- Restaurants |
- Nightlife |
- Shopping |
- Movies |
- All
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
196 reviews for Burt's Place
Review Highlights
"This place makes a great deep dish pizza."
(in 57 reviews)
"Call ahead for everything INCLUDING salads."
(in 49 reviews)
"I grew up on Gino's East and moved to Lou Malnati's."
(in 12 reviews)
Loading...
196 reviews in English
-
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 Pascal M.
Naperville, IL
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 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 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 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 Niles O.
Libertyville, IL
1/16/2012
Burt is the "pizza Nazi" that is for sure.
That being said................... the pizza is Great.
If your high maintenance, little on the whiner side, think you should always be treated like royalty, or just because you throw down a couple of bucks you should be sucked off like your buying a Ferrari..................................then maybe this is not the place for you.
Good Pizza and Burt...................don't ever change !!!!!!!!!!! -
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.
-
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 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. -
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 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 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 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 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 Michael U.
Dublin, OH
Beginning with the small meals and ancillary bites of our trip, the first stop after my sister and her friend's arrival to Chicago would not be in Chicago at all, but rather in the northern suburb of Morton Grove, home of Burt Katz and his twenty-plus year old eponymous pizza shack - a location that had long been on my to do list but a location I'd largely avoided in the past due to the odd hours, odder policies, and long waits generated by Mr. Bourdain.
For those unfamiliar with Katz, the 75 year old bearded man behind both Pequods and Gullivers oh so many years ago suffice it to say that he is every bit the pizza legend of Dom DeMarco in Brooklyn or Chris Bianco in Phoenix and like both of them his dedication to the craft comes with an ample side of eclecticism; in this case a small shop fashioned out of a former blacksmith shop and a "phone ahead for best service" policy - a policy we entirely ignored prior to our planned lunch largely because traffic in Chicago is questionable at best.
Arriving perhaps thirty minutes after the start of lunch and finding ample parking on Ferris Avenue our entry to Burt's Place was admittedly a bit unexpected - we were the only guests and save for a lone woman sitting at that back booth with a stack of papers the restaurant looked every bit its age. Greeted by the woman, later identified as Burt's wife - Sharon, we were greeted with a "did you call ahead" and stating that we had not her response was "Well, I guess I can seat you anyway" to which my sister mouthed to me "is she joking?"
Seated for a mere moment before the short but sweet menu was presented the three of us looked around the space while listening to classical music play overhead. With puppets, old HAM radios, and scenes from the Sistine chapel making up only a part of the odd decorations and the leather seating lumpy, cracked, and uncomfortable Sharon would next ask us where we'd heard of the place - implying "Tony" before motioning to the plaque denoting the seat where the celebrity had sat - before making her first of nine suggestions that we should order something to drink besides water; a suggestion we declined nine times instead opting for water and a large pizza.
With orders placed and another party arriving (and frequently talking out loud about Pequod's just down the street much to Sharon's dismay) our wait for the pizza would be perhaps forty minutes during which Sharon interrupted us no less than five times to offer us a "big salad," suggest drinks, and discuss everything from the headline on the day's paper (murder) to (once again) how we'd heard about Burt's. Awkward to say the least I can honestly say I've never seen such...odd...service and while she was nice enough I can only say that I'm very glad I'd resisted previous thoughts of going solo.
When the pizza finally arrived and Burt peaked out momentarily from the kitchen the pizza was not placed on our table, but instead on a center table and doled out slice by slice by Sharon (each time with an offer of rootbeer, seven up, etc.) Having ordered a large pan pizza with mushroom and half with house made sausage when the slices finally arrived it was with great zeal that we all dug in and - well - the results would prove to be well worth the effort as every aspect of the medium-thick pizza just seemed to click. Beginning first with the mildly sweet sauce and progressing to the crunchy caramelized crust the backbone of Burt's pies are exactly what I love about pizza while the fresh (and more importantly not to thick) cheese proved a lovely balance to the spicy chunks of sausage balanced and fresh fibrous mushrooms. With the pie itself oddly cut into seven slices we each enjoyed two and then split the third in half while my sister settled for a big glob of crunchy cheese and sauce at the center of the pan that may have been the best bite of the whole afternoon.
With the bill paid (cash only) we chatted with Sharon a bit more prior to our exit and on the way out we were offered grape fruit snacks left over from Halloween for dessert - a nice gesture I guess. An awkward meal for many reasons and perhaps not worth the drive all the way from downtown I realize purists will claim that what Burt is serving is not truly "deep dish," but whatever your definition it is certainly deeper than average and the quality of the ingredients and craftsmanship definitely shows.Listed in: Best Pizza
-
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 Mike B.
