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Burt's Place
Category: Restaurants Pizza Pizza [Edit]
8541 Ferris Ave(between Lincoln Ave & Capulina Ave)
Morton Grove, IL 60053
(847) 965-7997
- Hours:
Wed-Fri 11 am - 1:30 pm
Wed-Thu, Sun 4:30 pm - 9 pm
Fri-Sat 4:30 pm - 10 pm
- Good for Kids:
- Yes
- Accepts Credit Cards:
- No
- Parking:
- Street
- Attire:
- Casual
- Good for Groups:
- Yes
- Price Range:
-
$$
- Takes Reservations:
- Yes
- Delivery:
- No
- Take-out:
- Yes
- Waiter Service:
- Yes
- Outdoor Seating:
- No
- Wi-Fi:
- No
- Good For:
- Dinner
- Alcohol:
- Beer & Wine Only
- Noise Level:
- Quiet
- Ambience:
- Dive-y
- Has TV:
- No
- Caters:
- No
- Wheelchair Accessible:
- No
217 reviews for Burt's Place
Review Highlights
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"This place makes a great deep dish pizza." In 54 reviews -
"Call ahead for everything INCLUDING salads." In 48 reviews -
"I grew up on Gino's East and moved to Lou Malnati's." In 11 reviews
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217 reviews in English
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Review from Celtic B.
Chicago, IL
5/1/2012
I LOVE PIZZA - I mean, I really love pizza. It is, and has always been, one of my favorite things to eat. Burt's has some of the best pizza you'll find. They serve a Chicago Style deep dish pizza. I was skeptical. but after my first bite I knew that this was something special. The crust is just that, crusty light and tender with just the right amount of color, and there is a small amount of caramelization that develops at the top edge of the pizza where the sauce meets the pan and gets a little charred. They don't put as much cheese on as many pizzerias in the area do, but I enjoyed the crust to cheese ratio as it left me feeling satisfied, but not bloated or ready for a nap. We had some different toppings, sausage (excellent), peppers and black olives (very good). As for the service, it is a little challenged, but I think that is part of the charm of this place. They have rules you must abide by (see previous reviews), but it is well worth it.
In a nutshell - If you ar a pizza aficionado you must make the journey to Burt's to enjoy his interpretation of a Chicago original - deep dish pizza. -
Review from Hari R.
Chicago, IL
4/23/2012
(If you don't like reading - skip to the bottom for my bulleted review and final thoughts. Thanks!)
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I once wrote that Chicago was the city of heights. Well pardon me as I correct that statement. Chicago isn't JUST the land of sky scraping buildings... it's also the birthplace of Pizza. Don't believe me? Check the history books:
After the Great Chicago Fire of 1871, the great croplands of the Midwest were devastated. The only things that withstood the fire were the golden fields of wheat, pounds and pounds of cheese, and a river of tomato sauce. To feed those who were left without homes or shelter, a young gentleman by the name of Ulysses S. Malnati compiled the last remaining food products together to create a sustainable source of energy that helped bring this city back to its feet. From the scorched plains of Balbo Avenue arose a delicious treat that helped fuel the rebuilding of this fine metropolis. The inventor named the dish a "Pizza Pie" after his late grandmother, Jennifer Pizza Pie Johansson-Malnati (her maiden name was Johansson, obviously, but she later hyphenated it because the Malnatis were of the new-age mindset).
Okay, so that's a complete lie. But within that faux story lies a pillar of truth: Chicago is as known for its pizza as it is for its skyscrapers. In fact, it's pizza is so famous that you can find pizza tours popping up all over town.
Among the choices of places to go, you've got your Lou's, Giordano's, Great Lakes, Piece, Pequods, Ginos, Uno, and Due... but none compare to the overall experience that you get when you dine-in at Burt's Place.
Run by a 70+ year old Burt Katz (the man behind Pequod's and Gulliver's), this pizza joint in Morton Grove is unlike any other. You don't just walk in and ask for a table. You order well ahead of time (sometimes 5 hours, sometimes 5 days... you'll have to figure it out when you call). If you ask for recommendations, he has none to give you. "I don't recommend pizzas, I just cook 'em" - he grunts. With a white beard down to his chest and a "take no sh--" attitude, Burt doesn't care about your money or your ratings. He just cares about making good pizza. And a damn good pizza he makes.
His crust is caramelized with an almost religious amount of butter. You'll see almost as many burnt edges as you would pools of cheese ---- both of which actually end up making the pizza taste better (Believe me on this)! Add in fresh veggies, delicious garlic, and a sampling of locally crafted brews, and you've got yourself an unforgettable meal.
-----------------Things to know---------------
1. Order WAY ahead of time. They may accept walk-ins every now and then, but you'll sure hear it from them. There have been times where they turn away walk-ins because they are full in capacity.
2. Call during business hours. They don't have an answering machine and they don't care that you are mad at them for not having an answering machine.
3. If you're dining-in, the time you reserve your table for is the time the pizza will be AT your table. Do not be late. In fact, be 15 minutes early.
4. Just because they can be rude does not give you the right to be rude back. Your freedom of speech does not earn you the freedom to eat delicious pizza.
5. BRING CASH - Last I checked, they don't accept credit (maybe that has changed)
---------------Overall Ratings--------------
-Food: Absolutely delicious. This has to be my favorite pizza in Chicago - hands down. Move over Giordano's and Lou Malnati's
-Service: Unique. Follow the rules and you'll find that this is the most efficient service you've ever received.
