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10/24/2026
🍷 A little w**e wisdom from Alvin, our Beverage Manager: here’s what’s in his glass!
Today, we’re heading to Alto Adige in northern Italy, where w**emaking cooperatives have a long history.
Founded in 1923 by just 24 w**egrowers, Girlan has grown into a cooperative of 200 families dedicated to showcasing the unique terroir of this Alpine region.
Girlan produces several grape varieties, but its Pinot Noir is particularly compelling.
The 2023 Girlan “Patricia” Pinot Noir offers bright wild berries, dark plums, and earthy, savory complexity. Elegant and approachable, it’s a wonderful introduction to Old World Pinot Noir from beyond Burgundy.
Alvin’s pairing of choice? Our agnolotti filled with chanterelles and La Tur, served with housemade Norcina ragù. The earthy mushrooms complement the w**e’s savory notes, while its bright red fruit balances the richness of the pasta.
📸 Shlebie Blanderson
10/23/2026
These chanterelle & La Tur-filled agnolotti with Norcina ragù are the real deal when it comes to earthy, cozy deliciousness. Best enjoyed with a great glass of red…perhaps a Pinot Noir from Northern Italy? 🍷🍄
We make our Umbrian-style Norcina sausage in-house with prosciutto and pork shoulder, seasoned with black garlic, nutmeg, and a touch of black truffle.
And then there’s La Tur! Hailing from Piedmont, this beautiful tre latte cheese from Caseificio dell’Alta Langa brings together the best of three milks: buttery creaminess from cow’s milk, grassy notes from sheep’s milk, and a delicate, tangy finish from goat’s milk.
All tucked into little hand-folded pillows of pasta. Autumn comfort Andiamo!
📸 Shlebie Blanderson
10/22/2026
Order Up a Solar Flare with our barman Jordan Goldberg.
Made with Old Forester Bourbon, High Wire Southern Amaro, Creme de Peche, & Fig Bitters
A melding of Monteverde’s southern roots and a bit of old Italy in this small but mighty wh***ey sour! Perfect for the Fall season upon us.
📸 Shlebie Blanderson
10/20/2026
Layers upon Layers- Red Kuri Squash Agrodolce aka Sweet and Sour Squash, dollops of labneh, juniper smoked ricotta, roasted Italian sweet peppers, spiced seeds, dill and homemade honey rye crackers make for a very dippable start to the meal.
Fun Fact- Bailey Sullivan Sarah Grueneberg just visited Marcelli Formaggi where the juniper smoked ricotta is from in Abruzzo!
📸 Shlebie Blanderson
10/16/2026
What a long, strange shift! 🌹⚡️💀
Last weekend, we had the incredible opportunity to partner with Lexus and Southern Smoke Foundation in Houston to raise money for the people who make our industry so special. And with a Grateful Dead theme, you know we felt right at home!
Together, we raised $2 million to support Southern Smoke’s mission of caring for the people who keep our industry moving.
We brought our Monteverde Pastificio to life in Houston, serving our beloved Burrata e Ham and Chef Sarah’s favorite spuntino—Parmigiano Reggiano with 12- and 25-year-aged balsamic from Acetaia San Giacomo. We hand-rolled 800 tigelle and served Parm straight from the whole wheel!
A huge thank you to Francesca Maniscalco, euromid, International Gourmet Foods, and Sysco Schmidt for generously donating and sourcing such beautiful ingredients.
Throughout the year, we’re asked to support many wonderful causes, but Southern Smoke is one we choose to stand behind year after year. Their mission supports the people who keep our industry moving—from chefs and servers to farmers and delivery drivers—through crisis relief grants and access to mental healthcare.
Their Behind You program provides no-cost mental health counseling to hospitality workers, including our teams right here in Illinois! The program is now in 12 states and counting.
We believe taking care of the people who take care of others is one of the most important things we can do.
Thank you to the entire Southern Smoke family, our fellow chefs, volunteers, and everyone who came out to support this incredible cause.
Want to help bring Behind You to your state? Reach out! ❤️
10/01/2026
Last few days to enjoy our sheep’s milk ricotta tortelli with cherry tomatoes & mint pistachio pesto! 🍅🌿
This one is a team favorite. We import the sheep’s milk ricotta from Sardinia, which makes for an ultra-creamy yet surprisingly light pasta filling. And the mint pistachio pesto? We could put it on EVERYTHING.
Fall produce is right around the corner, and our team is already starting to work on new specials. 🍂🍝
What’s your favorite fall pasta?
📸 Shlebie Blanderson
09/25/2026
Grilled Sea Scallops get the royal sauce treatment- warm ‘Nduja shallot brown butter and our favorite early fall vegetable dish- sweet corn succotash.
On the menu for a few more weeks!
📸 Shlebie Blanderson
09/18/2026
Meet Alvin Pham, our new Beverage Manager and newest member of ! 🍷
We’re handing him the mic to share a w**e he’s loving right now—and what he wants to eat with it.
Jasci Pecorino | Abruzzo, Italy
Jasci’s story begins in the 1960s, just outside the seaside town of Vasto. In the ’80s, the family converted their vineyards to organic farming, becoming one of Italy’s earliest certified organic w**eries. Today, third-generation w**emaker Donatello Jasci continues that commitment to organic farming.
