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Deerfield area pizza?

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Will be in Deerfield (at the Marriott on Parkway North to be exact) for a meeting this week and have a free dinner night. Eating at the Stony River restaruant on Friday so I thought I would try more casual on Thursday and see if there was any good pizza in this area. I will have a car but not a lot of time to go too far by the time I get in from SF.

Any suggestions? Previous post from 2 years ago listed Bella Via, Piero's and Viccinos. Opinions on these? Additions?

Thanks from a San Francisco food and pizza fan.

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  1. 15 Minutes away from deerfield is a place called Burts. Burt is someone who claims that he created deep dish pizza in chicago. He certainly owned two of the best pizza places in chicago, before selling. I will warn you that the place is a dive, but it has the best pizza bar none in chicago.

    From deerfield, take 294 to Dempster, East on dempster to fernald and turn right or south. Burts is on the left side of the street.

    Well worth the trip, trust me.

    1. Chicago deep-dish pizza tends to fall into two categories: double-crust "stuffed" pizza, and single-crust "pan" pizza. The best places have locations in Buffalo Grove, just west of Deerfield:

      Giordano's (stuffed pizza)
      270 N. McHenry Road
      Buffalo Grove
      (847) 520-1600
      www.giordanos.com

      Lou Malnati's (pan pizza)
      85 South Buffalo Grove Road
      Buffalo Grove, IL 60089
      847.215.7100
      www.loumalnatis.com

      If you don't have a lot of time, order your pizza ahead, as it takes 30-45 minutes to bake. You'll find menus on their websites.

      I really don't think it's necessary to go all the way to Morton Grove, especially when there are locations for the prominent, excellent Chicago-style pizza places much closer to Deerfield. (And FWIW I'm not a big fan of Burt's or the similar Pequod's, with their burnt cheese style. I think the crust is much tastier at Giordano's and Malnati's.)

      For more opinions on places to get Chicago-style pizza, check out these more recent discussions:
      www.chowhound.com/topics/327474
      www.chowhound.com/topics/319254

      1. My favorite for pizza, and not far from you: Barnaby's in Northbrook, 960 Skokie Blvd., 847-498-3900. You can phone and have it ready when you come.

        And by the way, for those who like Burt's and its sibling Pequod, Pequod is building a new restaurant in Morton Grove on Dempster, 2 blocks each of Waukegan.

        mrjerry

        1 Reply
        1. re: mr_jerry

          If also suggest you consider the drive to:
          Burt's Place
          8541 N. Ferris Ave
          Morton Grove, IL
          847-965-7997

          It's not so much a matter of taset, as Lou Malnatti and Giordanos make a fine product, and I can't tell what you migh like better. Burt's, however, is unique in the burnt crust technique that he developed, first at Pequod's, and then at his own place. You will be trying something you can get nowhere else, if that appeals. Also, at Burt's you can chat with Burt and see his passion for the product. The other places are Chicago area chains with dozens of outlets. If you're just looking for a good pizza, go to Lou Malnati's or Giordano's, but if you're looking for a unique experience, the longer drive to Burt's might be worth it.

        2. I also second the suggestion for Barnaby's, especially the Northbrook location on Skokie Hwy & Dundee, I think the owner here does the job best of all of them. And in this chowhound's opinion, it's the best thin crust pizza in the city.

          As to deep dish, there is also an Edwardo's on Dundee & Milwaukee in Wheeling that rivals Giordano's, both are excellent IMO; Edwardo's a slightly better crust, and Giordanos has better sausage, its a close call either way.

          As to Lou Malnasty, I'd skip that place all together.

          3 Replies
          1. re: abf005

            Thanks all. Can someone tell me what burnt crust technique is? Never have heard of such a thing.

            1. re: sfdoc

              The cheese surrounds the crust (yes, even on the outside) and is baked until it is charred (black).

              You can see a photo on Pequod's website at www.pequodspizza.com

              1. re: nsxtasy

                I will gladly eat the crust that you leave. It is the best part of the pizza. Like the cheese that oozes out of a grilled cheese sandwich. yummmm

          2. TRIP REPORT: I left for Chicago fully intending to go to Burt's (or Pequod's if the former too busy), but arrived late, missed a key freeway on ramp etc. and got to the hotel tired and late. So I went to Edwardo's instead, which was a lovely 5 minute drive. The pluses were that the staff was very competent and nice. I ordered a thin crust (because I was hungry and it was later than I wanted it to be) and when they made a thick crust by accident they charged me only for the thin crust, comped me a glass of wine and the manager came out twice to apologize. The salad was fresh and substantial. The cons was the chain restaurant, surburban, somewhat soul-less atmosphere (there were two tables filled in the whole place). The pizza was fine. Not outstanding, but certainly OK. It is a great option for anyone staying nearby who wants some reiable pizza. Thanks to all of those who offered advice.