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Burt's Place
Pizza Restaurant$$
Today 4:30 – 10:00 pm
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8541 Ferris Ave Morton Grove, IL 60053
8541 Ferris AvenueUSIllinoisMorton Grove60053
(847) 965-7997
$$Pizza RestaurantToday 4:30 – 10:00 pm
Monday 4:30 – 10:00 pmTuesday 4:30 – 10:00 pmWednesday 4:30 – 10:00 pmThursday 4:30 – 10:00 pmFriday 4:30 – 10:00 pmSaturday 4:30 – 10:00 pmSunday 4:30 – 10:00 pm
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Review Summary
3.8
45 reviews
5 star
19 reviews
4 star
11 reviews
3 star
8 reviews
2 star
1 review
1 star
6 reviews
Compact neighborhood joint noted for pan-baked pizzas & old-school decor; ordering ahead encouraged.- Google
"Everything tastes fresh and this is one of the few pan pizzas I would die for!"
"Best Chicago style pizza anywhere."
4 reviewers
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jeanne ohr
2 weeks ago
I thought it was interesting, the waitresses were rude to people coming in without a preorder, the place is filthy dirty, hasn't been vacuumed in years, there was a broken glass shade from a lamp on the floor had been there for years. Where is the Health Department in this place. I called in advance for 4:30 and when I got there they said they couldn't get my order in the 4:30 so I would need to wait until 5:00 so we waited and ordered Onion Rings, OMG what a mistake these were the worse Onion Rings ever fried in old Oil and the breading was 1/4 of inch thick they were awful. Pizza was ok but not the best i have ever had plus it was burned around the edges pretty bad. Won't be back waisted $3.00 on Onion Rings and $14.00 on a small burned Pizza. Sorry not for us.
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Charles Powell
2 months ago
Burt is the soup Nazi of Chicago pizza. Some of my Navy and Marine buddies told me about a pizza joint owned by a prior marine that was the best in the area. You have to order ahead, Like the day before ahead. I didn't know the menu, so in being rushed, I guessed peperoni and bacon. "We don't use bacon," Someone says with a disgruntled tone. "We have sausage." Im an easy going fella, and very used to marine corps courtesies, so that is more than fine. Some may not be so into the rash delightful tones. I set the time for 8 due to work obligations and was given the warning that they close at 9 and we had to be out of the place at 9. I came in at 730 and we were told the pizza was already in the oven and there was no way to make it cook any faster. So I grabbed a salad, some good conversation with my friend about the interesting décor. Also talked about the fact that had I not gotten reliable references I would not have stayed. The restaurant did not have the feel of a top notch pizza establishment but a mom and pop biscuit and gravy eatery. The old knick nacks on the wall were real knick nacks earned from years of collecting not reproduction stuff like cracker barrel does. The news articles on the wall established they were a legit team operating on the top echelons of pizza royalty. The pizza came out at 8 exactly. The pizza lived up to the hype. It was slow cooked in a fire oven on a cast iron deep dish pan with years of pizza seasoning. The first few bites were by far the best pizza Ive had in Chicago, New York, or even Italy. The dough was an inch and a half thick with a solid outer crust a quarter of an inch thick. The sauce was a nice blend of tomato, garlic, and oregano with just enough to fulfill that perfect bond between the crust and sauce. No drowning in sauce or grease that makes crust soft or runny. The sausage and peperoni were covered in minced garlic and other spices. The peperoni was cooked to proper wellness and not rolled or burnt, which means it was applied towards the last half of the cook. There was no cheese. You don't ruin a good painting with a gloss coat do you? You don't put cheese on a good pizza. This isn’t a five minute oven cook this is an hour long process. You let the crust and marinara speak for itself unmuffled, Free of the flavor sucking curdled milk product most people associate with a pizza from a chain joint. Im sure you could ask for it if you wanted though. It lived up to the hype by far. The problem I had with the pizza was that once it got cold it could have used just a little more sauce. While warm it was just right, Perfect in its complexities of texture, spice, ingredience and heat. Cold it needed a little more, Burt, Just a little more. As we were eating Burt came out and with a friendly smile and courteous attitude asked how our food was doing. The voice on the phone was definitely this long white bearded fella standing before me with a USMC tattoo on his right forearm. Told him about the Marine buddy reference and he just responded shaking his head, "50 years later you still pull that up." He was an interesting character very committed to his trade and a seriously tough dude. The table behind us had one seat, near the phone, that was worn out from obvious years of use. The phone rings and the conversation went like this. “Kitchen is closed for the night. You have to make an order for tomorrow.” “ No, tomorrow is Friday if you don’t order now you wont get a pizza tomorrow.” “Well then good day to you sir.” Followed by a phone hitting the receiver. You play it right and you will get a great pizza with an interesting experience. You don’t and there will be no pizza for you.
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Kaveh Adel
5 months ago
Went there with our family (we made sure we preordered --it is cash only--and let them know how many were in our party as they have limited seating). We were transported in time with the music and the older ambiance(decor and homeyness) but the Pizza and the personality of everyone (including Burt himself and his wife) were even more of a star. A thoroughly enjoyable experience. the crust(I absolutely love burnt edges on a crust) and the sauce were amazing, ingredients were fresh and delectable. You want to eat an amazing pizza go there, if you are going to have an ordinary white-glove service with bland pizza then go to the chains in downtown Chicago. A gem and a dive! Thanks for the experience!
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Danny Bobrow
11 months ago
The owner and his wife founded the original Gullivers and Pequod's, so they know their way around a kitchen. Unfortunately, that's where their talents end. I've known them for over forty years. Their current Offering does not measure up to Pequod's, which is right behind them, so that's definitely the place to go if you are in the area. Pequod's also has a downtown location (Clybourn and Webster). I would consider eating again at Burt's place were it not for the fact they exhibit a genuine disdain for their customers. It reminds me of some of the restaurants I ate at in Eastern Europe in the 1980s. Their My Way Or The Highway attitude makes it really difficult to concentrate on the cuisine, no matter how good it is. They do not accept credit cards, and you must order in advance. If you are not precisely on time, your food is placed on a table in the dining room where it continues to cool until you arrive. Nothing is good enough to be expected to tolerate this kind of treatment from someone you are paying.
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Barbara Attanasio
a month ago
Coming from Coney Island N.Y. we had Totonos pizza. My brother moved to Morton Grove and we went to Berts. Berts Deep dish is fantastic I go to berts when im in Chicago and Totonos when im in Brooklyn. You will not be dissapointed. The one guy that gave the bad review did not follow the rules and was probally asked to leave Berts Jerry from Totonos would have thrown him out
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Demeca Rothel
in the last week
when we came in the man was rude as hell! the freaking place was filthy dirty. we were told to wait in the hall to be seated! at that point I told my husband that we were not eating anything and we left!!! no way to treat customers!!! I can only imagine the filth in the kitchen because the dining area was horrible!!!!!!!
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Jackie Luke
8 months ago
Very good pizza. The place is awesome and the pizza was amazing. It was one of the most interesting experiences of my life in so many ways. It wasn't just the pizza, it was the place, the company, those dining around us, the staff, and the amazing man who made our pizza, Burt. A man with a large beard who worked in a hot kitchen, coming out to talk to customers. Everything came together to be a super awesome time. Loved it all.
April Q.
a year ago
Everytime I come back home to Chicago from Savannah, Ga, I make sure to visit Burt's! Stepping into the once old barn turned family resturant, you are instantly greeted by Burt's wife. The pizza is made with orgranic ingredients, homemade dough and sauces, and baked to a carmalized perfection. Make sure to call ahead for a reservation!