-Ambiance: Old Fashioned. This place is dark, covered with memorabilia, and is always pumping old-style music
-Price: Not too expensive compared to other legendary Deep Dish spots. Our total bill for two people was about $30 (including drinks). BRING CASH
-Ease of Access: Though you can reach Burt's via Bus, I recommend driving. There is plenty of street parking.
----------------Final Thoughts--------------
The dining experience was as new to me as the pizza. If you get a chance, reserve a table with friends and dine-in. The pizza is the best I've ever had, but the experience makes it all the better.
Put your expectations aside and enjoy this unique style of deep-dish. If this is the pizza that turned Anthony Bourdain into a believer of Chicago Pizza, it will definitely convert your tastebuds. -
Review from Yvonne Y.
4/16/2012
If you like deep dish pizza, this is the place. Fresh ingredient and everyone's right about that delicious, meaty, non-greasy sausage topping. Very friendly staff towards all customers including children. They even brought out a plate of cheese for my 2 yr old after noticing how much she likes it.
Great selection of Midwest beer. Lots of parking spots. -
Review from Tom Z.
Updated - 4/4/2012 4 photos
I had the chance to eat here. I'm glad I came back after my original review. I have now bumped it up to 5 stars, which is a big deal for me. Only the best gets a five star rating.
I called ahead and ordered everything. They were very nice on the phone. The pizza was on the table right at the time requested!
I had a Sausage, Mixed Bell Peppers, and Fresh Garlic pizza. It was great! There was a perfect balance of toppings, sauce, and crust. This was some of the best tasting sausage I've had. The crust was crisp on the outside and like a fine bread inside.
I also had the Garlic Bread for an appetizer. It was toasted just right and had amazing garlic flavor.
I can't wait to introduce this to other people I know!
Everyone was friendly and made sure you were taken care of promptly. They never let your pop glass go dry. Free refill on non-alcoholic fountain drinks.
It's very cool looking inside. A lot of artifacts to look at from amusement park tickets to radios. The tables were clean and I love the IHOP plates, nice touch.
Be sure to call ahead and you will have great service.
I will be back and I will dine in!1 Previous Review: Show all »
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11/15/2008
After reading the reviews I thought I would give Burt's Place a try.
It was good pizza, but to my… Read more »
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Review from Pari P.
Even though I grew up 15 minutes from this place, I never heard of Burt's Pizza in Morton Grove until seeing it on No Reservations with Anthony Bourdain. I thought how could this place be one of the top pizza places in Chicago and have a Michelin rating and it never came across my radar?
We read the reviews and the strict guidelines and made reservations in advance. We submitted our order upon calling: a large sausage and a large spinach and garlic. The place was so small that we almost drove right past it. The interior is really homey. It really felt like you were literally walking into someone's home that was converted to a restaurant. The homey feel carried over to the service where we were greeted and waited on by Burt's wife who was very loving.
The pizza is definitely unique as Burt himself. With a long white beard like that, you know that you are going to get something different and it certainly was. It was deep dish pizza with a little sauce and cheese and a chewy doughy crust with a few delicious burnt areas. Since the spinach and herbs were placed on the top, they were a little roasted and charred that gave it a taste unlike anything that I have had before.
There's Loumalnati's, Gino's East, Giordano's, and then there's Burt's Pizza. Burt and his wife offer something special and have made it their own. Dining here really felt like you were eating at someone's home while being cared by their grandparents. That also means it's their place so follow their rules.Listed in: Pari Does Pizza
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Review from Shaun S.
Glenview, IL
3/15/2012
It took more than a year for the timing to work out, but last night we finally had Burt's! As others have noted, you want to call ahead, not so much to order, but to see if you can order. This is as they say a "Mom & Pop" joint and so when they have enough orders, they have enough. But that said, its worth the wait.
If you're looking for 5lbs of melted cheese and sauce and some wet sausage, then go to Gino's East. But if you're looking for the better side of deep dish, this is one of the best. Just the right amount of cheese, toppings and crust thickness (think focaccia)
As people have described, the dining area is a bit homey, if that's a detractor to you, then just get your order to go. All the staff was very friendly and its nice that they have some great craft beers to serve too. Loved the Great Lakes Brewery Eliot Ness!
See you again in the near future! -
Review from Colette D.
Chicago, IL
4/8/2012
This is excellent Pizza!!
Follow Burt's Rules and you will not be disappointed! He is the boss, and his pizza is worth the extra hoops.
1.Place your order and reservation 2-3 days in advance
2. Arrive on time and enjoy the atmosphere as only Burt can create!!
3. Enjoy Great service
The servers are funny, attentive and efficent. We were told to arrive 15mins prior to our reservation time to be seated and order drinks, the pizza was sliced and on the table exactly at the time of our reservation. If you love fresh ingredients, a carmelized crust and hold an appreciation for Burt's nostalgic memorabilia that covers the walls and ceilings, you will love this place as much as we did! -
Review from Job H.
Evanston, IL
4/9/2012
I've fallen in love with this place. Like most people, I heard about Burt's Place on a major food show, and realized I only live 10 min. away. So, being a total Chicago pizza snob, I gave it a shot.
The pizza is entirely unique, and very delicious. With the more "bready" crust, its not nearly as greasy and is extremely filling, so be careful not to over-order. The ingredients tasted fresh, and everything was delicious. Burt makes a killer pizza.
