tarte tatin wrote:Am I correct in assuming...that Burt's is the kind of place that would not have an on-line menu--or even a website?

That would be a correct assumption. Burt's isn't even the kind of place that has a listed phone number, or a touch-tone phone for that matter. I thought I had a copy of the menu for scanning, but I don't. They offer the basic three sizes of pizza (no choice between thick/thin) with a pretty good variety of toppings, a couple of salads, garlic bread, jalapeño poppers and a couple of other appetizers, and I think I saw a burger on the menu last time I was there. I'm sure Buddy could help out if he's around.

I was just at Burt's last night; and I called ahead without a menu. Sharon was very helpful in listing the various toppings over the phone. It's only the pizza they prefer you pre-order. (Based on BuddyRoadhouse's post below, I retract the last sentence.)

I think your assumptions about a website and on-line menu are correct, unless someone has created something on his/her own.

tarte tatin wrote:Am I correct in assuming (a lot of that going on--and you know what they say about one who assumes) that Burt's is the kind of place that would not have an on-line menu--or even a website? I've tried searching just in case, but came up empty.

Burt's doesn't even have a touch tone phone. But figuring out your order shouldn't be too hard. It's pizza, after all. Burt has pretty much all the toppings you might find in a typical pizza parlor and three (or maybe 4) sizes. You can take it from there. Anything else you might want from the very limited menu (salad, etc.) can be ordered when you get there.

tapler wrote:I'm sure Buddy could help out if he's around.

Here's the scoop:

We have 10", 12", 14', 16" & 18" pizzas. Topppings include sausage, pepperoni, mushrooms, onions, mixed bell peppers, black & green olives, garlic, spinach, fresh sliced tomatoes, and fresh banana & jalapeno peppers (forgive me if I've missed anything, I'm working away from my home computer and am working from memory here)

Appetizers include garlic bread (with and without cheese) jalapeno poppers, mozzarella sticks, onion rings, small and large salads.

Yes, there are a few non-pizza items on the menu, but when it is busy (almost always lately) Burt will not make them. I know this sounds crazy to some, but remember this is one 71 year old guy doing all the food prep, by himself in a small kitchen. He focuses on the pizza and just has no time for anything else.

If you call ahead, give them your full order, including appetizers, salads, etc. They will try to time everything out so that all the food doesn't come out of the kitchen at once. Of course, that is the other part of this social contract-you are expected to show up on time. 7:00 means 7:00 in Burt's kitchen. He is making sure that your pizza comes out on time and he expects you to be there on time to consume it as soon as it comes out of the oven. This is part expediency (pizzas sitting around waiting for customers to come in and eat them take up valuable space) and part pride in product (hot pizzas, fresh out of the oven taste better than one that has been sitting around for twenty minutes and then reheated). With rare exception, you can set your watch by when your pizza hits the table. If you order appetizers plan on arriving at least 15 minutes earlier than when they tell you the pizza will be out.

As for the offended parties who have recently written in, for whatever it is worth, you have my apologies. That's all I've got to say on the matter without knowing both sides of the stories.

Buddy

>>We have 10", 12", 14', 16" & 18" pizzas. Topppings include sausage, pepperoni, mushrooms, onions, mixed bell peppers, black & green olives, garlic, spinach, fresh sliced tomatoes, and fresh banana & jalapeno peppers (forgive me if I've missed anything, I'm working away from my home computer and am working from memory here)<<

Thanks, Buddy, for responding--and tapler, nr706, and stevez, for your help too! I think I've got it covered now.

I'm looking forward to my first trip to Burt's! (although I believe I have had his pizza before, back in the day when it was a favorite of my roommate's and mine at a certain nameless Evanston institution of higher learning--but saying more than that is giving away my age!) That's when I first learned to love cold pizza for breakfast!

BuddyRoadhouse wrote:

tapler wrote:I'm sure Buddy could help out if he's around.

Here's the scoop: ...

Thanks for this. I have been planning to make my first visit to Burt's soon and this will make things a lot easier!

Oh yeah, the phone number (I guess that would be helpful) is (847) 965-7997.

