Terzo Piano Restaurant at the Art Institute of Chicago
159 E Monroe • Chicago, IL 60603
312.443.8650
Hours: Open daily 11am-3pm, Thursday evenings 5pm-9pm
Margaret (Meg) Colleran Sahs opened Terzo Piano at The Art Institute of Chicago to much anticipation on May 16, 2009. Colleran was appointed to the position thanks to her stellar skills, culinary prowess and experience in the restaurant business, working most recently at Spiaggia, Chicago’s only four-star Italian restaurant.
Colleran’s passion for locally sourced, organic, high-quality foods complements Terzo Piano’s menu style of dishes grounded in Italian tradition while served in an updated, modern fashion. Colleran has long been inspired by this culinary philosophy and became better acquainted with it while working at Chez Panisse Restaurant in Berkeley, California. At Terzo Piano, Colleran draws on that experience and succeeds in finding the balance between authenticity and sustainability.
As Chef di Cucina for Terzo Piano, Colleran has sourced many high-quality, seasonally produced, local foods such as Nichols Farm Illinois spinach, Pinn Oak Farms Wisconsin lamb, Lake Erie Walleye Pike, Michigan Manchego cheese, and more.
In addition to her knowledge of seasonality and sustainability, she is well-trained in all facets of culinary execution. Colleran is also skilled in managing operations and has experience serving up to 400 guests in casual and fine dining situations, from her time spent at Cafe Spiaggia, Spiaggia and The Private Dining Rooms of Spiaggia.
Colleran also became familiar with French culinary style during a stage at La Fleur de Sel and Ma Petite Folie restaurants in Brittany, France.
Before receiving a grand diploma in culinary arts, with honors from The French Culinary Institute, Colleran received a bachelor’s of arts degree in business marketing from the University of Illinois at Champaign-Urbana.
Italian with a Modern Perspective
Located in the new Modern Wing of the Art Institute of Chicago, Terzo Piano is a must-stop for lunch and Thursday dinner. It features the signature cuisine of Chef Tony Mantuano, who has been delighting Chicagoans for years at the four-star Italian restaurant, Spiaggia. The food is all fresh, local, organic and sustainably produced. There is even an authentic cava di stagionatura (cheese cave), where some of America’s most interesting artisanal cheeses are kept at ideal temperature and humidity. Outside you can dine al fresco on the covered piazza, while enjoying spectacular views of Millennium Park, Michigan Avenue and the Bluhm Family Terrace.
Fresh. Organic. Local. Sustainable. Our philosophy at Terzo Piano is grounded on a deep connection with the farmers, the lands and the waters that produce our food. We source our ingredients whenever possible from local family farms, farmers’ markets and artisan producers who practice traditional, sustainable agriculture and husbandry. Then, using these fresh, local ingredients, our chefs employ classic culinary techniques that preserve nutrition and maximize healthfulness. The result is a dining experience that is as wonderful for your palate as it is nourishing for your body and spirit.