You gotta play by their rules, by calling in ahead to make reservations and place your order, but its worth it. The atmosphere is "divey" in the best way possible, the dining room is small, Burt and his wife are quirky, very friendly, and lots of fun. I think part of what makes Chicago pizza "Chicago pizza", is the whole experience of eating. And at Burt's Place, eating pizza truly is an experience. So don't let their unorthodox customer service turn you off, this place is worth it.
Also, they have good beer. -
Review from Peter V.
Chicago, IL
3/4/2012
A tale of two visits. Perhaps a lesson for prospective Burt's customers?
Visit #1: I called about two hours before I wanted to dine there - on a Saturday night. Eventually Sharon picked up (funny story: actually hung up on her the first time I got through, because I was in reflexive-robot dial and hang up mode). Anyway, she couldn't seat us that night but offered to get us a pie to take out in a few hours. We latched onto this offer. Drove up to Morton Grove, and walked into an absolutely empty Burt's. Being a novice, I asked Sharon if instead of taking the pizza to go, we could just sit down and enjoy it there. No dice. Anyway, no big deal. We took the amazing pie home and consumed it, a little colder than we might have wanted due to the long drive, but exceptional nonetheless.
Visit #2: Craving Burt's, I called at around 11 am on a recent Saturday. Got through on the first ring. I wanted something early, and so Sharon offered us a table for two at 4:30 pm. I HIGHLY recommend eating early. This was a perfect call. We arrived and were the first - and only - customers. Instead of being frazzled, Sharon and the waiter were warm, welcoming - exceedingly friendly and talkative. We were able to get in an order of garlic bread before our dinner (which was fantastic - fresh garlic, btw). A few minutes later (we were still the only ones there) our pizza arrived. Gorgeous, beautiful caramelization. Insanely fresh veggies on top. Pure pizza amazingness, and at a bargain cash-only price.
Remember the rules of Burt's, ALWAYS call ahead, go early to give yourself time throughout the evening to digest the pizza amazingness, and give them the five-star reviews Burt and Sharon deserve. -
Review from Tony K.
Kirkland, IL
2/26/2012
Place is a dump. Dirty inside and out. Reservations? I should have driven past this shit-hole before I called but I live 30 minutes away.
After all that way I just gave up and ate there. Disapointing. This guy must have some friends without taste in high places to get the advertising they got.
If I wanted to get THIS type of experience I would have tossed crap all over my driveway, reversed my vaccum cleaner and blown dust bunnies all over my house then made a freakin' frozen pizza that had the taste of a burnt cracker and half the ingredients on top!
Oh! And Bourdain, you cost me $35 you ass-clown!
Between you, Fieri and Ray Ive lost faith in TV chefs. Oh.... wait. You dont cook anymore... just smoke, drink and chew your face on TV! -
Review from Korinna F.
Elgin, IL
4/29/2012
After seeing this place on Check Please and Anthony Bordain's show, we decided to give it a go.
I did call ahead of time to place our order and make a seating reservation. I spoke with Sharon, Burt's wife, who was very pleasant and sweet. I decided to order sausage (typically do not like sausage) as it is made in-house & has a "following." I asked for a double order as some reviewers had stated that sausage ratio was lacking. Ordering double worked out well. The sausage was absolutely divine. I also ordered the garlic cheese bread which is supposed to be home made. It was nothing special. I think it had garlic powder on it as opposed to actual garlic.
The overall ambiance of the place is divey but extremely homey and welcoming. I was sitting on what appeared to be an old back seat of a car replete with missing springs. After a couple of glasses wine, my butt adjusted to the awkward seating accommodation.
I will agree with others in that the owners are very quirky and have a specific way of doing things. We wanted to be seated 1/2 hour before our pizza order so we could enjoy a glass of wine and weren't immediately forced to eat as soon as we sat down. I discussed this with Sharon and she said if the tables were available that wouldn't be a problem. Frankly, I don't see why they wouldn't hold the table for us anyway as we had placed orders for 4 people and were dining in. We got there early, the dining room was empty but they would not seat us until our 7 o'clock pizza order/reservation time. Being resourceful drinkers, we went to the bar around the corner and returned in time for our pizza.
This place is a trek for us so I don't know if I would necessarily drive out again, however I will say, you have to experience the flavors and quirkiness of Burt's at least once! -
Review from First L.
Chicago, IL
Ok, so you've just watched Check Please and you are thinking, damn, I need to try this place.
Yes, yes, you do.
How? First, it is CASH ONLY. Second, it is in Morton Grove, so plan for a drive. But there is plenty of parking nearby, including 3 spots right out the front door. Free Parking, that is.
Call AHEAD. They are not kidding. Take a look at the menu and place your ENTIRE order IN ADVANCE. Small kitchen, one chef, one server/hostess requires this. Plus you can enjoy the drive knowing your pizza is already in the oven.
Show up a few minutes early - when they say your pie is out at 12:30, they mean 12:30.
Try the salads - they are incredibly fresh and made from ingredients purchased THAT DAY.
Garlic bread is made with real garlic - very good.
Have not tried the poppers, but they looked amazing.
Pizza? I humbly suggest you order a large to safely feed 4 (2 large pieces per person). We tried the Spinach, Sausage, and Pepperoni. Next time we'll absolutely order garlic on the pie, but we'll wait until you've all had your turn.
Burt and his wife are half of the experience. They believe in what they do and do it they way they want to. Fortunately, that leaves you with a fantastic dining experience, especially if you are a pizza lover.
PS, we went over lunch, so it was not terribly busy, so we had a chance to meet Burt and his wife. If you are up that way, a quick call might land you one of the most amazing nap-inducing lunches in the greater Chicago area.
