Pasta, Balsamic & Calm Chaos: Inside Monteverde | Sarah Grueneberg
Recorded on location at Monteverde Restaurant & Pastificio in Chicago
Why This Episode Matters
Grueneberg explains why being willing to step down in title to keep learning can be one of the smartest career moves in hospitality.
Monteverde turns pasta production into part of the dining-room experience with its open pastificio, including filled pasta made to order.
The restaurant’s batteria of balsamic barrels isn’t just decoration: Grueneberg sees the continuously aging, fermenting vinegar as part of Monteverde’s living soul.
She also shares what comes next: Trattoria Lo So, Monteverde’s…
The skinny
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