Chicago Pizza
Sep 16, 2007 | 7:41 pm
#106
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Not sure this place has been mentioned yet:
Homemade Pizza Co.
(Various locations)
http://www.homemadepizza.com/
Not exactly a restaurant experience, but you order the pizza to your liking. Either select delivery or pick-up, then bake it at home.
I'm a huge fan, especially since it doesn't sit forever before being consumed.
Homemade Pizza Co.
(Various locations)
http://www.homemadepizza.com/
Not exactly a restaurant experience, but you order the pizza to your liking. Either select delivery or pick-up, then bake it at home.
I'm a huge fan, especially since it doesn't sit forever before being consumed.
Sep 17, 2007 | 10:09 pm
#109
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May 15, 2008 | 6:06 am
#110
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Burt's Place - Morton Grove IL
well still haven't tried Burt's Place
Burt's Place was just reviewed in Saveur magazine
to quote:
Baked in steel pans blackend from decades of use, his pies are shallower than most deep dish versions and emerge from the over with a top crust of caramelized cheese and crisp, flavorful bottom. The style, which Katz started to develop at pizzerias in the 1960's ....refer to as Starback style, after the original name of Burt's Place.
--
Burt's Place was just reviewed in Saveur magazine
to quote:
Baked in steel pans blackend from decades of use, his pies are shallower than most deep dish versions and emerge from the over with a top crust of caramelized cheese and crisp, flavorful bottom. The style, which Katz started to develop at pizzerias in the 1960's ....refer to as Starback style, after the original name of Burt's Place.
--
It is HIGHLY suggested by the owner to call ahead if eating in, I asked the owner if we had a reservation at 7pm when we should call in, he replied 4pm and this was on a Thursday. Expect very slow service.
He is or was the owner of Pequod's and is opening up one in Morton Grove.
Burt's Place
8541 Ferris Ave.
Morton Grove, IL 60053
phone: (847) 965-7997
May 15, 2008 | 8:38 am
#111
Join Date: Nov 2000
Posts: 7,700
Agree with your assessment, though I didn't have the sausage or pepperoni, but rather a veggie pie. I'll also note that Burt serves the Great Lakes line of microbrews which are pretty good. Try the Commodore Perry IPA if you like a beer that bites back.
The crust was outstanding. I'll report tonight whether the leftovers taste good a day later, particularly wrt the crust.
I found it odd that though Burt displays his Saveur mention (Cover, October, 2007) in at least a couple of places in the restaurant, the phone number is unlisted. Is he marketing or not?
May 15, 2008 | 8:49 am
#113
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May 15, 2008 | 10:57 am
#114
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May 15, 2008 | 12:38 pm
#115
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Jul 2, 2008 | 4:26 pm
#116
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Apparently, you have not been to the places I have. Not the ones that are famous or are the "claimed" best, but the street corner tiny places that you see tons of people hanging out in front of at lunch time. Mmmm.
May 19, 2009 | 6:32 am
#118
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GQ names Chicago's Great Lake as best pizza in USA
Whole article:
http://men.style.com/gq/features/lan...d=content_9178
Relevant part:
"1. Great Lake
Mortadella pie
I phoned at 6:15 p.m., ordered a cheese pie, asked when I could pick it up. The reply: 8 p.m. When I arrived a few minutes early, two of the fourteen people seated in the tiny storefront shop were eating. The rest looked exasperated. Nick Lessins, the Polish-Czech co-owner and pizzamaker, seemed happily oblivious. I stood inside, watching for twenty-five minutes as he fashioned three pies, mine among them. No man is slower. He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheeps-and-cows-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. The next day I returned to try the same pie topped with fresh garlic and mortadella, the dirigible-sized Italian sausage that looks like bologna, tastes like salami, and is usually cut into chunks. He sliced the meat very thin and laid slices of it over the pie the moment it came out of the oven. The mortadella, with its combination of burliness and creaminess, was a meaty addition to the earthy, bready crust. This piecreative, original, and somewhat localrepresents everything irresistible about the new American style of pizza-making."
http://men.style.com/gq/features/lan...d=content_9178
Relevant part:
"1. Great Lake
Mortadella pie
I phoned at 6:15 p.m., ordered a cheese pie, asked when I could pick it up. The reply: 8 p.m. When I arrived a few minutes early, two of the fourteen people seated in the tiny storefront shop were eating. The rest looked exasperated. Nick Lessins, the Polish-Czech co-owner and pizzamaker, seemed happily oblivious. I stood inside, watching for twenty-five minutes as he fashioned three pies, mine among them. No man is slower. He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheeps-and-cows-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. The next day I returned to try the same pie topped with fresh garlic and mortadella, the dirigible-sized Italian sausage that looks like bologna, tastes like salami, and is usually cut into chunks. He sliced the meat very thin and laid slices of it over the pie the moment it came out of the oven. The mortadella, with its combination of burliness and creaminess, was a meaty addition to the earthy, bready crust. This piecreative, original, and somewhat localrepresents everything irresistible about the new American style of pizza-making."
May 19, 2009 | 8:17 am
#119
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Whole article:
http://men.style.com/gq/features/lan...d=content_9178
Relevant part:
"1. Great Lake
Mortadella pie
I phoned at 6:15 p.m., ordered a cheese pie, asked when I could pick it up. The reply: 8 p.m. When I arrived a few minutes early, two of the fourteen people seated in the tiny storefront shop were eating. The rest looked exasperated. Nick Lessins, the Polish-Czech co-owner and pizzamaker, seemed happily oblivious. I stood inside, watching for twenty-five minutes as he fashioned three pies, mine among them. No man is slower. He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. The next day I returned to try the same pie topped with fresh garlic and mortadella, the dirigible-sized Italian sausage that looks like bologna, tastes like salami, and is usually cut into chunks. He sliced the meat very thin and laid slices of it over the pie the moment it came out of the oven. The mortadella, with its combination of burliness and creaminess, was a meaty addition to the earthy, bready crust. This pie—creative, original, and somewhat local—represents everything irresistible about the new American style of pizza-making."
http://men.style.com/gq/features/lan...d=content_9178
Relevant part:
"1. Great Lake
Mortadella pie
I phoned at 6:15 p.m., ordered a cheese pie, asked when I could pick it up. The reply: 8 p.m. When I arrived a few minutes early, two of the fourteen people seated in the tiny storefront shop were eating. The rest looked exasperated. Nick Lessins, the Polish-Czech co-owner and pizzamaker, seemed happily oblivious. I stood inside, watching for twenty-five minutes as he fashioned three pies, mine among them. No man is slower. He makes each as though it is his first, manipulating the dough until it appears flawless, putting on toppings one small bit after another. In the time he takes to create a pie, civilizations could rise and fall, not just crusts. His cheese pie, prepared with fresh mozzarella made in-house, grated Wisconsin sheep’s-and-cow’s-milk cheese, and aromatic fresh marjoram instead of basil, was slightly shy of unbelievable. The next day I returned to try the same pie topped with fresh garlic and mortadella, the dirigible-sized Italian sausage that looks like bologna, tastes like salami, and is usually cut into chunks. He sliced the meat very thin and laid slices of it over the pie the moment it came out of the oven. The mortadella, with its combination of burliness and creaminess, was a meaty addition to the earthy, bready crust. This pie—creative, original, and somewhat local—represents everything irresistible about the new American style of pizza-making."