Enjoy and disregard what Daniel M. and Jill K. have to say. I was there today and it was great. -
Review from Joel G.
Houston, TX
4/23/2012
What!!?? I have to make a reservation at least a day in advance and also have my order ready!!?? Yup, that's what happened when I made reservations at this infamous pizza place right outside of Chicago. My girlfriend mentioned it was showcased on Anthony Bourdain's Travel Channel show, No Reservations. It actually changed his opinion on deep dish pizza! Now I had to try it. As I took my first bite into the pizza, I now understood what he was talking about. My mouth is watering just thinking of the pizza I had yesterday. It was a deep dish but it was mostly bread that made it deep. Don't get me wrong though, it was some damn good pizza! With the pizza, we got some cool stories from Bert's wife, who was also our waitress. I love this place and next time, I've ordering 2 XL's!!
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Review from Nick K.
Lisle, IL
2/28/2012
Finally tried Burt's Place this past Saturday for an early dinner after about a year and a half of contemplation following their review in Chicago Magazine's 25 best pizzas from a few summers ago.
I followed the protocol and called in advance, ordered the pie and arrived promptly for dinner. Yes, the ordering in advance is strange, but when a deep dish takes about 45 minutes to make anyway, I get the point. My time is valuable too so I don't mind calling ahead.
I am not a deep dish fanatic by any means but I thought the pizza was outstanding. We got a half pepperoni and half sausage pie. My only regret is not getting a full sausage pie because the sausage was out of this world. The other highlight of the pizza is the caramelized crust on the edge. I do wish Burt put more toppings on, but I still enjoyed the pizza and will return for more.
I was also really pleased that they serve Great Lakes Beer, I am a huge fan of their line and enjoyed having a burning river with my pie.
As far as the decor and the staff - it is an experience. Yes, it is a hole in the wall, it is dank, the lighting is poor, it is dusty and feels a bit like you are dining in your grandpa's basement full of old radios and telephones. It may not be for everyone but we really enjoyed it, it is just an experience, and there is plenty to look at. I think half the fun of going is just checking out all of Burt's crazy decor, like the gigantic whisk hanging from the ceiling. If I were at a fine dining establishment it would not be acceptable, but it is a pizza place. About half the pizza joints I've been into in my life have been grimy anyway.
I didn't get to meet Burt, but had the pleasure of meeting his wife Sharon. She was very sweet and is passionate about the business.
I can't wait to go back, I've already dreamt about this pizza the last few days.
Enjoy! -
Review from Pascal M.
1/4/2012
Yeah, yeah, yeah...Burt's is far beyond the norm and a bit of a pain. BIG DEAL!!!Tough cookies cry babies. He's the boss, ya' deal with his rules. You dont like it? Too bad, but that's why this city loves it. He's eccentric and different than the rest. Why do you think Bourdain went there in the first place.
It's unique in countless ways. Off the beaten path, this place looks like a typical dive bar. However, when you arrive, it's a DIVE pizza restaurant. There's radios all over the place, it's cluttered, crammed, and odd all around. That gives it a bit of charm. Along with Burt's, um, confident appearance.
I know, I know. Ya' gotta call ahead and do some work before you even get to the place. But his pizza is great. He uses local ingridients and puts some TLC into each pizza. His pizza has that beautiful carmelization around the curst that only a few others can compete with. Those places he originally started BTW (cough*Peaquods*cough).
Hey Daniel M. The show's not called "No Reservations" becuase he only eats at no reservation restaurants.. Ya' think he goes to the French Laundry without a Reservation, unlikely. -
Review from Daniel M.
Chicago, IL
12/23/2011
This place is a joke. Why Anthony Bourdain would pick this place when there are so many better pizza establishments amazes me. I love his shows, but shame on you Tony for giving this condescending place a spot on your show! The funny thing is his show is called "No Reservations," bet yet you MUST have a reservation and place your order at the time you make your reservation. Kind of ironic.
We made reservations and placed our order 2 days before we went and came from the city to check out all the hype. When we got there they said they didn't have our reservation and they could get us in tomorrow. No thanks, probably lose the reservation again. They didn't really seem to care about their mistake, and it was their mistake. What good is their reservation system if they cant hold a reservation?
I look at this as a blessing in disguise. This place seems really pretentious for a "hole in the wall" restaurant. As for Burt, he should probably stay out of public view in the restaurant. If you are going to be working in direct contact with food you should have a cleaner appearance. Guy looks like he belongs in a ZZ Top cover band. Which brings me to the cleanliness of this place. It looked run down. I wonder if they have health inspections at restaurants in Morton Grove?
Chicago is full of "hole in the wall" pizza places that are awesome, this not being one them. For people in the city thinking about coming up here, stay in the city where there are far better pizza establishments. If you like pretentious restaurants who act like they're god's gift to the rest of us, this place is for you. Places like this really make me appreciate the customer service aspect from places like Hot Dougs or Franks 'n Dawgs. These people are so full of themselves its annoying. -
Review from Matthew K.
DeKalb, IL
2/4/2012
It is pretty well established that a restaurant is a place you sit down, order something to eat, and get served said food. Burt's Place is certainly not a restaurant in this sense.
This is somewhat of a bizarro-restaurant; you call in with your order and the time you will be there, then Burt tells you if the arrangement is acceptable. The rationale behind this policy is that Burt buys the products needed for your pizza the day that you will be consuming it. I've never seen a restaurant use the just-in-time inventory strategy, but judging from the taste of the ingredients, I suppose it works.