One other hint, don't wait until the last minute to call. Burt and/or Sharon are in the store sometimes as early as 3:30 (actually much earlier, but they do go out to lunch). Even if you are coming in later in the evening it's okay, and even advisable to call much earlier in the day whenever possible.

I'm traveling for the next few weekends on Barbecue Business. The next time I'll be in the store will be July 5th. Maybe we'll see some of you then.

Thanks for your interest,

Buddy

mixed bell peppers are the best. I don't get to Burt's often enough but when I do its always got to have em.

While some here have mentioned less than great customer service here, I am in no way a regular there but have always been treated well. More than once I've showed up to be told they were out of dough and never in a mean way. Now my visits to Pattys have all been on the bad side. Guess its all about luck.

Last night was one of those "perfect summer nights in Chicago" and my wife and I were contemplating a dinner choice that involved outdoor seating. I remember seeing the outdoor area adjacent to Burt's Place back in the Spring and was wondering if they ever open up the space out there? I vaguely remember the area looking like it hadn't been utilized in some time, but that could have simply been due to the fact that we were coming off a long Chicago winter.

We ended in the beer garden at Village Tap in Roscoe Village primarily to quench my wife's sentimental thirst for "the good old days" of living in the city while keeping a safe distance from the craziness of Wrigleyville/Lakeview/LP.

chitownhowie wrote:Last night was one of those "perfect summer nights in Chicago" and my wife and I were contemplating a dinner choice that involved outdoor seating. I remember seeing the outdoor area adjacent to Burt's Place back in the Spring and was wondering if they ever open up the space out there? I vaguely remember the area looking like it hadn't been utilized in some time, but that could have simply been due to the fact that we were coming off a long Chicago winter.

We ate there on a midsummer night last year, and it definitely gave off "hadn't been utilized in some time" vibes on that evening. There was a "midnight in the garden of good and evil" feel about it (and I don't even know what that means, having neither read the book nor seen the movie, yet those are the words that came to mind), and a real live raccoon crept about slowly in the trellis directly above our heads, thinking seriously about dropping onto our table to eat our pizza, if I could read its mind. But Sharon took good care of us out there, and I would eat al fresco at Burt's again in a heartbeat--though it may not be everybody's cup of tea.

Unfortunately Burt's new found fame and popularity have made it near impossible to open up the beer garden of late. We have more than enough on our hands just managing the floor inside.

Don't know if that will be a permanent situation or not. I had an unexpected break in my Barbecue touring schedule and worked for Sharon a couple of weeks ago. While it was busy enough, it was not near the level of madness that we experienced immediately following the Saveur and Time Out articles last autumn. I almost hesitate to put it in print lest I jinx it, but things seem to be reaching a point of manageable equilibrium.

Buddy

A couple of neighbors and I went to Burt's last Saturday. I'm not a fan of pan pizza, but the extra mushroom w/onion large pizza we had was excellent. The char was memorable. Sad to say, though, there weren't many other customers (7-8:30 p.m.). The atmosphere was like being at a wake. Excellent, friendly service and a price that's 'right.' Oh, the onion rings were special, too. One last thought: someone should give those folks a couple of additional light bulbs - because I don't think most people enjoy eating in the dark.

it's so weird that this topic should come alive now.

we met some friends at burt's on friday. it was recomended by a friend and instructions were given on what do, which we did to a certain extent. bottom line - we were late.

we were two seperate groups meeting up at burt's. i was in the group that was most late(just 3 of us, 6 in all) to the tune of about ten minutes. suffice it to say our experience was less than desireable.

the details are moot (the pizza was soggy, the service was nerve wracking, they quit serving us heineken on a friday night because they ran out) so i won't go into details here.

i hate to think that i have follow a specific line of instructions to eat "extraordinary" pizza. it's pizza. plus, i pay for the priviledge.

i guess it comes down to my friend's defense against our onslaught of complaints "it's not for everybody."

it's certainly not for me, and i won't be back.

...well maybe on a dare.

krm61965 wrote:it's so weird that this topic should come alive now. . . . suffice it to say our experience was less than desirable.

I've been following this thread for a while and even posted something earlier.

