LOVE LOVE LOVE!
I had Burt's for the first time last weekend, and I'm still thinking about it -- that cheesy crust, the fresh toppings, cozy atmosphere...what's not to like? We had a spinach, peppers, jalapeno, and garlic pizza.
The service was very friendly and made me feel like I was at home in small town Wisconsin. If you are looking for a fancy dinner, Burt's is not for you. Make sure to call ahead to place an order, and it'll be well worth your drive up to Morton Grove. Bring cash!
I used to love Lou Malnati's pizza, but after having Burt's, I don't know if I'll ever eat there again. The crust really makes the pizza at Burt's and everything else now seems too doughy. Â Now go there and try it out!
The originator of the carmelized cheese crust. Who's better though? Burt's or Pequod's? It's a matter of preference.
Burt has mastered the actual crust; it is deceivingly light and crispy for a deep dish yet still has substance. Pequod's loads on the cheese. It's really a matter of art or indulgence. You win either way.
If you decide to go to Burt's, please understand their... je ne sais quoi? Passion. It's really only run by Burt and his wife so yes, service can be slow. You must call ahead and you can only pay with cash. Their hours can also be erratic. If you can deal with all of that, they will treat you like family as long as you are appreciative. It definitely has a homey charm with their decor of antique phones, art, and even their blatant IHOP plates which they serve their great pizza upon. It's worth it if you aren't a dick.
Amazing pizza. Every bite I was in heaven. ask the male server about his BBQ line. He brought them out to try with our appetizer. Its in Marianos in west loop. It for sure is the best deep dish I have ever had. I loved that they do call ahead seating/ordering so it is ready when you come in instead of waiting 45 minutes.
Review Source:I had been thinking about trying Burt's pizza for at least six months. I first learned about this place watching Check Please! Later on, Anthony Bourdain also had it on his show -No Reservations. Â
I wanted to try this place because of the great reviews about their pizza but was a bit worried about the complaints about the 'service'.
I finally went to the famous Burt's place this weekend. Â
Reservations and Service - We knew about the reservations and so made them on Friday for Saturday night. We got there 10 minutes early but were seated at our scheduled time and our food was ready right after that. Never before, had I been seated and served my dinner, especially deep dish pizza, within 15 minutes, on a Saturday night at a good restaurant. The service was excellent. Â Making reservations prior to, is great if you get rewarded with such a good service for doing so.
The place - It is a small dining room/restaurant. Â I enjoyed the coziness of such a tiny place. Â The decoration is also very unique; having all sorts of random things from post cards to a phone booth to a wall full of clocks. I think what makes the entry into this one of a kind spot an experience on its own is the unforgettable smell of great food being cooked as one walks in.
The Food - We ordered a regular salad, Cheese sticks and a medium pizza. Their salad dressing was simple but really flavorful. Their sticks, YUM! The pizza was just outstanding. I had been told that it was pretty much what you get at Pequod's in the north side of Chicago and I have to say that Burt's is WAAAAAAAAAAAAAAAAAY better. Their dough is fluffy and delightful. My boyfriend also ordered the pizza with vegetables, which I am not a big fan of on pizza but somehow Burt made it all incredibly balanced. I for the first time in my life enjoyed a pizza with vegetables. I think what I liked most about the pizza was how fresh everything tasted and how well-balanced it all was. The sauce, the cheese, the dough and the ingredients were all just the right amount ... making their pizza the BEST deep-dish I have ever had.
I will definitely be going back to Burt's place. The reservations, the order ahead and the drive are all worth the fast and pleasant service, great food and excellent prices one gets at this hidden gem.
Yes, the pizza is really good. And yes, Burt is part of Chicago pizza royalty. And yes, Chicago has the best pizza in the world.
But..................it's just pizza. Â I would have given this place four stars, but I had to "make a reservation" Â for a pick up order 24 hours a head of time. Â And when I got there, there was only one table of customers.
IT'S SIMPLE: Â the juice aint worth the squeeze.
Â
Unless you are easily enamored by an eccentric, chef-dude with a ZZ top beard, save yourself a lot of hassle and go to Lou Malnati's. Â It's just as good (if not better).
Additionally, all of the television coverage this place has received, has unfairly hyped it to be something it cannot be. Â No matter how great the pizza is ( it's pretty frigg'n good!), it will never be as good as the TV food shows have hyped it to be. Â
Plus side: Â For having a cult following and an Anthony Bourdain appearance, the pizza is very, very reasonably priced.
I really wish there was a 2.5 star mark. Â I , like everyone whos reading this have read all the reviews, seen it on tv and wanted to try it by myself . Â
I found awesome parts to the pizza as well as not so awesome parts......
Details
I placed a order (burt on phone was very nice) and picked up the next day. Â When I walked in the place was kinda empty but the women working were very cheerful and pleasant. I have no problem placing orders in advanced if its worth it nor do I like telling people how to run their business....I judge it by the food.
Got the pizza in the car and it smelled GREAT ...in fact I still smelled it in the car the next morning.
Upon opening it I first noticed the toppings....I got mine with sausage, mixed bell, garlic and spinach.
