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Burt's Place

847-965-7997  •  $$
ADDRESS: 8541 Ferris Ave, Morton Grove, IL 60053

CUISINE: Pizza

FEATURES: Handicap Access, Kid Friendly, Smoke Free, Vegetarian Friendly

DETAILS

Somewhat of a Chicagoland pizza legend, Burt Katz has been involved with Chicago pizza since the 60's. Having started many-a pizza parlor (and selling them later), including Gulliver's and Pequod's, Burt opened up his current spot in Morton Grove in 1989. Burt's place is unlike any other pizza place you'll visit, though. Not only are reservations required for the dining room of seven or eight booths, but you're instructed to order your pies at least a day in advance. Walls are covered in dated phones, microphones and antiquated radio equipment, among other bric-a-brac. As for the pizza, it's not quite like any other Chicago-style pie you'll encounter. Sure, the caramelized crust shares some similarities to that of Pequod's, perfectly browned around the edges and medium-thick. But it's less buttery than your average pan pizza, and it retains its delightful spongy texture, unlike some Chicago-style pies which collapse under the weight of toppings piled high. They also don't cover their pies with layers and layers of cheese. In fact, there might have been more sauce than cheese on any given slice. Toppings are also top-notch, from pepperoni and fresh cut vegetables to their superior sausage. Sure, you can find good thick crust pizza throughout the city, but Burt's offers an experience unlike any other place in town. 

Reservations required. Cash only. Beer and wine available. Serving dinner Wed-Sun. Closed Mon-Tue. From Cary Wiviott, Chicago Reader:

"Ham radios, antique telephones, and oversize kitchen utensils decorate this spot situated on a quiet road in suburban Morton Grove and run since 1971 by owners Burt and Sharon Katz. The pizza leans toward Chicago-style deep dish but avoids the gut-busting mismatched proportions commonly found in that concoction: Burt's mid-deep is well balanced, with a tart tomato sauce that complements the fragrant sausage and good-quality mozzarella. The key, though, is the deeply caramelized crust, crisp with cheese and skating right up to burnt."


"It's the kind of thing that foodies, bloggers and pizza aficionados dream about - and they've all, includingSaveur, taken notice - an offbeat, mom-and-pop kind of place with kitschy decor that serves up an unbelievably good deep-dish pizza."
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DESCRIPTION

Somewhat of a Chicagoland pizza legend, Burt Katz has been involved with Chicago pizza since the 60's. Having started many-a pizza parlor (and selling them later), including Gulliver's and Pequod's, Burt opened up his current spot in Morton Grove in 1989. Burt's place is unlike any other pizza place you'll visit, though. Not only are reservations required for the dining room of seven or eight booths, but you're instructed to order your pies at least a day in advance. Walls are covered in dated phones, microphones and antiquated radio equipment, among other bric-a-brac. As for the pizza, it's not quite like any other Chicago-style pie you'll encounter. Sure, the caramelized crust shares some similarities to that of Pequod's, perfectly browned around the edges and medium-thick. But it's less buttery than your average pan pizza, and it retains its delightful spongy texture, unlike some Chicago-style pies which collapse under the weight of toppings piled high. They also don't cover their pies with layers and layers of cheese. In fact, there might have been more sauce than cheese on any given slice. Toppings are also top-notch, from pepperoni and fresh cut vegetables to their superior sausage. Sure, you can find good thick crust pizza throughout the city, but Burt's offers an experience unlike any other place in town. 

 
From Cary Wiviott, Chicago Reader:

"Ham radios, antique telephones, and oversize kitchen utensils decorate this spot situated on a quiet road in suburban Morton Grove and run since 1971 by owners Burt and Sharon Katz. The pizza leans toward Chicago-style deep dish but avoids the gut-busting mismatched proportions commonly found in that concoction: Burt's mid-deep is well balanced, with a tart tomato sauce that complements the fragrant sausage and good-quality mozzarella. The key, though, is the deeply caramelized crust, crisp with cheese and skating right up to burnt."


"It's the kind of thing that foodies, bloggers and pizza aficionados dream about - and they've all, includingSaveur, taken notice - an offbeat, mom-and-pop kind of place with kitschy decor that serves up an unbelievably good deep-dish pizza."
Centerstage

ADDITIONAL DETAILS
Reservations required. Cash only. Beer and wine available. Serving dinner Wed-Sun. Closed Mon-Tue.

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