Bailey Sullivan Takes the Helm of Sarah Grueneberg’s Upcoming Bucktown Trattoria, Lo So

For months the Bucktown neighborhood buzzed with speculation. Cranes and a fresh façade at 2048 West Armitage hinted that something big was brewing, but the team behind Monteverde kept tight‑lipped.

Now the mystery is solved. Sarah Grueneberg, her longtime partners Jaime Canete and Rob Mosher, and designer Karen Herold are unveiling Trattoria Lo So, a new Italian restaurant set to open in the winter of 2027. The concept is simple, yet ambitious: a neighborhood trattoria that leans on the flavors of central Italy while delivering a relaxed, almost residential vibe.

The biggest surprise, perhaps, is the kitchen leadership. Bailey Sullivan, Monteverde’s rising‑star executive chef and recent Top Chef finalist, will be the head chef. Grueneberg explains, “I’ll stay on as creative director, but I want Bailey to shine. His energy and palate are exactly what Lo So needs.”

Lo So won’t be a pizza joint. Instead, the space will boast a live‑fuel ventilation system, allowing the crew to fire up wood‑oven casseroles, charcoal‑grilled fish, and—most importantly—pasta. The menu leans heavily on dried pasta from Mancini Pastificio Agricolo, an Italian producer that grows its own durum wheat, giving the dishes a distinct, authentic texture.

Geographically, the menu is a love letter to the central Italian regions—Abruzzo, Lazio, Le Marche, and Umbria—areas often eclipsed by Tuscany in the American imagination. Expect hearty pastas al forno, skewered meats, and perhaps a soft‑serve ice‑cream sundae for the sweet finish.

Architecturally, the restaurant straddles two buildings. A skylit vestibule links the original structure to a new addition that replaces the old patio. “You see this all the time in Italy,” Grueneberg notes, “a family expands next door and the spaces stay loosely connected.” The design leans on tile floors, warm wood paneling, and bent‑wood bistro chairs, creating nooks that feel both intimate and welcoming.

Acoustics have been a priority, too. Unlike Monteverde’s bustling, high‑ceiling dining room, Lo So will be quieter—more fitting for a residential neighborhood where you might hear a neighbor’s radio from the street.

The name, Lo So, isn’t a trendy fabricated term. In Italian it means “the one I know,” hinting at a familiar, comfort‑driven experience. Seating will be slightly more abundant than at Monteverde, and prices are expected to be a touch lower, making the spot accessible for locals.

While the final menu is still evolving, Grueneberg invites input: “What would you love to see on the menu? Grilled meat skewers? Free‑form lasagne? Let us know.” The invitation feels genuine, underscoring the team’s desire to make Lo So a true community gathering place.

When the doors finally swing open next winter, Bucktown residents will finally get a taste of central Italy right on their block, guided by the hands of two of Chicago’s most exciting culinary talents.