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Our Story

Cooking With A Traditional Heart And A Modern Hand, Monteverde Offers Food That Is Soulful, Surprising And Filled With Storytelling.

About the Chef

About the Chef

Since her childhood cooking with her grandparents on their ranch in Victoria, Texas, Sarah Grueneberg knew she was destined to work in the culinary world. Originally from Houston, Grueneberg moved to Chicago in 2005 to join the team at the award-winning Spiaggia under the leadership of Tony Mantuano. Beginning as a line cook, she quickly rose the ranks to Chef di Cucina in 2008 and then Executive Chef in 2010. During her tenure as Executive Chef, Spiaggia was awarded one Michelin Star for three consecutive years.

After graduating from culinary school in 2001, she started her first career-changing job with a position at the iconic Brennan’s of Houston and by 2003 was named the restaurant’s youngest female sous chef. Grueneberg has traveled throughout Italy, Asia, Europe and the U.S., which has inspired her culinary approach of “following the food” and truly understanding “the dish” by knowing the people and culture that created it.

More notably, Grueneberg was a contestant on Bravo’s “Top Chef: Texas” making it as a finalist and runner-up for the season. She has also been named a “Rising Star Chef” by Chicago Social magazine in 2009 and 2016 and Eater Chicago’s “Chef of the Year” in the 2011 Eater Awards. Grueneberg is currently Chef/Partner of Monteverde Restaurant & Pastificio in Chicago’s West Loop, which she opened in November 2015 with business partner and long-time friend Meg Sahs. The restaurant has received acclaimed reviews from various outlets, including three out of four stars by The Chicago Tribune. In 2016, Monteverde received numerous accolades including: one of Food & Wine’s “America’s Best Restaurants,” a top 50 finalist in Bon Appetit’s “Best New Restaurants” list, GQ’s “12 Best New Restaurants,” the “Worth the Wait” award in Chicago Tribune Dining Awards, and named one of Chicago Magazine’s “15 Best New Restaurants.”


Elevated behind the bar is our custom-built pastificio where the team creates hand-made pastas throughout the day, fresh and on display. You’ll see our team mix and rollout dough, create shapes through the extruder, and fill and craft some of the most delicate pastas. A vintage mirror hanging above the butcher-block counter focuses on the detailed handwork involved in making everyone’s beloved food item.


On a trip to Italy in 2008, Grueneberg met third-generation traditional balsamic producer Andrea Bezzecchi. Since that meeting, Grueneberg has shared in Bezzecchi’s passion for telling the story of authentic, traditional balsamic vinegar. Guests will see this first-hand with the Monteverde® batteria, or series of wood barrels that will age his traditional vinegar for the restaurant.


Beverage consultant Robert Mosher has crafted a globally sourced wine list while Grueneberg and Sahs, both passionate about a good drink, designed specialty cocktails.

Team MV

Meg Sahs

Managing Partner

An industry vet, as managing partner Sahs heads up the restaurant’s operations following years in the kitchen at Spiaggia (where she first met Grueneberg) and then as the opening Chef di Cucina at Terzo Piano at the Art Institute of Chicago.

Robert Mosher

Partner/Beverage Consultant

While currently the manager of sales at Tenzing Wine & Spirits, Mosher lends his wine and spirits expertise to Monteverde’s® global and food-friendly wine list.


Team Monteverde