The toppings themselves stole the show....I couldve scraped them off all by themselves and ate them no problem and wouldve been content.
The crust had a crunch and sweetness that was very addictive and I found myself turning slices so I could get to the best part first....
the pizza itself was like many others said VERY bready ...more like a focaccia bread in my opinion then pizza pizza im used to. Â Very little cheese ....like others have said order it with extra cheese....I wanted to see myself what the regular was like and I agree extra cheese wouldve made it a lot better. Â
all in all it was ok...I loved the toppings and the crust....was disappointed with the focaccia base and lack of cheese.....the cheese issue can be handled but the bread alone is hard to pass up.
My perfect pizza would be burts toppings and crust on the base and cheese of a lou malnatis or petes 2.
I may repeat for the crust and get it with extra cheese
Burts place has the best tasting pizza. The crust is soooo good and the toppings are always fresh. Yes you have to order ahead of time and know how much you will be eating that night. You cannot change your mind and change your order to more at the time of dinner. Pizza is hot out of the oven and it smells wonderful. The place is very small and very different.
Review Source:This place is way over hyped. Â I wouldn't call this pizza it is more like bread very thick bread. Cheese is almost nonexistent. Â We ordered four pizzas. Â The only decent one was the sausage garlic. Â Honestly for all the trouble you need to go through not worth it. Plus the owners and waiter are very strange. Â The waiter put our pizzas on a table behind us and we were not allowed to get up and get more pizza. We had to get yelled at and wait for him which took forever. If you like rude service and creepy people and dough with a smattering of toppings this place is for you.
Review Source:Let's start with the good. The pizza was excellent. I would say it was about as good as any deep dish pizza I have ever had. There were a total of 4 people in my party and everyone commented on how good the pizza was. The woman who waited on us ( I assume Burt's wife) was friendly and polite. We also had garlic bread which was very good. The prices were very reasonable.
It sounds like 5 stars so far, but not so fast. We had a salad that was OK at best . Order only if you really want a salad. The menu is limited. If you were with someone who wanted a dinner other than pizza they would be out of luck. Finally the place was half full on a Friday night, so why the ordering in advance. In the past I tried calling Saturday early afternoon to get a reservation for the same night without any luck. Maybe they have been hurt by some of the recent negative reviews. I will go back because the pizza was so good.
I had ordered from Burt's in the past for pickup only. Friends had told me to beware of dining in because you never know how you're going to be treated. I can honestly say that the service there was perhaps the best I've ever had a restaurant. The server was pleasant, attentive, and timely with everything. Water glasses were constantly full. And Burt and his wife were so incredibly nice; they made us feel at home.
As for the pizza itself, I was hoping that dining in would have made a difference from pickup but that was not the case. The pizza is very good, but unfortunately not as good as their neighbor Pequod's. Tasty but lacking in cheese. The carmelized crust is terrific but Pequod's has that as well. And neither place beats Malnati's, Gino's East, or Due's. Still Burt's is worth checking out. Make sure you follow the rules and place a reservation a few days in advance though.
After reading about this place over a year ago, I finally was able to make it over there for some of this much hyped / maligned / debated pizza this past Saturday night .... What is the old saying "there is no such thing as bad publicity" Â and that is certainly the case here... And that is not a bad thing. Having read all the reviews and rules, etc, I called 2 days in advance for a 7pm pizza since it was going to be a Saturday night and was informed that they could do 6pm, which is not a big deal to me, so I took that time slot. They want you there 15 minutes beforehand to get settled, get your drinks and any appetizers. I was a bit uncertain what experience awaited me as I pulled up in front with my date. First, it was after sunset and I was sure my GPS steered me wrong because I was on a mostly residential street (I AM a suburbanite ) but there it was... A little store front and there was plenty of street parking. As we took a deep breath and headed in, ready for who knows what, based on some reviews, we were greeted by our server, Jeff... And he was as friendly and helpful as can be ( and honest, as you will read later). Our table was ready and it was a smooth and simple as possible. Our pizza came out almost exactly at 7pm.... And here is what I think of the pizza:
It is definitely very doughy, meaning that it is thick, as you would expect a pan/deep dish [pizza to be... And very crispy and flavorful. The sauce was fresh and bursting with flavors, yet not overpowering. The layering is a bit different; the cheese is under the toppings. We had a simple pepperoni and mushroom pizza and I wish I had ordered with extra cheese...... But that is my only complaint. It was fabulous and I will be going back again. Both the owner and his wife came out and both were as friendly as could be too. Now, it is important to remember they only take cash! And I was prepared. The value is outstanding. A large pizza, 2 beers, an appetizer was $35. And we ate the left over pizza for 2 days. The server Jeff helped me picking out beers and gave me a sample too ... When we paid him, I gave him 2 $20 bills + tip. However, they must have been new bills and stuck together. We were leaving and Jeff met us at the front to tell me I had given him 3 $20 bills .... That was honest and earned himself another tip for honesty! Â Good job across the board and we will be back !