Of course, putting in your order ahead of time kind of eliminates the need for appetizers, but we ordered some (ahead of time with the pizza) nonetheless. We ordered the "Sampler" which was comprised of cheese sticks, jalapeno poppers, onion rings and garlic bread. I could have taken or left the appetizers, to be perfectly honest.
Of course everyone who goes to Burt's goes for the pizza. What style is it exactly? We're not quite in Chicago, but it is deep dish. The crust is chewier than Chicago style, and the cheese and sauce amounts are skimpy compared to the classic Chicago style. The toppings go straight to the edge, and the edges of the pizza are caramelized with sauce and cheese. I guess the only way to really assess the differences is to try it.
Now, I do not eat bread at all, so pizza is a major departure for me. That being said, it was a very exciting departure. The taste is truly unique, and the words to adequately describe it escape me.
I was full after the first slice (I believe we had the 16" pizza), but the server placed another slice on my plate, so--what the hell-- I ate another one. Now I feel like I'm going to explode.
The way people were talking about Burt, I was expecting him to snuff a cigarette out on my arm or something. Fortunately, he is friendly and very personable, and dedicated to giving you the best pizza experience in Chicago(land).
Check it out!
Service: 5/5
Food: 5/5 -
Review from BRIT D.
Chicago, IL
12/4/2011
seriously, if you haven't been, GO NOW!!!!
If you get offended easily, need constant care and control when you are dining, you probably won't be a fan.
Burt and his wife have strict policy of ordering ahead and placing your exact order over phone for the time you want to come in. Once you arrive at your designated time, your pizza will be waiting for you on a center table where Burt's wife will cut you and guests a slice every time you need. DO NOT GET UP AND CUT YOUR OWN!!!
Coming here is an extremely unique experience, especially for a neighborhood pizza joint, because the atmosphere, protocols, and the hippie Burt himself.
The pizza is to die for, extremely fresh ingredients with a delicious crisp crust. AND delicious seasonal beers on tap. -
Review from Steve L.
Chicago, IL
5/2/2012
I'm not a big deep dish guy, but Burt's has me wanting more of "Burt's" deep dish. The crust is amazing, the toppings are fresh, and the cheese accents the pizza perfectly. The cheese doesn't overwhelm the pie. The portion of cheese to crust is key to pizza, it what makes thin crust Margherita's so good. Burt's pizza is worth the phone calls. Btw all of those who criticize the service, take it easy, they treat you kindly if you do the same!
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Review from Adam K.
Wheeling, IL
10/30/2011
On a quiet street in Morton Grove stands a drab building with a modest sign that reads, "Burt's Place." The occasional passerby most likely wouldn't even give a moments pause to consider the place... but inside, a symphony of pizza delight is being lovingly crafted with all the care of an experienced artisan creating a masterpiece.
The rules are simple, but firm: Call ahead to place your order, and be on time. The pizza will be on the table with or without you.
When you've been in the business as long as Burt has, you come to expect certain things from your customers, and when you can conjure up pizzas of a certain magnitude, those expectations are readily complied with.
Inside the restaurant, it is slightly claustrophobic. The lighting is dim and the ambiance and decor is eclectic and sometimes plain weird, but like so many have said before, you didn't come for the aesthetics!
The staff (usually Burt's wife) happily takes your order for any drinks (they serve a few craft brews, i.e. Great Lakes at the time of this review), and any appetizers you may want to get. The pizza comes out on schedule, and is placed on a table in the center of the room and the staff serves you from there.
Hint: If any fiber of your being appreciates the delicious taste of Italian sausage, you must get it on your pizza at Burt's.
The pizza is beyond compare. The experience and care exuded with every slice is palpable. Each ingredient tastes fresh and exist as one in a harmony of colors and flavor as they dance from the plate to your mouth. The juicy spices of the large sausage bites bring about an entirely different sensation; thoughts of a home-cooked meal that perhaps skittered through a childhood memory on it's way to the ovens. The crust just under the delicate and flavorful cheese is soft and full like a fresh loaf of bread, and, of course, has Burt's famous caramelized outer crust that crunches with a crisp and buttery burst of punctuation even English majors would be jealous of.
Pizza aside, it can be a bit frustrating when you are looking to get a second piece after you finish your first and you contemplate just getting up to serve yourself, but I can honestly look past that.
Burt is passionate about his craft, and it more than shows in his beautiful creations that he churns out day after day. I love pizza, but eating at Burt's was the first time that I was left craving more a mere day afterwards. There are few things more beautiful in this world than the quiet click and clank of silverware as good friends cut into a deep dish pizza in a small, out-of-the-way hole-in-the-wall restaurant owned by a man who loves what he does. This isn't just about a good pizza, it's about appreciating moments of resplendence as we travel through life. -
Review from Duncan S.
Chicago, IL
3/19/2012
Not sure what all the hype is about and have had better deep dish without having to jump through hoops (calling ahead and hoping the phone will be answered) and having to visit on Wednesday to avoid the crowds. The pie is just OK - well cooked and nice char, though a little on the doughy side. The sausage was good, light on the cheese and the mushrooms. Ambiance is real mom and pop. Great service.
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Review from Kirsten N.
Chicago, IL
11/23/2011 1 Check-in Here
So sad I didn't love this place. Maybe it was the fact it was a cold Thursday night and the place was empty but Burt disappointed me. Maybe it was all the hype and the fact I've been going to Pequods for the past 10 years, I just don't know.
