Sarah Grueneberg is one of several chefs who rose through the ranks to become executive chef of Chicago’s landmark restaurant, Spiaggia. Under her reign, Spiaggia was awarded a Michelin Star for three consecutive years. Grueneberg is now the chef/partner of a new Chicago restaurant, Monteverde, which will no doubt rack up its share of accolades. Her upscale Italian cuisine reflects influences from her world travels, and the result is cooking that is both traditional and modern. The managing partner of Monteverde is Meg Sahs. Here’s a look at this impressive new restaurant.
Yes, chef!
Chef Sarah Greuneberg is a master of handcrafted pastas, which are made twice daily.
Photo: Galdones Photography
Rustic
Karen Herold of Studio K is the mastermind behind Monteverde’s warm, inviting environment. This is one of two dining areas.
Photo: Anthony Tahlier Photography
Cozy
Here’s a look at the second dining area, which, like the first, captures the décor and atmosphere of an Italian home.
Photo: Galdones Photography
Belly up!
The bar room is a bit more casual, but maintains the color scheme of rich creams and natural wood.
Photo: Galdones Photography
Ring-side seat
Customers can choose to sit at a kitchen counter bar or chef’s tables to watch the cooks at work.
Photo: Galdones Photography
Bartender!
Here’s a closer look at the bar.
Photo: Galdones Photography
Hand-held
Monteverde’s menu offers a snacks (stuzzichini) section. A favorite is the ‘Nduja Arancini (rice fritters with tomato and olive oil-poached tuna).
Photo: Galdones Photography
Speared fish
Another snack favorite is this Octopus Spiedini.
Photo: Galdones Photography
I’ll have two
Who wouldn’t want to snack on this Prosciutto Butter Toast?
Photo: Galdones Photography
Sarah’s ideas
Grueneberg is a terrific pasta maker and has included two sections of pasta: pasta antipica (“our pasta”) and pasta tipica (“Italy’s pasta”). The antipica section allows the chef to introduce some world influences into her pasta making. Pictured here is Cannelloni Saltimbocca.
Photo: Galdones Photography
Italian wok?
Another of Grueneberg’s playful pastas is this wok-fried Arrabbiata Pasta, reflecting her travels to Asia.
Photo: Galdones Photography
Stuffed pasta
A more traditional pasta offering is this Tortelloni di Zucca (winter squash-filled pasta with brown butter, apples and Parmesan fonduta).
Photo: Galdones Photography
Rich and creamy
Another delightful pasta choice is this duck egg corzetti pasta.
Photo: Galdones Photography
Try more than one
Monteverde also features a small plates (piattini) section. A standout is the Stuffed Cabbage with porcini Bolognese, crispy polenta and a fried duck egg.
Photo: Galdones Photography
Good soup
Another highlight of the small plates section is this Cappelletti in Brodo with 48-hour poultry broth.
Photo: Galdones Photography
Big appetite
The “for the table” (per la tavola) portion of the menu features this hearty Ragu Alla Napoletana. It features fusilli, cacciatore sausage, soppressata meatballs and a Berkshire pork shank.
Photo: Galdones Photography
Bourbon cocktail
For a before-dinner drink, a during-dinner drink or after-dinner drink, how about this Saba Bourbon Soda? Robert Mosher created Monteverde’s beverage program.
Photo: Galdones Photography
Italian mule
For something lighter to drink, consider the Monte Mule.
Photo: Galdones Photography