I haven't been to Burt's Place in years since my current wife can't have foods containing calcium. But my first wife and I used to hang out at Pequod's a long, long time ago. Does anyone remember Etty Dolgen, the waitress from Israel?

I'm not surprised to see that Burt's attitude on the restaurant business hasn't change all that much over the years. He's always been a very independent soul. His attitude has been (and I'm paraphrasing here): "I'll try to put out the best product I can, but it's my restaurant and I'm not going to let my customers dictate what I should and shouldn't do."

So he sets the rules as to how he wants to run his restaurant. It's not exactly fine dining folks and you need to understand Burt. So if things aren't letter perfect, that's just how it is.

With that all said, I'm going to have to pick up a pizza one night when I'm in the area and hope that my wife can make something else for herself that night.

Best regards,
GP Bob

Howdy Gramps!

Just so you know, Burt has made pizzas without cheese for lactose intolerant folks on many occasions. In fact, a few weeks ago a guy with his own special health concerns came in with a package of rennet free cheese and Burt used it successfully on his pizza. In addition, Burt will happily make a pizza using any ingredient you bring in provided that it is not offered on his menu. G Wiv himself has brought in fresh habaneros and we have another customer who brings in canned artichokes.

I didn't know Etty back in the Pequod's days, as she worked during the week and I was a weekend employee. Customers spoke of her often and she was well liked.

Hope to see you in the store sometime.

Buddy

Restaurant (or other business) owners who have peculiar (to customers who don't know them) habits or business practices don't bother me, as long as I know about the practices beforehand. My visit to Burt's Saturday night was my first, but I'd read the discussion here and comments elsewhere and I wasn't surprised.

After our meal I thanked Sharon for her good service and asked her to pass along my compliments to the maestro, and from the corner booth Burt called-out, "Thank you!. You said 7 p.m. and you were here at 7 p.m., and I appreciate that."

What I liked about Sharon was her take-charge personality and her flexibility when my two companions asked for some alterations regarding appetizers, sharing a soft drink, manner of serving the pizza, etc. Professional, respectful - in charge. All I had to do was to eat what was placed in front of me!

When I hung-up the telephone after calling-in our order I had second thoughts - about the time for the "pizza to be on the table." Since the culture of the restaurant is to have the pie on the table in front of the customer at a set time (set by the customer), and I'd had the after-thought of wanting a drink, salad or other appetizer prior to the pizza - my "on the table" time probably should have been 7:30 instead of 7:00, to provide the time to do those things. People uncertain about arriving at a certain time might want to adjust their request accordingly, to give themselves some room for being tardy or for the pre-dinner chit-chat.

The only thing I thought could have been better was more illumination - more light.

Last time I called in, I told Burt (who answered the phone) that I'm telling my other guests to arrive at 6pm, but that some will probably be late so he should plan for 6:15. He laughed and was completely understanding.

Bill wrote:...Burt called-out, "Thank you!. You said 7 p.m. and you were here at 7 p.m., and I appreciate that."...(A)fter calling-in our order I had second thoughts - about the time for the "pizza to be on the table." Since the culture of the restaurant is to have the pie on the table in front of the customer at a set time (set by the customer), and I'd had the after-thought of wanting a drink, salad or other appetizer prior to the pizza - my "on the table" time probably should have been 7:30 instead of 7:00, to provide the time to do those things. People uncertain about arriving at a certain time might want to adjust their request accordingly, to give themselves some room for being tardy or for the pre-dinner chit-chat.

You're instincts are absolutely correct Bill. What I have been telling new customers lately (on those few summer nights I've been working lately) is that when calling in their order, they should give us all the information. If they're planning on having salads, garlic bread, appetizers, etc., they should tell us all of that on the phone and we will either adjust the pizza's arrival time or suggest that they arrive 15-20 minutes earlier to allow them to eat the pre-pizza stuff at their leisure rather than having everything pile up on the table all at once.

As you indicated with Burt's "Thank you", he is a punctual man who prides himself on getting the food out when it is promised. Conversely, he expects the customer to keep their end of the bargain by showing up on time so they can enjoy the pizza at its best, hot and fresh out of the oven. Late comers drive him up a wall. Not necessarily because of any inconvenience to him, but because he knows the pizza will not be at its optimum quality once its been reheated.

