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I will mention the picnic to him when I see him Saturday night. However, knowing how early he gets in to the store to start prep work, even on a Sunday, I would't count on him attending.

Buddy

Stopped there today for a medium pan to go.

Great pizza! Not a traditional pan but a good alternative. Took it over to the folks for our Sunday night dinner and everybody was raving. The cheese on the bottom next to the crust worked well, the sausage chunks had a great flavor and the crispy, carmelized cheese on the edge was a big hit.

I will admit I was surprised by the bar atmosphere could produce such good pizza.

Now I guess I will have to head to Burt's to sample their competing offering.

Thanks for the tip!

I was on a Ted flight this weekend and the bi-monthly pamphlet talks about three places in the United States to get pizza. Pequod's is one of them. Their description of a deep dish pizza was pretty confusing as I believe they likened it to a quiche. No mention of Pequod's caramelized crust either.

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When I grow up, I'm going to Bovine University!

I finally made it to Burts last night for the first time. Had the sausage pizza and got to meet Buddy.

First impression looking at the place from the outside was that it was a neighborhood bar. After walking in I was a little put off on how small the place was. Fortunately for me (not for Burt), it wasn't too crowded so we had no problem getting a table.

Buddy was our (and the only) waiter, but I didn't realize it was him until I was getting ready to leave and heard him talking to another patron about BBQ sauce so I rudely interrupted him and introduced myself. He is a really nice guy and I wish I had introduced myself earlier.

But I wasn't there to meet him, I was there for the pizza. And damn, it was good. Pan pizza tends to really fill me up. The two of us ordered a medium and I'll usually eat 2 pieces which is about 1/3. Last night I ate 3, about 1/2. It was so good I just couldn't stop. I shoveled that stuff as fast as my knife and fork could handle it.

The biggest difference about the pizza to me was the sauce. It was actually sauce, not diced up stewed tomatoes. I hate tomato skins on my pizza and most places seem to server their pan pizza that way. This was perfect.

The crust was thinner than most places serve and thus was able to maintain a crispness that most places lack. Based on the texture I was amazed when I turned it over to see that the bottom crust not only wasn't burnt but wasn't even browned. I read others talk about the crust being thinner in the middle, but honestly, I checked the crust about the 2nd bite and never paid attention after that. I was in an eating frenzy.

The sausage was the only so-so part of the equation. Don't get me wrong, it wasn't bad. It was actually even good. But I like my sausage to have just a little more spicing to it. It wasn't bland, but I like a little more.

Still, this pizza brought me back to my younger days. It didn't remind me so much of Gullivers, instead more of what I remember from Infernos. I never ate at Pequods so I can't comment on that. But I loved Infernos and I loved Burts. Next time I'll have to bring my wife so she can tell me how lousy it is

Midas, thanks to G Wiv's visits to Burt's and his penchant for all things hot, Burt now carries two different habanero sauces for those who want something over and above the typical crushed red peppers to sprinkle on their pizza.

He also now uses fresh jalapenos and banana peppers as opposed to the brined variety. Occasionally he will even have a fresh habanero or two lying around. If you want something with a "little more spicing to it", don't be afraid to ask. Frankly, I apologize for not offering it to you in the first place.

Glad you enjoyed your meal. It was good meeting you. Wish you'd introduced yourself earlier in your meal. See you again soon with the wife; we'll see if we can't get a good report card from her too.

Buddy

Midas,

I had a hankering for Burt's myself last evening, but it got a little too late, we did not go to dinner until around 9pm, and ended up at Tampopo.


Buddy,

I'm glad to hear that, all I had in the house last night was jalapenos, no fresh habaneros. While I really like Burt's w/fresh jalapeno, I was in the mood for over the top spicy.

Enjoy,
Gary

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

I LOVE Burts pizza. I have never tried Pequod's but yesterday as I was driving down Dempster I noticed that there was a huge sign that said "Future home of Pequod's Pizza". When is this happening? It was across the street from Bally's.