Decent pizza but definitely not a lou malnatis killer. Â My benchmark is lou's and i am seeking out the place that will make me no longer crave lou malnatis but something else. Â This place does not fit the bill and is far from it. Â The pizza was ok and was on time when we got there. Â It wasnt busy at all and there was a lot of available seating. Â I felt the pizza was a big french bread pizza. Â It was too doughy/bready. Â i love a great corn meal crust which I thought their pizza was made of but i was wrong. Â It just seemed like a thick piece of french bread with pizza sauce and cheese on it. Â Maybe we had the wrong ingredients but the pizza sauce was sweet. Â This place was ok but my search continues.
Review Source:Fantastic deep dish style pizza. Pequod's used to be my favorite deep dish, but I think Burt's might be my new #1 by a slight margin. In comparing the two pizzas, Burt's is less greasy, less heavy. You don't feel like you have a food baby after eating this pizza. They use less cheese, sausage, and other toppings than Pequod's. The sausage at Burt's contains less fat but is no less flavorful. Definitely get sausage on your pizza. The crust is less blackened than Pequods; I liked Burt's crust more. I also preferred the cheese Burt uses. However, I am a big fan of both pizza joints and would be happy to eat at either. The interior decor is dark, old, and aged. The restaurant seats about 35. The owners strongly prefer that customers call in ahead of time to make a reservation and give them your pizza order. Cash only. During lunch this afternoon, Sharon and Burt were extremely friendly and fun to chat with. It's obvious they are passionate about their restaurant and its product, and it really shows once you take a bite. Highly recommend!
Review Source:OVERRATED and COMPLICATED!
so i went here with some native chicagoans who had only heard about this place, but had never been. Â we checked it out on yelp and decided to go. Â
1. Â had to make an appointment a day or two in advance. Â at first, i took that as a good sign, but then upon arrival i realized what it really is. Â so the idea of making an appointment makes you think you're going to get a great pizza that is hard to come by and you have to have an appointment in order to fight off the crowd of people clamoring to get a pizza. Â well, that is incorrect. Â the reason you have to make an appointment is because the owner is grumpy and his wife is kind of strange. Â i think maybe it's a power trip or something. Â there was only 1 other customer when we went so there are no crowds to fight off....
2. Â it's a giant thing of bread. Â crust was higher in the middle and went DOWN towards the edges. Â WTF??? Â there was almost no cheese and even less sauce. Â the little sauce that did exist was on the side and was burned. Â some people like to call this "carmelized". Â i call it burnt. Â if you like burnt bread, this is probably your place. Â if you like pizza, you should go somewhere else. Â
3. Â owner sat in a booth in the corner and basically yelled at people that called. Â his wife was nice, but strange. Â felt awkward even being there. Â
4. Â people talk about the ambience, but it was really just a small crappy building with a bunch of old telephones all over the place. Â kind of creepy.
5. Â when it was over, we were still hungry and not happy with our pizza, so we called in a pick up order to lou malnotti's.
Meh. Â It's ok. Â My friend told me to go here since I go visit my family a lot in IL. Â I'm from Skokie and had no idea this place was featured on Anthony Bourdain's show and was so close to me. Â My brother followed the rules and ordered the pizzas a day before his party. Â It smelled really good when we got it, but when we tasted it, it was just ok. Â Good, but not worth all the fuss you have to go through just to get it. Â Also, like another reviewer said, this isn't Chicago deep dish pizza. Â It's too doughy. Â It's also not thin crust. Â It's in between. Â You don't get a lot of cheese either, so order extra cheese if you like your pizza cheesy. Â I was really surprised at how they give you the pizza. Â It doesn't come in a pizza box. Â They just wrap the pizza with tin foil. Â
To me Burt's place is like going to a relative's house party.  You call a day before to make sure he'll cook the food you want.  You gotta arrive on time cause the other guests  might eat the food you ordered, and when you want to take it home, you get it all wrapped in tin foil. Â
Sorry Anthony Bourdain, Â I'm a little disappointed.
Everyone would be wise to read the reviews to understand how ordering at Burt's Place works. Â You order a day or two ahead of time (confirm that a seating is actually available) and understand that is the time that your pizza will be served. Â It may seem odd, but with thicker pizza it is nice knowing when your pizza is hot out of the oven and not wait 30 minutes after you order.
The place is small and older. Â If you want bright lights and white table cloths, this is not your place. Â Everything is about the pizza.
I agree with others who say there are fewer toppings and cheese than other deep dish and this is exactly why I think it's the best pizza in town. Â The pizza is not just crust or just toppings, this pizza is about the whole pie. Â The crust works well with the balance of sauce and toppings. Â No one portion will stand out. Â It's a subtle approach that works well.
Will definitely go back again.
Feel this place is a little over-hyped. Â I mean, it's good...but it's not worth it in my opinion to drive out of your way for this place.
We drove over a half hour to try it based on seeing the Anthony Bourdain episode, and we were mildly disappointed.
We followed the rules, placed our order ahead. Â Arrived. Definitely not fancy inside, but whatever. A lot of the beers were sold out. But, Â whatever.
Basically, I was underwhelmed. My husband wasn't impressed either. It doesn't live up to its reputation. The pizza's good. If I lived in the area, I might order now and then. Â But it's not the best I've ever had.