Not sure what to tell you about the lighting. Nothing has changed in that regard since the day we have opened back in 1989. Even Pequod's back in the old days was a low lit affair. Not trying to hide anything, that's just the way Burt likes it.

Buddy

My wife and I enjoyed yet another trip to Burt's Place on Friday night along with two of our best friends and their two young daughters (all Burt's Place virgins). We called ahead at 6:15 for a 7:30 arrival and salad and garlic bread departed the kitchen as soon as we sat down at 7:30 sharp. Our pizzas (pep/onion/garlic and pep/onion/black olive) left the oven after about 15 minutes so everything was timed perfectly (as usual). Burt and Sharon seemed to be servicing mostly carry-out traffic at that hour so we enjoyed much of our meal with the place to ourselves. Burt sat in his usual booth chatting with us about everything from REAL ice cream to the features of the store that mirrored the old photos of the once blacksmith shop displayed on the walls. Sharon outdid herself and ensured that we never sat before empty plates or an empty bottle of wonderful Great Lakes beer. What impressed me most was their welcoming attitude toward the kids (age 4 and 2). After they ingested more pizza than any of us had ever seen them eat (four little thumbs up!), Sharon set up coloring books and crayons in an adjacent booth giving them something fun to do while the adults enjoyed being adults for awhile. The kids got a little raucous on their pizza high, but primarily (I think) because they were made to feel so at home. Didn't faze the Katz's one iota. Needless to say, the experience was perfect and little 2-year-old Chloe (a young woman of few words) cheerfully exclaimed "Bye Bye Burt...Bye Bye Mrs. Burt" as we left.

Well done once again, Burt and Sharon! See you soon!

LTH,

Leftover day at the G Wiv household, Burt's jalapeno, peperoni, sausage, garlic and onion and Romanian Kosher mini hot dogs. Not pictured salad of cucumber, red onion and grape tomato.

Burt's Pizza, Romanian mini hot dogs



Enjoy,
Gary

Romanian Kosher Sausage Company
7200 N Clark St
Chicago, IL 60626
773-761-4141

^^^ My goodness, that is perhaps the best leftover dish I have ever seen.

Last night, my wife and I opted to make the thirty-mile roundtrip to Burt's Place for the first time to celebrate my birthday. I've been a long-time lurker here and have wanted to go for quite some time. Given how busy we both are, it was always going to be a simple, quiet night and Burt's seemed like just the perfect low-key, high-quality solution. I called just before 6:00 PM to verify when they closed and was told 9:00 PM. Just after 7:30 PM, we were on our way.

At 8:00 PM, we were walking through the door to find a restaurant that was empty except for one table mid-meal. That's when things got strange. A woman came out from the back (based on previous posts, I am guessing it was Burt's wife) and looked at us as if she couldn't figure out what we were doing there. She asked if we were part of a large group and gestured toward a table that had been set up for ten people or so. I replied in the negative, causing her to express some vague concern and confusion. I explained that we were just there to have dinner as a couple. She asked us to wait while she went back into the kitchen.

After a moment, she returned and said they weren't going to be able to help us. Now we were the puzzled ones. She explained that the ten-person group that was coming in was "taking everything we've got" and that there was "nothing left." It was completely unclear whether she was suggesting they were out of food, energy or something else. "Besides," she said, "we close at 9:00 PM." As I turned for the door, I murmured, "But it's just barely 8:00 PM." That provoked a very pointed "What did you just say?" as though I had offered some insult. I repeated myself as I walked through the door. She then approached my wife as she turned for the door, saying that she'd like us to take a menu. My wife, just as flummoxed by the experience as I was, replied that it wouldn't be necessary.

We patronize establishments like Burt's all the time and I revel in learning about them here and elsewhere. I have no issue with the quirks and limitations of a small family-run business. Indeed, we make our living running one of our own. This was, though, more than frustration in being denied a meal; it was simply one of the strangest restaurant experiences I've had even though I recognize that I am unable to impart the true oddity of the incident fully here. If we had merely been disappointed by arriving too close to closing or if the place had been full, we would have returned another time. As it is, however, we felt so unwelcome that it's hard to imagine making the trip again.