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The clown is down!

JeanneBean --
Awhile back at the Bringer Inn, I heard a rumor that the guy who owns Pequod's (also the owner of a hockey-equipment store) is purchasing the building you refer to and moving both his businesses there. I guess the rumor is true. Burt's will now be the only pizza in central MoGro. That'll be good for Burt's business, and Pequod's will have new customers in the new location, so everybody wins (except those who never get to taste Burt's).

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Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.

I wasn't sure where to post this, because I searched and found about a half dozen threads on Pequod's and Burt's. Sure wish they could be consolidated into one, or at least one each.

We went to Pequod's for the first time Friday night. I was disappointed in the thick crust pizza. I thought it was almost all bread and almost all of the rest of it was sauce, hardly any cheese. I can't remember when I've eaten a pizza here in Chicago with so little cheese on it. For what it cost and all the raves it gets, I really expected it to be better.

As for the crust, I won't try to dissuade those who consider it "carmelized," but it didn't do anything for me. I've tasted burnt cheese before, and it tastes like that. I wish they'd put that cheese to better use in the interior of the pizza.

It's a neat little neighborhood place, and I certainly don't want to argue with its many devotees. I personally don't see bothering to go there again. But that's just me.

Yes, if both Burt's and Pequod's are open, I see no reason to go to Pequod's. I've twice accidentally gone to Burt's when it was closed and ended up at Pequod's. As a result, I've sampled three pizzas. The crust cheese IS burnt...not carmelized. Also, compared to Burt's, the dough is too bready and the sauce has very little taste. To me, there is absolutely no question of the difference in quality (and price! Burt's is less expensive!). Don't get me wrong, Pequod's is still a darned good pizza. But, Burt's is the best there is. Why eat a copy when you can get the real deal from a master?

I wouldn't disagree with any of this, but the key phrase is "if Burt's is open." I've read here that it's OK to go to Burt's later in the evening (like after 9:30) as long as you call the unlisted number ahead of time and let them know to keep the oven hot. Well, the man I spoke to around 7 on Saturday night (was it you, Buddy?) definitely gave me a signal that showing up this late wouldn't be such a good idea. Which I appreciated! (No hard feelings.) We went to Pequod instead, and had a terrific pizza. We hope to get to Burt's soon--the next time we can get there earlier in the evening. It's definitely not for a movie-then-pizza evening--it's got to be when the evening is all about the pizza.

I love Burt's. But I like Pequod's too. Pequod's is Burt's minus subtlety, but sometimes I like that burnt-black crust thing. It's all good.

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Nope, wasn't me. This past weekend I was in Cleveland spreading the gospel of Roadhouse Bar-B-Que Sauce. If it was a man who answered the phone, you must have been talking directly to Burt. If he turned down business, it must have been a crazy busy night. Or completely dead. It could go either way.

I had numerous outstanding meals while in Cleveland, by the way. Fish & Chips at the historic Flat Iron Grill down in The Flats, massive amounts of Polish food at Sokolowski's University Inn, and wonderful homestyle Vietnamese at Phnom Penh.

Buddy

P.S. If anyone cares, the next time I'll be working at Burt's will be the entire weekend of July 6, 7, & 8. Hope to see some LTHers there.

B.

LTH,

Had dinner at Burt's last week, a spot-on beauty of sausage, garlic, onion and fresh jalapeno. Not only was the pizza delicious, and conversation with Burt as interesting as always, but we met Burt's visiting from Wichita daughter Andi, who was subbing for Sharron so she could have more grandkid time.

Burt's Place is, in my mind, the very personification of an LTHForum Great Neighborhood Restaurant.

Enjoy,
Gary

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

. . . more support for the old adage, "Great minds think alike." Burt, on the other hand, is a true maverick, and therein lies his genius.

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Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.

I have been to Pequod's and enjoyed the pizza. With all of the controversy I would like to compare and try Burt's as well (never been there).

I might just drop by.

