Burt's Place
Cuisine: Pizza
10Best Says
After founder Burt Katz' passing in 2016, the new owner's effort to replicate Katz's pizza received the stamp of approval from the family. Burt's Place still turns out impressive deep-dish pies, not... Read More
After founder Burt Katz' passing in 2016, the new owner's effort to replicate Katz's pizza received the stamp of approval from the family. Burt's Place still turns out impressive deep-dish pies, not belly-busting thick but crispy and caramelized with a one-of-a-kind flavorful sauce.
Do yourself a favor and call ahead and pre-order your meal. It's small and can get crowded when the kitchen is slammed - ergo the reservation suggestion. The pan pizza is lighter on the sauce and cheese than at other places but perfectly balanced with fresh toppings and just made dough that doesn't skimp on the butter. Don't miss a pie with house-made sausage and giardiniera. There's a bigger selection of beer and wine these days, too.
EXPERT TIPS BY:
Jacky Runice
Chicago Local Expert
- Pizza: "Call to make a reservation and order your meal to cut down the wait."
- Best for Pizza Because: The pizza at Burt's Place changed Anthony Bourdain's deep dish loathing mind about the Chicago culinary institution.
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