Grueneberg And Sullivan Will Open Trattoria Lo So

The new Bucktown restaurant is set to debut in early 2027 with a menu focused on bronze-die dried pastas.

Updated on Oct. 7, 2026 in Dining Out

Bold vector editorial illustration of a pasta extruder machine with sculptural strands of dried pasta, representing a new culinary venture. — Chefs Sarah Grueneberg and Bailey Sullivan are partnering to open Trattoria Lo So, a new pasta-centric restaurant in Chicago's Bucktown neighborhood, scheduled for early 2027. AI Illustration. Upload story photo >

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Chefs Sarah Grueneberg and Bailey Sullivan are partnering to open Trattoria Lo So at 2048 W. Armitage Ave in Chicago's Bucktown neighborhood. The restaurant is projected to open in January or February 2027.

Why it matters

The new venture aims to differentiate itself from Grueneberg's existing Monteverde by focusing on distinct culinary techniques and ingredients. The owners intend to create a welcoming atmosphere while utilizing specific equipment, such as a wood-burning oven, to prepare their menu.

Trattoria Lo So will feature bronze-die dried pasta sourced from the Italian producer Mancini Pastificio Agricolo. The 2048 W. Armitage Ave space is equipped with a wood-burning oven and a charcoal robata-style grill.

The players

Sarah Grueneberg

She is the head chef and owner of the acclaimed Chicago restaurant Monteverde.

Bailey Sullivan

She is a James Beard Awards finalist in the Emerging Chef category.

Mancini Pastificio Agricolo

This Italian producer grows its own wheat specifically for pasta production.

The details

Bailey Sullivan will depart her role at Monteverde to serve as executive chef for the new restaurant. The kitchen will prepare its dried pasta by partially cooking it in water before finishing the dish directly in the sauce.

The chefs are scheduled to visit the production facility in Marche, Italy, in October 2026.
Trattoria Lo So is expected to welcome its first guests in January or February 2027.

Roadmap

The transition toward specialized, ingredient-focused dining concepts reflects a broader shift in the Chicago restaurant scene toward curated supply chains. This project highlights how established chefs are diversifying their portfolios by moving beyond the conventions of their flagship brands.

Residents in the Bucktown neighborhood can look forward to a new dining option replacing the former Jack & Ginger's location. The opening provides a new venue for those seeking pasta prepared with artisanal sourcing and distinct charcoal-grilling techniques.

The takeaway

When choosing a new restaurant, look for those that emphasize specific sourcing partnerships as a hallmark of their culinary philosophy. Supporting establishments that invest in artisanal methods often provides a unique dining experience distinct from broader industry trends.