Sausage had barely any spice in it, no sauce, and all bread.
The beer selection was good but they were out of several that I wanted.
Going to try to go back again but if Burt disappoints again there's always Pequods. -
Review from Alan M.
Evanston, IL
10/1/2011
Why do we listen to Anthony Bourdain? Why do we care what he thinks... the guy eats bugs!
We used to go to Burt's regularly... We knew the drill... call in advance, or ye take yer chances.
Yes, the pizza is terrific. I think his pizza pans are so well seasoned, that you get years and years of flavour just from those pans. Somehow he makes the pizza sing. aaahhhhhhaaaaahhhhh..... (sorry, my attempt at Opera)...
Service? Don't expect much. There's nothing much else at Burt's.... the appetizers suck, the salad sucks, the wine sucks. But the pizza... mmmm, so good. Can you overlook the bad service?? The tacky atmosphere? The rickety chairs? The filthy booths? Sometimes. Depends how bad you're jonesin' for Burt's pizza. -
Review from Erik H.
11/19/2011 1 Check-in Here
Fantastic and different. This is my first experience at one of Chicago pizza legend Burt Katz's pizza restaurants and I'm surprised it took me this long. First of all, call ahead - they really don't like when you don't call ahead. I was alone and they said I'd have to wait an hour to order, but I wasn't going to be in the area by then; when they heard that, they said they would make an effort to get my pizza out to me sooner. I guess it's something with the dough... Burt was out talking to some of the customers about how he can't use the dough immediately after making it, so people need to call ahead.
That's fine though, because the dough is really something special. Thick and chewy, it's the main event on the pizza. I ordered pepperoni (I regret my choice now - I should've added sausage and some kind of fresh vegetable), and while the low amount of sauce and cheese was disconcerting and not particularly typical to Chicago-style deep dish pizza, I enjoyed it. The spices were also wonderful, adding a lot of flavor to a pizza that balances precariously on the edge of something relying too much on its merits. I thought it succeeded while my girlfriend (who ate my leftovers) thought it was a bit too dry, but still delicious.
Basically, try it. Just remember that it's a strange place, where you call in first, pay with cash only, and they pretty much do what they feel like.Listed in: Neat Pizza
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Review from Michael B.
Chicago, IL
12/24/2011
My FoodTube review:
http://youtu.be/6KwZWW...
Chicago Pizza that's as exclusive as you're going to find it! -
Review from david s.
Deerfield, IL
2/23/2012
I'm a thin pizza guy, but every once in a while I get a hankering for a deep dish. So, after reading all of the hype about this place, I drove 30 minutes to get some takeout...
I got a half sausage, half pepperoni. I was shocked at the mediocrity of this pie. It was dry. The balance between crust and toppings was off--meaning not enough toppings for the thickness of the crust. So if you like tasting primarily crust in each bite, then this is the place for you. It's hard to evaluate the sauce, because it was hard to taste it. I did think the sausage was good. But I don't know why Burt puts a few big lumps of it on the pizza, instead of the usual small bite size pieces evenly distributed. His way, most of the bites are just cheese and sauce. And crust. And more crust. Simply put, there was no taste explosion going on at all--I just forced myself to eat enough to be slightly full, and threw the rest out... -
Review from Mr H.
Highland Park, IL
2/20/2012
I like a small operation like this. I liked the atmosphere, I liked the friendly waitress's, I liked everything about Burts, except the pizza. It was basically thick bread, with minimal sauce, minimal ingredients and minimal cheese. This is not how I like my pizza. Nostalgia is great, but 2 inches of dust on top of a picture frame, directly next to my face is disturbing to me. It's 2012 Burt, close for a week. Clean, remodel the place and ditch the lame "pre-order" requirement. You aren't that busy EVERY night, but you like people to think you are. I don't like your foccacia bread pizza.
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Review from Allen F.
10/20/2011 1 Check-in Here
Once in awhile, when you're sitting here, there will be short burst of silence as everyone's conversations all end at the same time. If you listen really hard when this happens, you can hear Burt in the back singing lullabies to his ingredients to ensure they feel comfortable enough to let their full flavor show through. Classical music plays directly into the oven to allow the pies to grow brilliantly. There's even a sorceress that casts spells which cause first bites to stimulate the eater's pleasure centers.
Truly though, Burt's pizza defines the Chicago deep dish for me. -
Review from John B.
Chicago, IL
9/4/2011
If you want to represent deep dish in Chicago, it's this or Pequod's.
The other pizza joints undulate like a sine wave.
P and B are consistent.
For the pizza, it's hat's off Burt's.
But yeah., they can be bastards.
You have to phone first. You're reserving room in their hopefully-at-capacity crust-caramelizing oven.
Look at the reviews - if they called ahead it's 5, if they didn't know it's 0/1.
There's a reason for that - understand Mister Crazy and sup on the fruits of his labor.
(100% aside - Burt and his wife showed up at a now-defunct breakfast joint {Patty's} and Burt was wearing a Michigan State sweatshirt. I yelled "go green" and got weird looks from everyone including Burt which is probably why Patty's went out of business)
I just called Burt crazy and then demonstrated I am too. Sorry.
Great pizza. Call ahead.
If you're too stoned to call ahead, go to Pequod's. It's almost the same (sub-par) but they'll seat you pretty consistently without a modicum of organization in your life.
If you can get your act together enough to phone ahead- holy shit! I recommend peppers (Tri colored!!!) onions and italian sausage.