Look closely at the bottle and you’ll see “senza solfiti”—without added sulfites—along with its Italian organic certification.
Why does Alvin love it?
“It has naturally bright acidity, with stone fruit and lemon zest, which makes it such a great w**e for food. I also love Jasci’s deep commitment to organic farming and the standards they’ve maintained for generations. It’s just a really tasty w**e made with intention.
I love it with our grilled sea scallops. The sweet corn brings out the peach and nectarine in the w**e, while the butter plays against that bright acidity. The salinity and char of the scallops highlight all that citrusy zest.
It’s food and w**e making each other better.”
Welcome to , Alvin! 🥂
📹 Shlebie Blanderson
09/15/2026
The secret’s out! We couldn’t be more excited to bring Trattoria Lo So to Bucktown this winter. Thank you John Kessler and Chicago magazine for helping us break the news!
09/08/2026
We all scream for the Blueberry Saba Sundae!
Fav sweet of the season🫐🫐🫐
08/26/2026
Our newest ravioli on the block gets inspiration from the Chicago classic- beef and peppers.
These ravioli are filled with tender braised Wagyu beef cheek, fried summer peppers and peperoncini brined celery- tied together with smoked Fiore Sardo Pecorino cheese
📸 Shlebie Blanderson
08/12/2026
Cozy into this bowl of spaghetti alla chitarra with sweet corn, fresh burgundy truffles spiked with a touch of toasted garlic and anchovy, and healthy amount of white w**e and…butter 🤫
The Midwest sweet corn is in peek perfection right now! Just gotta get all rain to slow down for the rest of summer. We love bringing this favorite back to the menu.🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽🌽
08/05/2026
This August, our shortcake becomes “Tutti Frutti”meaning “all fruits” from our local farms Mick Klug Farms and Seedling Fruit
This shortcake is adorned with peaches, nectarines, apricots, raspberries, blueberries & freeze dried strawberries. Classic components remain with a ton of whipped cream and angel food cake. And of course our MV touch homemade lemon marmalatta.
🍰 🍓🫐🍑🍋🍰
📹 by Bailey Sullivan
07/22/2026
Lamb Chop Scottadito with Grilled Escarole, Eggplant Sott’olio and Labneh
These lamb chops are so good you’ll want to pick up the bone and get all the little charred bits!
📸 Bailey Sullivan
07/15/2026
Our Roman Queen Aubergine is Cover Girl Ready. 👑🍆
Crispy on the outside, impossibly silky within, layered with housemade pomodoro and Parmigiano Reggiano, then finished with scamorza, stracciatella, and basil. It’s everything you love about eggplant parm—just dressed for the runway.
Come meet the queen.
Address
1020 West Madison Street
Chicago, IL
60607
From the Loop area of Chicago, take the green line train heading towards Harlem/Lake and get off at the Morgan Station. From there, walk northwest on W Lake St towards N Ada St until you reach West Madison Street.
For those driving, take I-290 W to exit 28A for Ashland Ave. Turn right onto S Ashland Ave and then turn left onto W Madison St. The restaurant is on your right.
Parking options include street parking or the nearby Randolph Fulton Market Parking Garage located at 165 N Ada St.
Opening Hours
| Tuesday |
11am - 10pm |
| Wednesday |
11am - 10pm |
| Thursday |
11am - 10pm |
| Friday |
11am - 10:30pm |
| Saturday |
11am - 10:30pm |
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What people say
Italian restaurants are known for their delicious and authentic cuisine that is loved by people all over the world. Monteverde Restaurant & Pastificio in Chicago's West Loop neighborhood is a perfect example of this. This Italian restaurant offers a unique blend of traditional Italian cooking with influences from Chef Sarah Grueneberg's travels around the world, as well as her family heritage.
One of the standout dishes at Monteverde is the chicken and asparagus ravioli, which is part of their May Year of the Vegetable specials. The dish features perfectly cooked asparagus paired with spinach, ramps, preserved lemon, and pecan breadcrumbs. Another must-try dish is the Gramigna alla Salsiccia, which has a Norcina-style spin with black garlic sausage, sweet peas, parm fonduta, and orange blossom honey.
Monteverde also offers a variety of homemade pastas that are sure to satisfy any pasta lover's cravings. Their hand-cut tagliatelle tossed with lamb and prosciutto sugo braised with tagine-inspired spices and confit cherry tomato, artichokes, green garlic, and mint is a new addition to their menu that you won't want to miss.
In addition to their delicious food offerings, Monteverde also provides an inviting atmosphere that makes diners feel right at home. With its warm lighting and cozy seating arrangements, it's the perfect place to enjoy a romantic dinner or catch up with friends over some delectable Italian cuisine.
Overall, Monteverde Restaurant & Pastificio is an excellent choice for anyone looking for an authentic Italian dining experience in Chicago. With its flavorful dishes made from fresh ingredients and welcoming ambiance, it's no wonder why this restaurant has become such a popular destination among locals and tourists alike.
