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Modern Italian dishes served up with unique twists by Chef Sarah Grueneberg. Floor to ceiling windows and dim sconce lighting create a romantic and comfortable ambiance along with honey-colored wood with blue and plum accents. bove the bar at Monteverde, there’s a group of wooden barrels made of mulberry, acacia, ash and chestnut. While they look cool, they’re also a functional working solera system that produces aged balsamic vinegar for the restaurant.  Small plates are offered and include octopus spiedini, arancini and mozzarella e ham. All dishes are inspired from Chef Grueneberg's travels to Italy.  Featured entreés include arrabbiata with wok-fired orecchiette, cannelloni saltimbocca stuffed with lamb belly, prosciutto and sage. Always save room for dessert by pastry chef Sara Lamb. Her budino is custardy, salty, sweet and topped with crackling sugar.