Anthony Bourdain called one pan pizza the only deep dish he ever loved. That pie still comes out of a small, homey pizzeria on a quiet suburban street in Illinois.
The crust edge gets so dark and caramelized that it looks almost burnt. It isn’t. That crunchy, cheesy rim is the whole point, and the sausage on top is a house blend.
The place even keeps a booth with Bourdain’s picture on the wall. Folks drive a long way just to sit near it. The menu stays focused on pan pizza, with a few sides that pull their own weight.
I like how this spot never tries too hard. It just keeps making the same serious pizza in a relaxed little room. I believe some cravings are worth planning a whole evening around.
The Pie That Won Over A Famous Food Skeptic
Few pizzerias get a shout-out from Anthony Bourdain, and fewer keep earning it years later. Burt’s Place in Morton Grove is one of the rare ones. Bourdain famously praised its pan pizza as the only deep dish he ever loved.
That’s a big compliment from someone who traveled the globe eating. He wasn’t known for handing out easy praise. So when he singled out this small Illinois spot, pizza fans paid attention.
The restaurant today is a revival of a longtime pan-pizza parlor. It keeps a menu close to the original, built around the same style that made it famous. Think thick, golden crust with a crunchy, darkened ring of cheese around the edge.
You’ll still find a nod to that famous visit inside. A booth features a picture of Bourdain on the wall. It’s a fun little landmark for anyone who followed his shows.
I love that the fame never turned this place into a flashy tourist stop. The room stays homey and casual. The pizza does the talking, which feels exactly right for a spot with a story this good.
Sausage Worth Crossing County Lines For
Sausage is the topping that makes this pizza famous around the Chicago suburbs. Burt’s Place uses its own special sausage blend. It tastes homemade, which is exactly what you want on a thick pan pie.
Ordering sausage here feels like the obvious move. It’s the classic Chicago-area topping, and this kitchen treats it with respect. The pieces sit right on the pie, ready to share space with the sauce and cheese.
Want to build on it? The menu lets you create your own pizza with the toppings you like. Sausage pairs nicely with mushrooms, fresh garlic, or giardiniera for a little zip.
Here’s a smart tip for first-timers. Start with sausage alone so you can really taste the blend. Then branch out on your next visit once you know what you love.
The kitchen is also known for being generous with toppings. That means plenty of sausage in each bite, not a sad sprinkle here and there. Good luck stopping at one slice.
Honestly, I can’t imagine a better reason to clear your Saturday evening than a sausage pan pie from this oven.
That Dark Crust Edge Is No Mistake
Blackened edges usually mean somebody forgot the timer. At Burt’s Place, they mean the pizza turned out right. The caramelized crust is the signature feature of every pie.
Cheese gets pushed out to the edge of the pan as it bakes. That cheese crisps up against the hot metal and turns deep brown, almost black. The result is a crunchy, savory frame around the whole pizza.
Underneath, the crust works on two levels. The bottom is crisp and sturdy, strong enough to hold the toppings. Inside, the dough stays airy and soft.
Newcomers sometimes worry the pizza looks burnt. Don’t send it back! That dark ring is the part many pan-pizza fans fight over at the table.
The style also isn’t as heavy as the tall, stuffed deep dish found elsewhere in Chicago. It’s more of a pan pizza, thick but balanced. You get plenty of crust without feeling buried in bread.
So when your pie arrives looking a little toasty, smile. That color took skill. I like how one crunchy edge can change your whole idea of what a great crust should be.
Less Dough? Just Ask For Half
Not everyone wants a thick slab of crust, and Burt’s Place gets that. You can order a half dough pizza. It keeps the famous style while trimming back the bread.
This option is great for anyone who usually picks thin crust. You still get the crispy bottom and that caramelized edge. There’s simply less dough between you and the toppings.
Pizzas also come in multiple sizes. That makes it easy to match your order to your group. A couple can share a smaller pie, while a bigger crew can go large.
Plenty of thin-crust fans have walked away surprised by how much they enjoyed the pan style here. The half dough choice gives them an easy first step. It’s like dipping your toes into the pool before jumping in.
Vegetarians are covered too, since you build your own pie with the toppings you want. Mushrooms, garlic, and other veggies can all pile on. Meat lovers and veggie fans can each get exactly what they came for.
My advice? Think about your appetite before you order. A little planning makes sure there’s room left for a second slice.
Order The Cheese Curds And Plan To Share
Pizza gets top billing, but the cheese curds deserve their own spotlight. Burt’s Place serves them as an appetizer. The portion is known for being big, so bring friends.
