Burt's Place sits in Morton Grove, a quiet suburb north of Chicago, still turning out pan pizza from what the kitchen calls Burt's original recipes. The style is thick, caramelized-crust pan pizza, made with what the restaurant describes as the finest ingredients available.
Seating spreads across indoor tables and a heated patio that stays open year-round, plus a backyard gazebo available for private parties and team gatherings. Beyond the pizza, the menu covers a short list of appetizers — mac and cheese bites, chicken tenders, pickle spears, fried mushrooms — alongside beer, wine, and root beer.
Anthony Bourdain visited in 2012 for "No Reservations" and called it the only deep dish he ever loved, a line the restaurant still leads with today.
Seating spreads across indoor tables and a heated patio that stays open year-round, plus a backyard gazebo available for private parties and team gatherings. Beyond the pizza, the menu covers a short list of appetizers — mac and cheese bites, chicken tenders, pickle spears, fried mushrooms — alongside beer, wine, and root beer.
Anthony Bourdain visited in 2012 for "No Reservations" and called it the only deep dish he ever loved, a line the restaurant still leads with today.