Since I was on a mission to look for best deep dish pizzas in Chicago, my dad's assistant told me about this place.
As it was noted by yelpers, she told me that Burt is very particular and would need to call ahead or we won't be able to eat. I freaked so I called as soon as they opened and ordered exactly what I want and told them I will be there at 12pm.
As I was heading to this place, I almost thought my navi was taking me to the Pequod's pizza where I was the day before. That' how close these two pizza places are...shocking. I accidentally and had to double check if I input the right address ;)
I arrived at 12pm sharp. The doors are so slim, I was thinking how difficult it would be for me to walk in if I was heavier. It's a very small place that has antique items decorated all over the place.
The phone that they use are still the ones where you have to stick your finger in the hole to dial each number. We were the only customers there. I believe the Burt's wife(?) was our server and she was amazingly sweet.
5 min later after we had our beverage in front of us, our large (half sausage/pepperoni) pizza was ready. The server cut and served the pizza to us.
My first bite and I thought....wow....hands down the best deep dish pizza I've ever had"
The crust was crisp, but was soft inside. The sauce wasn't too tangy and the sausage...mmm...the sausage was delish!With no hesitation, Â I asked if they can make it half baked and freeze it so I can take it back to California. (I always do that from Giordonno's and Burt's pizza was much cheaper too!)
They just needed 24 hours notice as expected.
As soon as I returned to California, we got the frozen pizza out to share with my brothers. Uh....disappointing..the dough turned out really doughy/thick and the sauce was absolutely not the same that I tasted it. Unfortunately, this pizza has to be made at Burt's and eaten fresh. The server told me that Burt's daily routine is, wake up in the morning, exercise, pick the vegetables from the garden to use on the pizza, and make the dough fresh.
Burt seems like a grumpy old man (definitely not like a people person), but he makes darn good pizza. When I come back to visit Chicago again next year, I'm visiting Burt's again!
I totally get why hes called the pizza nazi! Â There are some rules you have to follow and if you follow them correctly, you will have an enjoyable meal. Â Phone in your order at least 1 day in advance. Â Place the order for everything, not only the pizza. Â Be there exactly when they tell you to be there and bring cash. Â Â This is no place to go to if your a rebel!!!
We ordered our pizza and salad on a Saturday for the following Sunday.  We were told they had a 4:30 opening and to be there at 4:15.  We got there promptly at 4:15 and our salad was brought out immediately.  I wanted garlic bread which we didn't pre-order  and the waitress checked with Burt and he said it was OK this time and we got our garlic bread.  Our pizza came to us at exactly 4:30 and it was definitely worth all the drama!!!  The pizza is much like Lou Malnatis but the sausage is put on the pizza in clumps which is way better the way Malnatis sheets the sausage on which I think is overkill.
The salad and garlic bread were good, nothing special, but the pizza is fantastic. Â Especially the sausage.
I went to Burt's because I was really curious about the pizza that I had heard so much about. I knew the rules, and I was willing to follow them all because I thought the whole night would be a fun experience. I called a week in advance and made a reservation for two pizzas at 7 pm on November 1. We spent the whole week looking forward to it.
When we arrived, we walked in and they asked about our reservation, so we told them our name. Burt's wife walked back to the kitchen and came out waving a sheet of paper in my face, claiming that Burt took my order for the night before, they made our pizzas, and wondered where we were (without calling us to ask).
This was disappointing because 1) I did not make a reservation for Halloween night. I confirmed twice before hanging up the phone 2) I did not talk to Burt, I talked to his wife--when I mentioned this she lied and maintained that it was Burt who took the order 3) They were completely unapologetic and insisted that they were booked up (with two tables in the entire place). A simple apology would have resulted in me trying again another night.
I was totally fine with following their rules, but what is the point of having a strict reservation system if you cannot keep your reservations straight?
2012 Michelin Recommended sticker proudly displayed on door entrance. This is mainly for the locals. Planning a plane trip here, then you are Alinea extreme. Â If you don't want Pizza Hut or Giordano's or any other pizza in Morton Grove, then this is the place. Simple. Nothing fancy. No deep dish here.
All food is shopped fresh, prepped and made by Burt himself. No line cook. A mom and pop place.
Burt created other local famous restaurants and pizza versions that are still in existence today. The Chicago Tribune has an article about him.
Pizza always on time. Consistent. Good fresh salad with thousand island thick dressing. Appetizers served hot and crisp. Best garlic bread. Draft beer was fresh and clean. Kids drank lemonade. Simple after dinner mints. We usually dine late.
Had wonderful opportunity to talk to Burt. My kids enjoy talking to him everytime we visit. Lots of nostalgia items. Burt shared some of them with us. Now my kids know about the saxophone labeled "Bird." Read my tips. I agree with the four star and above reviews.