These golden bites work like tiny mozzarella sticks. They’re a fun way to start while the pizza bakes. And pan pizza takes some time, so a snack on the table is a smart move.
Fair warning: one order can stretch further than you expect. Many groups find curds left over after the pizza shows up. Leftovers for tomorrow?
Not exactly a problem.
Got a sweet tooth too? The menu includes cannoli, and they’re filled when you order them. That keeps the shells crunchy instead of soggy.
A good meal here can follow a simple plan. Start with curds, move on to your pan pie, and finish with a fresh cannoli. Your stomach may file a complaint, but your taste buds will vote yes.
I believe a strong side dish shows how much a kitchen cares. These extras prove the crew doesn’t treat anything as an afterthought. Every plate gets real attention, even the ones in a basket.
Call Ahead And Thank Yourself Later
Pan pizza rewards patience, and smart planning helps a lot. Burt’s Place offers call-ahead ordering. That way your pie can be in the oven before you even park.
Here are the hours to know. The restaurant opens at 4:30 PM Tuesday through Sunday. It closes at 9:30 PM Tuesday, Wednesday, and Sunday, and at 10 PM Thursday through Saturday.
Mondays are off the table. The doors stay closed that day. Mark it on your calendar so you don’t show up hungry and disappointed.
The pizzeria sits at 8541 Ferris Ave, Morton Grove, IL 60053. It’s on a quiet residential street, so it feels more like a neighborhood spot than a busy strip. Parking is on the street, and the signs can be tricky, so read them carefully.
Paying is simple, since cards are accepted. Just leave the checkbook at home. Credit cards do come with a small fee, so keep that in mind.
A little prep turns a good night into a smooth one. Call ahead, check the signs, and arrive ready to eat. Your future self will be very grateful.
A Quirky Room With Hometown Charm
Eclectic is the best word for the dining room. The decor feels homey and personal, like a favorite relative’s basement with better food. It’s rustic, relaxed, and full of character.
The space isn’t huge. Indoor seating is limited, which gives the room a cozy, close-knit feel. That small size is part of the charm.
The restaurant got upgrades inside and out after its revival. Those updates freshened things up without wiping away the old-school personality. It still feels like a neighborhood pizza joint at heart.
Remember that Bourdain booth? It’s one of the most popular seats in the house. If it’s open, grab it for a fun photo with your pizza.
When you dine in, the staff cuts your pie for you. Taking it home? Make sure a pizza cutter is waiting in your kitchen drawer.
I like how the room never feels stiff or fancy. Families, friends, and date-night couples all fit right in. This is the kind of Illinois pizza spot where you can relax, talk loudly about crust, and nobody will mind one bit.
Grab A Patio Seat Under The Open Sky
Outdoor dining adds a whole new mood to a pizza night. Burt’s Place has a patio, and it’s one of the most talked-about features. It gives the small restaurant extra room to spread out.
Even better, the patio is heated. That helps stretch the outdoor season during chilly Chicago-area evenings. A warm seat and a hot pizza make a strong team.
The quiet residential setting makes the patio feel calm. There’s no roaring highway right next to your table. It’s a peaceful spot to catch up with friends over a slow dinner.
Since indoor seating is limited, the patio also helps on busy nights. More tables mean more chances to sit down. That’s a win for anyone who hates waiting with an empty stomach.
Bringing a group? Patio tables are great for sharing a few pies and a basket of curds. Everyone can pass slices around and argue about the best crust edge.
I can’t imagine a better summer evening plan than this. Fresh air, golden pan pizza, and good company. Sometimes the simplest dinners end up being the most memorable ones.
Why The Drive Makes Total Sense
Morton Grove sits just north of Chicago, an easy trip for city folks and suburban neighbors alike. That short distance makes Burt’s Place a perfect pizza mission. It’s close enough for a weeknight, yet special enough for a celebration.
Chicago has no shortage of famous pies. Still, this little spot stands out for its focus. It does pan pizza, and it does it with real pride.
The prices are known for being reasonable. That makes it easy to bring the whole family without stressing the budget. Bigger groups can try several toppings in one sitting.
The service also stands out. The staff is friendly and attentive, which makes newcomers feel welcome fast. That warmth turns a quick dinner into a real night out.
Planning a trip around Illinois food spots? Put this one high on the list. It offers history, flavor, and a small-town feel in a single stop.
I believe great pizza tastes even better when there’s a story behind it. Here, you get a famous fan, a crunchy crust, and a house sausage blend. Honestly, that’s a pretty irresistible combination for any hungry road trip.
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