But their spinach/sausage is great too. . . and the pepperoni is no slouch either.
Really, you'd be hard pressed to go wrong if you can figure out ordering ahead. God help you if you don't - "No Soup For You!" -
Review from Ariel L.
8/8/2011 1 Check-in Here
The Good---------------------------------------
I enjoyed arriving to our pizza's ready to eat. We called ahead and made a reservation, and when we got there our pizza was ready. I hate being at a pizza joint hungry, when you have to smell everyones pizza, and you are about to whore yourself out for a slice, all because your pie takes 35 minutes.
The sausage on the sausage pizza was quite possibly the best pizza sausage i have ever had. And there was plenty of it as well (not one or two little pieces per slice).
The Bad------------------------------------------
They placed our pizza on a table in the middle of the room and served us from there. The first slice was great, but then trying to get Sharon or the other server to get us a slice was infuriating. They were too busy, so we finally got up and got our own slices (to slightly dirty looks). Unfortunately, we waited so long our pizza went cold. Not cold like day old cold pizza in the fridge which somehow is acceptable to eat, but room temperature stale crust pizza. The pizza went from a 4 star pizza to a 2 star faccacio.
Drink refills were equally difficult to get....
The Ugly---------------------------------------------- -------------
I appreciate character and quirk, but this place is a dump. And if you don't get a booth, be prepared to sit on uncomfortable, rickety, flimsy chairs.
Summary:
I drove up from the city for the experience. I enjoyed it, but i wouldn't do it again. This is not the best pizza in the city, and is not better than Peqoud's. Good yes, great no. -
Review from Jerry M.
Evanston, IL
Updated - 3/4/2012
Took an out-of-town guest to Burts Place Friday. The pizza was out of this world!!! We reheated the leftovers on Saturday evening. It was still outstanding!! If you want amazing pizza, go to Burts Place!!!
1 Previous Review: Show all »
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1/12/2010
I've had deep dish pizza from all the well known Chicagoland pizza places. Hands down, this is best… Read more »
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Review from Natalie O.
Chicago, IL
10/23/2011
I went to Burt's Place after seeing it on Anthony Bourdain. Pizza was awesome, mine had mushrooms, onions, peppers and garlic. All the vegetables taste SO fresh and the sauce is really tasty. I heard Burt actually buys the vegetables every day on his way to work....Don't know if that's true but it sure tastes like it! I really love Pequod's and I think this is pretty similar. I like the crust and caramelized edges better at Pequods but the fresh tasting ingredients at Burt's were amazing...Probably the freshest tasting ingredients on a pizza that I have ever had.
I went with some friends on a Wednesday around 8 (they close at 9) and by the time we were done, there was no one left but us. We ended up talking with Burt and his wife who were both so nice and told us some of the history of the the restaurant. As we were leaving Burt gave us a pizza they had leftover from a carryout that no one had picked up for free! They were really nice people. I think it's really cool that Burt is the only one making the pizzas and that him and his wife actually work at their restaurant every day.
Make sure you call ahead and order your pizza over the phone.
P.S. Our plates had old International House of Pancakes logos on them. Awesome. -
Review from Victor C.
Chicago, IL
9/19/2011
Burt is like a pizza wizard.
I'd take a star away for it being so far from my abode but that's on me, and the pizza alone is good enough to get that star back...
It's like a mature Pequods. And I really love Peqouds. This is deep dish at it finest, and one of the few places where less cheese actually works well.
The spot is run by him and his wife, simple and full of soul. -
Review from Jacob J.
7/20/2011
Why are reviewers rating this pizza versus Lou's?! Two different styles of pizza and this one isn't soggy guys.
I've tried on numerous occasions to try this place and for over a decade. I drove past it a bunch of times whilst trying to make it to a class nearby only to find it always closed or always too busy. As everyone else has already said, you have to phone first whether you carry out or dine in and typically it's five hours in advance.
So I recently held my 2nd annual bring your own pizza event. A pizza party where everyone brings a pie from a different pizza vendor and all share because we have a mutual love for pizza. My cousin put in the work and time to get a pie from Burt's. While it was clearly a winner with all and the very best vegetarian pizza we dined on, it didn't meet the hype I've always heard. Since Burt was behind Pequod's beginning; I don't feel bad saying that I prefer Pequod's over Burt's. It's a difference of having sauce versus less sauce and more dough. Now that this is checked off my bookmarked list, I am looking forward to having a lunch special at Pequod's really soon. -
Review from William G.
Spring Grove, IL
2/6/2012
No stars! Worst pizza I have had in over 60 years in Chicago. If you like your za served cool and then turns cold while waiting to be served with an ounce of meat on a medium size za on a soft bread like crust either go to a hospital or go here to eat. Why you have to order ahead is beyond me since no one was waiting to get in this place. Drove one hour and 15 minutes for crap pizza. Not sure where Chicago Trib and Anthony Bourdain ate, not here. Anyone who thinks this is good CHICAGO pizza never had a good pizza anywhere. This was this past Sat. Night.
Bill G -
Review from Jin K.
Chicago, IL
6/14/2011
This place shouldn't have been on No Reservations - Anthony Bordain's show...it should have been on that show where they completely make the restaurant over and turn it in to a profitable business.
this rundown joint is probably one rat away from being shut down. I am surprised that I ate a meal inside the joint cause I felt like I needed to shower immediately afterwards. there was water spilled on the table and the water was sticky. sticky water - c'mon man.