Burt's Place will always be a go-to for quality and tasty Chicago style deep dish pizza when I'm willing to venture to Morton Grove to indulge. For those Chicagoans like me who don't have a car, it can be a bit taxing to find a way to get out to Suburbia, especially given the strict restrictions that are put in place by Burt's when you want to eat there. As many Yelpers have pointed out, you MUST make a reservation at least a few days in advance where you place your order in its entirety. I know some people are "put off" by this fact, but Burt's is a true mom and pop business, so they need to know this in order to prepare. Please ignore all of the other reviews saying this is the "soup nazi" of pizza places. As long as you know to make a reservation, you'll be fine--they have their pizza prep/baking/serving down to a science.
Anyhow, I made a reservation for a Sunday night at 7pm for a party of four about a week in advance and put in an order for an extra large pepperoni pizza with peppers and onions and opted out of any of the appetizers and salads. We arrived about 10-15 minutes before our reservation at 7pm (as we were instructed) and they had our table set up for us upon arrival. We were lucky enough to sit at the "Anthony Bourdain" table, which I was pretty excited about as I'm a huge fan. (A side note to my credibility, I went to this restaurant BEFORE hearing that Anthony Bourdain had visited and enjoyed it just as much.) We put in a drink order, choosing from their wide selection of Great Lakes beers. The beers came out promptly and we were sipping on them until our pizza arrived at our table just a minute or two past 7pm.
I love Burt's pizza above most other Chicago style offerings of pizza because the pizza is light even though it's "deep dish" and doesn't sit like a rock in your stomach. The ingredients are always fresh, and their red sauce is lightly spiced and incredibly flavorful. The pizza is obviously made to order, so you never have that hard/stringy old cheese atop a soggy crust. Speaking of the crust, it's slightly caramelized which gives the pizza crust a light crunch around the edges and adds a unique, albeit subtle, taste to crust. It's similar to Pequods, but much better in my opinion.
The service is very prompt and friendly, and they're always trying to put another piece on your plate. The atmosphere is incredibly divey, but homey, and Burt and Sharon will hang out in the dining room between orders. I love how they're still such an integral part of the business and have been there every time I've visited the restaurant.
I only eat Chicago style pizza a few times a year, but when I'm in the mood (and have access to a car) Burt's will always be my go-to. Pequods is a close second, but I've always adored my experiences at Burt's.
Went to butts with much anticipation after seeing the Anthony Bourdain segment. Â Maybe I was expecting too much. The pizza was good, to be sure, but I wouldn't necessarily go out of my way to go there again. Â We got a garlic and spinach and a sausage and pep refs. But my god, it was just pizza. Â Good, but not to die for.
You must order your pizza when you make your reservation. Â No exceptions. Would not even reserve my table even though I promised to call back the next morning with the order. Problem was I did not know what my friends wanted, and because I was coming from out of town, I was worried there would be no more spots. Â So I guessed. But who needs that stress?
Well on the positive side, the good local beer selection and dark cluttered decor that made me feel as if I was going back in time to an old Wisconsin supper club was very soothing.
Bottom line. Call ahead. Be ready to order. Don't be uptight about rules. And enjoy good pizza, but nothing otherworldly.
After trying for what seemed like ages, I was finally able to reserve a pizza from here (woohoo!). Â Now I've tried most of the popular deep dish joints in Chicago - Malnati's, Gino's, Giordano's, Uno's, Pequod's - but Burt's was the holy grail of deep dish that I sought after especially after seeing it featured on Anthony Bourdain's show. Â I really wanted this pizza to blow me away yet sadly it only confirmed what I have secretly believed all long...that Chicago deep dish sucks. Â Yes I know this is blasphemy especially from a local but hear me out.
Ordered a spinach pie with mushrooms and mixed peppers. Â When I took out the pizza, at first I thought they had horribly burnt the top of the pie. Â Looking closer I realized Burt's puts the spinach on top which leaves it charred and and dried out. Â There is a reason why spinach is usually sandwiched between other ingredients. Â The pizza smelled strongly of the signature caramelized crust though thankfully wasn't over done like Pequod's. Â First bite, I could tell that the crust was very good, probably the best of all the other places. Â Moist, dense, with good flavor without being too doughy. Â Most deep dish places pay more attention to the toppings causing the crust to suffer but Burt's takes the opposite approach. Â However I think they focused so much on making a good crust that they forgot all about the toppings. Â There was so little cheese and sauce on the pizza that all I could taste after each bite was the bread. The spinach has no flavor left to it since it had totally dried out and the peppers and mushrooms, while tasty were also scant. Â This amount of toppings would probably not suffice on thin crust let alone deep dish. Â The ratio of toppings to crust is off balance here turning the final product into a focaccia, not pizza.
So while Burt's is better than most deep dishes I've had, alas it wasn't enough to turn me into a deep dish fan and certainly not worth it for the trouble you have to go through ordering from here.
We live in California, however I'm lucky that my boyfriend grew up in the area. Thanks to him, this has become one of my favorite restaurants. Whenever we go back and visit, Burts is an absolute must (I even decided to come here on my birthday). He and his wife are awesome.
We usually only have a few days in Chicago, so being a foodie I plan every day and every meal. This is always a stop for lunch. One day we came a bit late and they had run out of dough,  and had a slight freak out that I would leave without having my Burts. After re-ranging my following  day's lunch plans to make sure I wouldn't fly back to California Burts-less.
