"While cruising around the Windy City, Bourdain prefaced his visit to the Morton Grove establishment by saying that deep-dish was a "midwestern mutation of a pizza" and "a crime against food." Even so, he ended up sitting down with his friend and "Chicago Tribune" food critic, Louisa Chu, who explained it's all about the fresh ingredients and caramelized crust at Burt's Place."
"And once Bourdain took a bite of his spinach, mushroom, and bell pepper slice, it seemed like he finally understood. "I gotta admit, I like this stuff a lot," he said, even if he couldn't help but throw one last dig towards deep-dish at the end. "I think my problem was just calling it pizza," as Bourdain said. "[But] whatever this is, I like it.""
Anthony Bourdain initially condemned Chicago deep-dish, calling it an abomination and a Midwestern mutation of pizza. A visit to Burt's Place in Morton Grove and a recommendation from Louisa Chu led to a change in opinion after tasting a spinach, mushroom, and bell pepper slice. Burt's Place emphasizes fresh ingredients, a caramelized crust, and a dense, layered construction often described as practically a casserole inside a pizza. The late owner Burt Katz pioneered the pizzeria's distinctive approach, which helped transform a skeptic's view of this Chicago style.
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