Chicago, IL
9/29/2011 10 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 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 Tim B.
Chicago, IL
1/13/2012
Burt's is simply no big deal.
-
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 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 Eileen Z.
7/6/2011
You have to get past the Burt's politics to really love this place. It's cash only and call ahead even if you're dining in, you can't just do a leisurely walk-in. We've learned to do take out.
The pizza? I LOVE IT. But lemme give you the lowdown on it. If you're looking for the Chicago deep-dish you are used to, you will be greatly disappointed. Texture-wise this thing stands like a slightly thinner version of focaccia bread with pizza toppings rather than any other traditional pizza you've tasted. I love focaccia bread so I'm all good, but my bestie isn't a big fan.
Also, if you're anything like me and are a sauce is better than cheese kinda person who prefers things nothing less than saucy, I'd ask for extra sauce. -
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. -
Review from Dude B.
Milwaukee, WI
Updated - 8/5/2011 1 Check-in Here
As the US credit score goes down, Burt's Place Star Rating went up a star. From my review of Gino's:
"If you have a few days in Chicago, limit yourself to only one of their many deep dish or stuffed pizzas. I did some poor scheduling and ended up eating Giordiana's twice and Gino's twice in a five day span. What was I thinking? I was thinking that this is pretty good stuff but I am already over it. I realize the beauty of the Burt's Pizza. I just wish it had more toppings."1 Previous Review: Show all »
-
7/11/2011
I had my first bite of Burt's this past Sunday and I believe that I am going to have to ponder where… Read more »
-
-
Review from renee k.
Evanston, IL
1/17/2012
Yuck, this place is DIRTY. It looks like Burt and his wife don't even bother vacuuming the carpet which looks like it was installed during the 40s. The windows are filthy, looking like they've never been washed. I don't even want to picture the kitchen. Morton Grove must not do any restaurant inspections. I guess Burt's policy that you are required to order your pizza before you arrive could be considered quaint. The salad was not worth eating. The pizza was ok, nothing special. I don't understand all the raves here about the sausage which was fairly tasteless. If you want deep dish pizza there are a lot of CLEAN places you can eat at with lots better pizza and home made sausage. Anthony Bourdain must just have liked Burt's unkempt looks which go with the general ambience of this place. His wife, the only waitress while we were there (but it didn't matter since only two other booths were occupied), told another customer how she had a really bad cold, yet she insisted on serving our pizza to us even after I told her I didn't want her to. This lack of sensitivity about customer's health goes along with the dirty surroundings, I suppose. Don't buy the hype about this place. Unless, of course, you're in the mood to eat mediocre pizza in a filthy room, served with germ laden hands. Gross.
-
Review from Sheila M.
Chicago, IL
4/10/2011
Let me start off by saying.... the fact that I have lived within 2 miles of Burts for the last 20 years, and only RECENTLY discovered this pizza is pretty embarrassing....
Why? Because this pizza is one of the BEST things I have ever eaten, and definitely the BEST pizza I have ever eaten.
Call ahead, HOURS ahead to put your order in because they only have one oven, and others have probably already called in before you to put in their order. Show up 10 minutes early if you are eating there and I highly recommend dining in, as the unique ambiance seems to add to the deliciousness of the pizza..... and the most important tip: make sure you get garlic on your pizza!Listed in: Pizza
-
Review from Derek F.
Laguna Hills, CA
7/12/2011
Best deep dish pizza ever!! This place is one if two pizza places I will go out of my way for. The other place is in Long Beach CA. Go here and you will be happy!
The baking process takes some time so call ahead so Burt can put a pie in for you. -
Review from mike s.
Cary, NC
7/27/2011
Dear Burt,
Thank you for a wonderful pizza. While many people think that this place is a 'hassle" or not as good as "pequods"; I believe that Burts is the best in Chicago (I have not been to spaccanapoli). Burt is a man who cares about his product and yes the place is small, but the love that burt has put into his pizza really shows from the first bite until the last bite. I think it's time that some so called "elite yelpers" are reevaluated (im looking at you "pequod" man) because as my parents have taught me from day one regarding everything - "Its quality, not quantity that matters"
Sincerely,
A frustrated yelperListed in: Best Ambience
-
Review from George B.
Chicago, IL
6/20/2011
This is going to be a short review... Really good hidden and local pizza place.
Just keep in mind that Burt's is run differently than most places you may be used to. Burt makes pizzas because he wants to. His place is small because he wants it small. It is what it is. -
Review from George N.
