Recent social media posts
06/03/2026
Y’all, it’s happening — our beloved Gramigna pasta with Norcina sausage and ALL the peas is back on the menu today! 🫛🫛🫛🫛🫛🫛
Gramigna, which translates to “little weeds,” is a curly, elbow-shaped pasta from the region of Emilia-Romagna. We make ours in-house using our bronze-die extruder, giving it the perfect texture to catch every bit of sauce.
Our Norcina sausage is made with prosciutto, black garlic, and a touch of nutmeg. We render the sausage until rich and savory, then toss it with the pasta and all the sweet spring peas. A few generous handfuls of Parmigiano Reggiano bring everything together before we finish it with fresh orange zest and a drizzle of orange blossom honey.
An absolute favorite of and our guests year after year. Come get it while pea season is still here. 💚🫛🍝
05/19/2026
Grill kissed Ahi Tuna Steak with charred escarole, smoked cherry tomatoes, capers and citrus and a dusting of toasted green peppercorn is a perfect bite to get us ready for summer ☀️☀️☀️
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04/29/2026
Tortelli Verdi, the perfect balance of sweet winter spinach and spicy pungent ramps- all brought together with loads of Parmigiano Reggiano and Aceto Balsamico from
We are highlighting a special type of Parmigiano Reggiano Vacche Brune- milk coming specifically from the prized Italian Bruna Alpina brown cows.
This uber seasonal pasta will only be on for a few more weeks!
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04/23/2026
We are smitten with our new Tagliatelle alla Primavera.
Hand cut pasta ribbons are tossed with artichokes, ramps, spinach and fresh lemons from Sorrento Italy!!!!
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04/08/2026
Hokkaido Scallop Crudo with Sunchoke Puree, Salsa Verde and Rye Crisp is on the menu now. Celebrating the glorious shoulder season we have here in Chicago between Winter and Spring. Excited for all the spring veg to come, but love the harmony of the sweet creamy sunchoke puree and herbaceous salsa verde with these tender succulent scallops.
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04/04/2026
Welp… we’ve finally touched back down on earth ✨
We’ve been busy celebrating Chef Bailey’s official nomination for the James Beard Award for Emerging Chef—and what an honor it is.
Bailey’s hard work, passion, and relentless drive have been wowing us at MV for years. To now see her recognized as one of the top emerging chefs in the country feels both surreal and incredibly deserved.
Proud doesn’t even begin to cover it. 💫
03/24/2026
Dig into our Broccoli Cheese Arancini!- a favorite. These little Sicilian fritters get a wave of nostalgic inspiration from everyone’s favorite Midwest holiday hot dish! Jaime’s grandma Nina makes Chef Sarah’s favorite!
Come get ‘em!
03/14/2026
is in for a big treat on St Patrick’s Day ☘️💚☘️
throws down quite a comida feast. It’s become quite tradition that makes us beam with green joy! Sláinte Chef Bailey and Flor!
Menu:
Corned Beef with Horseradish Cream
Parsley Red Potatoes
Dilly Buttered Carrots
Roasty Toasty Cabbage
Caraway and Currant Soda Bread with Honey Butter
03/06/2026
Meet our Seared Tuna Piccata with Citrus, Soffritto, Smoked Cherry Tomatoes and Capers. Drenched with an Abruzzese Olio Nuovo by
She’s a Beaut! We love vibrant touches that elevate this classic spin.
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02/27/2026
Sweet endings start with our Warm Dark Chocolate Tart
with caramelized bananas, toasted marshmallow fluff, Piedmontese hazelnuts and roasted banana ice cream
Labor of love, but it’s totally worth it!
🍫❤️Adela, Esthela and Mishel
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02/19/2026
Winter still offers bright colorful produce to cure our winter blues….behold this gem of a salad. Our Winter Citrus Salad is so refreshing and layered with umami and richness-
Ruby Red Grapefruit, mandarins, Cara Cara oranges, blood oranges- cut into rounds and segments, dressed with Roman anchovy vinaigrette, chicories, Parmigiano Reggiano, charred Castelvetrano olives, Whipped Labneh with Tahini, and Toasted Sicilian Almonds.