Is our experience common and to be expected at Burt's?

Bolivar wrote:Is our experience common and to be expected at Burt's?

I believe that it has been mentioned here numerous times that you need to call ahead and order your pizza for a specific time at Burt's. It is no longer a place that you can just pop-in and expect a perfect experience.

Between take-out and big parties like that one, there often literally isn't any room in the oven for more pizzas, so walk-ins are out of luck.

As has been mentioned in the thread many times, you would have had better luck if you'd made a reservation and placed an order ahead of time when you called that afternoon, especially since you were about to take such a long drive.

I hope you ended up at Pequod's around the corner. The pizza's not quite as magical, but it's still very good, and it's a fine substitute if you're turned away at Burt's.

eatchicago wrote:

Bolivar wrote:Is our experience common and to be expected at Burt's?

I believe that it has been mentioned here numerous times that you need to call ahead and order your pizza for a specific time at Burt's. It is no longer a place that you can just pop-in and expect a perfect experience.

I know that calling ahead has been advised but I never took it as mandatory. I was prepared for a longer wait given the lack of advance notice but not being turned away from a forty-seat restaurant because it was about to have ten customers. Besides, if advance ordering was absolutely necessary, shouldn't the person who answered the phone have advised me of that?

A perfect experience was not what I was expecting but I think being refused service is quite a long way from perfect.

Although I heart Burt's, my empathy is with Bolivar in this situation. It's certainly been mentioned here that ordering ahead at Burt's can be a very good idea, but if I was supposed to guess from this that it was mandatory, I'd have found myself in the same situation as Bolivar--because I never knew that. Indeed, the three or four times we've been to Burt's, we've never ordered ahead, and never had a problem. So, based on personal experience, I would have shown up yet again without ordering ahead, and been disappointed. The information that it is no longer merely advisable, but required, to order ahead at Burt's is good information to be armed with. I agree this should have been communicated to Bolivar over the phone.

No doubt Burt and Sharon would have accomodated you if they were able. They have taken me as a walk-in before, but I would not have been angry if they hadn't. At least Sharon went to the kitchen to check on whether it would be possible to feed you before turning you away. Burt only has one oven, and if there was a group of 10 coming in, I am sure it was full. Not only that, but Burt makes fresh dough daily and buys his vegetables fresh each morning. What Sharon told you was undoubtedly true. The large group probably did use up the last of the dough, toppings and oven space. If there was time before closing, I am sure Sharon would have suggested coming back when the oven was available. Besides, the number of occupied tables does not indicate how many pizzas are being prepared (they do a lot of take-out, and all of the regulars know to call ahead). If you look back in this thread, you will see numerous admonishments to call in your order ahead (even before Burt got so much local and national attention). That is the only way Burt's Place can handle the traffic it now gets. The alternative would mean keeping people waiting outside for hours the way Chris Bianco does. That might work in Phoenix, but in Chicago it might be a problem (especially in the winter).

oh come on, the pizza might be good but this place can be weird. i feel for ya B, this place is downright strange sometimes. unless you are an outright celeb like GWIV you just might get the funky treatment. samething goes for patty's diner.

I also feel bad for Bolivar, they should have been told of any issue regarding running out of food, or not being able to be accomidated when they called inquiring about what time Burt's closed.

Burts is quirky. & offer good if not very good pizza, but sometimes the customer service aspect is hit or miss. Just my humble opinion.

We have been to Burt's a few times now and have pre-ordered each time. However, I would not have known about the pre-order process if I hadn't read the reviews at this board. Sharon and Burt have been very accommodating each time, but I do agree that it would help those first-time Burt's customers understand that a pre-order is highly suggested (if not required) over the phone.

On a side note--my husband ran the marathon on Sunday and stated that all he wanted afterwards was pizza---and a lot of it. I called Burt's for a take out delivery and surprised the hubs with a 12" spinach, tomato and garlic pizza. I estimate by the time the pizza left the oven and I made it home, it had to have been at least 20 min. It was just as delicious as it would have been if we were dining in--they really package their pizzas to travel well and stay warm.