Saint Louis, MO
1/13/2011
Being on the Bourdaine show, was the worst thing that ever happened to this place. Cause it tricked people like me who live in Chicago to go out of my way and take a trip to the middle of nowhere in Morton Grove, IL to come and try subpar pizza. This place is doesn't deserve the wall in the term hole in the wall, its just a hole. Its like stepping into a pawnshop from 1982. The place is a hoarder's paradise, so damn packed inside with junk. The place caps off the end of a quiet residential street, and it was very hard to find the place. Middle of nowhere!
Right off the bat , when we went in, it felt like it was the first time they have ever opened the store. Place was understaffed, they say , call in to reserve your spot in advance, and i thought, "wow, they must pack them in??"" XXX,
wrong, just understaffed. So we went with a few picks on apetizers, and the waiter was like , umm, you cant take the cheese sticks, cause you go to let us know ahead of time, so we can prepare the fryer? So we went with the salad, which was nothing special, but not what we wanted. And all of this hoopla about Bert. Really?? Cmon now? The guy was doing his taxes in the booth accross from us; probably not a good idea to expose himself, looks like he emerged from a dumpster two seconds prior. Who wants to eat their pizza thinking that maybe his 30 year old beard tufts might of ended up in your pizza while he was making it.
You would think that with some national exposure, that this place would invest in not being a cash only establishment. So, we got the essential Chicago style pan pizza. The one that gave them their claim to fame.
The pizza was all dough, with basically barely any cheese on there, and the pizza sauce was laid on their half ass. We asked for spinage, and were lucky to have one strand. So this is what everyone was talking about? The price was really fair, but the pizza is 100% hype.
And Mr Borudaine, cmon now?, for coming to Chicago, and not visiting our most famous pizza places like Giordianos, Gino's East, Pizzeria Uno/ Due, and The best one of them all, Lou Malnatti's. This place doesn't hold a candle to Lou Malnatti's. Bourdaine, When you come to Chicago, base your show in the city. Dont direct people into coming to Morton Grove. We all had a good laugh though. This is a place for hipsters. That's about all it's good for, or designed for. You put our city's proud reputaiton on the line with Berts. (Im sorry that i'm brutal, but i take a lot of pride in our Pizza!)) -
Review from Matt G.
Chicago, IL
8/23/2011
I'm not rating this for the "decor" or the "ambiance". I get it: It's a hole in the wall, small little place with an old timer running it. There are PLENTY of these in the city. But there are plenty that are better, too. The pizza just wasn't that good. I'm sure if you live in the Morton Grove surrounds, or take Anthony Bourdain as the gospel, you'll like this place. People tend to be influenced by restaurants that are nearby or have been the same way since they opened. As for me, it's a taste thing, and this pie was nothing special. Pequods in the city is much tastier, and doesn't require special instructions to get into. But, I suppose the suburbanites have to cling to something. As for me, I'll stay in the city.
-
Review from g d.
New York, NY
1/5/2012
all signs point to this being an exceptional pizza place, but the owners are going to need to show me proof that they've visited a professional and had their medication adjusted before i make the trek out there again.
-
Review from Kathryn F.
Chicago, IL
1/21/2011
I grew up on Gino's East and moved to Lou Malnati's...perhaps I will be moving to Burt's as my favorite Chicago-Style Deep Dish?
My friend Michael and I split an 'appetizer' (according to Burt) xxl sausage, spinach, mushroom, mixed pepper and garlic. The fresh taste of the ingredients is still lingering on my mind and that sausage was delicious. Each bite had its' own distinct flavor and made me want a third slice to explore more even though I was stuffed.
Service was great and the setting was unassuming.
Will Burt's be my heroin where I'm forever chasing the deliciousness of the first high?
All I know is that I'll be back to find out! -
Review from Kevin Y.
Skokie, IL
6/11/2011
I'm full and I'm happy. Had my first taste of Burt's tonight. My initial impression during my first bite, was, "hmmm this is pretty good." After a few bites that changed, and I can now say that I am a fan. It truly does live up to the hype.
I followed the advice of fellow yelpers, and placed an order a day before. I ordered two larges, one with garlic, sausage and peppers and the other with garlic, spinach and mushroom. I also ordered them well done, following the advice of previous reviewers.
When I went to pickup, it was ready right on time. The smell of garlic permeated my car on the drive home, and I was excited to finally taste the pizza.
Regarding the pizza, it's an unique type of pizza. Kind of a cross between a standard Chicago deep dish and your typical hand tossed style you would get at any chain pizza place. The dough is very light and bready, almost like a focaccia. There's a thin layer of cheese, sauce, and toppings on top. Then there's the crust. It looks like it's burnt, but it tastes like heaven. Perfectly crisp and a nice contrast to the rest of the pizza which is soft and bready.