I pray that Burt lives forever, or passes on his secrets to someone else. Sitting here in California, I wish that they did shipping. I'd be all over that in a second. Perhaps its good that they don't, because I could gain quite some weight if they offered that option.
I kind of love this crotchety place.
You have to call ahead - give it two days and I am not kidding. Â They apparently only get ingredients in small batches so you can't just waltz in and place an order. Â It might be annoying but it is well worth it. Â We called yesterday to come in tonight and at first we thought that our order had gotten lost but it ended up fine in the end. Â It's just not a high volume place and that is something to keep in mind.
The pizza is not your garden variety Chicago-style pizza - it's not quite deep dish and it definitely isn't thin crust. Â It is more bread-y than doughy but it is still light without being greasy. Â The sauce is not sweet but not overly acidic and there is not a ton of it on the pizza, which is nice. Â We had a spinach/olive/garlic pizza and a sausage and mushroom pizza and the amount of cheese and toppings on both were appropriate. Â You know how at some of those deep dish places, the cheese and toppings are so heavy they slide right off the crust? Â Not so here, and I like that. Â A knife and fork is helpful but you could still pick this pizza up and eat it with your hands. Note that an extra large will feed at least three people who are at a regular level of hungry - we tacked on a small and it was bordering on too much for 4 of us.
And this may be only important to me but they have diet RC and it happens to be the overly syrupy stuff. Â Love that!
The service is pretty fantastic. Â Part of the reason why they are so strict with the timing on your reservation, by the way, is because your pizza is going to come out within a few minutes of your arrival. Â Don't dillydally and don't be late because you want to eat your pizza when it is fresh out of the oven. Â Also note that you are going to be yelled at if you try to serve yourself. Â One of the ladies is going to put that pizza on your plate, whether you like it or not.
The eponymous Burt came out of the kitchen a couple of times while we were eating and he seemed to maybe be a little gruff but he also seemed genuinely happy to see the people in the restaurant and he was very genuine when he spoke to us for a brief moment. Â It was kind of sweet.
They don't have a huge menu but what they do have is tasty and the ingredients in and on the pizza are very fresh-tasting. Â Great service and nice folks. Â This is one that you should go out of your way to try.
This is the pizza nazi... you know like the soup nazi from Seinfeld.
If you want takeout, you have to order a day in advance. Â If you want to eat there, you have to call several hours in advance. Â Am I the only one who does spontaneous things? Â I mean this certainly is not a fancy place that needs so much advance notice, seriously.
I had takeout, so I didnt get to sit in the lovely decor as people phrase. Â What it really is, is like the left over crap from a garage sale, stuck on the walls, dirty booths, and bobble heads from 1950 in the window covered with a few nice thick layers of filth & dust. Â The owner Burt is well known in Morton Grove, and perhaps its the only reason this place passes a health inspection.
Now onto the food. Â Do you like thin or deep dish? Â Its not here. Â Burt only makes pan pizza, and by pan, I really mean its like foccacia bread with a minimal amount of cheese and toppings. Â Very minimal amount. Â A friend who recommended this place said "make sure to order extra cheese", I'm not a "cheese lover", but I knew later why this was recommended. Â I could still see dough through all the toppings, cause there was barely any cheese, or sauce, or well anything. Â If you like eatting bread and pretending its pizza, then you've found your place. Â If you want pizza pizza, head over to Pequod's a block away for deep dish, or 3 blocks down to Nano's for thin crust.
My boyfriend and I just came back from a vacation in Chicago. I knew we had to try this place after reading all the rave reviews. And ironically enough, my boyfriend's name is Burt.
I'm not a big fan of pizza to begin with, but after eating at Burt's Place, I can honestly tell you that this is one of the best meal's I've ever had! We ordered a small pepperoni and sausage pizza with jalapenos on the side. It was a good size portion for 2, with 2 slices each.
PROS:
1. THE PIZZA SAUCE. I've never tasted anything like it. It was sweet, tangy, and tomato goodness. Just thinking about it makes my mouth water.
2. The crust was carmelized to perfection. One minute more in the oven and I would've considered it burnt, but this crust was made perfectly, and you can taste the fresh dough he uses to make the pizza.
3. Fresh ingredients! The sausage and pepperoni tasted like meat I would pay $20 for. best sausage and pepperoni I've ever had!
4. Burt and his wife are so friendly, you can tell they really enjoy making people happy with their food.
CONS:
1. The restaurant itself is small, dark, and a 20 minute bus/train ride away from downtown.
2. Not enough cheese. I didn't think there was enough of this cheesy delight, but that's probably because I'm used to eating pizza from papa johns and pizza hut.
3. The reservation system. I don't really think it's a con, but other people might. Just make sure you order one day in advance.
Anthony Bourdain knows his food. BEST PIZZA IN CHICAGO!
