Monteverde sits on West Madison Street in the West Loop, built around a Pastificio where the team hand-crafts pasta in a range of shapes, sizes, and textures throughout the day. Chef Sarah Grueneberg leads the kitchen, drawing on Italian tradition alongside influences from her travels and her own family heritage, sourcing from both the Midwest and Italy.
The menu ranges from dishes rooted in classic technique to others built with less conventional ingredients and methods for an Italian kitchen. Pasta is the throughline — gnocchetti and cacio e pepe show up alongside arancini, octopus, and a mountain salad, with tiramisu closing things out.
Grueneberg won the James Beard Award for Best Chef in 2017, following semifinalist nods for Outstanding Chef in 2019 and 2020, and has since been a James Beard semifinalist and finalist for Emerging Chef in 2026. Michelin has selected Monteverde for its guide, Robb Report named it among its Best New Restaurants for 2026, and it has been recognized among Eater's and Time Out Chicago's best.
The menu ranges from dishes rooted in classic technique to others built with less conventional ingredients and methods for an Italian kitchen. Pasta is the throughline — gnocchetti and cacio e pepe show up alongside arancini, octopus, and a mountain salad, with tiramisu closing things out.
Grueneberg won the James Beard Award for Best Chef in 2017, following semifinalist nods for Outstanding Chef in 2019 and 2020, and has since been a James Beard semifinalist and finalist for Emerging Chef in 2026. Michelin has selected Monteverde for its guide, Robb Report named it among its Best New Restaurants for 2026, and it has been recognized among Eater's and Time Out Chicago's best.