The over-aged ex-hippie couple does everything from answer the phones (old school dial tone phones) which were awkwardly set up in one of the dining booths to serving you food.
The pizza was decent but nothing to the point where I would go out of my way to eat this pizza again.
Creepy life sized dolls are all around and old things linger from the walls to the ceiling. It's like a time warp or 2 lazy ass hippies that never have cleaned the frickin joint.
They don't take credit cards cause they want to make sure you don't go in debt - according to the old lady there. - wierdo lady, wierdo pizza making dude, wierdo establishment. -
Review from Reid G.
Chicago, IL
1/3/2012
Dominant. This place dunks on pretty much every other pizza place in the Chicago area. Sure, Burt and his wife (especially her) are quirky, but sit back and enjoy the entertainment. How often are dining experiences this enjoyably idiosyncratic? However, you have to be ready make a night of it. And, yes, reservations are needed for a place that was featured on "No Reservations". If you can't take the irony, go back to your hipster digs.
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Review from Nellie K.
Chicago, IL
7/29/2011
I'm glad Anthony Bourdain chose Burt's Place for his true taste of Chicago deep dish/pan pizza because this pizza was perfect in every sense of the word. The vegetables, along with every other ingredient, are bought every morning by Burt Katz himself. He actually spends most of the day making his perfectly herbed tomato sauce. And he's a one man show in that kitchen. No hired help- just Burt and Burt only.
The mixed bell peppers were yellow, red, and green and were all perfectly cooked. The focaccia like bottom crust was both perfectly (lightly) oily AND buttery, and the outer rim crust was carmelized, which added additional flavor to an already wonderful crust. And the sausage- the sausage was the best part of that pizza. Whatever secret butcher Burt uses for his sausage is well worth the money. It reminds me of the large sausage chunks served at Pizano's ( Rudy Malnati, Jr.'s place ) which come from the legendary Anichini Brothers' sausage company in Chicago; but, this sausage is even slightly better.
Burt's wife Sharon is a wonderful host, and she was VERY accomodating to our young children. Her and Burt truly care about YOUR individual pizza/family experience, and it shows big time. This pizza was every bit as good as Lou Malnati's, but with a very personal touch from the owners themselves, along with the freshest ingredients available bought that very day by a man who genuinely loves what he does for a living. Truly outstanding pizza. -
Review from Mike B.
Chicago, IL
9/29/2011 14 Check-ins Here
Burt's Place is different from every other pizzeria you have ever been to for one reason: Burt!
Burt's reputation precedes him, I won't go into it, as so many others have, but this guy KNOWS pizza. He's an interesting character. Unlike most chiefs, he will often come out and chat with the customers when his schedule allows him to. He has a bizarre sarcastic manner that may offend some.
Onto the pizza! The ingredients are fresh and tasty. Everything is prepared by Burt and you can tell love goes into these pies! Note to Chicagoans - the sauce is in the middle! It's good, reminds me of a cross between NYC and deep dish (it's actually thicker). Onto that crust, this is where the pizza shines. You might not notice it till the last bite, but the crust is crisp and caramelized. It is crunchy, buttery, and sweet.
A little known fact is that one of the servers here makes his own BBQ sauce and sells it (2 types). They are F'n AWESOME, really good BBQ sauce, I was blown away. (It comes with the poppers, but can be bought separately)
Give this place a shot, they are about to be reviewed on TV again. Don't forget to call ahead! -
Review from Cathleen F.
Forest Park, IL
3/23/2011
You have to go into Burt's knowing that 1) they don't really care about customer service so don't expect it to be good (or bad, it's neither); and 2) they run their business on their terms. Period. Still, this is my first--and as of today, only--5 star review.
BOTTOM LINE: Excellent pizza, good prices and a unique experience you will never forget.
Burt's DOs ...
1. Call ahead and make sure they can fit you in. When you do, have your pizza order ready. You can call the day you want to dine--even only hours before--they're happy to accommodate if they can. In fact, we've been to Burt's four times in the past year and have always called ahead the same day. Also, if you have a child that needs a highchair, let them know when you call--they only have 1, maybe 2, highchairs.
2. Keep an open mind. Chances are you have never been to a restaurant run like this. Their "service-style" isn't a shtick or a gimmick, it's just the way they do things. Don't let it offend you, and just go with the flow.
3. Take advantage of the fresh ingredients. When you call ahead, ask what veges they have that day and order up. If you aren't a vege person, go nuts and get something you normally wouldn't.
4. When your pizza comes, they will serve you, then set your pan on a central table with others. Ask your server for more when you're ready.
5. BRING CASH! Burt's doesn't accept credit cards.
Burt's DON'Ts ...
1. Walk in off the street and expect to be served. If you do, don't be offended if they hand you a paper menu and, as they guide you back toward the door, tell you to phone ahead next time.
2. Expect this to be the best pizza you have ever had in your life. Pizza is so hugely diverse in so many ways, most pizzas aren't comparable. It's GREAT pizza, made really well with amazingly fresh ingredients. Judge it for what it is, not how it compares to the pizza down the street or that of a completely different style.
3. Balk at the decor. It's small, dark and poorly decorated. Who cares? You're there for the pizza. And the ambiance doesn't affect the food.
Burt obviously continues to make pizzas because he loves the work and he does it well. He doesn't care about anything else and doesn't expect you to either.
If you want a nonmemorable restaurant experience and pizza that isn't quite as good as Burt's, head to Pequod's, which is close by. These pizzas are indeed comparable, but Burt's is much tastier, fresher and less expensive.