My +1 KNEW for a while that I had wanted to try Burt's (and it came up when we were eating other local sub-par pizza right around the corner), so yesterday afternoon he called to make reservations. Â He made them for THAT DAY, which blew my mind. Â Total Brownie Points for my +1, which I went on and on about over the course of the day. Â Ahh, I was just so excited! Â He worried that it would end up being "just OK" since I haven't always been a fan of places he's suggested. Â
He ordered us a medium sausage. Â Burt (or his son? Â I'm not sure that Burt answers the phone) had said for us to be there at 7:20 for our 7:30 reservation. Â We had gone down the street for a few brewskis prior to our dinner and arrived at 7:22. Â (Oops.) Our table was already ready with water glasses and all, too.
Burt's son (?) asked us if we wanted salad or an appetizer, which confused me: I thought you had to pre-order all of that jazz? Â But cool that we had the option. Â We declined, so we discussed drinks. Â He brought out a beer menu, which had a lot of great offerings that I had never heard of. Â Nope, no Miller or Bud here! Â (=Win!) When I selected something that was described as not being too "hoppy," he brought me a sample of the beer. Â Awe-some. Â It's nice to try something before being stuck with it!
The pizza was really great - seasoned well, a nice crust, and the sausage was phenom. Â I can't wait to go back and try the pepperoni and some veggie combination (mushrooms? Â spinach?). Â We ate the whole 12" pizza ourselves.
The place was about half full, and we had the opportunity to chat with Burt's son (?) and his wife. Â What great people! Â They were so friendly and we truly felt like we were in someone's home. Â That, alone, was enough to make a good experience a great one. His wife had overheard me saying something about "Check Please," and she mentioned they would be featured on The Travel Channel soon. Â We talked a little about that and about Anthony Bourdain (I didn't know he had gone to Burt's), to which I said I wasn't a big fan. She said he was a doll, though.
We even got a few glimpses of The Man himself. Â I wish I got to shake his hand. Â
Overall it was a great experience - love the "divey" feel with all the chatskis. Â And, NO, it's NOT "dirty." They diligently cleaned (and cleaned some more) between reservations.
I can't wait to go back.
This epic pizzeria is misunderstood by anyone who complains over the process of dining there. While living in Chicago for 18 months, we ate there 6-7 times, and never encountered a problem.
Understand a couple of things: Burt and his lovely wife don't need to make pizza. They do it for the love of it only for as long as they like. This limits supply. Remember macro economics?
Then follow rules are simple enough for monkeys: Call a day or two in advance; pre-order your pizza; show up on time; eat; order one or two terrific beers from the well-stocked supply; relax; and be respectful.
Don't act the brat because no one brings you greasy pizza sticks, or because they serve your pizza. Like the finest things in life, procedures must be followed to acquire a Burt's Place pizza.
Having moved from Seattle to Chicago, and then with enormous pleasure back again, Burt's Place is the thing from Chicago I miss most.
Oh Burt's Place, you have been a mystery to me for so long, and I finally got to experience you for myself. Â This may have been the most unique dining experience I have ever had. Â I knew this place was going to be quirky, but did I think there would be a giant whisk hanging from the ceiling, a creepy ventriloquist dummy looming over me as I ate, and an autographed photo of Arden Weiner hanging on the wall? Â Absolutely not; but believe it, because it's amazing. Â For those of you who don't know who Arden Weiner is, which should be all of you, she was a child actress who was a periphery character in just one move, Pearl Diver....thank you smart phones and IMDB for bringing even greater comedy to this autographed headshot.
We did as we were told and ordered our pizza the day before, and arrived 10 minutes before our reservation. Â The server apologized for the pizza being late as he served up slices of pizza at 6:07pm (our reservation was for 6pm, so you can see just how prompt they usually are). Â
The pizza was out of this world!!! Â I am not a big fan of most deep dish pizza because I find the crust to be too hard and the cheese and ingredients to be overwhelming, but Burt's pizza solved both of these problems. Â The crust on Burt's pizza is more like a focaccia, with the edges having a great crispness to them. Â The sauce was perfect, and there really wasn't a whole lot of cheese, but you didn't miss it at all because the crust and sauce were the focus of this pizza. Â We ordered Spinach and Garlic as the toppings on one of the pizzas and it was so good! Â The garlic added an explosion of flavor that apparently was not rivaled on the solo sausage pizza (according to those I was dining with).
I don't find it to be a hassle to order ahead of time to be getting pizza that is this good. Â So worth it. Â I can't wait to come back.
This restaurant is one to take a pass on.
First of all, they insist that you make a reservation before they will even serve you.
I walked in one day and they were empty except for one table and they refused to seat me.
When you make a MANDATORY RESERVATION and they do ORDAIN to seat and serve you, you then notice the darkness and  dirtiness of the place. Some call it rustic and that would be stretching it to the point of breaking. It's an old, dirty place. Oh, but the glee Burt has as he (the owner/cook) will come out and tell you how to eat the pizza and ask if it isn't just the best pizza you've ever tasted in your whole life (NOT).
It tastes like a dry day in the Nevada desert.
Besides being a total Pizza-Nazi ("No pizza for YOU!"), the owner, Burt Katz also claims to be the brains behind the SUPERB Pizza restaurant just around the corner, Pequod's.
