughtfully curated wines and warm, polished hospitality. The tasting menu goes deep into Mediterranean cuisine, with seasonal changes that focus on a topic or region. The current menu—Season XII—dives into the culture, history, and cuisine of Portugal by incorporating ingredients from the places that Portuguese sailors contacted in their seafaring exploration. Chef de Cuisine Chris Davies prepared D’Artagnan guinea hen in their Canja de Galinha dish when we visited the restaurant.   

 

Finally, their youngest concept, The Marigold Club, is a glamorous French-inspired restaurant shaped by the energy of Houston and the polish of London’s Mayfair. Just one year after it opened, The Marigold Club was recommended by the Michelin Guide in 2025, and again in 2026. The lush interiors make an elegant and theatrical setting for Chef Austin Waiter’s cooking, a serious wine program, and polished service at long dinners, cocktails, brunches, or afternoon tea. We featured Chef Austin Waiter recently right here on our blog.  

 

Chef Felipe and the team put true hospitality at the forefront, endeavoring to give every guest an experience that is exactly what they want for their personal occasion. While each concept is unique, with its own theme and vibe, the throughline is the service. That service mind is shared across campus, with everyone working to make sure that every guest gets what they came for, while still being surprised and energized.  

“Ideally, what someone would take away is our attention to detail in the lighting, the design, and the music. We design and layer the spaces so there is always something to notice, no matter how many times you have been there,” Chef Felipe told us.     

 

The Goodnight team works to make guests feel welcome. Each location offers a little gift, from chilled tea to vermouth, samples of any cheese you want, and, in a classic touch, beautifully designed matches. Their approach is to make dining fancy, but not formal.