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02/16/2026
Bittersweet News Wine News!
Our treasured Wine Guy is moving to San Francisco…
thank you for all the laughs, full glasses and great juice! We are sad to see you go, but thrilled for your next adventure and chapter to sunny CA.
MV fans, regulars and guests come on by to cheers Colin! He will be with us for rest of the February 🍷🍾🥂
These are big shoes to fill and an awesome opportunity to join our team - if you are passionate about Italy, Wine, Hospitality, Leadship and Service please apply at:
https://culinaryagents.com/jobs/676495-Wine-ManagerSommelier
02/14/2026
💗💗💗
Handmade Heart Shaped Raviolo all day for the Lovebirds and Pasta Lovers alike
02/06/2026
You know you want that egg yolk sweet goodness in that raviolo
02/04/2026
Few more days to enjoy this soul warming special on our Restaurant Week menus- Tender Tomato Braised Wagyu Beef Cheeks with Creamy Polenta, Tuscan Kale and Walnuts.
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01/17/2026
Blackened Texas Redfish drenched in a umami packed broth made with fish fumet, lemon and a dash of colatura- topped with toasted Calabrian chili oil and candied kumquats.
This dish is complete with tender fingerling potatoes, escarole, cilantro and Noto almonds.
🐟❤️
Great phot
01/09/2026
We’re back at ‘em with cozy layers of fresh pasta, tender braised Wagyu beef cheeks, spicy pecorino del parco, herbaceous kale walnut gremolata…. That’s all wrapped up in our Abruzzese Lasagna al Forno on the menu right now. Doesn’t matter where you dig in, it’s a perfect bite for the season.
💚🤍❤️
Gorgeous 📸
12/27/2025
Come celebrate the close of 2025 with us. We love to throw a party and always close out the year with loads of festive fun, bubbles, live music by and this year a special red sauce menu by
will be popping bottles 🥂
Swipe ➡️ for scenes from last year!
Our first seating is sold out and we have a few spots left in our second seating which is includes all the 🍾🎶🍝 Gather your besties and get your table
Sneak peek to our special menu….
-Roasted Garlic Tigelle with Stracchino cheese and Crispy Pepperoni
-Shrimp and Snow Crab Claw Cocktail
-Italian Style Wagyu Beef Spiedini
-Lobster Stuffed Shells
-Whole Bird Chicken Parm
-Black Truffle Spaghetti
-Cherry Chocolate Cannoli
-Tiramisu
Sneak peek to ou
12/17/2025
Last Minute gift ideas for your special peeps? Or maybe it’s freezing and you need a new beanie or hoodie? We got you covered!
Excited to share our tshirt designed by highlighting all the dish characters from the year….
First ever MV Beanie designed by our friend
In addition we have signed Listen To Your Vegetables cookbooks, totes, caps and just a few of those MVX posters.
All of these available at the host stand come and see us!
📸 by
12/16/2025
Potato filled Zlikrofi with Montasio Fonduta & fresh black truffles is back on the menu!
Definitely one of our most requested winter pastas. These potato filled dumpling like pastas come from Friuli-Venezia Giulia and the Slovenian border and remind us of childhood memories of twice baked potatoes 🥔💟
12/07/2025
We are working hard on R&D for our Truffle Dinner Tomorrow! Swipe Right for a few bts pics. ➡️
We have a super fun menu full of special treats! Bringing in some special off menu ingredients.
Don’t miss out on this festive dinner- we have a few seats left, and proceeds from your ticket benefits 🔥
Menu:
Snackies:
Carne Cruda with Parm Pizzelle
Soft Boiled Quail Egg with Cauliflower
Mortadella Black Truffle Corn Dogs
Nantucket Bay Scallop Crudo with Pear Granita and White Truffles
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Hand Cut Tajarin Pasta with 5 year V***a Bruna Parmigiano Reggiano with White Truffles
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Duck and Chanterelle Anolini in Brodo with Burgundy Truffles
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Cotoleta alla Milanese with Gran Tartufino Fonduta
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Gianduja Tart with Hazelnut Praline Ice Cream
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 |
Alerts
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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.
