We can check another one off of our Bucket List. Tonight I went to Burt's Place with Bobbi, Rachel & Martin.
Upon arrival, the first thing we saw was this young lady interviewing some patrons for a a cable program or maybe a foodie blog. She was asking why they were at Burt's and what made it special.
She almost got away, but I made her interview me before leaving.
The first thing she mentioned was the Green Bay Packers Super Bowl XLV Champions
cap I was wearing. I explained that I am Senator Spencer Coggs, one of the FIB 14 fugitives from the Wisconsin legislature, and that I have been in Illinois for the last 10 days avoiding the bite of Honey Badger
Scott Walker (it is alway OK to lie to the press).
She asked why we were at Burt's and was especially interested in the fact that we were an hour and a half from home for pizza. I told that Burt's had the World's Greatest Waiter
and that Burt's was on our bucket list before moving to Arizona.
She asked what made Burt's pizza special and I told her I had never had it. I based my appreciation on Bobbi's and other Roadfooder's feedback. Bobbi had mentioned the Italian sausage and she was right about it. It is a sweet sausage that is extremely tasty and perfect on pizza. I could go for a plate of it on its own.
I figured out the crust on my second slice, but after the interview ended. There's the bready crust. Then there's the cheese that melts over the crust. But the interesting place is between the crust and the cheese - I call it chust or creese. Something about the yeasty-bready crust at this interface that is not quite cooked because cheese was melting into it hits just the right flavor notes.
Our sausage, onion & mushroom pie.
Our pepperoni, onion & garic pizza.
At the end of the meal we were all happily filled. The kids both really enjoyed the pizza and gave it high marks.
Sorry we didn't invite the Contingent, but Burt's is no place for a large group on Saturday night.
post edited by JRPfeff - 2011/02/26 23:38:17