It's been way too long since I have visited Burt's Place. I might stop in next weekend also. Anybody up for a pizza party?

Give it a shot on the Event's board.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Dave,

Thanks for setting up Burt's, enjoyable company, great pizza and the onion rings were terrific.

Burt's Place Onion Rings


We had three large pies for 9-people, just about right as there was only a slice or two left over. Surprisingly there was only 1/2-slice of the habanero* left, with Panther in the Den, D4V3 and nr706 digging the habanero heat.

In addition to a sausage and pepperoni we also ordered a veg pizza which proved quite popular.


BuddyRoadhouse was in residence Sunday and gave us a short tutorial on his BBQ sauces, the Southwestern went well with onion rings, though I amped it up with a little El Yucateco.

BuddyRoadhouse


Burt's has an outdoor eating area though, as it was 90° and humid, we opted to dine indoors. And, frankly, I find the arbor covered patio more than a little spooky.



No mistaking which bag has the habanero.


Great time, thanks for setting it up D4V3.

Enjoy,
Gary

*Though Burt now keeps fresh jalapeno on hand, I brought my own fresh habaneros which Burt kindly incorporated into the pizza.

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Hi,

I agree on the patio. It's like a bit of New Orleans in Morton Grove.

Regards,

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Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast

Gonna resurrect this one again!

Dear LTH Members,

Thank you for informing me of the pizza nirvana that is Burt's!

Finally made it out there yesterday for dinner. My wife and I both agreed that is was the best pizza of that style that we've ever had. It was almost like eating pizza for the first time.

Burt and his wife were very nice and joked with us throughout dinner. Mrs. Burt was exceptionally nice to our 3 year old, even going so far as to get a coloring book and some crayons for her to color while we waited for our food.

As for the secret to the "carmelized" crust, when asked, Burt's only answer was that it's an offering to the Pizza Gods.

Thanks again LTH! We're gonna be regulars now!

Sorry to have done this, but a slice of Burt's Pizza is on the cover of next month's Saveur, along with a short article from yours truly....so y'all better get over there before America does....

Saveur Burt

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MJN "AKA" Michael Nagrant
www.hungrymag.com - All Things Tasty

Does anybody know if Burt's will be open on Labor Day?

I bet Burt knows.

847-965-7997

But don't call until Wednesday, since Burt's is closed on Mondays and Tuesdays.

Burt's is closed Monday and Tuesday, so No.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

Holy crap--the cover!!! I knew we were going to be featured in Saveur (I was waiting to make the announcement until the issue actually came out; just in case there was a glitch), but who'da thunk a slice of Burt's pizza would make the cover! Very cool!

BTW, I'll be working all weekend long for Sharon if anyone wants to come on out and say, "Howdy."

Buddy

Michael, I see the slice of Burt's pizza on the cover as featured on the Saveur web page, but I don't see the article about Burt's there. I see one piece with your byline, but it's not about Burt's. Guidance, please.

Earlier this year, Saveur did a piece on a small shop in Tennessee that made, in their opinion, the world's finest bacon. This small, five employee, family owned shop was immediately overwhelmed with business. When I called, a few weeks after publication, a friendly voice explained that orders placed then could expect late summer delivery months away. While Burt's is not mail order and is a locally focused operation, I still plan for a pizza this week before the magazine comes out, cause I can see the crowds coming.

This has me very worried. Anybody that's been to Burt's knows that it just can't handle tons of business. Most of the times I've been there it's been pretty dead. But I was there a week ago Saturday and it was a little busy. Poor Sharon was frazzled to say the least.

And what about Burt? He had 3 very successful places going at one point and I make the assumption (based on nothing ) that he just got burned out. I have to assume ( again based on nothing) that he didn't get back into the business for the money. Seeing the place explode might make Burt drop out again.

Needless to say, this would be a shame. Heck, I've always felt guilty taking people there in fear of word getting out and ruining a good thing. I tried to force one person to wear a blindfold when I drove them there but the Morton Grove police didn't appreciate that too much I'm afraid