by Marissa Conrad

Pasta and prosciutto butter toast await in the West Loop. "I'm getting my second espresso right now," says Sarah Grueneberg with a laugh as she bustles around the kitchen of Monteverde, her new Italian restaurant in the West Loop.

It's a busy morning: Besides the typical dough prep — most pastas on the menu are made from scratch — the chef is gearing up for a photo shoot before service. Yet, get Grueneberg talking about pasta, and it's as if there's nothing else happening in the world. Gnocchetti with basil and ricotta. 

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Source: http://www.chicagotribune.com/