I can understand why Burt's was on No Reservations and in Saveur. I will definitely be coming back for more. -
Review from Marie K.
Downers Grove, IL
8/10/2011
I wouldn't recommend this place to my worst enemy.... Let me repeat that!
I WOULD NOT RECOMMEND THIS PLACE TO MY WORST ENEMY!
The owner is outright rude!!!!!!!!!!! -
Review from Johnny T.
Minooka, IL
2/25/2011
The way I see it, just call your order in advance, as with any popular eatery, and you shouldn't have any problems.
For weeks, I was debating whether or not I should make the ride up north, considering the mixed reviews and the long distance just for pizza when I realized that I had to make an unrelated errand nearby, which merited an excuse to see what the fuss was all about.
I anticipated my visit to be Thursday 5:00 so I called Wednesday, right when they opened at 11 and got a busy tone at my first attempt and called again a few seconds later and Burt's wife immediately picked up, which caught me a little off guard since I heard how some people had a hard time getting through. I asked if my pick-up time was feasible, (even though it felt weird to place a carry out order in advance) which she put me on hold to ask Burt if it was ok which it was.
Meanwhile, the combination of getting lost and heavy traffic made me late so I called and Burt himself answered and assured me that they won't throw my pizza away. Finding the place can be a little tricky as its in a mostly residential area, but found a parking right in front, which were 90 minute limit spots.
When I walked in, I saw Sharon, Burt and another lady sitting in the dining area and seemed so nice that I ended up talking to them for a lot longer than I anticipated. The inside was tiny as hell and the bathroom was the size of one you'd find in an airplane.
The appearance wasn't something I've seen before, little cheese and sauce, mostly dough, minced garlic everywhere and big chunks of sausage. Crust was super crispy on the outside, yet soft inside and it was ridiculous how delicious the sausage and garlic were, you could tell that it was fresh. I really liked it and it really ranks up there as one of the best pies I've had. But with that said, I've haven't had too many deep dishes so I can't really say that its better than this or that place. I'm glad that I finally went, right before the gas prices started to increase.
Here's what I advise:
1. order at least 2 days in advance and call in right when they open at 11.
2. get the sausage and garlic (at least) and request that its "well done" to make it especially crispy. -
Review from Onur U.
1/11/2011
I have to say I think there's a little too much hype about this place. Sure it's clearly better than the pizzas peddled by the plethora of prominent pizza purveyors around town, but it's competing against local pizzerias, and that's a tougher category.
It was impossible to get a hold of them. I called almost for a week solid and got either a busy signal or went straight to voice mail. At first I thought maybe they were away on vacation, but eventually I realized that you have to call close to when they open to get through (they take the phone off the hook when they don't want to field any more calls). I called at 4:30 on Wednesday afternoon and finally got through to make a reservation for Friday. That's a lot of work for a pizza. So naturally expectations were high.
When we arrived on Friday night our pizza was ready and waiting for us. They have a nice selection of Great Lakes (the brewery) beers which is a definite plus. Good pizza deserves good beer. The sweet old ladies that work there serve you the pizza so your table doesn't get crowded, another nice touch. And long-bearded Burt is walking around chatting up the customers, so this is as old-school as it gets, and that's a good thing. But you don't drive out to Morton Grove for the charm or the beer.
The pizza itself was very good. Chicago-style crust for sure, but not super thick such that the bread overwhelms. It's the cornmeal style crust that I really like. The crust was subtle but tasty and not dry as this style can tend to be. The toppings were premium, in particular the sausage was full-flavored. I liked that the toppings were sparse, just enough to complement the crust and the sauce. All that said, however, I wasn't blown away. There was nothing wrong with the pizza, but it just wasn't good enough to drive 30 minutes and spend a week calling just to get through. There are a lot of good small pizza joints in the city, and I just didn't see why this one gets all the buzz. Pizano's, Art of Pizza, Pequod's (actually an offshoot of Burt's) just to name a few.
I think if you've never had non-chain deep dish, then Burt's will impress the hell out of you. But I love Chicago-style pizza, and Burt's just didn't measure up as significantly better than the other options around town. It's a great option if you're looking for pizza in the area, but honestly, I never am. -
Review from Aaron L.
Chicago, IL
2/8/2011
2.5* Sausage & Pepperoni
2* Onion & Green Peppers -
Review from Joseph F.
Chicago, IL
9/7/2011
food: 16
decor: 13
service: 23
cost: 15
overall: $15-20
Zero to nine means poor to fair; 10 to 15 means fair to good; 16 to 19 means good to very good; 20 to 25 means very good to excellent; and 26 to 30 means excellent to perfection. Cost is a reflection of diner and 1 drink.
