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


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



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



Here’s a closer look at the bar.

Photo: Galdones Photography



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