Monteverde Restaurant & Pastificio opened in Chicago's West Loop in November 2015 and has since become one of the city's most celebrated dining destinations. Created by chef-owner Sarah Grueneberg and business partner Meg Sahs, the restaurant explores Italian cuisine through the dual lens of "tipica" (traditional) and "atipica" (not traditional), a philosophy inspired by Italian friends who encouraged Grueneberg to "celebrate being an American and break the rules a little bit."
At the heart of Monteverde is its custom-built pastificio, an elevated pasta-making station where guests can watch fresh pasta being made throughout the day. The restaurant was among the first in the country to feature a visible pasta-making station, turning a traditionally behind-the-scenes craft into part of the dining experience. Above the pastificio sits a batteria, a series of traditional balsamic barrels from third-generation producer Andrea Bezzecchi that have been aging since the restaurant opened. "Those barrels are the soul of Monteverde," Grueneberg said. "That vinegar is alive in those barrels every day, and it is the protector spirit of the restaurant."
Since opening, Monteverde has earned widespread acclaim, including recognition as one of Food & Wine's America's Best Restaurants in 2016, a Top 50 finalist for Bon Appétit's Best New Restaurants list, and Eater Chicago's Restaurant of the Year in 2016. The restaurant was later named to Eater's America's 38 Essential Restaurants list and won Restaurant of the Year at the 2018 Jean Banchet Awards.
Executive chef Bailey Sullivan, who has been with Monteverde for nearly a decade, was promoted to the role in February 2025. Alongside its housemade pasta, the restaurant serves a range of Italian dishes complemented by an Italian-focused wine program and cocktails that highlight ingredients from across Italy.
