BuddyRoadhouse wrote:He insisted that once an owner is offsite, without eyes on the operation, that's the end of the business.

Someone should take Burt's ghost to Chris Bianco's second location in Phoenix or the relatively new one in LA. Expansion can be done but it takes someone who's as good at managing people as cooking and that's a rare combo. Sounds like Milly's might not be up to the challenge. I need to get back there and find out for myself but it's so hard with George's being not that much farther away.

George's is next on my Pizza-In-The-Pan list. Hoping for better results there.

Buddy

Milly's Berwyn, ordered Wednesday morning for a Thursday night pickup, put out proud pies at exactly the promised time. Above is a You Do You with mushrooms, half spinach, and the requested pesto and honey finishing (offered on other pies but not configurable in the online menu). It was very nice they handled the special request. Below is the What's Updog with pepperoni and sausage, peppers and onions, olives and spinach.



I feel like you don't know a pizza until you stare it down cold the next morning. Both of these held up piping hot and out of the icebox, with that impressive chicharron de queso crust and good color under. I appreciated the spongy matrix and what seems to be some whole wheat in the dough on the second-day slice. These were pleasantly heavy but balanced pies, and with the intensity and quality of each farmers' market topping, had just the right distributive density for us. It did not feel more pricy than two pizzas (even deep dish) from Rosati's or Lou's.

Burt's was certainly the gold standard, and I am on record as a fan of Pequod's, but what struck me about Milly's is how nostalgically Italian-American the composition tasted, good solid red sauce with slightly caramelized garden vegetables. My crew was fairly intoxicated by it and, as I expected, it's a dangerous temptation to have this close.

Santander wrote:My crew was fairly intoxicated by it and, as I expected, it's a dangerous temptation to have this close.

Those look fantastic. Any idea if the owner was in house? This is what he looks like.

MarlaCollins'Husband wrote:

Santander wrote:My crew was fairly intoxicated by it and, as I expected, it's a dangerous temptation to have this close.

Those look fantastic. Any idea if the owner was in house? This is what he looks like.

I did not see him. Friendly service from what seemed like a younger local staff (mostly back in the deep part of the kitchen; the "frontroom" is I think deliberately dimly lit to keep the focus on pickup at the moment).

According to their Instagram, they are leaving their Uptown location in late July and relocating to the Noble Square neighborhood, 925 N. Ashland Ave. The Berwyn location will stay open.

2Utah2 wrote:According to their Instagram, they are leaving their Uptown location in late July and relocating to the Noble Square neighborhood, 925 N. Ashland Ave. The Berwyn location will stay open.

More here = https://chicago.eater.com/2025/4/29/244 ... w-location

i love milly's and uptown location right down the street, so this is a big loss for me

neighborhood not struggling for good eats but this filled a nice niche

I'll put in a good word for Milly's in Berwyn. I've been maybe five or six times and I've never had anything but a well composed, delicious and thoughtful pie. Well, there was that time when someone quick-stopped in front of me on my drive home and I ended up with a pizza that was half topping and half sauce-covered crust — certainly not the restaurant's fault. Apparently, they've been dragged because people are put off by the advance-ordering system but given the quantity of mouth-breathers on Yelp and Google, that's a shame, not a surprise.

It's more of an occasion pizza for me, usually when I have guests, but it's a hell of a thing to have out here.

Still good, gonna miss it

That makes me sad; I live just a short bus ride away from them. And this just a year after losing Southern France Patisserie!