<a href="http://www.yelp.com/biz/pequods-pizzeria-morton-grove">http://www.yelp.com/biz/…</a>
The renowned pizza with the caramelized crust.
His pizza tastes nothing like theirs and I question why one would sell a goldmine pizza taste like Pequod's to open another second-rate (actually 10th-rate, d-list) pizza place anyhow.
Katz sold it Pequod's in 1986 to Keith Jackson, who, when asked about Burt, said, "I never had the displeasure of being Burt's partner." (and I have heard this firsthand).When asked to elaborate, he said Burt's famous crust is actually the result of Burt's being "a sloppy individual." He also said that comparing Pequod's pizza now to Burt's pizza is "like comparing a French dining experience to a meal of Kraft macaroni and cheese."
He also claims to have owned Gulliver's in Rogers Park (with Jerry Freeman, who died in 2006) from 1969 to 1971, That is also extremely good pizza. Another one to ponder. Why give up great pizza places to start a crap one???
It makes me think that it all may be a little different. He may have bought the places, but did he himself actually create the pizza recipe's?? He can claim he does, but a lot of people doubt it, considering the differences in pizza qualities of Burt's vs. Pequod's.
It's easy to say, "I created that." when you sell a company to someone. Who would ask for proof after taking a taste?
But years later, still tooting his own horn about it (for credit), makes me wonder...
If you are in need of a great pizza, drive around the corner  on Fernald and get an EXCELLENT one. No reservation necessary (although they do take them), if you don't mind waiting on a very busy Saturday night and certainly nobody HOVERING over you and your food.
Don't bother with the hassle of "getting in" and then having to go through a tedious "meal" at this HOLE.
Anyone on TV or from the media who would rate this as even passable customer service and food quality, needs to have their head examined.
The ONLY thing it has going for it, is Burt's wife, Sharon. She is very friendly but obviously follows the rules set down with her hubby. She apologized when he turned us away the first time we came in without a reservation.
Here's the straight dope on this over exposed pizza joint -
The GOOD -
1) Friendly and accomodating on the phone.
2) Called at 9AM and got 7PM seating on same day.
3) The hoops you jump thru to eat here makes for no waiting.
4) Our pizza was out of the oven at 7PM sharp as promised.
5) Felt like VIP when they did turn people away who just showed up.
6) Quirky and throwback decor makes for fun trip down memory lane.
7) Dining room is comfortably full with no chaos or fight for seating.
8) Pizza has good flavor and is fairly priced.
9) Service is very friendly and attentive.
10) Beer is cold and on tap.
11) Lucked out with free rock star parking in front of store.
12) Must try Burt's once in your life before it's too late.
13) The overall taste and freshness is on par with L. Malinati's and Pequod's.
The BAD -
1) The way early reservation rule can poop your impulse hankering for Burt's.
2) A little too pizza Nazi-like to turn away people with 3 open tables before your eyes.
3) Only pan type thick crust pizza is available. Â Â
4) The burnt cheese edge could be more intense and flavorful.
5) The pizza is very good but not to die for great or the best damn pizza ever.
6) Cash only will make you run to the ATM, another hoop to jump thru.
7) Honestly, Pequod's has tastier burnt cheese edges.
8) Felt my za could have had 10% to 15% more sausage on it.
9) Glad I experienced Burt's but no rush to come back soon.
The Bottom Line -
Thick crust pizza is glorified focasia bread. I'll take a good crispy well done thin crust pizza any day over "great" pan pizza. Chicago now has the 2 quirkiest and notorious pizza joints in the culinary world - Great Lake and Burt's!
(If you don't like reading - skip to the bottom for my bulleted review and final thoughts. Â Thanks!)
-------------------------------------------------
I once wrote that Chicago was the city of heights. Â Well pardon me as I correct that statement. Â Chicago isn't JUST the land of sky scraping buildings... it's also the birthplace of Pizza. Â Don't believe me? Â Check the history books:
After the Great Chicago Fire of 1871, the great croplands of the Midwest were devastated. Â The only things that withstood the fire were the golden fields of wheat, pounds and pounds of cheese, and a river of tomato sauce. Â 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. Â From the scorched plains of Balbo Avenue arose a delicious treat that helped fuel the rebuilding of this fine metropolis. Â 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. Â But within that faux story lies a pillar of truth: Â Chicago is as known for its pizza as it is for its skyscrapers. Â 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. Â 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). Â If you ask for recommendations, he has none to give you. Â "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. Â He just cares about making good pizza. Â And a damn good pizza he makes.
His crust is caramelized with an almost religious amount of butter. Â 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)! Â 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. Â 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. Â 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). Â BRING CASH
-Ease of Access: Â Though you can reach Burt's via Bus, I recommend driving. Â There is plenty of street parking.
----------------Final Thoughts--------------
The dining experience was as new to me as the pizza. Â If you get a chance, reserve a table with friends and dine-in. Â The pizza is the best I've ever had, but the experience makes it all the better. Â
Put your expectations aside and enjoy this unique style of deep-dish. Â If this is the pizza that turned Anthony Bourdain into a believer of Chicago Pizza, it will definitely convert your tastebuds.
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