A standout non-pasta course that reviewers often compare favorably to the pasta—and that's saying something. The burrata is fresh and creamy, the house-cured ham provides salty richness, and the accompaniments change seasonally. This is the restaurant's must-try dish that isn't pasta.
Tips from diners
Start with this to understand the restaurant's approach to sourcing and simplicity.
A signature riff on the Roman classic. The house-made rigatoni is rolled to the perfect al dente texture, the Pecorino Romano is aged and sharp, and the ricotta whey adds a subtle sweetness. The four-peppercorn blend provides gentle heat without overwhelming the delicate noodles. Multiple reviewers call this a masterwork of balance and sourcing.
Tips from diners
Arrive hungry—this is rich and satisfying, but cacio e pepe is worth returning for.
Watch the bartender or chef roll pasta from the display Pastificio while you wait for your table.
A signature family-style course that showcases the kitchen's commitment to technique and sourcing. The pork shank braises for hours until it shreds at the touch of a spoon, the soppressata meatballs are rich and savory, and the hand-rolled fusilli is perfectly textured to hold sauce. This is the dish reviewers order first at their second and third visits.
Tips from diners
Order the ragù alla napoletana family-style and share with the table—portions are generous.
This is a showstopper dish. Celebrate with this if it's a special occasion.
A lighter pasta course that celebrates seasonal basil. The gnocchetti are delicate and pillowy, the pesto is vibrant and fresh (not oxidized or heavy), and the pine nuts add a subtle crunch. A seasonal favorite that rotates based on basil availability.
Tips from diners
Try this if you're less hungry but still want to experience the kitchen's skill.
A vegetable-forward pasta course that's rich and luxurious. The ravioli is filled with deeply roasted mushrooms for concentrated umami, the truffle adds earthiness and aroma, and the honey provides a surprising sweet finish. Seasonal availability makes this special when you find it on the menu.
Tips from diners
Ask your server if truffle ravioli is available—it's a seasonal show-stopper.
Opened in 2015, Monteverde earned Chef Sarah Grueneberg the James Beard Award for Best Chef Great Lakes in 2017 and consistently appears on Chicago's best restaurant lists. The restaurant's custom-built Pastificio is on display behind the bar, where the team hand-rolls fresh pasta throughout service. The menu blends Italian tradition with global influences from Grueneberg's travels and her family heritage.
Book via Resy 57+ days in advance—this is one of Chicago's hardest reservations to get.
Lunch is slightly easier to book than dinner and offers the same kitchen quality.
The interior is charming but windows overlook an alley. Request seating near the Pastificio for the best view.
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